Die made of bronze Orecchiette small

Orecchiette means something like “little ears” in German – they originally come from the Apulia region with the capital Bari.
Traditionally they are made by hand, using a large wooden board, a knife and your fingers. You form a thin roll out of a piece of dough and cut off individual portions, then pull and push them forward at the same time with the handle of a kitchen knife and turn them into small mini ears. In our version, the orecchiette are formed by machine, the shape is slightly different than the hand version, but it is much faster and more relaxed.

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.