Comment on Its all about bonding

• Furbag@pawb.social ⁨3⁩ ⁨weeks⁩ ago

  The Al Bronzo brand of Barilla does taste better, imo, but not worth the extra cost. I’ve never had a problem with the regular stuff sticking as long as I salt the pot and stir occasionally.

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• wonderingwanderer@sopuli.xyz ⁨3⁩ ⁨weeks⁩ ago

  I’m pasta-ignorant. How does the material of the cutting tool affect the final product?

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  • PeroBasta@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Bronze cutting is slower (so less efficient) but being slower make the pasta more “rough” and not smooth. This makes sauce stick more to it

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    • wonderingwanderer@sopuli.xyz ⁨3⁩ ⁨weeks⁩ ago

      I see… But wouldn’t that only effect the ends? Or does it start as a sheet and get cut into strips like fettuccine? But that would still only be the edges, right? What about something like linguine with a rounder cross-section?

      I’m just not picturing it

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      • PeroBasta@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

        Im answering with a video

        www.youtube.com/watch?v=W8wZbNmdIKw

        But no, usually pasta is pressed into shapes and then cut at the end

        While being pressed against the bronze thing it gets rough on the edges and in the inside

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      • Zwiebel@feddit.org ⁨2⁩ ⁨weeks⁩ ago

        Pasta is extruded out of what’s called a die: 1000186606

        Normally this die is PTFE-coated on the inside to minimize friction, so they can run the machine faster and therefore make more money. This results in smooth surface pasta. In recent years they figuered out they can charge extra for pasta that that was made on a die without PTFE coating, because there is a myth that rough pasta holds more sauce (it doesn’t). This is marketed as “bronze cut” because traditionally the dies are made of bronze I guess

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• Axolotl_cpp@feddit.it ⁨3⁩ ⁨weeks⁩ ago

  Their quantities are also too little tbh

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  • PeroBasta@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    I believe they have 1kg options

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    • Axolotl_cpp@feddit.it ⁨3⁩ ⁨weeks⁩ ago

      I can’t find them in stores, maybe they are in fancier stores like Rosetto or sum

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• Zwiebel@feddit.org ⁨2⁩ ⁨weeks⁩ ago

  How about De Cecco?

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  • PeroBasta@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    Yes de cecco, molisana, garofalo or voiello are quite available everywhere in Italy, its still factory made but with more care and with bronze cut

    If you want to go on expensive stuff you need to look into “monograno”, basically means “single grain” a 1kg pack could go up for 6-10 €

    Worth it? For everyday use only if you make it an hobby, otherwise a normal bronze cut is enough.

    I would still eat barilla, but only if its the only alternative to not having pasta

    In france they eat a lot of “panzani” which I believe its still Italian, but quite shit in quality, very unexpensive

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    • Zwiebel@feddit.org ⁨1⁩ ⁨week⁩ ago

      In Germany we only have barilla, delverde and de cecco. Nice to know I picked the right one xD

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