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ps. make sure you get bronze-nozzle extruded pasta, not teflon extruded .. [ if you get dried pasta ]

It creates a nice rough micro-texture on the pasta surface when extruded, which helps it cook easier, and hold more sauce.

Swear, not making this up ..



More importantly, they seem to release more starch and lead to nicer sauces.


Tbh I’m still skeptical about the difference in sauce holding, but bronze die pasta are usual higher quality and worth it if only for that




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