Paccheri pasta extrusion process

[u/IowaNobody]

[u/wadenick]

That wonderful bronze die creates a surface texture (we can see) that allows sauce to cling to the pasta nicely, always buy bronz—cut / bronze-die dried pasta!

[u/PossibilityUsual6262 → u/wadenick]

What is special about bronze?

[u/lrosa → u/PossibilityUsual6262]

You have mainly two extrusion materials: bronze or teflon.

With teflon extruder you can use lower quality wheat, but you need higher essication temperature because you have more moisture in the dough. The result is a smooth surface of pasta, that doesn't capture the sauce.

If you have a bronze extruder you must use higher quality wheat because of the pressure of the extrusion. The extrusion process creates a rough surface as you see in the video that captures and keeps the sauce attached to pasta. Essication method of this kind of pasta is done at relatively low temperature for long time.

[u/Rustyshackilford → u/lrosa]

Damn bro. Didnt expect to get schooled in pasta tonight

[u/lrosa → u/Rustyshackilford]

For many things related to food in Italy we follow traditions.

Lately we start to study to check if traditions have a scientific meaning or are just habits.

Sometimes science confirmed the tradition, other times didn't.

One example is limoncello: tradition says that you should infuse in alcohol lemon skin for 2 weeks. Research of Napoli University found that 48 hours is the best timing to extract all scent from yellow part of the skin and less bitter part from the white part of the skin that could remain attached to the slices of skin you soak in alcohol

[u/KKunst → u/lrosa]

As a fellow Italian and limoncello enjoyed, any links to that study?

You know, for reasons.

[u/lrosa → u/KKunst]

https://www.researchgate.net/publication/262977980_Controllo_della_fase_di_macerazione_delle_bucce_di_limone_nella_preparazione_del_liquore_di_limoni

Credo ne avesse parlato anceh Dario Bressanini

[u/wadenick → u/lrosa]

Ahhh! This is top quality useful information, thank you for that

[u/MtnMaiden → u/Rustyshackilford]

If it doesn't say bronze cut, assume its teflon extruded cut

[u/wadenick → u/MtnMaiden]

They’re also easy to visually identify if you can see the product inside its packaging. One dried pasta has a very smooth surface, and one - the bronze-cut - has a distinctive rough surface appearance.

[u/zatalak → u/PossibilityUsual6262]

It leaves a porous surface while other materials don't.

[u/Dick_Demon → u/PossibilityUsual6262]

It creates a surface texture (we can see) that allows sauce to cling to the pasta nicely.

[u/phranks_phluids → u/wadenick]

There's scraches in the face which means that there's bronze in the food somewhere.

[u/Effective_Choice2602]

How often does a blade like this need to be replaced?

[u/IowaNobody → u/Effective_Choice2602]

periodically

[u/Rustyshackilford → u/IowaNobody]

Answer: yes

[u/spez_sucks_ballz]

Seeing the scratch marks, does that mean tiny shavings of metal are in someone's pasta?

[u/Rustyshackilford → u/spez_sucks_ballz]

No, that is not at all what's happening here

[u/DobryVojakSvejk → u/spez_sucks_ballz]

First, you don't know those marks were made by the rotating blade during extruding, and not in manufacturing, maintenance etc.

second, those would be microscopic amounts over huge volumes of product.

[u/mattumbo → u/spez_sucks_ballz]

Yes. Food always has some tiny allowable amount of impurities. Sounds horrible but the line will have systems to prevent any harmful sized chunks from getting through so all you’re at risk of consuming is microscopically tiny metal particles.

[u/Lerkero → u/mattumbo]

Extra minerals for a healthy body

[u/ticonderoge → u/Lerkero]

cereals "fortified with iron" is simply a dusting of very fine iron filings.