40,90 € incl. VAT plus shipping costs
40,90 € incl. VAT plus shipping costs
EAN: 806891198921
Bronze Linguine / Trenette / Bavette die 3,6 mm
Linguine comes from the Italian word “lingua”, meaning tongue. Linguine are therefore small tongues. With a little imagination, these spaghetti-like noodles resemble long chameleon tongues.
The term “linguine” comes from southern Italy, Campania with its capital Naples.
In Liguria (in the north of Italy) this type of pasta is found under the names Trenette or Bavette. There they are mainly eaten with the well-known green Pesto alla Genovese or with mussels.
Linguine are usually no wider than 4 mm. Ours from Pastidea are only 3,6 mm wide and therefore particularly delicate. Thanks to the fine milling, they do not fray as easily when pressed as some other linguine made from dies with larger openings.
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 matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here.
Recipe:
It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here.
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 to you here .
Bronze Linguine / Trenette / Bavette die 3,6 mm
Linguine comes from the Italian word “lingua”, meaning tongue. Linguine are therefore small tongues. With a little imagination, these spaghetti-like noodles resemble long chameleon tongues.
The term “linguine” comes from southern Italy, Campania with its capital Naples.
In Liguria (in the north of Italy) this type of pasta is found under the names Trenette or Bavette. There they are mainly eaten with the well-known green Pesto alla Genovese or with mussels.
Linguine are usually no wider than 4 mm. Ours from Pastidea are only 3,6 mm wide and therefore particularly delicate. Thanks to the fine milling, they do not fray as easily when pressed as some other linguine made from dies with larger openings.
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
110 ml liquid consisting of two eggs, the rest of the water, lightly whisked
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 you looking for storage to protect the matrix from dust and darkening due to the effects of light? Then we recommend our storage systems, which you can also find in our range.
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