"Forget macaroni, spaghetti, penne, or tagliatelle - the best type of pasta is arguably not about the shape, but about the cut. Most of the pasta you see in the grocery store is cut with Teflon dies (that's the cylindrical metal tool used to cut pasta), which means it's smooth and slick, and the sauce glides right off. But when pasta is cut using traditional methods, using bronze instead of Teflon, the surface is rougher and more porous, and the sauce gets soaked right in,"
"Bronze-cut pasta tends to be more expensive than Teflon-cut pasta, but many argue that it's worth the extra spend. Plus, if you head to Aldi, you can grab a one-pound bag for less than $2.20. In fact, several shoppers say that the grocery store's bronze-cut pasta is one of its most underrated offerings. "Bronze cut pasta has changed me," one Redditor wrote about Aldi's offering. "I won't buy normal ever again.""
Aldi is expanding rapidly in the U.S., with about 2,600 stores and plans for further growth. The chain's wide product range and low prices have driven its rising popularity. Popular items include take-and-bake pizzas, tortilla chips, and affordable, good-quality wines. Some offerings remain underrated despite strong customer praise. Bronze-cut pasta stands out for texture and flavor: unlike Teflon-cut pasta's smooth surface, bronze-cut pasta is rougher and more porous, allowing sauce to cling and be absorbed. Bronze-cut varieties typically cost more, but Aldi sells a one-pound bag for less than $2.20, prompting shoppers to call it a game-changer.
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