Bronze die – adjustable lasagna die/Sfoglia Regolabile for La Fattorina VIP2, VIP4, Fimar MPF 2.5, MPF 4, PF25E, PF40E, NMF8

Bronze die Sfoglia Regolabile – adjustable lasagna die in professional quality

With the Sfoglia Regolabile bronze die, you can produce high-quality, adjustable pasta sheets with the characteristic "al bronzo" surface. The die is ideal for making lasagna sheets, ravioli and tortellini dough, as well as many other fresh pasta specialties. Thanks to the adjustable thickness, you can customize the dough thickness to your specific requirements.

The bronze die fits directly into the professional pasta machines listed below without an adapter and enables even, high-quality processing of the pasta dough.

Technical information

• Matrix type: Sfoglia Regolabile (adjustable pasta plate)
• Matrix diameter: 63,5 mm
• Thickness: 3 mm
• Material: Standard Bronze (Brass)
• Adapter required: No

Suitable for the following pasta machines

This brass die is compatible with:

• La Fattorina VIP2
• La Fattorina VIP4
• Fimar MPF 2.5
• Fimar MPF 4
• Fimar PF25E
• Fimar PF40E

Why a bronze die?

Bronze dies have been used in traditional Italian pasta making for many years. As the dough emerges, it has a slightly rough surface that absorbs significantly more sauce and flavor than smooth pasta made with Teflon dies.

Your benefits

• Traditional pasta “al bronzo”
• Adjustable dough sheets for different applications
• Perfect for lasagna, ravioli, tortellini and other filled pasta.
• Improved sauce adhesion thanks to the roughened surface
• Precise fit for professional pasta machines
• No adapter required

Recipe for perfect pasta dough

For best results, we recommend using durum wheat semolina (Semola Rimacinata) and cold liquids.

Ingredients

• 250 g durum wheat semolina (Semola Rimacinata)

Choose one of the following liquids:

• 100 ml of cold water
• or add 2 eggs and water to a total of 110 ml of liquid and whisk lightly.

Preparation

• Use only cold liquids.
• Knead the dough for about 8-10 minutes.
• The finished dough should be moist and crumbly.
• Use durum wheat semolina instead of flour if possible.
• Use binding agents such as xanthan gum or additional gluten sparingly.