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Pacchero Liscio bronze die Paccheri are typical southern Italian pasta. In terms of shape, it is ultimately a gigantic maccheroni, but still a touch smaller in diameter than a cannelloni. This pasta is particularly common in Naples. Paccheri used to be a typical poor man's food. Because they are so incredibly large, you only need a few of them to fill your plate. Paccheri comes in two versions: Rigato (with stripes) and Liscio (smooth). Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
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Bronze die Spaghetti Quadri Chitarra 2 x 2 mm Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
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Casarecce bronze die 8 mm Casarecce, translated as “homemade”, originally comes from Sicily, but can also often be found in central and southern Italy. Harmonize wonderfully with Ragu or any other sauce. Size: 10 mm Thickness: 1,1 mm Diameter die: 63,5 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required . The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
Original price was: €83,9052,40 €Current price is: €52,40. incl. VAT plus shipping costs
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Bronze matrix Maccheroni Rigati Size: 8,5 mm Thickness: 1,1 mm Diameter die: 63,5 mm Maccheroni (in Switzerland they are better known as magronen) are tube pasta that are slightly larger than bucatini and usually a touch smaller than ziti. Depending on the region, they are sometimes eaten whole long or cut short. You have to be careful not to mix them up. Because the pasta that is mostly sold as maccheroni in Germany is a little smaller than this one. This means that anyone looking for German maccheroni will find what they are looking for in a die called “Bucatini”. Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
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Bronze die Gnocco Sardo The Gnocco Sardo are small, fluted mussels. The name already gives it away. It is a type of gnocchi that people like to eat in Sardinia. Attention: In Sardinia, these gnocchi are always prepared without eggs (i.e. only durum wheat and water). In other areas of Italy people are more tolerant. These noodles are also known under the name Malloreddus. Because the pasta is pulled through a bronze die, the result is a very slightly roughened surface. This means the sauce can be absorbed particularly well. Cavatelli are very similar to Gnocco Sardo. The difference lies in the fine stripes on the surface, while the cavatelli are smooth. Size: 19 mm Thickness: 1,2 mm Diameter die: 63 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
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Bronze die Fusilli A3 22 mm One of the most famous noodles in Germany is fusilli. They are often called Spirelli, Rotini and rarely Eliche. The word fusilli comes from the Italian word “fuso”, which means spindle. In manual fusilli production, spaghetti is still wrapped around a spindle. According to legend, fusilli were invented at the court in Florence around 1550. The cook's son sat under the kitchen table and played with fallen pasta scraps that he wrapped around a knitting needle. These were the first fusillis. Not quite as clear, but much more likely, is the story that the Fusillis originated in southern Italy. At some point, spaghetti began to be rolled up in a spiral for drying, as this rotation made it much easier to dry and store. What is undisputed is that the twists mean that the sauce combines particularly well with the pasta. Fusillis are easy to dry. Fusillis are available with 2, 3 or 5 wings. You can see how many propeller blades the Fusilli has by the die shape and also the die name. Ie a Fusilli A2 has two wings, an A3 has 3 wings, an A5 has 5 wings. Size: 22 mm Thickness: 1,4 mm Diameter die: 63,5 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required . The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
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Bronze die Conchiglia Rigata 28 mm “Conchiglia” is the Italian word for “shell”. The conchiglia is related to the conchigliette, the “small mussel”, which is also available as a matrix. In the “gigante” version, i.e. gigantic in size, the maximum has been achieved from the bronze matrix, so that it is also suitable for filling. The “rigata” means that this shell has grooves. Thanks to the grooves and the very finely roughened effect, which can only be achieved with bronze matrices, this mussel can absorb the sauce particularly well. Size: 28 mm Thickness: 1,2 mm Diameter die: 63,5 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required . The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
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Bronze die Orecchiette Rigate Orecchiette means something like “little ears” in German. They originally come from the Apulia region with the capital Bari. Traditionally they are made by hand, using a large wooden board, a knife and your fingers. You form a thin roll out of a piece of dough and cut off individual portions, then pull and push them forward at the same time with the handle of a kitchen knife and turn them into small mini ears. In our version, the orecchiette are formed by machine, the shape is slightly different than the hand version, but it is much faster and more relaxed. The sauce can collect easily in the shell shape of the noodle. Size: 21 mm Thickness: 1,1 mm Diameter die: 63,5 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required . The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
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Bronze Gnocco Napoletano die This pasta use for pasta production is gnocchi/nocken/nockerl from the Campania region with the capital Naples. The shape was inspired by classic potato gnocchi. The Gnoccho Napoletano is the small version (there are two larger versions), which is a real all-rounder: whether it's a pasta salad, a side dish or a main course with sauce... This pasta almost always works. This format is also easy to dry. Size: 25,5 mm Thickness: 1,2 mm Diameter die: 63,5 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required . needed. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
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Mafalde / Manfredini bronze die Tip: Mafalde and Reginette are very similar pastas. They both have a wavy edge that catches the sauce particularly well. The difference is in the width. The Reginette are 1,8 cm wide, the Mafalde 2,8 cm wide. Reginette are mainly eaten long. Due to the impressive width of the Mafalde, they also cut a good figure as a side dish. While Reginette translates as “little queen”, the Manfredi or Manfredini (who are also known under the name Mafalde) owe their name to a king: They were named after Manfred of Swabia, who was King of Sicily from 1258 to 1266 had his reputation as a sweet tooth. The mafalde were traditionally served with ricotta, the wavy edge helps the ricotta to hold better. Size: 25 mm Thickness: 1,1 mm / 1,2 mm Diameter die: 63,5 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter is required etc. required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
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Die made of bronze pappardelle 20 mm Pappardelle – isn’t that a pretty name? I suspect the name comes from the Italian verb “pappare” – colloquially it means something like “to feed”. Makes some sense too. I can never get enough of pappardelle and I devour it. Pappardelle are ultimately nothing more than tagliatelle, with the only difference being that they are much wider. While tagliatelle are usually between 6 and 8 mm wide, if they are a little over 1 cm wide they can be called pappardelle. Originally, these noodles were always prepared with eggs. But as always: Whatever you like and taste good is allowed. Size: 20 mm Thickness: 1 mm Diameter die: 63,5 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
Bronze Conchiglione Rigato die for La Fattorina VIP2, VIP4, Fimar MPF 2.5, MPF 4, PF25E, PF40E, NMF8
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Bronze Conchiglione Rigato die “Conchiglione” is the Italian word for “very large mussel” and the “rigato” makes it a striped mussel. The large shape is ideal for filling. You can find a suitable recipe here. Size: 47 mm Thickness: 1,1 mm Diameter die: 63 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
Original price was: €83,9052,40 €Current price is: €52,40. incl. VAT plus shipping costs
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Bronze die Fusilli A3 10mm One of the most famous noodles in Germany is fusilli. They are often called Spirelli, Rotini and rarely Eliche. The word fusilli comes from the Italian word “fuso”, which means spindle. In manual fusilli production, spaghetti is still wrapped around a spindle. According to legend, fusilli were invented at the court in Florence around 1550. The cook's son sat under the kitchen table and played with fallen pasta scraps that he wrapped around a knitting needle. These were the first fusillis. Not quite as clear, but much more likely, is the story that the Fusillis originated in southern Italy. At some point, spaghetti began to be rolled up in a spiral for drying, as the rotation made it much easier to dry and store. What is undisputed is that the twists mean that the sauce combines particularly well with the pasta. Fusillis are easy to dry. Fusillis are available with 2, 3 or 5 wings. You can see how many propeller blades the Fusilli has by the die shape and also the die name. Ie a Fusilli A2 has two wings, an A3 has 3 wings, an A5 has 5 wings. Size: 10 mm Thickness: 1,1 mm Diameter die: 63,5 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required . The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
Original price was: €83,9052,40 €Current price is: €52,40. incl. VAT plus shipping costs
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Bronze radiator die Radiatore means nothing other than radiator. Surely you know those radiators that used to not be so flat but had lots of tubes or fins? The Radiatore is one of the most popular pasta shapes. Not only are they a very uncomplicated format, they are easy to make, they absorb the sauce particularly well thanks to the many struts and they also look good. They are also easy to dry and will not break even in less than perfect drying conditions. Size: 19 mm Thickness: 1 mm Diameter die: 63,5 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
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Bronze Funghi / Trottole die 10 mm “Funghi” means nothing other than “mushrooms”. In Germany they are also known as Hütchennudeln, Schneckle or Trulli. In Italy you can also find them under the name Insalatonde (which is also the umbrella term for pasta salad pasta) and Cappelletti. Size: 10 mm Thickness: 1,1 mm Diameter die: 63 mm Pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4 Fimar PF25E Fimar PF40E Fimar NMF8 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Bronze Funghi / Trottole die “Funghi” means nothing other than “mushrooms”. In Germany they are also known as Hütchennudeln, Schneckle or Trulli. In Italy you can also find them under the name Insalatonde (which is also the umbrella term for pasta salad pasta) and Cappelletti. Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Die made of bronze spaghetti 2mm The name spaghetti means something like small strings. The name probably comes from the fact that spaghetti used to be made with a “guitar”. The guitar was a wooden box with metal strings stretched tightly over it, like a real musical guitar. The pasta dough was placed over these strings and pressed against the wires with a pasta roller so that the spaghetti fell down in strips. Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Bronze die Capelli d'Angelo This noodle gets its name because the spaghetti comes out so fine that it resembles angel hair. This noodle is perfect for Asian wok dishes or as an addition to soups. Other names for this pasta are Capellini (Capello = hair), Capelvenere, Maccheroni ciociari or Ramiccia. But be careful: the noodle is too fine for spaghetti. If you want to eat it as spaghetti with sauce, we recommend the slightly thicker (but still very tender) spaghetti 1,6 mm. Did you know that angel hair pasta made from egg batter used to be served to young mothers from good families after giving birth? It was hoped that it would be good for milk production. It sure tasted good! Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Bronze die Biscotti / Biscuits / Cookies This biscuit mold is versatile. A few application examples: a.) Classic shortbread cookies: Make the dough externally (preferably the family recipe as always), cool the dough in the refrigerator so that it hardens. Let the chilled dough pass through the die and bake. b.) Grissini dough: Here too, make the dough externally, only put it into the machine for output. c.) Shortcrust pastry/cookie cutter dough: I have also had good experiences with this. To do this, make the cookie dough externally, cool it, then put it into the machine for output. A bowl of these little shapes is a delight. Size: 39 mm Thickness: 1,2 mm Diameter die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Bronze die Fusilli A3 One of the most famous noodles in Germany is fusilli. They are often called Spirelli, Rotini and rarely Eliche. The word fusilli comes from the Italian word “fuso”, which means spindle. In manual fusilli production, spaghetti is still wrapped around a spindle. According to legend, fusilli were invented at the court in Florence around 1550. The cook's son sat under the kitchen table and played with fallen pasta scraps that he wrapped around a knitting needle. These were the first fusillis. Not quite as clear, but much more likely, is the story that the Fusillis originated in southern Italy. At some point, spaghetti began to be rolled up in a spiral for drying, as the rotation made it much easier to dry and store. What is undisputed is that the twists mean that the sauce combines particularly well with the pasta. Fusillis are easy to dry. Fusillis are available with 2, 3 or 5 wings. You can see how many propeller blades the Fusilli has by the die shape and also the die name. Ie a Fusilli A2 has two wings, an A3 has 3 wings, an A5 has 5 wings. Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Mafalde / Manfredini bronze die Tip: Mafalde and Reginette are very similar pastas. They both have a wavy edge that catches the sauce particularly well. The difference is in the width. The Reginette are 1,8 cm wide, the Mafalde 2,8 cm wide. Reginette are mainly eaten long. Due to the impressive width of the Mafalde, they also cut a good figure as a side dish. While Reginette translates as “little queen”, the Manfredi or Manfredini (who are also known under the name Mafalde) owe their name to a king: They were named after Manfred of Swabia, who was King of Sicily from 1258 to 1266 had his reputation as a sweet tooth. The mafalde were traditionally served with ricotta, the wavy edge helps the ricotta to hold better. Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Bronze tagliatelle die 6mm Tagliatelle are traditionally made with eggs in Emilia Romagna, Italy. The name comes from the Italian verb “tagliare”, meaning “to cut”. This means that tagliatelle are pasta cut into strips. Tagliatelle in general are always between 6 and 8 mm wide. In Germany they are more often around 6 mm wide In Italy, it is usually around 8 mm wide. This means that this tagliatelle die with 6 mm is more like the pasta you find in the shop in Germany. While in Germany Bolognese is traditionally eaten as “Spaghetti Bolognese”, in Italy it is traditionally eaten as a Bolognese sauce together with tagliatelle. Try it out! Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
45,90 € incl. VAT plus shipping costs
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Bronze cannelloni die In the Italian-American region they are also spoken Manicotti man-uh-cot-tee 🙂 A canello translated from Italian is a “tube”. The -one at the end, i.e. cannellone, makes it a big, thick tube. We owe the cannelloni to Nicola Federico, who invented the large, thick tubes in 1907 while working as a chef in a restaurant on the Amalfi Coast. Cannelloni are now known not only throughout Italy but all over the world. The most common method of preparation is certainly similar to that of a classic Bolognese with Bolognese and Bechamel. But ultimately you can prepare them however you like, whether with meat, vegetarian or vegan. What all recipes have in common: The cannelloni are baked “al forno” in the oven. You can find my favorite cannelloni recipe with spinach and ricotta here: https://www.cookingchef-freun.de/?p=12470 And it's not just the filling ingredients that are flexible. Also with the ingredients for the pasta dough. For example, if you follow a gluten-free diet, you won't be able to easily find cannelloni in the supermarket. With this die you can also eat gluten-free cannelloni etc. Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
52,40 € incl. VAT plus shipping costs
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Bronze Gnocco Napoletano die This pasta use for pasta production is gnocchi/nocken/nockerl from the Campania region with the capital Naples. The shape was inspired by classic potato gnocchi. The Gnoccho Napoletano is the small version (there are two larger versions), which is a real all-rounder: whether it's a pasta salad, a side dish or a main course with sauce... This pasta almost always works. This format is also easy to dry. Size: 25,5 mm Thickness: 1,2 mm Diameter die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Die made of bronze Tagliolini Tagliolini are wafer-thin tagliatelle noodles. Wider than capellini but not as wide as tagliatelle. And because they are only 3 mm wide and only 1 mm thin, they are extremely delicate and leave a very nice, delicate mouthfeel when eaten. The name comes from the Italian verb “tagliare”. Tagliare means “to cut” and the -ini at the end means that it is something small. So cut a strip of dough into many very small strips. This pasta shape is particularly widespread in the Italian regions of Molise, Piedmont and Emiglia-Romagna. But in Piedmont they have a different name, where they are mainly found under the name tajarin. The tagliolini are prepared with a dough made from durum wheat semolina and eggs. Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
57,90 € incl. VAT plus shipping costs
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Bronze die Gnocco Sardo / Sardinian Gnocchi / Malloreddus Gnocco sardo are small, fluted mussels. The name already gives it away. It is a type of gnocchi that people like to eat in Sardinia. Attention: In Sardinia, these gnocchi are always prepared without eggs (i.e. only durum wheat and water). In other areas of Italy people are more tolerant. These noodles are also known under the name Malloreddus. Because the pasta is pulled through a bronze die, the result is a very slightly roughened surface. This means the sauce can be absorbed particularly well. Cavatelli are very similar to Gnocco Sardo. The difference lies in the fine stripes on the surface, while the cavatelli are smooth. Size: 19 mm Thickness: 1,2 mm Diameter die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Bronze Reginette die “Reginette” means something like “little queen” in German. We think this noble name fits perfectly. Tip: Mafalde and Reginette are very similar pastas. They both have a wavy edge that catches the sauce particularly well. The difference is in the width. The reginette are 1,8 cm wide, the bronze mafalde 2,8 cm. Reginette are mainly eaten long. Mafalde, on the other hand, can often be found cut short. Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Bronze Bucatini die Bucatini is very large spaghetti, but with a hole in the middle (bucatini has the Italian word buco = hole). The Italians are very proud of their bucatini, you can find them all over Italy. Many say they come from Sicily, but I have also heard in the Rome area that they are typical of the region. Bucatini are very long pasta, if you let them out 30 cm long you are doing everything right. They are often served with rich sauces such as an Amatriciana or a Carbonara. But you can also find many vegetable sauces, for example with broccoli, on the menu in Italian restaurants. There is another special feature that you should know: In Germany people eat macaroni or macaroni with a smaller diameter than in Italy, 0,3 - 0,5 cm diameter is the average for macaroni in Germany (in Italy, however, approx. 1 cm ). This Italian bucatini is very close to the German macaroni that is so popular with children. You just have to cut them shorter. And you shouldn't talk about it too loudly, because Italians don't like the change in pasta terms. But here we are among ourselves, please don't tell anyone else 🙂 Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required . The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Bronze Oktoberfest die Motif matrix for friends of the Munich Oktoberfest and lovers of Swabian and Bavarian pretzels. Attention: When using motif matrices, please always use enough liquid (approx. 10 grams more per 500 grams of dry ingredients than the pasta maker would like) and a maximum of one level teaspoon of binder (per 500 grams). If the dosage of the liquid is too low, the pressure when it is pressed out will be too high and the die could be damaged. Size: 39 mm Thickness: 1,2 mm Diameter die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
40,90 € incl. VAT plus shipping costs
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Bronze die Spaghetti 1,6 Very thin spaghetti version. It's roughly comparable in size to Barilla No. 3 The name spaghetti means something like small strings. The name probably comes from the fact that spaghetti used to be made with a “guitar”. The guitar was a wooden box with metal strings stretched tightly over it, like a real musical guitar. The pasta dough was placed over these strings and pressed against the wires with a pasta roller so that the spaghetti fell down in strips. Thickness: 1.6 mm Diameter of die: 56 mm Pasta insert for the following professional pasta machines: La Fattorina Fimar MPF 1.5 Fimar PF15E Arcobaleno AEX-10 Bartscher GGM-Gastro NMF5 No adapter or similar is required. The die fits directly into the above-mentioned pasta machines. The die is delivered together with a transparent transport protection box. Why bronze: Bronze dies were the traditional way of making pasta. The pasta made “al bronzo” can only be found rarely and usually only in selected delicatessens. By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened at the same time, making the pasta easier to grip. This allows the pasta to better absorb the sauce, flavors and spices later on. Would you like to learn more about bronze matrices? Then we recommend this article to you here. Recipe: It is recommended to use durum wheat semolina, enough cold liquid such as water and/or egg. The dough should be kneaded for about 8-10 minutes, this is the only way the gluten from the durum wheat can fully develop. The result should be a moist, crumbly dough. You can find a standard recipe for our matrices here. The matrices can also be used to produce gluten-free pasta. Storage: Do you have several bronze matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems to you here .
7,49 € incl. VAT plus shipping costs
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Dough scraper / spaetzle scraper made of stainless steel Ideal for preparing Swabian spaetzle from a wooden board. But can also be used universally, for smoothing cakes, working with dough, separating dough pieces, separating gnocchi and so on Length: 10 cm Width: 12 cm Height: 2,1 cm
32,90 € incl. VAT plus shipping costs
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Bronze matrix Festonata doppia Size: 22mm Thickness: 1mm / 1.2mm 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. 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 the matrices may have small dark spots due to the material and production. This is due to the material and does not affect the function in any way. The matrices are not dishwasher safe. Should be dried immediately after cleaning to avoid water stains.
