#pasta #foodscience #italianfood
Is more expensive pasta worth it? That’s the question we’re answering today. We compare bronze-cut vs. Teflon-cut pasta to see if paying more actually makes a difference in taste, texture, and sauce absorption. Is more expensive pasta worth it — or is it just marketing? Let’s find out.
22 Comments
why is the bronze die pasta also dusty?
Great presentation as always!
Was disproven by Adam Ragusea and a couple university researchers a while back btw, I’d highly recommend doing some research next time. The difference has more to do with a rougher texture, not sauce retention as it doesn’t make a difference.
The bottom dish looked better
I always appreciate how clear and demonstrative your info delivery is 🫡
The teflon die pasta always looks cheap for me, sure it's glossy, but it's more like plastic and too slippery when plated
Im curious now, because the cheap store brands are starting to sell rough texture noodles for the same price as their smooth ones.
Dumm way to Show it
Di Martino pasta costs around one euro in europe. Damn, you're being robbed in the states…
Wait most dry pasta is made in teflon thats wild
I am not gonna lie i didnt see a diffrence.
It's like razor blades… The commercial says the first blade picks the hair up, the second cuts it off deeper.
A fool born every minute.
But for every day use… The cheap and simple pasta is just fine…
In particular if you just make a simple tomato sauce or similar… The pasta does not need to be fancy…
And do not buy pasta for 6$… At least in Germany there is good pasta available at around 1,5$… Thus I gues in the US it will be similar
6 times the price just that the sauce Sticks slightly better?
il say this no matter what brand your using if your method is crap your result is crap. Its like giving gold ore to a blacksmith vs a toddler.
While he’s mainly kind of right, it still depends on how you cook it, and his presentation of the examples were pretty bad lol
Stainless steel all the way
i had previously heard about this with the difference between bronze and steel dies
bronze does not last as long meaning higher cost… but has the more desirable rougher final texture
teflon is a separate issue
I honestly thought the bottom one was better, this some psuedoscience bs
Yea but I can eat pasta 6 more times
Yea kinda annoys me knowing the pasta made with standard modern equipment instead of traditional bronze looks more visually appealing when coated in sauce because I have no doubt the pricier pasta simply holds sauce better
no i cant tell the difference