52,90 € incl. VAT plus shipping costs
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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
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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
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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
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Pasta insert (type 2) in bronze - Bucatini 3,2mm This Type 2 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: 3,2 mm Strength: 1 mm Extrusion (please note the insert holder!): Horizontal or 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
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Pasta insert (type 2) in bronze - Torchietti 9mm This Type 2 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: 9 mm Strength: 1 mm Extrusion (please note the insert holder!): Horizontal or 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
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Pasta insert (type 2) in bronze - Riccioli 4mm This Type 2 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: 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
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Pasta insert (type 2) in bronze - Radiatori A4 23mm This Type 2 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: 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Gramigna 4,1mm This Type 2 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: 4,1 mm Strength: 1,1 mm Extrusion (please note the insert holder!): Horizontal or 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Conchiglia Striped Rigata 28 mm This Type 2 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: 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Gnocco Napoletano Smooth 26 mm This Type 2 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: 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Funghi 10mm This Type 2 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!): 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Gnocco Napoletano striped 26 mm This Type 2 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: 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Casarecce Caserecce This Type 2 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
Pasta insert in bronze – Fusilli A3 10mm – for Philips Avance / 7000 Series (insert holder required)
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Fusilli A3 10mm This Type 2 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Spätzli Wellenspätzle 6mm This Type 2 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - spaghetti 2mm This Type 2 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Mafalde 24mm This Type 2 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Spaghetti Quadri Chitarra 2x2mm This Type 2 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - tagliatelle 8mm This Type 2 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
Pasta insert in bronze – Spaghetti 2.5mm – for Philips Avance / 7000 Series (insert holder required)
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - spaghetti 2.5mm This Type 2 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Spaghetti Quadri Chitarra 2,5x2,5mm This Type 2 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Pasta insert (type 2) in bronze - Fusilli A3 8,5mm This Type 2 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 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
Pasta insert in bronze – Spaghetti 1,6mm – for Philips Avance / 7000 Series (insert holder required)
19,90 € incl. VAT plus shipping costs
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Pasta insert (type 2) in bronze - spaghetti 1,6mm This Type 2 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
19,90 € incl. VAT plus shipping costs
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Pasta insert (type 2) in bronze - tagliatelle 6mm This Type 2 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 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 (temporary) : ✘ Not all shapes are available as inserts ✘ There are not many shapes available at the moment, 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 in any way. The inserts are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
51,00 € incl. VAT plus shipping costs
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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
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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
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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.33,50 € incl. VAT plus shipping costs
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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: You have several bronze matrices suitable for this adapter in our offer. Are you looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems, which you can also find in our range. Please note: Please note that due to the material and production, there may be smaller dark spots on the bronze. This is due to the material and does not affect the function in any way. Bronze is not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.32,90 € incl. VAT plus shipping costs
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Our regular customers and shop lovers have found great names for this die: "Waffle, Tic-tac-toe, cialda, 3-in-a-row, grid, Sudoku, Kallax Regal, small checkered, Quadro, Rubik's cube, 3x3, Belgian waffle, cube, grid, Griglia, 3hoch3, all nines, picture frame, Cancello, Conicioni, Cono, Cubo, Finestra, doormat, door grille, prison grille, secret, grid, grid, manhole cover, hashtag, Hastaghashtaghashtag, haystack, Icebricks, Karo, cheese box, blocks, prison, prison, LegoWaffles, perforated plate, Misterioso, Neuner, Neunerle, Nicer- Slicer, grandma's pillowcase, uncle's shelf, piazza, square, quadri, quadrini, quadrogrillo, quadroneunerle, grid square, reticolo, riddle, scatole, sink ships, segreto, sieve, embroidery box, strana pasta, straw bale, wabbele, waffle, waffle, waffle, Waffles, wine rack, Wilm Thölke, cube check, magic noodle,..." In any case, it is very decorative in pasta salad and other dishes. Bronze die - grid / waffle Pasta insert for Kenwood AT910, AX910, KAX910ME, PP510, KAX92.AO, KAX91.A0ME. With an adapter, the die can be used in many other pasta machines, e.g. Philips Pastamaker Avance, Philips Viva, KitchenAid, Simac, Ariete, Unold, La Fattorina, Firmar, TR50, Häussler, Korngold, Omega. The die is delivered together with a transparent transport protection box. Diameter of the die: 45 mm Size: 14 mm Strength: 1,0 mm 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. Sustainability: The format of the Pastidea matrices was originally designed for the Kenwood Pastafresca. By using reducing rings, the bronze matrices can be used on almost all other common pasta machines. All you need is an adapter that fits the machine. This means that even if over time the pasta machine is replaced by a different model due to a defect or for other reasons: the bronze die remains and can continue to be used in the future. 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. Please note: Please note that due to the material and production, the matrices may have small dark spots. This is due to the material and does not affect any function. The matrices are not dishwasher safe. They should be dried immediately after cleaning to avoid water stains.
59,99 € incl. VAT plus shipping costs
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The ideal machine for all fresh pasta lovers! Pasta machine Marcato Atlas 180 Roller Are you disappointed with the narrow sheets of dough when you make sheets with a pasta maker etc? And you also want to optimize the consistency. Nothing against dies, but a rolled dough simply becomes much more elastic and doesn't tear as easily. But... most rollers are only 15 cm wide and for ravioli, freestyle pasta or the chitarra, every centimeter more width is crucial. The Atlas 180 Roller is a good solution here. The plates with the Atlas 180 roller have a width of 18 cm, which is 20% more than most rollers. 10 verses Dough sheet thicknesses can be rolled out. And if you want, you can also expand the Atlas 180 scooter with the “Pastadrive” motor. Attention, the Atlas 180 roller only rolls, the pasta attachments for the Atals 150 do not fit here! The machine is entirely realized in high quality chrome steel and is manufactured and assembled in Italy. Even the smallest detail has been designed with great care to emphasize the elegance of the machine, ensure the long life of the product and simplify cleaning and use. Atlas Roller has a clamp and crank made of chrome steel and ABS. Recipe:
- 250 g soft wheat flour type “00”
- 250 g durum wheat flour (semolina flour)
- 5 whole eggs and water (250g total)
44,00 € incl. VAT plus shipping costs
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How about homemade dumplings in the shape of farfalle, caramelle, sweets or small Maultaschen? Ravioli stamp with automatic ejection made of brass - max. width 55 mm Handcrafted brass stamp with real olive wood handle. 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.
Handcrafted quality product, not mass-produced. The grain is naturally very different (cannot be taken into account when shipping). Knotholes are not a defect in olive wood, they are a natural component. Please do not put the item in the dishwasher. Wiping with a damp cloth is sufficient. For storage, we recommend our Kasterl - with and without engraving, which can be found in our shop.
