Can you tell the difference?

Between what we consider normal pasta versus bronze extruded pasta?
Normally extruded pastas, spagehtti, elbows, are done with a nylon or stainless steel die. When the company uses a bronze die you get the same shapes but the pasta has a slightly rough texture. You can feel it and see it. Bronze dies also wear faster.
The theory is that the rougher texture helps hold any sauce better. I'll grant that it may do that. I don't think I can tell teh difference when I use either. Perhaps in recipes like Cacio e pepe which just uses pasta water grated hard cheese and peper you might.