dangil t1_j8p7b85 wrote on February 15, 2023 at 11:20 PM

Gotta be Brass. Why?

IgnobleQuetzalcoatl t1_j8p8hhg wrote on February 15, 2023 at 11:29 PM

The options are Teflon and brass. Teflon offers less friction of course which makes the extrusion more reliable. Brass leaves a bit more texture on the surface of the pasta which is beneficial for getting sauce to stick to the pasta.

malgnaynis t1_j8q5zyk wrote on February 16, 2023 at 3:42 AM

Bronze* not brass

xDrxGinaMuncher t1_j8r4qq3 wrote on February 16, 2023 at 10:30 AM

Adam Ragusea did a video on the topic explaining the intricacies a bit better, and then did a very small test to see if he could taste a difference. If I recall correctly, he couldn't tell if it held the sauce any better, but hypothesized that the bronze die pasta would impart more starches to the pasta water, which would in turn result in a tastier or thicker sauce if one is partial to reintroducing their pasta water into the sauce.

mcirillo t1_j8qiqc2 wrote on February 16, 2023 at 5:40 AM

I always think the same thing. Like there are so many other materials out there. You can buy a ruby hot end for your 3d printer. Where's the ruby-cut pasta

nebenbaum t1_j8r02fc wrote on February 16, 2023 at 9:23 AM

That's Teflon. As the other poster said, teflon for efficiency, bronze for texture.