Pasta - to die for

Of course we think our own pasta is to die for, but today we want to tell you about the dies we use.


No, we're not "rolling the dice" with pasta production, nor are we talking about changing its colors through the use of "dye." Remember, all our pastas acquire their rich and vibrant coloring solely through the food extracts we use.


We're talking about the "die" we use to create all the different shapes. Our pasta extruder is one of the most fun tools we've ever used: put the prepared dough in and then out the other side comes pasta in whatever shape your heart desires.


Two of our most recent videos give you a great view of the process in action - dough in, shapes out.


See the round piece through which the spaghetti and campanelle are coming? That piece is the "die." We have a different die for every shape we make - conchiglia, penne, rigatoni, etc. If you've ever made cookies with a cookie press, the concept is the same.


And we are proud to say that ALL of our dies are made out of bronze.


Why does that matter, you might ask?


If you look carefully at any Garden of Esther pasta, you'll notice that the exterior is rough and porous. That textured exterior is a direct result of the bronze die. Bronze dies are the traditional way to make homemade pasta - and frankly, they are by far the better way.


All that texture is what holds onto the sauces you put on your pasta. Whether you're adding a simple olive oil and garlic to your spaghetti or a hearty bolognese to your rigatoni, all those nooks and crannies imparted by the bronze die are what grab onto the flavors and bits of the sauces. (The crevices and ridges also make it easier to cook the pasta properly.)


Industrially-produced pasta isn't made with bronze dies. If you look at the outside of most boxed pastas, you'll find a smooth and shiny surface. That's a dead giveaway that it was made with a Teflon die.


Teflon dies make for much faster pasta making - which is exactly what giant companies want, but not necessarily what you want to eat. Smooth pasta fails to hold sauce, which is why you wind up with all of it sunk to the bottom of the bowl instead heading into your stomach.


The bronze die produced pastas also wind up tasting better without any sauce because they come with that texture, whereas the Teflon pastas are prone to disintegrating into a slimy mess.


Bronze dies say traditional, handmade, slow process, small batch, delicious. Teflon says new-fangled, industrial, make as much as fast as possible.


Which would you rather eat?

Bucatini in action


Bringing the garden to you . . . pasta-style!

In and around Vero Beach, Florida

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To learn more about Esther's journey to the world of fresh from the garden pasta, read here.

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