Bronze cut pasta, on the other hand, has a lot more texture. It can look almost shrunken and wrinkled out of the box ... The executive chef of Barilla, Lorenzo Boni, told the Center for ...

“The cheaper brands, usually, are the Teflon die and yes, it does go through a Teflon device and it gets squeezed into the pasta,” he says. “Always use bronze drawn, or bronze die pasta. The way you ...

Marchi makes pasta for a living as chef de cuisine at De Majo Restaurant ... Instead, it's more accurate to scoop out a single strand and taste it. You'll then be able to tell if it's achieved ...