Bronze die vs Teflon die: what the difference means for pasta
Both dies shape dough of semolina and water, but they leave a different surface on the pasta. Here is what the die material changes and what it does not.
| Bronze die | Teflon die | |
|---|---|---|
| Material | Bronze | PTFE (Teflon) inserts |
| Pasta surface | Rough, matte | Smooth, glossy |
| Colour of dry pasta | Pale, opaque | Brighter yellow, slightly translucent |
| Sauce | Clings better | Clings slightly less |
| Production | Slower, die wears faster | Faster and more uniform |
| Composition and protein | Unchanged | Unchanged |
| Pasta di Gragnano PGI | Required | Not allowed |
Which to choose
For thick sauces and ragù, rough bronze-drawn pasta is handier; for butter or oil sauces, broths and baked dishes, smooth Teflon-die pasta works fine. Nutrition is the same, so choose by sauce and texture.
Sources
Themes
🥛Types of milkFrom cow to reindeer: composition, benefits, value🧀Cheeses of the worldParmesan, feta, bryndza, sulguni and more🥣Fermented milk productsKefir, yogurt, kumis, matsoni, skyr🌍Dairy traditionsRegions, peoples and their dairy products🐄Dairy animalsWhich animals are milked and how their milk differs🚚The journey of milkFrom pasture to shop — step by step❤️Milk and healthCalcium, lactose, allergy, benefits and risks👷JobsWho works with milk🗺️Map of traditionsWorld regions, peoples and their products on a map⚖️ComparisonsKefir or yogurt, sour cream or cream, and more🍳RecipesCottage cheese, yogurt, ghee, paneer, butter — at home📜History of milkFrom domestication to Tetra Pak🫒OlivesVarieties, oil, table olives, regions and traditions🥃SpiritsWhisky, brandy, rum, liqueurs: how they are made, what the label says, which traditions