I'll bet more people in the CSI-rich United States could explain to me why a bullet has markings left on it from the barrel of a gun than could explain to me why some spaghetti is rich with texture and some are smooth as teflon:
As all manufactured items have inevitable variations, it is often possible for a forensic firearms examiner to match a bullet or cartridge case to a particular firearm based on these variations. Most often these are due to marks left by a machining process, which can leave shallow impressions in the metal which are rarely completely polished out. Wear due to use will also cause each firearm to aqcuire distinct characteristics over time, though this same process will also alter the "fingerprint" of the firearm.
These same variations in the manufacturing process of bronze dies used to make pasta, and the fact that bronze is never perfectly smooth, leave marks on pasta dough as it is pushed through a die. Bronze dies wear over time and slow the process down, so teflon dies have been replacing bronze for most industrial pasta makers. Teflon dies leave pasta very smooth, however; the pasta won't pick up as much sauce and be a conduit for as much flavor.
My quest for information on dies led me to gold:
The most complete website on the industrial production of pasta I've ever seen (woo hoo!)
A site on industrial production which is more concise but unfortunately falls into the mistaken belief that "the total drying time can take from six to 24 hours depending on the drying technology used"--but it also lists production methods for lots of foods, so I want to remember it as a starting point for other searches I might have.
And, of course, Zingerman's "Pasta: Everything you wanted to know and some things you didn't"