Is it worth it? (Yes.) Let us work it. (Double yes.)
in will get absorbed into the noodle. It’s a more flavorful experience for everyone. It takes a longer amount of time to slow-dry pasta, which is one half of the reason it’s more expensive.Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen KaminskiSo you can look at the box. If you see the words “slow-dried,” you’re in a good spot. But you can also tell by looking at the pasta itself.
If the pasta looks kind of rough, chalky, and a little dirty, that’s a great sign. Sauce loves to cling to that bumpy exterior texture. And if the outside looks a little worn, it's probably a sign that the pasta was shaped using bronze dies. Photo by Chelsie Craig Most large pasta makers use teflon dies because they're cheap and durable. The jury's still out on whether or not bronze dies definitely make for better pasta, but the commitment to quality is a good sign. The softer bronze is bumpier than the slick teflon.
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