YoFrodo@lemmy.world to Lemmy Shitpost@lemmy.world · 1 month agoIts all about bondinglemmy.worldimagemessage-square94fedilinkarrow-up1809arrow-down117cross-posted to: [email protected]
arrow-up1792arrow-down1imageIts all about bondinglemmy.worldYoFrodo@lemmy.world to Lemmy Shitpost@lemmy.world · 1 month agomessage-square94fedilinkcross-posted to: [email protected]
minus-squarePeroBasta@lemmy.worldlinkfedilinkarrow-up7·1 month agoBronze cutting is slower (so less efficient) but being slower make the pasta more “rough” and not smooth. This makes sauce stick more to it
minus-squarewonderingwanderer@sopuli.xyzlinkfedilinkarrow-up1·1 month agoI see… But wouldn’t that only effect the ends? Or does it start as a sheet and get cut into strips like fettuccine? But that would still only be the edges, right? What about something like linguine with a rounder cross-section? I’m just not picturing it
minus-squarePeroBasta@lemmy.worldlinkfedilinkarrow-up0·1 month agoIm answering with a video https://www.youtube.com/watch?v=W8wZbNmdIKw But no, usually pasta is pressed into shapes and then cut at the end While being pressed against the bronze thing it gets rough on the edges and in the inside
minus-squarewonderingwanderer@sopuli.xyzlinkfedilinkarrow-up1·1 month agoI see. I didn’t realize the extruder die was the part that’s bronze
Bronze cutting is slower (so less efficient) but being slower make the pasta more “rough” and not smooth. This makes sauce stick more to it
I see… But wouldn’t that only effect the ends? Or does it start as a sheet and get cut into strips like fettuccine? But that would still only be the edges, right? What about something like linguine with a rounder cross-section?
I’m just not picturing it
Im answering with a video
https://www.youtube.com/watch?v=W8wZbNmdIKw
But no, usually pasta is pressed into shapes and then cut at the end
While being pressed against the bronze thing it gets rough on the edges and in the inside
I see. I didn’t realize the extruder die was the part that’s bronze