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IgnobleQuetzalcoatl t1_j8p8hhg wrote

Reply to comment by dangil in Good old fusilli by PaleSubstance2

The options are Teflon and brass. Teflon offers less friction of course which makes the extrusion more reliable. Brass leaves a bit more texture on the surface of the pasta which is beneficial for getting sauce to stick to the pasta.

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xDrxGinaMuncher t1_j8r4qq3 wrote

Adam Ragusea did a video on the topic explaining the intricacies a bit better, and then did a very small test to see if he could taste a difference. If I recall correctly, he couldn't tell if it held the sauce any better, but hypothesized that the bronze die pasta would impart more starches to the pasta water, which would in turn result in a tastier or thicker sauce if one is partial to reintroducing their pasta water into the sauce.

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