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  1. Hi Alan, I will soon be writing an article about Barilla new bronze die cut pasta, in this pasta the dough is extruded through bronze dies with inserts enriched with threads that increase the resistance to the passage of the dough, thus drawing a “network of micro-incisions” on its surface. In short words this kind of pasta perfectly retains any seasoning, I suggest you try it with a tomato sauce or ragu.

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