Yep, I believe throughout the years we all have mastered our Jenga skills just by figuring out how to place a gazillion of pots and pans piled up on the stove in order to make everybody happy and avoid cross contamination. A simple pasta dish leaves us with the same amount of stuff to clean as having catered a five course meal to a 100 people.
What if there was a pasta with quality so outstanding that pleases everybody? That is what I had in mind when I started the manufacturing project for this new gluten free line and the answer was " Artisan Bronze Extruded".
Ok, nice phrase, but what is the difference between industrial pasta and the artisan one and why in terms of taste and quality - even though it`s a little more expensive - artisan bronze gluten free is totally worth it?
Pasta is easy to make -even though in the Gluten Free world the best combination of flours needs to be developed first and that`s tricky -, but what really makes a difference is the extrusion and the drying process. It is, in fact, the drawing process and the temperatures used while drying, that give consistency to pasta.The artisan way of using bronze dies dates back to the 19th Century: it is more expensive as a manufacturing process but it makes a huge difference in the quality of the pasta and the overall tasting experience.
Bronze dies give to the pasta a rough surface, which is the reason why the pasta retain the sauce, or as I like to say "hugs" the sauce :), while industrial or regular is not so "friendly". Bronze dies wear quickly, lasting a limited amount of work hours, and the dough needs to be pushed through it at a lower pressure than regular pasta. On the contrary, the industrial dies are made of Teflon: they are cheaper, they last longer and since higher pressure can be used, the amount of pasta that can be manufactured per hour is way more than the Bronze.
The reason why artisan pasta is more expensive is that higher costs are involved in the production and the time.
Another big difference between the two manufacturing philosophies is the drying. While industrial pastas get dried in few hours at high temperatures, the artisan one requires low temperatures (104F) for almost or over a day, depending on the cut. This slow drying process is what gives this pasta its amazing texture, the pleasant bite, the unbeatable consistency and the natural Al Dente factor.
If you ever travelled to Italy, you might have noticed that the amount of sauce we use is not what I have seen on many dishes around here. But why is that? Cause it`s the pasta and not the sauce that makes the difference in a good dish and when the only pleasure in the plate comes from the sauce, it means the right pasta wasn`t used.
At the end what I am trying to say is give Artisan Bronze Gluten Free a try when you prepare your next family dinner, or when you next time you make your 5 stars meat sauce or your most famous pasta recipe!