▲ 897 ▼ Its all about bonding (thelemmy.club) submitted 1 month ago by YoFrodo@lemmy.world to c/lemmyshitpost@lemmy.world 106 comments fedilink hide all child comments
[–] PeroBasta@lemmy.world 9 points 1 month ago (4 children) Italian here. Barilla is considered the bare minimum. Its not a high quality pasta, although they have a bronze cut kind which I never tried. permalink fedilink source parent hideshow 8 child comments replies: [–] Furbag@pawb.social 4 points 1 month ago The Al Bronzo brand of Barilla does taste better, imo, but not worth the extra cost. I've never had a problem with the regular stuff sticking as long as I salt the pot and stir occasionally. permalink fedilink source parent [–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (1 child) I'm pasta-ignorant. How does the material of the cutting tool affect the final product? permalink fedilink source parent hideshow 2 child comments replies: [–] PeroBasta@lemmy.world 8 points 1 month ago (1 child) Bronze cutting is slower (so less efficient) but being slower make the pasta more "rough" and not smooth. This makes sauce stick more to it permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (2 children) I see... But wouldn't that only effect the ends? Or does it start as a sheet and get cut into strips like fettuccine? But that would still only be the edges, right? What about something like linguine with a rounder cross-section? I'm just not picturing it permalink fedilink source parent hideshow 4 child comments replies: [–] PeroBasta@lemmy.world 1 point 1 month ago (1 child) Im answering with a video https://www.youtube.com/watch?v=W8wZbNmdIKw But no, usually pasta is pressed into shapes and then cut at the end While being pressed against the bronze thing it gets rough on the edges and in the inside permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 1 point 1 month ago I see. I didn't realize the extruder die was the part that's bronze permalink fedilink source parent [–] Zwiebel@feddit.org 1 point 1 month ago* (1 child) Pasta is made by squeezing the dough through what's called a die: Normally this die is PTFE-coated on the inside to minimize friction, so they can run the machine faster and therefore make more money. This results in smooth surface pasta. In recent years they figured out they can charge extra for pasta that that was made on a die without PTFE coating, because there is a myth that rough pasta holds more sauce (it doesn't). This is marketed as "bronze cut" because traditionally the dies are made of bronze I guess permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago (1 child) Ohhh, so that's the part that's made of bronze. That makes more sense. It threw me off that it's called "bronze cut" and not "bronze extruded" but I get it now because there is a myth that rough pasta holds more sauce I don't know, the Italian in this thread seems to approve of bronze-cut pasta. Not sure if the opinion of a German overrides that... (I jest, I have German grandparents) they figured out they can charge extra for pasta that that was made on a die without PTFE coating Honestly, PTFE has other issues though. It's a forever chemical and can cause birth defects and cancer. For several years it was popular on cooking stuff for its non-stick and anti-scratching properties. I had a couple pans with it myself, and I loved them at the time. But that was before we as a society learned more about PTFE. Like asbestos and cigarettes, it became widely adopted before we knew enough to avoid it. Aside from PTFE, phenols (like BPA, BPS, and PFAS) are another thing that are really important to avoid, but commonly used in modern manufacturing. permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent [–] Axolotl_cpp@feddit.it 2 points 1 month ago (1 child) Their quantities are also too little tbh permalink fedilink source parent hideshow 2 child comments replies: [–] PeroBasta@lemmy.world 2 points 1 month ago (1 child) I believe they have 1kg options permalink fedilink source parent hideshow 2 child comments replies: [–] Axolotl_cpp@feddit.it 2 points 1 month ago I can't find them in stores, maybe they are in fancier stores like Rosetto or sum permalink fedilink source parent [–] Zwiebel@feddit.org 1 point 1 month ago (1 child) How about De Cecco? permalink fedilink source parent hideshow 2 child comments replies: [–] PeroBasta@lemmy.world 2 points 1 month ago (1 child) Yes de cecco, molisana, garofalo or voiello are quite available everywhere in Italy, its still factory made but with more care and with bronze cut If you want to go on expensive stuff you need to look into "monograno", basically means "single grain" a 1kg pack could go up for 6-10 € Worth it? For everyday use only if you make it an hobby, otherwise a normal bronze cut is enough. I would still eat barilla, but only if its the only alternative to not having pasta In france they eat a lot of "panzani" which I believe its still Italian, but quite shit in quality, very unexpensive permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago In Germany we only have barilla, delverde and de cecco. Nice to know I picked the right one xD permalink fedilink source parent
[–] Furbag@pawb.social 4 points 1 month ago The Al Bronzo brand of Barilla does taste better, imo, but not worth the extra cost. I've never had a problem with the regular stuff sticking as long as I salt the pot and stir occasionally. permalink fedilink source parent
[–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (1 child) I'm pasta-ignorant. How does the material of the cutting tool affect the final product? permalink fedilink source parent hideshow 2 child comments replies: [–] PeroBasta@lemmy.world 8 points 1 month ago (1 child) Bronze cutting is slower (so less efficient) but being slower make the pasta more "rough" and not smooth. This makes sauce stick more to it permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (2 children) I see... But wouldn't that only effect the ends? Or does it start as a sheet and get cut into strips like fettuccine? But that would still only be the edges, right? What about something like linguine with a rounder cross-section? I'm just not picturing it permalink fedilink source parent hideshow 4 child comments replies: [–] PeroBasta@lemmy.world 1 point 1 month ago (1 child) Im answering with a video https://www.youtube.com/watch?v=W8wZbNmdIKw But no, usually pasta is pressed into shapes and then cut at the end While being pressed against the bronze thing it gets rough on the edges and in the inside permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 1 point 1 month ago I see. I didn't realize the extruder die was the part that's bronze permalink fedilink source parent [–] Zwiebel@feddit.org 1 point 1 month ago* (1 child) Pasta is made by squeezing the dough through what's called a die: Normally this die is PTFE-coated on the inside to minimize friction, so they can run the machine faster and therefore make more money. This results in smooth surface pasta. In recent years they figured out they can charge extra for pasta that that was made on a die without PTFE coating, because there is a myth that rough pasta holds more sauce (it doesn't). This is marketed as "bronze cut" because traditionally the dies are made of bronze I guess permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago (1 child) Ohhh, so that's the part that's made of bronze. That makes more sense. It threw me off that it's called "bronze cut" and not "bronze extruded" but I get it now because there is a myth that rough pasta holds more sauce I don't know, the Italian in this thread seems to approve of bronze-cut pasta. Not sure if the opinion of a German overrides that... (I jest, I have German grandparents) they figured out they can charge extra for pasta that that was made on a die without PTFE coating Honestly, PTFE has other issues though. It's a forever chemical and can cause birth defects and cancer. For several years it was popular on cooking stuff for its non-stick and anti-scratching properties. I had a couple pans with it myself, and I loved them at the time. But that was before we as a society learned more about PTFE. Like asbestos and cigarettes, it became widely adopted before we knew enough to avoid it. Aside from PTFE, phenols (like BPA, BPS, and PFAS) are another thing that are really important to avoid, but commonly used in modern manufacturing. permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent
[–] PeroBasta@lemmy.world 8 points 1 month ago (1 child) Bronze cutting is slower (so less efficient) but being slower make the pasta more "rough" and not smooth. This makes sauce stick more to it permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (2 children) I see... But wouldn't that only effect the ends? Or does it start as a sheet and get cut into strips like fettuccine? But that would still only be the edges, right? What about something like linguine with a rounder cross-section? I'm just not picturing it permalink fedilink source parent hideshow 4 child comments replies: [–] PeroBasta@lemmy.world 1 point 1 month ago (1 child) Im answering with a video https://www.youtube.com/watch?v=W8wZbNmdIKw But no, usually pasta is pressed into shapes and then cut at the end While being pressed against the bronze thing it gets rough on the edges and in the inside permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 1 point 1 month ago I see. I didn't realize the extruder die was the part that's bronze permalink fedilink source parent [–] Zwiebel@feddit.org 1 point 1 month ago* (1 child) Pasta is made by squeezing the dough through what's called a die: Normally this die is PTFE-coated on the inside to minimize friction, so they can run the machine faster and therefore make more money. This results in smooth surface pasta. In recent years they figured out they can charge extra for pasta that that was made on a die without PTFE coating, because there is a myth that rough pasta holds more sauce (it doesn't). This is marketed as "bronze cut" because traditionally the dies are made of bronze I guess permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago (1 child) Ohhh, so that's the part that's made of bronze. That makes more sense. It threw me off that it's called "bronze cut" and not "bronze extruded" but I get it now because there is a myth that rough pasta holds more sauce I don't know, the Italian in this thread seems to approve of bronze-cut pasta. Not sure if the opinion of a German overrides that... (I jest, I have German grandparents) they figured out they can charge extra for pasta that that was made on a die without PTFE coating Honestly, PTFE has other issues though. It's a forever chemical and can cause birth defects and cancer. For several years it was popular on cooking stuff for its non-stick and anti-scratching properties. I had a couple pans with it myself, and I loved them at the time. But that was before we as a society learned more about PTFE. Like asbestos and cigarettes, it became widely adopted before we knew enough to avoid it. Aside from PTFE, phenols (like BPA, BPS, and PFAS) are another thing that are really important to avoid, but commonly used in modern manufacturing. permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent
[–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (2 children) I see... But wouldn't that only effect the ends? Or does it start as a sheet and get cut into strips like fettuccine? But that would still only be the edges, right? What about something like linguine with a rounder cross-section? I'm just not picturing it permalink fedilink source parent hideshow 4 child comments replies: [–] PeroBasta@lemmy.world 1 point 1 month ago (1 child) Im answering with a video https://www.youtube.com/watch?v=W8wZbNmdIKw But no, usually pasta is pressed into shapes and then cut at the end While being pressed against the bronze thing it gets rough on the edges and in the inside permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 1 point 1 month ago I see. I didn't realize the extruder die was the part that's bronze permalink fedilink source parent [–] Zwiebel@feddit.org 1 point 1 month ago* (1 child) Pasta is made by squeezing the dough through what's called a die: Normally this die is PTFE-coated on the inside to minimize friction, so they can run the machine faster and therefore make more money. This results in smooth surface pasta. In recent years they figured out they can charge extra for pasta that that was made on a die without PTFE coating, because there is a myth that rough pasta holds more sauce (it doesn't). This is marketed as "bronze cut" because traditionally the dies are made of bronze I guess permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago (1 child) Ohhh, so that's the part that's made of bronze. That makes more sense. It threw me off that it's called "bronze cut" and not "bronze extruded" but I get it now because there is a myth that rough pasta holds more sauce I don't know, the Italian in this thread seems to approve of bronze-cut pasta. Not sure if the opinion of a German overrides that... (I jest, I have German grandparents) they figured out they can charge extra for pasta that that was made on a die without PTFE coating Honestly, PTFE has other issues though. It's a forever chemical and can cause birth defects and cancer. For several years it was popular on cooking stuff for its non-stick and anti-scratching properties. I had a couple pans with it myself, and I loved them at the time. But that was before we as a society learned more about PTFE. Like asbestos and cigarettes, it became widely adopted before we knew enough to avoid it. Aside from PTFE, phenols (like BPA, BPS, and PFAS) are another thing that are really important to avoid, but commonly used in modern manufacturing. permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent
[–] PeroBasta@lemmy.world 1 point 1 month ago (1 child) Im answering with a video https://www.youtube.com/watch?v=W8wZbNmdIKw But no, usually pasta is pressed into shapes and then cut at the end While being pressed against the bronze thing it gets rough on the edges and in the inside permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 1 point 1 month ago I see. I didn't realize the extruder die was the part that's bronze permalink fedilink source parent
[–] wonderingwanderer@sopuli.xyz 1 point 1 month ago I see. I didn't realize the extruder die was the part that's bronze permalink fedilink source parent
[–] Zwiebel@feddit.org 1 point 1 month ago* (1 child) Pasta is made by squeezing the dough through what's called a die: Normally this die is PTFE-coated on the inside to minimize friction, so they can run the machine faster and therefore make more money. This results in smooth surface pasta. In recent years they figured out they can charge extra for pasta that that was made on a die without PTFE coating, because there is a myth that rough pasta holds more sauce (it doesn't). This is marketed as "bronze cut" because traditionally the dies are made of bronze I guess permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago (1 child) Ohhh, so that's the part that's made of bronze. That makes more sense. It threw me off that it's called "bronze cut" and not "bronze extruded" but I get it now because there is a myth that rough pasta holds more sauce I don't know, the Italian in this thread seems to approve of bronze-cut pasta. Not sure if the opinion of a German overrides that... (I jest, I have German grandparents) they figured out they can charge extra for pasta that that was made on a die without PTFE coating Honestly, PTFE has other issues though. It's a forever chemical and can cause birth defects and cancer. For several years it was popular on cooking stuff for its non-stick and anti-scratching properties. I had a couple pans with it myself, and I loved them at the time. But that was before we as a society learned more about PTFE. Like asbestos and cigarettes, it became widely adopted before we knew enough to avoid it. Aside from PTFE, phenols (like BPA, BPS, and PFAS) are another thing that are really important to avoid, but commonly used in modern manufacturing. permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent
[–] wonderingwanderer@sopuli.xyz 2 points 1 month ago (1 child) Ohhh, so that's the part that's made of bronze. That makes more sense. It threw me off that it's called "bronze cut" and not "bronze extruded" but I get it now because there is a myth that rough pasta holds more sauce I don't know, the Italian in this thread seems to approve of bronze-cut pasta. Not sure if the opinion of a German overrides that... (I jest, I have German grandparents) they figured out they can charge extra for pasta that that was made on a die without PTFE coating Honestly, PTFE has other issues though. It's a forever chemical and can cause birth defects and cancer. For several years it was popular on cooking stuff for its non-stick and anti-scratching properties. I had a couple pans with it myself, and I loved them at the time. But that was before we as a society learned more about PTFE. Like asbestos and cigarettes, it became widely adopted before we knew enough to avoid it. Aside from PTFE, phenols (like BPA, BPS, and PFAS) are another thing that are really important to avoid, but commonly used in modern manufacturing. permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent
[–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent
[–] Axolotl_cpp@feddit.it 2 points 1 month ago (1 child) Their quantities are also too little tbh permalink fedilink source parent hideshow 2 child comments replies: [–] PeroBasta@lemmy.world 2 points 1 month ago (1 child) I believe they have 1kg options permalink fedilink source parent hideshow 2 child comments replies: [–] Axolotl_cpp@feddit.it 2 points 1 month ago I can't find them in stores, maybe they are in fancier stores like Rosetto or sum permalink fedilink source parent
[–] PeroBasta@lemmy.world 2 points 1 month ago (1 child) I believe they have 1kg options permalink fedilink source parent hideshow 2 child comments replies: [–] Axolotl_cpp@feddit.it 2 points 1 month ago I can't find them in stores, maybe they are in fancier stores like Rosetto or sum permalink fedilink source parent
[–] Axolotl_cpp@feddit.it 2 points 1 month ago I can't find them in stores, maybe they are in fancier stores like Rosetto or sum permalink fedilink source parent
[–] Zwiebel@feddit.org 1 point 1 month ago (1 child) How about De Cecco? permalink fedilink source parent hideshow 2 child comments replies: [–] PeroBasta@lemmy.world 2 points 1 month ago (1 child) Yes de cecco, molisana, garofalo or voiello are quite available everywhere in Italy, its still factory made but with more care and with bronze cut If you want to go on expensive stuff you need to look into "monograno", basically means "single grain" a 1kg pack could go up for 6-10 € Worth it? For everyday use only if you make it an hobby, otherwise a normal bronze cut is enough. I would still eat barilla, but only if its the only alternative to not having pasta In france they eat a lot of "panzani" which I believe its still Italian, but quite shit in quality, very unexpensive permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago In Germany we only have barilla, delverde and de cecco. Nice to know I picked the right one xD permalink fedilink source parent
[–] PeroBasta@lemmy.world 2 points 1 month ago (1 child) Yes de cecco, molisana, garofalo or voiello are quite available everywhere in Italy, its still factory made but with more care and with bronze cut If you want to go on expensive stuff you need to look into "monograno", basically means "single grain" a 1kg pack could go up for 6-10 € Worth it? For everyday use only if you make it an hobby, otherwise a normal bronze cut is enough. I would still eat barilla, but only if its the only alternative to not having pasta In france they eat a lot of "panzani" which I believe its still Italian, but quite shit in quality, very unexpensive permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago In Germany we only have barilla, delverde and de cecco. Nice to know I picked the right one xD permalink fedilink source parent
[–] Zwiebel@feddit.org 1 point 3 weeks ago In Germany we only have barilla, delverde and de cecco. Nice to know I picked the right one xD permalink fedilink source parent
