Mafalde / Manfredini bronze die

Tip: Mafalde and Reginette are very similar pastas. They both have a wavy edge that catches the sauce particularly well. The difference is in the width.
The Reginette are 1,8 cm wide, the Mafalde 2,8 cm wide.

Reginette are mainly eaten long. Due to the impressive width of the Mafalde, they also cut a good figure as a side dish.
While Reginette translates as “little queen”, the Manfredi or Manfredini (who are also known under the name Mafalde) owe their name to a king: They were named after Manfred of Swabia, who was King of Sicily from 1258 to 1266 had his reputation as a sweet tooth.
The mafalde were traditionally served with ricotta, the wavy edge helps the ricotta to hold better.

Size: 25 mm
Thickness: 1,1mm/1,2mm
Diameter of die: 63,5 mm

Pasta insert for the following professional pasta machines:
La Fattorina VIP2
La Fattorina VIP4
Fimar MPF 2.5
Fimar MPF 4
Fimar PF25E
Fimar PF40E
Fimar NMF8

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.