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Brass Die Casarecce

Brass Die Casarecce, second view

Brass Die Casarecce

Durum & Brass

Durum & Brass is a one room pasta shop behind a laundromat on Shrewsbury Street in Worcester, Massachusetts, run by Teodora Russo, who spent eleven years on the line in restaurant kitchens before she bought a used extruder at an auction. She mixes durum semolina with cold water and nothing else, pushes it through brass dies that leave the surface rough so sauce holds, and dries every batch on wooden racks for forty eight hours at low heat instead of four hours at high heat.

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