Tag: Slow drying

Anecdotal evidence from many consumers suggests that some high-quality, slow-dried pasta is easier on the stomach than mass-produced alternatives. This often leads to the question, is bronze-cut pasta easier to digest? The answer lies not just in the bronze dies themselves, but in the traditional production methods that typically accompany them, such as slow-drying at lower temperatures.

According to De Cecco's official site, the brand selects the best durum wheat from Italy, California, and Arizona to create its pasta. This premium ingredient is fundamental to answering the question: is De Cecco pasta made with durum wheat?

According to a study by the University of Milan, De Cecco's traditional low-temperature drying process helps preserve the nutritional integrity of the semolina. But beyond its celebrated quality, how healthy is De Cecco pasta for your overall diet, and how does it compare to other widely available brands?

According to a 2024 study comparing Italian-made pasta to American alternatives, Italian pasta is widely perceived to be healthier due to its high-quality ingredients and traditional production methods. While the nutritional differences in the dried product itself can be subtle, key factors explain why the overall 'Italian pasta experience' is often associated with better health.

According to traditional Italian methods, pasta extruded through bronze dies is slowly dried at low temperatures, a process that preserves more of the wheat's natural aroma and nutrition. This attention to craftsmanship is a core reason **why is bronze-cut pasta healthier** and more flavorful than standard commercial varieties.