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Artisan quality italian pasta this delicious Tagliatelle are made of best selected high quality durum wheat semolina or "hard grain", using bronze extrusion pocess, according to the traditional recipe of "maestri pastai". Bronze die extrusion is a traditional method of making pasta. Using bronze dies in the manufacturing process is said to ensure that the surface of the pasta remains rough, with what are called microstriations, so that it can best adhere to sauces. Bronze die extrusion demands a higher pressure than methods which use Teflon or other non-stick surfaces but is said to produce better results because of the smooth surface that results from lower friction die-surfaces. Traditionally, bronze-die extruded pasta should be dried relatively slowly to ensure the best results and it also makes pasta more flavourful. Modern methods of industrial production, which use Teflon and other non-stick surfaces, typically use much faster drying methods and that reflects on pasta quality which is very low.
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