Bronze die

A bronze die (Italian trafila al bronzo) is a pasta die made of bronze: the metal disc with shaped holes at the end of the press through which dough is pushed to give it its shape. The term is also used for pasta made this way, which Italian packs label “trafilata al bronzo”.

How it works. Dough of semolina from durum wheat and water is kneaded, and a screw forces it through the die. Bronze holds the dough back at the points of contact, so the surface tears slightly and comes out rough and matte, with tiny irregularities. Once cooked, such pasta catches and holds sauce more easily.

What it looks like. Bronze-drawn dry pasta is pale, opaque and slightly floury to the touch, while pasta from a Teflon die is smooth, shiny and more yellow. The shape and the cooking time depend on the format, not on the die material.

Where it is required. The specification of the protected name Pasta di Gragnano requires dies made exclusively of bronze; the same document notes that Teflon dies spread because they make production easier, but they do not fit the old Gragnano method. There, after shaping, pasta is dried at 40–80 °C for 6 to 60 hours depending on the format.

In industry. Bronze dies wear out faster and dough passes through them more slowly, so the method is used by artisan makers and by special ranges of large brands such as Barilla Al Bronzo, Voiello and Garofalo.

How to choose. Look for “trafilata al bronzo” on the pack: it describes the surface, not the wheat variety or the protein content. Dry durum wheat pasta keeps the same composition either way — semolina and water.