All pasta shapes are extruded using a commercial pasta extruder and through bronze dies, which is a traditional method for the extrusion of pasta shapes having complex geometric shapes such as Fusilli, Radiatore, Bucatini, etc.
Why bronze? Bronze creates a porous and rough surface, like a sponge, allowing sauces to cling to and seep into the surface of the pasta to create a flavorful and harmonious dish.
Recipes for pasta dough vary. Most shapes contain time-honored semola rimacinata and water. Egg and/or ricotta may be added to the mix to accommodate other shapes that traditionally require those ingredients. Italy’s diverse regions boast unique pasta shapes, each reflecting local ingredients and local traditions. Over 50 pasta shapes are available to you that adhere to these traditions and the dough recipes used best replicate the ingredients used in Italy.
