Bronze Bucatini die

Bucatini is very large spaghetti, but with a hole in the middle (bucatini has the Italian word buco = hole).

The Italians are very proud of their bucatini, you can find them all over Italy. Many say they come from Sicily, but I have also heard in the Rome area that they are typical of the region.
Bucatini are very long pasta, if you let them out 30 cm long you are doing everything right. They are often served with rich sauces such as an Amatriciana or a Carbonara. But you can also find many vegetable sauces, for example with broccoli, on the menu in Italian restaurants.

There is another special thing you should know:
In Germany people eat macaroni or macaroni with a smaller diameter than in Italy, 0,3 - 0,5 cm diameter is the average for macaroni in Germany (in Italy, however, approx. 1 cm). This Italian bucatini is very close to the German macaroni that is so popular with children. You just have to cut them shorter. And you shouldn't talk about it too loudly, because Italians don't like the change in pasta terms. But here we are among ourselves, please don’t tell anyone else 🙂

Diameter of die: 56 mm

Pasta insert for the following professional pasta machines:
La Fattorina
Fimar MPF 1.5
Fimar PF15E
Arcobaleno AEX-10
Bartscher
GGM Gastro NMF5

No adapter or similar is required. The die fits directly into the above-mentioned pasta machines.

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

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

Ingredients:

250 g durum wheat semolina or Semola rimacinata

Choose ONE of the following ingredients:

100 ml cold water or

Lightly whisk 110 ml of liquid consisting of two eggs, the rest of the water

Patterns:

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 matrices can also be used to produce gluten-free pasta.

Storage:
Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems, which you can find in our range.