Why Expensive Pasta Is Better

Have you ever wondered why the cheapest box of spaghetti is around $1 and other brands sell for $5 or $8? They have exactly the same ingredients: semolina and water. So what gives?

Nothing is more exemplary of the phrase “time is money” than the world of dried, boxed pasta. Dried pasta, or “pastasciutta,” is often extruded from dies. The cheapest brands use Teflon in their dies, which enables them to push more dough through the die faster and produce more pasta in less time.

If you closely examine low-cost pastas, you’ll notice that they are almost shiny and incredibly smooth ― that’s the work of the Teflon die. To save even more time and produce large quantities of pasta, mass manufacturers then quickly dry the pasta, sometimes for only a few hours, before boxing it and shipping it.

Further details here.

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