Why Bronze Die Cut Pasta Tastes Better (and How to Use It)
Walk down any pasta aisle and you'll see a small but important phrase on the best Italian brands: "Trafilata al Bronzo"—or Bronze Die Cut. This isn't just a fancy label; it's a centuries-old technique that fundamentally changes how the pasta tastes, cooks, and holds sauce.
At Carluccio's, we insist on only stocking pasta made using this traditional method because it truly captures the heart of authentic Italian food and cooking.
What is Bronze Die Cutting?
In modern pasta production, dough is often pushed through dies made of Teflon, a non-stick material that results in a perfectly smooth, clear, and glossy noodle.
Bronze Die Cutting is different. The semolina dough is forced through rough, heavy bronze forms. This process creates two vital results:
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A Rougher Texture: The pasta surface becomes porous and opaque, almost chalky.
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The Perfect "Hug": This rough texture is what allows the sauce—whether it's a light pesto or a ragù—to cling to the pasta, rather than sliding off the glossy surface of Teflon-cut pasta. This is key to achieving that perfect harmony between pasta and sauce.
It also gives the pasta a slightly more rustic, artisanal look and feel, and some believe it helps the pasta absorb water more effectively during cooking, improving the final texture.
Carluccio’s Bronze Die Cut Pasta Varieties
We select our pasta from regions across Italy, ensuring authentic shapes perfect for specific sauces. Here are some of the fantastic bronze die cut varieties you can find in the Carluccio's online shop:
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Spaghetti: The most famous shape, ideal for simple oil-based sauces (Aglio e Olio), carbonara, or our Sugo alle Vongole (Clam & Tomato Sauce). Its long, thin shape requires that excellent sauce-clinging texture. At Carluccio's, we sell Spaghetti al Nero - a black spaghetti, coloured with cuttlefish ink.
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Penne Rigate: The diagonally cut tubes with ridges (rigate). The ridges and the hole are perfect for capturing chunky or thick sauces like a Rich Ragù or a vegetable sauce.
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Orecchiette di Puglia: Meaning "little ears," this classic shape from Puglia has a slight indent that perfectly cups the sauce. It's traditionally served with broccoli rabe or thick, rustic vegetable sauces, often enhanced by a drizzle of our Chilli Oil.
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Trofie: Small, thin, and twisted, this Ligurian shape is most famous for being served with Pesto Genovese. The delicate, curled shape holds the light, oil-based sauce beautifully.
Fresh vs. Dried: Why Dried Pasta Reigns Supreme
While fresh pasta is delightful and necessary for dishes like lasagne or certain stuffed pasta (ravioli), Italians often prefer and insist upon high-quality dried pasta for nearly all traditional recipes. Why? Firstly, fresh pasta, being softer, works best with delicate, lighter sauces (like butter and sage). In contrast, dried, bronze die cut pasta—made only with durum wheat and water—is firm and resilient. It holds up beautifully to heavy, long-cooked sauces (like a Ragù) and stands up to the vigorous tossing and mantecare (emulsification) required to finish a dish like Amatriciana or Vongole. The firmness of the dried pasta is essential for the perfect al dente bite that forms the cornerstone of Italian cuisine.
By choosing any of these bronze die cut options, you're not just buying pasta; you're investing in a superior dining experience where the pasta and the sauce are perfectly united.
