you are viewing a single comment's thread
view the rest of the comments
[–] 8 points 3 months ago (9 children)

Italian here. Barilla is considered the bare minimum. Its not a high quality pasta, although they have a bronze cut kind which I never tried.

  • source
  • parent
  • hideshow 9 child comments
  • [–] 2 points 3 months ago (4 children)

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

  • source
  • parent
  • hideshow 4 child comments
  • [–] 8 points 3 months ago (3 children)

    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

  • source
  • parent
  • hideshow 3 child comments
  • [–] 1 point 3 months ago (2 children)

    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

  • source
  • parent
  • hideshow 2 child comments
  • [–] 1 point 3 months ago (1 child)

    Im answering with a video

    https://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

  • source
  • parent
  • hideshow 1 child comment
  • [–] 2 points 3 months 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.

  • source
  • parent