159,00 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Bronze matrix Maccheroni Rigati Thickness: 1,1 mm Diameter of die: 73,6 mm Pasta insert for the following professional pasta machines: PN300 Pasta 300 Sandore Siriomatic AEX30 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze matrices 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Instructions: 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 matrices. Storage: Do you have several bronze matrices and are you looking for storage to protect the matrix from dust and darkening due to the effects of light? Then we recommend our storage systems, which you can also find in our range.
149,00 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Bronze die Fusilli A3 Size: 10 mm Thickness: 1,1 mm Diameter die: 73,6 mm Pasta insert for the following professional pasta machines: PN300 Pasta 300 Sandore Siriomatic AEX30 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze matrices 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Instructions: 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 matrices. Storage: Do you have several bronze matrices and are you looking for storage to protect the matrix from dust and darkening due to the effects of light? Then we recommend our storage systems, which you can also find in our range.
149,00 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Die made of bronze spaghetti 2,5mm Thickness: 2,5 mm Diameter of die: 73,6 mm Pasta insert for the following professional pasta machines: PN300 Pasta 300 Sandore Siriomatic AEX30 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze matrices 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Instructions: 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 matrices. Storage: Do you have several bronze matrices and are you looking for storage to protect the matrix from dust and darkening due to the effects of light? Then we recommend our storage systems, which you can also find in our range.
149,00 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Die made of bronze Riso Orzo Size: 2,5 mm Diameter die: 73,6 mm Pasta insert for the following professional pasta machines: PN300 Pasta 300 Sandore Siriomatic AEX30 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze matrices 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Instructions: 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 matrices. Storage: Do you have several bronze matrices and are you looking for storage to protect the matrix from dust and darkening due to the effects of light? Then we recommend our storage systems, which you can also find in our range.
Die made of bronze Orecchiette Rigate 21mm, for Häussler PN300, Pasta 300, Sandore Siriomatic, AEX30
149,00 € incl. VAT plus shipping costs
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Bronze die Orecchiette Rigate Orecchiette means something like “little ears” in German. They originally come from the Apulia region with the capital Bari. Traditionally they are made by hand, using a large wooden board, a knife and your fingers. You form a thin roll out of a piece of dough and cut off individual portions, then pull and push them forward at the same time with the handle of a kitchen knife and turn them into small mini ears. In our version, the orecchiette are formed by machine, the shape is slightly different than the hand version, but it is much faster and more relaxed. The sauce can collect easily in the shell shape of the noodle. Size: 21 mm Thickness: 1,2 mm Diameter die: 73,6 mm Pasta insert for the following professional pasta machines: PN300 Pasta 300 Sandore Siriomatic AEX30 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze matrices 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Instructions: 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 matrices. Storage: Do you have several bronze matrices and are you looking for storage to protect the matrix from dust and darkening due to the effects of light? Then we recommend our storage systems, which you can also find in our range.
2,49 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Do you have a TR50, Fattorina, Fimar, Sela professional pasta machine? Or even a pasta machine from Häussler, such as the Emma, Luna or Pn100? And do you mind cleaning? Here we have a simple but very efficient cleaning aid: The miracle brush Attention: We received the tip for the miracle brush from a dear palate friend fan. The brush is also officially available to buy from a well-known Swedish furniture store. However, if you are not planning a visit there, you can also conveniently buy the brush from us in the shop.
