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.