596341 Sun Feb 15 07:36:23 -0800 2009 0 27 General Chowhounding Topics 0 4418871 I can't believe it. I just cooked my first artisanal dried pasta that was extruded through bronze plates. It was very good pasta, but I didn't notice an obvious difference in surface texture before or after I cooked it. As I get it, from reading on the internet, "ordinary" commercial pasta is extruded through teflon dies, whereas bronze dies are rough cast. Since I just had EVOO on it I didn't get the visual cues of sauce sticking better. What is your take on this? Is it worth the extra cost? I understand that "artisinal" pasta will cost more and this was "organic", as well. It did taste good, with a tenderness, yet firmness only second to my homemade... I would like to know more. BTW, it was Delallo brand and called "Linguine no. 6". Sun Feb 15 07:36:23 -0800 2009 137946 Scargod