[banannaise]

Bronze-die pasta has an obvious and substantial textural difference from teflon-die pasta. The stickiness of the bronze requires more force from the extruder, but results in a rougher surface on the pasta, because it literally sticks to the die.

Bronze-cut pasta holds sauce much better, especially for thinner sauces. It also makes your pasta water more starchy, since it loses more material during cooking. These things seem very obvious to me via my observations as a cook who uses both from time to time (but mostly the bronze stuff).

Both properties can be very useful (the first to everyone, the second just to those who use their pasta water in the sauce step).

It's good to question our assumptions from time to time, but there's no reason to just deny something like this with absolutely nothing to back it up.

[comeonbro]

I don't deny that it is beneficial (it clearly is, in my direct experience as well): I doubt that it is the highest determinant of quality, and suspect that even more basic properties like thickness have been systematically neglected and may be more consequential.