"I am not one who was born in the custody of wisdom. I am one who is fond of olden times and intense in quest of the sacred knowing of the ancients." Gustave Courbet

11 June 2024

Time.


Dried pasta is made from flour and water.  In the traditional process of making pasta, this mixture is extruded through a bronze die.  The size, shape, and the age of the die determines the texture of the finished noodle.

Industrially-produced pastas are usually made with Teflon dies, yielding quicker production times.  Pasta made with these dies produce a smooth surface to the noodle, making it impermeable to the sauce or seasoning.

Pasta made from traditional bronze dies results in tiny "hiccups" along the noodle's surface, caused by the dough catching on the die as it is extruded.  These ridges in the pasta happen as a result of the bronze die losing its smooth surface over time and allow the pasta's accompaniment to cling to its surface, making you very happy.

The Martelli brand is an excellent example of this production technique.

As is the case with many great foods, time is the secret ingredient.

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