Artisan Pasta

Pasta Artigianale

Equally important in the custom of Old World pasta making is the bronze die extrusion method. Here, the pasta is forced through a bronze mold (die) and cut, providing its shape and texture. The bronze die of Italian tradition is slower and more costly to make than the Teflon types of industrialized pastas. But the bronze die gives the pasta a much rougher texture, allowing the pasta to absorb and hold sauces better–an important quality in Italian cookery.

Now U.S. pasta lovers have the opportunity to experience pasta in the traditional form in which it is enjoyed in Tuscany households today.