posted January 27, 2015 12:40 PM            

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.

posted January 31, 2015 08:04 AM            

quote:

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Originally posted by MinceyMouse:
For me- when I was in Europe- it didn't make a huge diffrence in taste- only price.

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