Why people prefer bronze die pasta to 'normal' pasta 

Cool

Why don't comments have FAQs anymore? Do the sponsors not like sharing their pin?

maybe you should tackle this from a different angle.. since many sauces are built from the starchy pasta water...

I get that you need sponsors, but telling me to give access to my mailbox to some random company... no thanks

Adam, that ending was a very polite way of telling us that science doesn't show much of a difference, and that we should continue doing us.

I can corroborate that anecdote. After trying out some of my favorite pastas with bronze die cut pasta, the sauces I've made using the cooking water were noticably smoother, especially so if the sauce had parmesan dissolved into it

i think adam touches on this at ~6:40. he mentions that you get cooking loss in the water but that if you use the pasta water in the sauce, you can achieve a thicker sauce.

@@dabundis Couldn't this be compensated by throwing a teaspoon of flour in with the pasta water?

to expound on the "bronze die pasta holds sauce better," it might be the case that people who care about pasta holding its sauce are often the same people that use pasta water in their sauce.

@@JohannesWiberg That would just gum up into a hydrated ball of flour into the water. The better way to compensate would be to cook the teflon pasta in less water so it becomes more starchy and concentrated.

yeah this whole Fetch thing seems like a super shady data harvesting company. I get that youtubers need to make money but c'mon...

but.... but.... my rewards?!? 😢 /s

It's a legit app, your logins are already compromised whether you think you're safe or not.

@@Zeromaus"Trust me, it's legit," said every criminal ever.

@@Zeromaus "you're already compromised so whats a little bit more compromised" yeesh.

Just try watching the corporate news if you want to experience wild deviations from original material!!

@@monkeygraborange the difference is pretty much everyone knows corporate media sucks, but to discover that there's usually some very wild mistakes in professional academic papers is pretty terrifying. Not to mention you can take potentially years researching a topic only to ended up at one of those mistakes (watch some CGP Grey for refrences of that madness)

@@darkness74185 The most infuriating example of this is the theory that depression and other mental illnesses are the result of a chemical imbalance in the brain. Not only was that recently found to be completely unsupported by scientific studies, but when pressed about their misleading the public, many psychiatrists who had peddled the theory started denying they had ever taught it. Ronald Pies, MD, psychiatrist, of SUNY Upstate Medical and Tufts Universities said, "In short, the ‘chemical imbalance theory’ was never a real theory, nor was it widely propounded by responsible practitioners in the field of psychiatry." (From Nuances, Narratives, and the “Chemical Imbalance” Debate (April 2014, Medscape)) That was over 8 years ago, yet there have been no reeducation campaigns to correct the public's belief in that theory, nor has the field as a whole made any attempt to take responsibility for spreading it. Of course, it's entirely possible that some mental illnesses are caused by chemical imbalances in the brain, but because of so many psychologists', neurologists', and psychiatrists' lack of scientific rigor, all the research is tainted by their bias.

Useful when you just want a degree and get it over with, frustrating when you want to do actual research

@@Jhud69 It’s also frustrating if you want to apply the results of research in some practical setting. My wife was hoping to learn useful lessons about foreign language teaching that she could use in her classroom.

Happens all the time in academia and good academics vigilantly guard against it by going to the source of information when and wherever possible.

@@broadh2o980 Also happens in the media all the time. Their "source" is just another shitrag that aligns with them politically. For example, HuffPo cites a CNN article...

I think there's an actual name for that, the Woozel Effect. Named after the time Winnie the Pooh was tracking down a Woozel when it was actually his own footprints that he was following. An example of this is when news articles kept saying the F-35 fighter plane is bad. They all kept quoting each other. And the ultimate source of that notion was Pierre Sprey, who knew nothing about the F-35 and had nothing to do with it's development, and was trash talking it for Russia Today as propaganda. Sources kept sourcing each other in a circle, and the ultimate source was a guy who's only source was that he made it the f___ up.

"trust the science"

@@hedgeearthridge6807 my favourite example of this is the story about gavrilo princip eating a sandwich

And this makes sense. This video is honestly kind of bad at answering the question in it's title. The quality of the ingredients used in the making of the pasta are most likely of a higher quality when being extruded through a bronze die. It's pretty hard to find 2 pastas where everything is equal but the extrusion method. The $1-2 extra for a box of bronze die isn't purely extrusion speed, but also ingredient cost. But in general, if every step of making a pasta dish that uses pasta water from cooking is applied equally to a teflon extruded and a bronze extruded pasta, the latter will give a superior result due to more starch leeching into the water and less water being left behind with the bronze extruded pasta.

I dont care what anyone says, bronze die pasta is just simply much better. Might be better ingredients, but it is my go to and always will be, that cheap teflon pasta has no place in my home.

​@@Jorjioo It's almost entirely just ingredients. Where I live, normal pasta is semolina pasta. Almost all bronze die pasta is egg and wheat pasta, so it's just better tasting to most people.

I started giving my elderly mother high-quality packaged foods for birthday and Christmas gifts, and she loved Montebello pasta-made with bronze dies and slow dried. I was surprised she noticed, because she's not a foodie, but yeah, she definitely tasted the difference!

Me too

Me four

Me too

And I don't care who knows. When I eat pasta my enjoyment shows. There are three things that every chef knows.

Me five

It was either that or a hamburger helper.

As an actual pasta maker, this guy is just clowning around. He seems to have a rudimentary understanding of physics.

"if i got noodles inside you, then its gonna be sticky situation"

I came here for this comment (a comment like this) but your rendition is better than I expected!!😂👍

I think this is a great hypothesis.

Just made a comment about exactly this! Nice to see someone else beat me to it. The dyed-pasta cross section is what lead me to think this. The perceived depth of the surface is much greater on the bronze-cut. More pockets and such that makes the flavor more available to our taste buds

poetically put!!

Exactly, rougher surface means more contact surface for taste buds. Same as with powdered sugar tasting sweeter.

More surface area!

I agree,hes a bit too much of a foods food kinda guy for my taste,but he does great at explaining things clearly.

@@normalhuman9260 Well it’s a food channel afterall

@@PGproductionsHD I know that,but meat is food,everything else is what you feed to food.

@@normalhuman9260 cringe. People have different tastes and you need more than just meat in your diet to be your healthiest.

@@normalhuman9260 Dunno man, most people aren't carnivores.

The bronze kind hodles better. The cheap kind has to be eaten immediately and IMO inedible reheated.

@@paulblichmann2791 I agree with that, I really notice it in soups, like minestrone, where it is often reheated, sometimes more than once. Tiny conchiglie or farfalline are excellent.

Some people can't even tell the difference between a cookie that has been taken from a freshly opened package vs a cookie that has been on the table for hours and has absorbed moisture.

@@prawtism I can, and to be honest, I prefer they age a bit after opening - they release more flavor. YMMV.

Need to call mister Chlebowski

🤬

The Britt's would call a grill.

All glory to the hypnotoad

Long live the empire! 🥸

@@Theeswaglord who do you think you're cursing at huh?

Huh, I bet you're right on all those other factors probably influencing it too. I wonder which ones matter most? I'd think the wheat would matter quite a bit (and there's probably a pretty big diff between store brand/barilla and some nice stuff in terms of starting material quality)

Dont forget Garoffalo, our familys favourite

I've been using De Cecco for some 30 years now. Barilla is crap in comparison, the pasta literally disintegrates on you if you miss draining it by a minute. I also buy La Molisana, Voiello, Rummo, and Del Verde when I can't find De Cecco, but I'd rather starve than to resort to Barilla.

I heard the reverse that due to the texture, it cooks through faster as shown with the higher water absorption and cloudier water. Also due to the nature of the weaker integrity i've also heard to not cook with a rolling boil and just use a simmer.

or just placebo because of that "artisanal" marketing. if it feels like a better product you might impose that on the eating experience. both are possible and it probably would vary from brand to brand

Probably. In my country bronze die pasta is wheat and egg, regular pasta is semolina and water.

I made the same assumption. That the sauce it self is better. In my own cooking I have found this to be true but that is far from a scientific study. I could see the rough edges making some sort of very very small difference like how Adam tested it but obviously that test would need to be done a significantly more times and under way more conditions to pick up a statical difference of 3 grams.

If you into pasta hellhole, you'll immediately find this

nah. its just hipster shit.

“Always usually”

Hey bro I’m a kiwi foodie too! What dried pasta have you’d found the best in our national chains? It’s hard to find stuff a rougher surface

It would only make sense to say that 30% vs 33% is a 10% difference if the numbers 30 and 33 were the percentages of the sauce in the pan that made it onto the plate, or some fraction-of-sauce like that. Since the numbers 30 and 33 are percent *increases*, they should really be treated like 1.30 and 1.33 (the factor by which the weight increased due to sauce), which is a 2.3% increase. In any case, in the full context of the experiment, it's a difference of 3 grams of sauce (ish) so we can tell that it's a very very small difference

@@CtHtThomas oh yes you’re right, thanks!

@@olivermalcolm7076 I get La Molisana from Countdown -it’s pretty delish!

@@CtHtThomas hey no hang on, it is 10% increase in sauce. Both of the increases are compared to weight of pasta only. So yeah it’s a small % difference of the whole plate, but it’s 10% difference in sauce, which is bringing the flavour

how sure are you?

Personally I Personally perfer "cook God damn you, cook." (I ALWAYS forget to get the water boiling and am forced to stire the paste constantly before it clumps

"Eject the impasta"

Hear hear

Yeah exactly, this is something I was thinking about too. Additionally, even the quality of semolina could be better with bronze die pasta. So it’s probably hard to exactly pin point to what makes the pasta good. Though bronze die on the package is an easy way to see if it’s ‘good’ quality pasta.

🌾🌾🌾🌾👨‍🏫🔬📜🌾🌾🌾🌾

That laddle of pasta water added to the sauce always takes it to a whole new level, and nothing triumphs the starchy water from boiling fresh pasta.

I prefer silver personally.

I'll take the arsenic die

Copper thinks you're tasty too

Brian Lagerstrom just made an interesting video on this exact topic last week called “Was I wrong about Air Fryers.”

@@monkeygraborange Thank you!

@@misocomplex 👍

Steel reinforced ceramic probably

Lasers.

owls eat pasta ?

Those plastic play-do ones give the best result

It'd be valuable to compare that to other variables that affect the starchiness of the water, such as the volume of water you cook it in(such as in a pan), or if you reuse the pasta water for multiple batches as a restaurant would. In which case a restaurant would be unaffected by the die(by the time it's cooking your batch, it's probably maximized the amount of starch it can hold), and you can get cheaper results by changing the technique(cooking in a pan) rather than paying for more expensive pasta(if the mouthfeel of the pasta itself what's worth the difference)

Which is why I stirred constantly each I time I did the experiment.

@@aragusea it didn't look that consistent is what I mean. But it's hard to make that a repeatable step unless maybe you used a vibration table? Anyway great topic and video!