Pasta extruded through bronze dies is better in almost every way.
A few years ago, I started noticing that some of the packaged pasta I was buying was labeled “bronze die cut,” “bronze cut” or “bronze die pasta.” I didn’t think much of it until recently, when I was developing and testing a recipe forThe first time I made the dish, I used spaghetti I had in my pantry from San Francisco-based. It worked without a hitch, the grated cheese and pepper melting evenly into a sauce in the pan with the hot pasta, coating it like a silken sheath.
“While bronze dies were the industry standard for years, they’ve largely been replaced by Teflon dies,” McNaughton says. That’s because Teflon dies are cheaper to make and easier to use and replace. They also produce more pasta, faster, because the dough slides through them more quickly. Pasta extruded through Teflon dies has a smooth, almost satiny surface. This might look nice, but it doesn’t make the best plate of pasta.
As you cook the pasta in salted boiling water, some of its coarse exterior will slough off into the water, turning that water cloudy and extra starchy. Lots of pasta recipes,
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