Belcher Gastronomique

A cheerily unalphabetical dictionary of food terms

Bronze die extrusion

Bronze die extrusion is a traditional method of making pasta. Using bronze dies in the manufacturing process is said to ensure that the surface of the pasta remains rough, with what are called microstriations, so that it can best adhere to sauces. Bronze die extrusion demands a higher pressure than methods which use Teflon or other non-stick surfaces but is said to produce better results because of the smooth surface that results from lower friction die-surfaces. Traditionally, bronze-die extruded pasta should be dried relatively slowly to ensure the best results. Modern methods which use Teflon and other non-stick surfaces, typically use much faster drying methods.

a form of die extrusion

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January 13, 2010 Posted by | B, Br, Bro | , , | Leave a comment