The Stamps Of A Nation

Pasta Dies

No one knows for sure just how long Italians have been making pasta. There are a hundred different names for every shape, and almost as many ways of producing them. Busiata, an early form of spaghetti, was made by rolling dough around a reed. Knitting needles have been used to pierce a hole through the middle of long pasta, and some Albanian communities in the south still use umbrella spokes.

Today, pasta can be easily produced with an extruder and a die. Bronze dies have been produced in Italy for centuries, and are often preferred over the newer Teflon dies. When dough is pushed through a bronze die, the roughness of the metal creates a porous surface, allowing the pasta to cook evenly and absorb the desired amount of sauce.

When dough is pressed through a Teflon die, it comes out shiny and smooth. While grocery shopping these noodles are easy to spot, as they have a bright yellow hue. The Teflon creates a polished surface, making it harder for the pasta to absorb sauce, and like an Italian man once told me, pasta and sauce should stick together like partners.

If you are looking for bronze dies, look no further than EMILIOMITI. They carry a large selection, from penne and spaghetti to alphabet letters and other shapes. The dies fit the pasta extruders they currently have available, namely the P3, P6, and the Dolly. Since the Dolly is the smallest extruder it doesn’t make the same variety of shapes, but you still get a selection.

Dies are the perfect addition to any pasta machine because they give you the ability to make different kinds of pastas with different sauces, allowing you to change the dishes on your menu (or your home kitchen) to fit what’s in season.

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