Adam Ragusea | Why people prefer bronze die pasta to 'normal' pasta @aragusea | Uploaded 1 year ago | Updated 9 hours ago
Thanks to Fetch Rewards for sponsoring this video! Download the Fetch Rewards app now → fetch.thld.co/ragusea_1222 and use the code RAGUSEA to get 5,000 points on your first receipt!
Thanks to Dr. Frank Manthey at North Dakota State University: https://www.ndsu.edu/agriculture/ag-home/directory/frank-manthey
2005 book chapter co-authored by Dr. Manthey about pasta manufacturing: https://www.academia.edu/32989147/Extruding_and_Drying_of_Pasta
2008 Italian paper on the effects of different pasta die materials: sciencedirect.com/science/article/pii/S0963996908000690
2007 book chapter that was the source of the above paper's claim about sauce retention: onlinelibrary.wiley.com/doi/10.1002/9780470113554.ch17
Thanks to Fetch Rewards for sponsoring this video! Download the Fetch Rewards app now → fetch.thld.co/ragusea_1222 and use the code RAGUSEA to get 5,000 points on your first receipt!
Thanks to Dr. Frank Manthey at North Dakota State University: https://www.ndsu.edu/agriculture/ag-home/directory/frank-manthey
2005 book chapter co-authored by Dr. Manthey about pasta manufacturing: https://www.academia.edu/32989147/Extruding_and_Drying_of_Pasta
2008 Italian paper on the effects of different pasta die materials: sciencedirect.com/science/article/pii/S0963996908000690
2007 book chapter that was the source of the above paper's claim about sauce retention: onlinelibrary.wiley.com/doi/10.1002/9780470113554.ch17
