39,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
3x pasta insert for the hand crankmachine Leonardo - Torkio OK Diameter of die: 4,5 cm Die only suitable for this pasta press! Why bronze: Bronze matrices 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. 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.
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert for the hand crankmachine Leonardo - Torkio OK Diameter of die: 4,5 cm Diameter of shortbread cookies L 25 mm, W max. 6 mm Die only suitable for this pasta press! Why bronze: Bronze matrices 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. 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.
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert for the hand crankmachine Leonardo - Torkio OK Diameter of die: 4,5 cm Diameter of shortbread cookies L 28 mm, W 3 mm Die only suitable for this pasta press! Why bronze: Bronze matrices 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. 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.
14,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert for the hand crankmachine Leonardo - Torkio OK Diameter of die: 4,5 cm Diameter of shortbread biscuits 10 mm Die only suitable for this pasta press! Why bronze: Bronze matrices 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. 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.
52,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
4-fold dough cutter - dough wheel - dough wheel - rolling pin, adjustable, smooth, brass For true noodle fans! ... For pasta plates, ravioli, cookies, pastries! Handcrafted quality product. Rolling pin with 4 wheels (adjustable / individually removable), smooth dough cutter, blade diameter 38 mm. Selectable width (distance between wheels) 8 mm - 100 mm. You will be hard-pressed to find a more elegant and durable version on the market!
Material: Brass blades, real wood handle (beech, untreated). Note: Due to the soft brass, small surface marks are unfortunately almost unavoidable during production. You will always receive unused new goods from us. Size: Length 17 cm, width 11,5 cm, max. height. 4cm Note: Clean by hand only!39,00 € incl. VAT plus shipping costs
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Based on a historical model - handmade, round ravioli stamp made of pure brass - with a serrated edge Ideal for raviolis as a soup addition or starter, small cookies and other small pastries. Size: height approx. 8,5 cm, diameter 38 mm Weight: about 105 g Material: brass
Handcrafted quality product, not mass-produced. Please do not put the item in the dishwasher. Wiping with a damp cloth is sufficient. Brass can darken.53,00 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Ravioli stamp with automatic ejection, round made of brass - POM inside - with wavy edge Very versatile - ideal for very large ravioli (main course) and other filled pasta specialties, mini pizzas, cookies, pastries and of course the tigelliera. The stamp is designed in such a way that it cuts out and connects and closes the dough sheets at the same time. The ravioli function is particularly quick thanks to the ejection. Size: height approx. 11 cm, diameter 90 mm Weight: about 447 g Material: Brass, beech wood handle (The wood grain can vary greatly as it is a natural product.)
Handcrafted quality product, not mass-produced. Please do not put the item in the dishwasher. Wiping with a damp cloth is sufficient. Brass can darken.56,00 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pettine - plus 3 rolling sticks (of different diameters) also called pettine per la pasta or "pasta comb".
For the production of Gnocchi, garganelli, rigatini, cavatelli, short macaroni (bucatini) and specialties like stangulet a type of pasta from Calabria in the south of Italy.Board size: approx. 20 x 10 x 1 cm, Since they are all unique pieces, they all turn out a little different!
Material: Bamboo, hemp cords and woods such as elm and fir, as well as beech. The pettine consists of the comb parts of historical looms, supplemented with new beech wood. The 3 rolling sticks made of beech wood. Each pettine is slightly different, the pages have the original old gluing and lacing of the loom combs, these were only added when necessary, because of the historical material that was used, these are a quality feature and not a defect.Each piece is unique in its aesthetic characteristics to preserve the character of the ancient looms from which they were made.
History of the Pettine: As always, there are several legends, but they are all more or less similar. Some people read that a cook wanted to make cappelletti (small filled dumplings) for New Year's Eve in the 18th century. There wasn't enough filling, there was still pasta dough left. In order to save the New Year's Eve gala, the cook, in her distress, grabbed the squares of pasta dough for the dumplings, along with a round branch, and moved into the weaving room next door. Using the twig, she pulled the dough squares over the comb from the loom. And hey presto, the Garganelli were invented and the loom builders had to build more looms than looms in the future because the looms found huge sales as pasta accessories. Word quickly spread about this practical and inventive method, as the sauce stuck to the pasta particularly well thanks to the fine grooves of the loom comb. Briefly about the bars: Each pettine includes 3 rods with different diameters, suitable for rolling Garganelli, or the tubular Maccheroni al Pettine, both large and small. The thinnest stick is also suitable for soup noodles. Notes on surface and care: The pettine were disinfected with a food-safe product. After use - the historical loom comb should be cleaned of flour and residue by hand if possible (brush or brush if necessary). To disinfect, you can use any product that is suitable for food and dries quickly. Please ensure that the pattine is dry and no longer damp before storage. We have also attached some photos of the manufacturing process for you.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Bucatini 3,2mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
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“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 3,2 mm Strength: 1 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Torchietti 9mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
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“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 9 mm Strength: 1 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Riccioli 4mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
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“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 20 mm Strength: 1 mm Extrusion (please note the insert holder!): Vertical Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Radiatori A4 23mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
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“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 23 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Vertical Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Gramigna 4,1mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
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HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 4,1 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Conchiglia Rigata striped 28 mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
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HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 28 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Vertical Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Gnocco Napoletano Smooth 26 mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
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HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 26 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Vertical Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Funghi 10mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
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HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 10 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Vertical Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Gnocco Napoletano striped 26 mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
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HR2660/xx
HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 26 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Vertical Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Casarecce Caserecce This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
HR2353/xx
HR2354/xx
HR2355/xx
HR2356/xx
HR2357/xx
HR2358/xx
HR2365/xx
HR2375/xx
HR2378/xx
HR2380/xx
HR2381/xx
HR2382/xx
HR2660/xx
HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 8 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Fusilli A3 10mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
HR2353/xx
HR2354/xx
HR2355/xx
HR2356/xx
HR2357/xx
HR2358/xx
HR2365/xx
HR2375/xx
HR2378/xx
HR2380/xx
HR2381/xx
HR2382/xx
HR2660/xx
HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 10 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Spätzli Wellenspätzle 6mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
HR2353/xx
HR2354/xx
HR2355/xx
HR2356/xx
HR2357/xx
HR2358/xx
HR2365/xx
HR2375/xx
HR2378/xx
HR2380/xx
HR2381/xx
HR2382/xx
HR2660/xx
HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 6 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Vertical Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - spaghetti 2mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
HR2353/xx
HR2354/xx
HR2355/xx
HR2356/xx
HR2357/xx
HR2358/xx
HR2365/xx
HR2375/xx
HR2378/xx
HR2380/xx
HR2381/xx
HR2382/xx
HR2660/xx
HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 2 mm Strength: 2 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Mafalde 24mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
HR2353/xx
HR2354/xx
HR2355/xx
HR2356/xx
HR2357/xx
HR2358/xx
HR2365/xx
HR2375/xx
HR2378/xx
HR2380/xx
HR2381/xx
HR2382/xx
HR2660/xx
HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 24 mm Strength: 1,2 mm Extrusion (please note the insert holder!): Horizontal Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Spaghetti Quadri Chitarra 2x2mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
HR2353/xx
HR2354/xx
HR2355/xx
HR2356/xx
HR2357/xx
HR2358/xx
HR2365/xx
HR2375/xx
HR2378/xx
HR2380/xx
HR2381/xx
HR2382/xx
HR2660/xx
HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 2 mm Strength: 2 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - tagliatelle 8mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips HR2353/xx HR2354/xx HR2355/xx HR2356/xx HR2357/xx HR2358/xx HR2365/xx HR2375/xx HR2378/xx HR2380/xx HR2381/xx HR2382/xx HR2660/xx HR2665/ xx. “xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 8 mm Strength: 1 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - spaghetti 2.5mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips HR2353/xx HR2354/xx HR2355/xx HR2356/xx HR2357/xx HR2358/xx HR2365/xx HR2375/xx HR2378/xx HR2380/xx HR2381/xx HR2382/xx HR2660/xx HR2665/ xx. “xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 2,5 mm Strength: 2,5 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Spaghetti Quadri Chitarra 2,5x2,5mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
HR2353/xx
HR2354/xx
HR2355/xx
HR2356/xx
HR2357/xx
HR2358/xx
HR2365/xx
HR2375/xx
HR2378/xx
HR2380/xx
HR2381/xx
HR2382/xx
HR2660/xx
HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 2,5 mm Strength: 2,5 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - Fusilli A3 8,5mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
HR2353/xx
HR2354/xx
HR2355/xx
HR2356/xx
HR2357/xx
HR2358/xx
HR2365/xx
HR2375/xx
HR2378/xx
HR2380/xx
HR2381/xx
HR2382/xx
HR2660/xx
HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 8,5 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Step-by-step instructions for breastfeeding with the emeibaby carrier: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - spaghetti 1,6mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
HR2353/xx
HR2354/xx
HR2355/xx
HR2356/xx
HR2357/xx
HR2358/xx
HR2365/xx
HR2375/xx
HR2378/xx
HR2380/xx
HR2381/xx
HR2382/xx
HR2660/xx
HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 1,6 mm Strength: 1,6 mm Extrusion (please note the insert holder!): Horizontally and vertically Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Instructions: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Inlay in bronze - tagliatelle 6mm This pasta die insert is compatible with the Philips Pasta Maker Avance, 7000 Series, Plus and Premium. An insert holder (not included) is required to use it on these machines. With the insert holder it is compatible with the Philips
HR2353/xx
HR2354/xx
HR2355/xx
HR2356/xx
HR2357/xx
HR2358/xx
HR2365/xx
HR2375/xx
HR2378/xx
HR2380/xx
HR2381/xx
HR2382/xx
HR2660/xx
HR2665/xx.
“xx” can represent any number between 00 and 99. Material: Standard Bronze (Brass) Size: 6 mm Strength: 1 mm Extrusion (please note the insert holder!): Horizontal Why bronze: Bronze matrices and these new inserts 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 Select ONE of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, the rest of the water, lightly whisked Instructions: 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 production of gluten-free pasta is also possible with the inserts. Briefly about the new system: Typically, this new system for making pasta allows you to use the different inlays (for the different pasta shapes). ✔ More sustainable and cheaper than the old system ✔ Easier to clean as they can be dismantled ✔ Available inserts in POM or "Bronze" (an alloy) ✔ Patented by Pastidea, not available elsewhere ✔ Smaller and easier to store the disadvantages: ✘ Not all pasta formats can be created with inlays ✘ There are currently not many shapes available, rather the often requested standard pasta shapes (but more will be coming soon) Please note: Please note that due to the material and production, the bronze inserts may have small dark spots. This is due to the material and does not affect the function. The inserts are not dishwasher safe and should be dried immediately after cleaning to avoid water stains.51,00 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Ravioli board for 6 ravioli with pestle
Motif: Diadem Stamp size: 20 x 13 x 2,5 cm Ravioli size: 6,5 x 6,5 cm (diameter capacity 28 mm) Material: Solid beech wood, treated with food-certified oil This ravioli mold is divided so that 6 larger ravioli fit on the board. A small pestle is included with which the pasta plate can be pressed in. The pestle shapes the ravioli particularly well.The width of this shape is designed so that it can also be made with the lasagne die included with the Philips Pastamaker Avance.How does it work? Lightly flour before starting. Now place a first pasta plate on the ravioli mold and use the counter mold to press the plate into shape, while also pressing decorations onto the pasta plate. Now pour in the filling, place a second pasta plate on top and press it with the flat back of the counter pan to seal the ravioli. The shapes are 100% Made in Italy. Notes on surface and care: The molds are treated with certified food grade oil. When you touch the new molds, you feel like they are waxed, but it is the oil for food use. Before first use, it is recommended to wash the molds with water and detergent. The applied oil is waterproof and protects the shape. After the first rinse, the wood will feel slightly rough, this is completely normal for wood and is not a defect. On the contrary, the rough texture makes it easier to remove the ravioli from the wood. After use, you can wash the molds with a toothbrush and, if necessary, a little warm water. Please ensure that the molds are dry and no longer moist before storage. Attention: Please do not clean in the dishwasher.51,00 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Ravioli board for 6 ravioli with pestle
Motif: Sunflower Stamp size: 20 x 13 x 2,5 cm Ravioli size: 6,5 x 6,5 cm (diameter capacity 28 mm) Material: Solid beech wood, treated with food-certified oil This ravioli mold is divided so that 6 larger ravioli fit on the board. A small pestle is included with which the pasta plate can be pressed in. The pestle shapes the ravioli particularly well.The width of this shape is designed so that it can also be made with the lasagne die included with the Philips Pastamaker Avance.How does it work? Lightly flour before starting. Now place a first pasta plate on the ravioli mold and use the counter mold to press the plate into shape, while also pressing decorations onto the pasta plate. Now pour in the filling, place a second pasta plate on top and press it with the flat back of the counter pan to seal the ravioli. The shapes are 100% Made in Italy. Notes on surface and care: The molds are treated with certified food grade oil. When you touch the new molds, you feel like they are waxed, but it is the oil for food use. Before first use, it is recommended to wash the molds with water and detergent. The applied oil is waterproof and protects the shape. After the first rinse, the wood will feel slightly rough, this is completely normal for wood and is not a defect. On the contrary, the rough texture makes it easier to remove the ravioli from the wood. After use, you can wash the molds with a toothbrush and, if necessary, a little warm water. Please ensure that the molds are dry and no longer moist before storage. Attention: Please do not clean in the dishwasher.51,00 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Ravioli board for 6 ravioli with pestle
Motif: Fern Stamp size: 20 x 13 x 2,5 cm Ravioli size: 6,5 x 6,5 cm (diameter capacity 2x22 mm) Material: Solid beech wood, treated with food-certified oil This ravioli mold is divided so that 6 larger ravioli fit on the board. A small pestle is included with which the pasta plate can be pressed in. The pestle shapes the ravioli particularly well.The width of this shape is designed so that it can also be made with the lasagne die included with the Philips Pastamaker Avance.How does it work? Lightly flour before starting. Now place a first pasta plate on the ravioli mold and use the counter mold to press the plate into shape, while also pressing decorations onto the pasta plate. Now pour in the filling, place a second pasta plate on top and press it with the flat back of the counter pan to seal the ravioli. The shapes are 100% Made in Italy. Notes on surface and care: The molds are treated with certified food grade oil. When you touch the new molds, you feel like they are waxed, but it is the oil for food use. Before first use, it is recommended to wash the molds with water and detergent. The applied oil is waterproof and protects the shape. After the first rinse, the wood will feel slightly rough, this is completely normal for wood and is not a defect. On the contrary, the rough texture makes it easier to remove the ravioli from the wood. After use, you can wash the molds with a toothbrush and, if necessary, a little warm water. Please ensure that the molds are dry and no longer moist before storage. Attention: Please do not clean in the dishwasher.
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