Why \u2018bronze\u2019 pasta makes all the difference<\/p>\n
The word \u2018bronze\u2019 refers to the way the pasta is made. The dough is pushed through a bronze die mould to create the many long and short pasta shapes we see.<\/p>\n
This is actually the traditional, more \u2018artisan way\u2019 of mass producing pasta, and it creates a rougher, more textured surface on the shapes, as opposed to the super-smooth, shiny finish you get from pasta made using the more modern Teflon-coated moulds.<\/p>\n
Teflon moulds have their place, sure \u2013 the pasta is cheaper and faster to produce, which usually means a less expensive product at the supermarket. And it tastes just fine.<\/p>\n
However, the rustic, rough texture of bronze die-cut pasta matters more than you\u2019d think.\u00a0<\/p>\n
\u201cIf you see \u2018bronze\u2019 on the packet, I\u2019d always go for it,\u201d says Elisa. \u201cThat texture is exactly what you want.\u201d\u00a0<\/p>\n
And this is why.<\/p>\n
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Rough bronze-drawn pasta holds the sauce<\/p>\n
The rough texture is what helps the sauce properly cling to the pasta instead of sliding off to the bottom of the bowl. Creamy sauces coat it better, rich ragus get trapped in all those tiny ridges and become absorbed\u2026 yum.\u00a0<\/p>\n
The kids will probably never notice the difference, but just one mouthful, and you might suddenly find that your Tuesday night spaghetti tastes far closer to something you\u2019d order at a little trattoria.<\/p>\n
Instagrammer Alice Taylor (@alicetayloreats<\/a>) is all over the visual difference of bronze die pasta. She says that if you look closely at the pasta, \u201cit\u2019s got these little white spots, and it\u2019s quite rough.\u201d<\/p>\n In fact, you can usually spot bronze die pasta before you even get close enough to read the label or see the texture.\u00a0<\/p>\n You see, it\u2019s very pale in colour, slightly chalky perhaps \u2013 not deeply golden yellow like Teflon die-made pastas.<\/p>\n Paler bronze drawn pasta has a better bite<\/p>\n \u201cYou might think that a pasta like a yellow-coloured one might be better, or more luxurious, but it\u2019s actually not,\u201d says Alice. \u201cActually, the yellow colour means that it was dried really fast at a really high temperature.\u201d<\/p>\n High-temperature drying speeds up production dramatically, which is great for manufacturers trying to get their pastas on supermarket shelves, but it\u2019s not necessarily ideal for the pasta itself.\u00a0<\/p>\n The very high heat makes the pasta smoother and more brittle, which means it cooks a little differently, and it often won\u2019t absorb your sauce quite as beautifully. Some pasta lovers also say it dulls the wheat flavour slightly.<\/p>\n \u201cAlternatively, pastas that are a little paler and more matte in colour usually point to a slower drying process and a better texture overall,\u201d says Elisa.\u00a0<\/p>\n When pasta is dried slowly at lower temperatures, the starches and proteins have more time to settle and develop properly, helping create that firm, slightly chewy texture Italians call al dente.\u00a0<\/p>\n The lower temps also help preserve the flavour and texture \u2013 the pastas tend to taste richer and more \u2018wheaty\u2019.\u00a0<\/p>\n RELATED: Should you cook pasta in hot or cold water? A food editor explains ><\/a><\/p>\n All you need is an extra 10 seconds in the pasta aisle\u00a0<\/p>\n Stop, do a quick scan for \u2018bronze\u2019 on the packet, squizz the colour, and toss it in the trolley\u2026\u00a0<\/p>\n That\u2019s all you need to do.\u00a0<\/p>\n Such little details will ensure your pasta holds its shape better, has a more satisfying bite, and \u2013 crucially \u2013 makes your sauce cling on instead of pooling underneath like soup.<\/p>\n Of course, none of this means you need to spend a fortune on fancy rustic pasta every week. We\u2019ve noticed that the Coles Cucina Matese range is really affordable, and if you turn the packet over, you\u2019ll see written on the left-hand side (in both Italian and English):<\/p>\n \u201cTraditional bronze die, crafting the pasta whilst texturing the surface to perfectly hold the sauce.\u201d<\/p>\n Once you know to look for words like \u2018bronze die\u2019, and you stop assuming the brightest yellow packet is automatically the most luxe one on the shelf, it does completely change the way you shop for pasta.\u00a0<\/p>\n And the way you bite into it later!<\/p>\n READ NEXT: Why you always cook too much pasta and how to avoid it ><\/a><\/p>\n ![\"Bronze-cut](\"https:\/\/www.newsbeep.com\/au\/wp-content\/uploads\/2026\/05\/bronze-cut-pasta-1-226091-1.jpg\")
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