52,90 € incl. VAT plus shipping costs
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4-fold dough cutter - dough wheel - dough wheel - rolling pin, adjustable, smooth, brass For true noodle fans! ... For pasta plates, ravioli, cookies, pastries! Handcrafted quality product. Rolling pin with 4 wheels (adjustable / individually removable), smooth dough cutter, blade diameter 38 mm. Selectable width (distance between wheels) 8 mm - 100 mm. You will be hard-pressed to find a more elegant and durable version on the market!
Material: Brass blades, real wood handle (beech, untreated). Note: Due to the soft brass, small surface marks are unfortunately almost unavoidable during production. You will always receive unused new goods from us. Size: Length 17 cm, width 11,5 cm, max. height. 4cm Note: Clean by hand only!39,00 € incl. VAT plus shipping costs
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Based on a historical model - handmade, round ravioli stamp made of pure brass - with a serrated edge Ideal for raviolis as a soup addition or starter, small cookies and other small pastries. Size: height approx. 8,5 cm, diameter 38 mm Weight: about 105 g Material: brass
Handcrafted quality product, not mass-produced. Please do not put the item in the dishwasher. Wiping with a damp cloth is sufficient. Brass can darken.53,00 € incl. VAT plus shipping costs
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Ravioli stamp with automatic ejection, round made of brass - POM inside - with wavy edge Very versatile - ideal for very large ravioli (main course) and other filled pasta specialties, mini pizzas, cookies, pastries and of course the tigelliera. The stamp is designed in such a way that it cuts out and connects and closes the dough sheets at the same time. The ravioli function is particularly quick thanks to the ejection. Size: height approx. 11 cm, diameter 90 mm Weight: about 447 g Material: Brass, beech wood handle (The wood grain can vary greatly as it is a natural product.)
Handcrafted quality product, not mass-produced. Please do not put the item in the dishwasher. Wiping with a damp cloth is sufficient. Brass can darken.5,50 € incl. VAT plus shipping costs
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TIRIKEDDAS WITH SAPA – Traditional Sardinian cookies with grape must - biscotti Biscuit filled with sapa (must) from red grapes: Made entirely by hand. They consist of a thin sheet of semolina, which forms a ring on top of a thick sapa cream (cooked must). A simple and authentic dessert from Sardinia. Artisanal Sardinian dessert: the result of the patience of experienced hands who have refined their craft skills and techniques over the years and the combination of first-class ingredients.
Net weight 90g
Ingredients: Soft wheat flour type '00', Sapa (vincotto d'uva) (grape must) (80%), lard, water, mixed dark puree (20%), semolina, powdered sugar, star anise, natural flavors.4,50 € incl. VAT plus shipping costs
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PIRICHITTOS – Traditional Sardinian cookies - biscotti Lemon flavored cookies: Fragrant balls of sourdough, characterized by the strong lemon flavor and a delicate glaze. A simple and authentic dessert from Sardinia. Artisanal Sardinian dessert: the result of the patience of experienced hands who have refined their craft skills and techniques over the years and the combination of first-class ingredients.
Net weight 90g
Ingredients: Soft wheat flour type “00”, granulated sugar, vegetable margarine, chicken eggs, semi-skimmed milk, raising agents for the confectionery industry, lemon flavor, dark icing, powdered sugar, natural flavor.100ml20,90 € incl. VAT plus shipping costs
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Our regular customers and shop lovers have found great names for this die: "Waffle, Tic-tac-toe, cialda, 3-in-a-row, grid, Sudoku, Kallax Regal, small checkered, Quadro, Rubik's cube, 3x3, Belgian waffle, cube, grid, Griglia, 3hoch3, all nines, picture frame, Cancello, Conicioni, Cono, Cubo, Finestra, doormat, door grille, prison grille, secret, grid, grid, manhole cover, hashtag, Hastaghashtaghashtag, haystack, Icebricks, Karo, cheese box, blocks, prison, prison, LegoWaffles, perforated plate, Misterioso, Neuner, Neunerle, Nicer- Slicer, grandma's pillowcase, uncle's shelf, piazza, square, quadri, quadrini, quadrogrillo, quadroneunerle, grid square, reticolo, riddle, scatole, sink ships, segreto, sieve, embroidery box, strana pasta, straw bale, wabbele, waffle, waffle, waffle, Waffles, wine rack, Wilm Thölke, cube check, magic noodle,..." In any case, it is very decorative in pasta salad and other dishes. Matrix made of POM grid/waffle Size: 14 mm Strength: 1,0 mm Pasta insert made of POM (polyoxymethylene - guaranteed food-safe plastic) for use in Philips Pasta Maker Avance, Plus, Premium and the 7000 series. No adapter or similar is required. General information on compatibility and application The die is compatible with the following model numbers of the Philips Pasta Maker. The back two numbers can be any. HR2330/xx HR2331/xx HR2353/xx HR2354/xx HR2355/xx HR2356/xx HR2357/xx HR2358/xx HR2359/xx HR2365/xx HR2369/xx HR2375/xx HR2378/xx HR2380/xx HR2381/xx HR2382/xx HR2660/ xx HR2665/xx If you are unsure whether your model fits the dies, please send us a message, preferably with a photo of your pasta machine. We will respond to you promptly and tell you which matrices are right for you. POM is the abbreviation for polyoxymethylene, a guaranteed food-safe plastic. This is exactly the same material that is used in the Philips pasta maker matrices. POM has the advantage that it doesn't weigh much and you can put the matrices in the dishwasher for cleaning. Please note that the matrices are manufactured using micro milling. This is a complex process that enables delicate shapes. But small scratches from production and minor chips may be present, these are inevitable when using POM. It is always advisable to add a little more liquid than the pasta maker indicates and to only use cold liquids. The dough should be moist and crumbly. 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 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 matrices. Immerse yourself in the world of your own pasta production with your palate friends. The taste of fresh homemade pasta is incomparably good. Do you have several POM matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems, which you can find in our range.
14,90 € incl. VAT plus shipping costs
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Pasta insert (type 2) in POM - Tagliatelle 6mm This Type 2 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: POM Size: 6 mm Strength: 1 mm Extrusion (please note the insert holder!): Horizontal Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Bucatini 3,2mm This Type 2 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: POM Size: 3,2 mm Strength: 1 mm Extrusion (please note the insert holder!): Horizontally or vertically Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Torchietti 9mm This Type 2 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: POM Size: 9 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontally or vertically Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Riccioli 4mm This Type 2 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: POM Size: 20 mm Strength: 1 mm Extrusion (please note the insert holder!): vertical Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Radiators A4 23 mm This Type 2 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: POM Size: 23 mm Strength: 1 mm Extrusion (please note the insert holder!): vertical Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Gramigna 4,1mm This Type 2 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: POM Size: 4,1 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontally or vertically Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Conchiglia Striped Rigata 28mm This Type 2 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: POM Size: 28 mm Strength: 1,1 mm Extrusion (please note the insert holder!): vertical Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Funghi / Trottole 10mm This Type 2 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: POM Size: 10 mm Strength: 1,1 mm Extrusion (please note the insert holder!): vertical Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Gnocco Napoletano Smooth 26mm This Type 2 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: POM Size: 26 mm Strength: 1,1 mm Extrusion (please note the insert holder!): vertical Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Gnocco Napoletano striped 26mm This Type 2 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: POM Size: 26 mm Strength: 1,1 mm Extrusion (please note the insert holder!): vertical Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Casarecce Caserecce 8mm This Type 2 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: POM Size: 8 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontally or vertically Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Fusilli A3 10mm This Type 2 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: POM Size: 10 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontally or vertically Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Spätzli Wellenspätzle 6mm This Type 2 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: POM Size: 6 mm Strength: 1 mm Extrusion (please note the insert holder!): vertical Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Spaghetti 2mm This Type 2 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: POM Size: 2 mm Strength: 2 mm Extrusion (please note the insert holder!): Horizontally or vertically Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Mafalde 24mm This Type 2 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: POM Size: 24 mm Strength: 1,2mm, 1mm Extrusion (please note the insert holder!): Horizontal Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
If spaghetti quadri alla chitarra is served in Abruzzo, in Puglia it is troccoli pasta! Pasta insert (type 2) in POM - Spaghetti Quadri Chitarra 2x2mm This Type 2 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: POM Size: 2 mm Strength: 2 mm Extrusion (please note the insert holder!): Horizontally or vertically Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Tagliatelle 8mm This Type 2 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: POM Size: 8 mm Strength: 1 mm Extrusion (please note the insert holder!): Horizontal Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
56,00 € incl. VAT plus shipping costs
VAT included
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Pettine - plus 3 rolling sticks (of different diameters) also called pettine per la pasta or "pasta comb".
For the production of Gnocchi, garganelli, rigatini, cavatelli, short macaroni (bucatini) and specialties like stangulet a type of pasta from Calabria in the south of Italy.Board size: approx. 20 x 10 x 1 cm, Since they are all unique pieces, they all turn out a little different!
Material: Bamboo, hemp cords and woods such as elm and fir, as well as beech. The pettine consists of the comb parts of historical looms, supplemented with new beech wood. The 3 rolling sticks made of beech wood. Each pettine is slightly different, the pages have the original old gluing and lacing of the loom combs, these were only added when necessary, because of the historical material that was used, these are a quality feature and not a defect.Each piece is unique in its aesthetic characteristics to preserve the character of the ancient looms from which they were made.
History of the Pettine: As always, there are several legends, but they are all more or less similar. Some people read that a cook wanted to make cappelletti (small filled dumplings) for New Year's Eve in the 18th century. There wasn't enough filling, there was still pasta dough left. In order to save the New Year's Eve gala, the cook, in her distress, grabbed the squares of pasta dough for the dumplings, along with a round branch, and moved into the weaving room next door. Using the twig, she pulled the dough squares over the comb from the loom. And hey presto, the Garganelli were invented and the loom builders had to build more looms than looms in the future because the looms found huge sales as pasta accessories. Word quickly spread about this practical and inventive method, as the sauce stuck to the pasta particularly well thanks to the fine grooves of the loom comb. Briefly about the bars: Each pettine includes 3 rods with different diameters, suitable for rolling Garganelli, or the tubular Maccheroni al Pettine, both large and small. The thinnest stick is also suitable for soup noodles. Notes on surface and care: The pettine were disinfected with a food-safe product. After use - the historical loom comb should be cleaned of flour and residue by hand if possible (brush or brush if necessary). To disinfect, you can use any product that is suitable for food and dries quickly. Please ensure that the pattine is dry and no longer damp before storage. We have also attached some photos of the manufacturing process for you.14,90 € incl. VAT plus shipping costs
VAT included
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Pasta insert (type 2) in POM - Spaghetti 2.5mm This Type 2 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: POM Size: 2,5 mm Strength: 2,5 mm Extrusion (please note the insert holder!): Horizontally or vertically Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Spaghetti Quadri Chitarra 2,5x2,5mm This Type 2 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: POM Size: 2,5 mm Strength: 2,5 mm Extrusion (please note the insert holder!): Horizontally or vertically Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Fusilli A3 8,5mm This Type 2 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: POM Size: 8,5 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontally or vertically Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in POM - Spaghetti 1,6mm This Type 2 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: POM Size: 1,6 mm Strength: 1,6 mm Extrusion (please note the insert holder!): Horizontally or vertically Please note: Dishwasher safe, please ensure the correct amount of liquid in the dough to avoid damage to the insert. 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, rather the often requested standard pasta shapes (but more will be coming soon)
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Bucatini 3,2mm This Type 2 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: 3,2 mm Strength: 1 mm Extrusion (please note the insert holder!): Horizontal or 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Torchietti 9mm This Type 2 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: 9 mm Strength: 1 mm Extrusion (please note the insert holder!): Horizontal or 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Riccioli 4mm This Type 2 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: 20 mm Strength: 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Radiatori A4 23mm This Type 2 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Gramigna 4,1mm This Type 2 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: 4,1 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontal or 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Conchiglia Striped Rigata 28 mm This Type 2 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: 28 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Gnocco Napoletano Smooth 26 mm This Type 2 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: 26 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Funghi 10mm This Type 2 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: 10 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Gnocco Napoletano striped 26 mm This Type 2 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: 26 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Casarecce Caserecce This Type 2 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: 8 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontally and vertically 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
Pasta insert in bronze – Fusilli A3 10mm – for Philips Avance / 7000 Series (insert holder required)
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Fusilli A3 10mm This Type 2 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: 10 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontally and vertically 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
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Pasta insert (type 2) in bronze - Spätzli Wellenspätzle 6mm This Type 2 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: 6 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 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 inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for 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 (temporary) : ✘ Not all shapes are available as inserts ✘ 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
