Pasta dried (industrial and artisanal)
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Origin
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Description
Dried pasta is fundamentally different from fresh — made with semolina (durum wheat) and water only, no eggs. Extruded through bronze dies which create a rough, porous surface that grips sauce, then slow-dried over 24-72 hours at low temperature. Industrial pasta uses Teflon dies (smooth surface, sauce slides off) and high-temperature flash drying (kills flavour development). The difference between €0.50 supermarket pasta and €3 artisanal pasta is entirely in the die material and drying time — and the difference in the finished dish is enormous.
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The Thread
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Flavour Context
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Pillars V — VII
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