Bronze-Die Italian Pasta Guide
Look closely at a strand of Néssi organic spaghetti and you will see a slightly rough, matte surface. That texture is the signature of bronze-die pasta, and it makes a real difference on your plate.
What does bronze-die mean?
Pasta dough is pushed through a mold, called a die, to give it its shape. Traditional dies are made of bronze. They leave a porous, slightly rough surface on the pasta, while modern non-stick dies create a smooth, shiny noodle. That rough surface helps sauce cling to the pasta instead of sliding to the bottom of the bowl.
Match the shape to the sauce
Long and thin: spaghetti and capellini
Best with smooth, oil- or tomato-based sauces that coat every strand. Organic spaghetti loves marinara, garlic and oil, or clams. Organic capellini (angel hair) cooks in minutes and suits light, fresh tomato sauces.
Tubes: rigatoni and penne rigate
The ridges and hollow centers trap chunky sauces. Try organic rigatoni with meat ragù or a baked pasta, and organic penne rigate with arrabbiata sauce.
Spirals: fusilli and long fusilli
Spirals catch pesto and creamy sauces in every twist. Pair organic fusilli or organic long fusilli with Néssi pesto.
Bows and shells: farfalle, shells, conchiglioni and elbows
Organic farfalle work in pasta salads, organic shells and elbows are perfect for mac and cheese, and jumbo conchiglioni are made for stuffing with ricotta and spinach.
Something different
Organic bucatini (a thick spaghetti with a hole in the center) is the classic for all'amatriciana. Organic orzo goes in soups and salads. For color, the kids' favorites are colorful fusilli and lemon farfalle.
How to cook pasta the Italian way
- Use plenty of water: about 4 quarts per pound of pasta.
- Salt the water once it boils. Try Sicilian sea salt.
- Cook to al dente: start tasting 1 to 2 minutes before the package time.
- Save a cup of pasta water before draining. Its starch helps the sauce turn silky.
- Finish the pasta in the pan with the sauce for the last minute.
Shop all Italian pasta, or explore egg pasta and gnocchi.
FAQ
Is bronze-die pasta better?
Bronze-die pasta has a rougher, more porous surface than pasta made with non-stick dies, so sauce clings to it better. Many cooks also find it has a firmer bite.
Why is my bronze-die pasta pale and matte?
That matte, slightly floury look is normal. It comes from the bronze die and is what helps the sauce stick.
Which pasta shape goes with pesto?
Spirals like fusilli and long fusilli, or short shapes like farfalle, hold pesto especially well.
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