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🍝 Pasta

French artisan pasta: bronze die extrusion, slow drying, heritage wheats sometimes grown nearby. The craft is less common in France than in Italy, but the sector is growing.

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Frequently asked questions

About pasta

What is bronze die extrusion?

An extrusion method that pushes the dough through bronze dies (rather than Teflon). The surface comes out rough and grabs the sauce. A sign of artisan pasta.

Why slow drying?

Drying at low temperatures (40-50°C) over 30 to 50 hours preserves the proteins and the wheat aromatics. Industrial pasta is dried in a few hours at over 80°C.

Which wheats in France?

Many artisans work with French wheats (heritage hard or soft varieties: touselle, rouge de Bordeaux, blé barbu). This changes the taste and the colour of the pasta.