What's the deal with the "bronze-die extruded pasta"?
The answer is simple. Bronze dies give the pasta a rougher surface which allows the sauce to adhere to the surface better. The trouble is that the extrusion has to be slower and the die wears out so it needs to be replaced.
In the spirit of false economy, the majority of the industry switched to teflon-dies which don't wear out as much but the quality of the pasta suffers.
The difference between the two is totally obvious even to the naked eye, and certainly to the palate. Needless to say, the CC's favorite place carries the bronze-die extruded good stuff.
Tuesday, June 30, 2009
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