john maddente | midwestern clarity

G rowing up, we ate pasta frequently in the Maddente home.  I still enjoy it; but all I'd ever learned about this staple is that it's a mortal sin to over cook it.  I never could discern any significant taste difference among the many different dried pastas on the market.   Recently; I've learned something new.  Extrusion methods matter. Food photo created by timolina - www.freepik.com Here's a parallel.  Ever heard of " Steel Cut Oats "?  I used to think that's an either slightly pompous or at least a haute description used to sell oatmeal.   I'm going to rethink that assumption and try steel cut oats.  That's because I've stumbled upon a dried pasta called "Bronze Cut" which is a reference to the metallurgy involved with the device that extrudes and cuts the pasta.   For those interested in the science and engineering behind this alloy for pasta making purposes; here's  an article .  For the rest of us, suffice it t...