40,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Die made of bronze Cuori / heart Be my Valentine pasta production for Valentine's Day, Mother's Day, weddings as table decorations or just for a romantic dinner for two. Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Bronze die Giglio Rigato / Lily No, this die is not a gigolo, but rather a giglio (pronounced chil-yo). Although she can seduce you just as much as a gigolo 🙂 Giglio means “lily”, so when you use this pasta insert, a flower in the shape of a lily comes out of the pasta die. Please don't be surprised: this flower sometimes runs a little slower at the beginning. But the effort is worth it because the result is very beautiful. Size: 10,5 mm Thickness: 1,2 mm Diameter die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Bronze die Conchiglia Rigata Gigante / very large shell with stripes “Conchiglia” is the Italian word for “shell”. The conchiglia is related to the conchigliette, the “small mussel”, which is also available as a matrix. In the “gigante” version, i.e. gigantic in size, the maximum has been achieved from the bronze matrix, so that it is also suitable for filling. The “rigata” means that this shell has grooves. Thanks to the grooves and the very finely roughened effect, which can only be achieved with bronze matrices, this mussel can absorb the sauce particularly well. Size: 45 mm Thickness: 1,2 mm Diameter die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Bronze Spaghetti Quadri die 2,5 x 2,5 mm These spaghetti are a touch thicker than the normal spaghetti at 2mm. The thickness is in the direction of Barilla No. 7. Diameter: 2,5 mm square Size: 9 mm Thickness: 1,2 mm Diameter die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX- 10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Bronze Maccherone Rigato die Maccheroni (in Switzerland they are more commonly known as magronen) are tube pasta that are slightly larger than bucatini and usually a touch smaller than ziti. Depending on the region, they are sometimes eaten whole long or cut short. You have to be careful not to mix them up. Because the pasta that is mostly sold as maccheroni in Germany is a little smaller than this one. This means that anyone looking for German maccheroni will find what they are looking for in a die called “Bucatini”. Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Bronze radiator die Radiatore means nothing other than radiator. Surely you know those radiators that used to not be so flat but had lots of tubes or fins? The Radiatore is one of the most popular pasta shapes. Not only are they a very uncomplicated format, they are easy to make, they absorb the sauce particularly well thanks to the many struts and they also look good. They are also easy to dry and will not break even in less than perfect drying conditions. Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pacchero Liscio bronze die Paccheri are typical southern Italian pasta. In terms of shape, it is ultimately a gigantic maccheroni, but still a touch smaller in diameter than a cannelloni. This pasta is particularly common in Naples. Paccheri used to be a typical poor man's food. Because they are so incredibly large, you only need a few of them to fill your plate. Paccheri comes in two versions: Rigato (with stripes) and Liscio (smooth). Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pacchero Liscio bronze die Paccheri are typical southern Italian pasta. In terms of shape, it is ultimately a gigantic maccheroni, but still a touch smaller in diameter than a cannelloni. This pasta is particularly common in Naples. Paccheri used to be a typical poor man's food. Because they are so incredibly large, you only need a few of them to fill your plate. Paccheri comes in two versions: Rigato (with stripes) and Liscio (smooth). Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Bronze die Spaghetti Quadri Chitarra 2 x 2 mm Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
Original price was: €83,9052,40 €Current price is: €52,40. incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Casarecce bronze die 8 mm Casarecce, translated as “homemade”, originally comes from Sicily, but can also often be found in central and southern Italy. Harmonize wonderfully with Ragu or any other sauce. Size: 10 mm Thickness: 1,1 mm Diameter die: 63,5 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required . The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
Original price was: €83,9052,40 €Current price is: €52,40. incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Bronze matrix Maccheroni Rigati Size: 8,5 mm Thickness: 1,1 mm Diameter die: 63,5 mm Maccheroni (in Switzerland they are better known as magronen) are tube pasta that are slightly larger than bucatini and usually a touch smaller than ziti. Depending on the region, they are sometimes eaten whole long or cut short. You have to be careful not to mix them up. Because the pasta that is mostly sold as maccheroni in Germany is a little smaller than this one. This means that anyone looking for German maccheroni will find what they are looking for in a die called “Bucatini”. Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
Original price was: €83,9052,40 €Current price is: €52,40. incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Bronze die Gnocco Sardo The Gnocco Sardo are small, fluted mussels. The name already gives it away. It is a type of gnocchi that people like to eat in Sardinia. Attention: In Sardinia, these gnocchi are always prepared without eggs (i.e. only durum wheat and water). In other areas of Italy people are more tolerant. These noodles are also known under the name Malloreddus. Because the pasta is pulled through a bronze die, the result is a very slightly roughened surface. This means the sauce can be absorbed particularly well. Cavatelli are very similar to Gnocco Sardo. The difference lies in the fine stripes on the surface, while the cavatelli are smooth. Size: 19 mm Thickness: 1,2 mm Diameter die: 63 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies 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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
