What is the functional purpose of using traditional bronze dies during the production of dried Calabrian pasta?
Answer
To create a rough, porous surface texture that significantly improves sauce adhesion.
Artisanal pasta producers value the use of traditional bronze dies during the extrusion process because this technique directly impacts the pasta's interaction with sauce. Unlike modern smooth dies, the bronze dies abrade the dough slightly as it passes through, resulting in a final product with a rough, porous, and almost textured surface. This increased surface area is critical in Calabrian cuisine, as it allows thick, oil-based, or chunky sauces—especially those featuring ’nduja or heavy meat ragùs—to cling tenaciously to the pasta strands, ensuring a cohesive and flavor-rich bite.
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