Olive Nation Blog

QUALITY PASTA COMMANDS A HIGHER PRICE

Posted by John Rusnak in Pasta, Jul 21 2009

Most commercial pastas these days are produced by extruding the dough through various Teflon shaped dies. The process is faster than extruding the dough through bronze dies. However, the finished results are different. Bronze extruded pasta has a coarser outer surface. What is the significance of this difference? The coarser surface allows the sauce to cling to the pasta rather than sliding off as it does with the Teflon produced pasta. Bronze extruded pastas also hold their shape and texture better after cooking. It is also true that manufacturers of bronze extruded pasta only used the finest durum wheat in the production. Yes, you will pay more, but the difference is well worth it.