posted January 27, 2015 12:40 PM
What makes a pasta Artisan?
In manufacturing the dough is pushed and/or drawn through a die to create the unique pasta shapes. For artisan pastas, the die surface cast in traditional bronze. It has a rough surface to give a visual appeal to the pasta and is said to hold sauce better. Does it taste better? Only your palate will tell. Do your own taste test. Texture adds to sensual pleasure, and less sauce in just the right places provide the flavor burst needed to savor every bite.
In contrast, commercial production uses Teflon-coated dies for faster and smoother-surfaced processing in the extrusion process.
Is it time to become a pasta connesieur? Let's hear from the experts out there. Each pasta pairs with its designated sauce. Tell us how it makes a difference for you.
Posts: 1644 From: Indonesia for now Registered: Jan 2014
posted January 27, 2015 09:05 PM
For me- when I was in Europe- it didn't make a huge diffrence in taste- only price. I would buy the artisan ones at times and mix it with squid and ink, and the normal generic ones and put a homemade pesto on them. I guess it's also the sauce you use. I almost always use pasta water to thicken the sauces.