A dried pasta revelation

Growing up with an Italian heritage -- and according to Ancestry.com my lineage is about 50% Italian as my parents always asserted -- we ate pasta frequently.   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 I've eaten.  

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 haute description; used to sell oatmeal.  

I'm going to rethink that assumption and try steel cut oats (though I'm not crazy about oatmeal).  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 to say that the bronze cut process produces a noodle that's less dense and more porous.  It simply tastes better and it adheres to sauce (or sauce adheres to the pasta) ….better.  That's all I know.  

It costs more; but worth it.  Bon Appetit!