Inlay in bronze – Radiatori A4 23mm

This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips

HR2353/xx

HR2354/xx

HR2355/xx

HR2356/xx

HR2357/xx

HR2358/xx

HR2365/xx

HR2375/xx

HR2378/xx

HR2380/xx

HR2381/xx

HR2382/xx

HR2660/xx

HR2665/xx.

“xx” can represent any number between 00 and 99.

Material: Standard Bronze (Brass)

Size: 23 mm

Strength: 1,1 mm

Extrusion (please note the insert holder!): Vertical

Why bronze:

Bronze matrices and these new inserts were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens.
By pressing the pasta dough through the bronze dies, the surface of the pasta is slightly roughened and the pasta becomes more grippy. This allows the pasta to absorb the sauce, flavors and spices better later.

Recipe:
It is recommended to use durum wheat semolina, sufficiently cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes so that the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. We recommend the following standard recipe for our matrices:

Ingredients:

250 g durum wheat semolina or Semola rimacinata

Choose ONE of the following ingredients:

100 ml cold water or

110 ml liquid consisting of two eggs, the rest of the water, lightly whisked

Step-by-step instructions for breastfeeding with the emeibaby carrier:

Please only use cold liquids.

Avoid flour, replace it with semolina.

Use binding agents such as xanthan gum, gluten, etc. only to a limited extent, a maximum of 1 teaspoon per 500 grams of dry ingredients. Otherwise the dough will be too firm and the dies could break.

If you knead the dough for longer or let it rest, the gluten will develop on its own.

You can recognize a good pasta dough by the fact that it is moist and crumbly.

The production of gluten-free pasta is also possible with the inserts.

Briefly about the new system:

Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes).

✔ More sustainable and cheaper than the old system
✔ Easier to clean as they can be dismantled
✔ Available inserts in POM or “Bronze” (an alloy)
✔ Patented by Pastidea, not available elsewhere
✔ Smaller and easier to store

the disadvantages:

✘ Not all pasta formats can be created with inlays
✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)

Please note:
Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function.

The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.