Tag: Teflon pasta

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.

Most commercially produced pasta uses Teflon dies to increase production speed and efficiency. This has led many health-conscious consumers to question the manufacturing process and ask: **which pasta brands use Teflon?** The answer lies not just in the brand name, but in understanding the difference between manufacturing methods and their nutritional implications.