Tortiglioni Die Brass for Häussler PN100, Emma, Lillodue

[vc_row][vc_column][vc_column_text css=""] Die brass - Tortiglioni - PN100, Emma, Lillodue There is no adapter or similar. required. The die fits directly into the above-mentioned Pasta Machines Die diameter: 59 mm. Why brass: brass dies were the traditional type of pasta manufacture. The "al bronzo" made noodles are rarely found and usually only in selected delicatesseries. By pressing the pasta dough through the brass matrices, the surface of the pasta is roughened at the same time, the pasta becomes more grippy. This allows the pasta to better absorb the sauce, aromas and spices later. Recipe: It is recommended to use durum wheat semolina, sufficient cold liquid such as water and/or egg. The dough should be approx. 8-10 minutes, only in this way can the gluten from durum wheat develop fully. The result should be a moist crumbly dough. We recommend the following standard recipe for our matrices: Ingredients: 250 g durum wheat semolina or semola rimacinata. Choose one of the following ingredients: 100 ml cold water or 110 ml liquid consisting of two eggs, rest water, lightly whisked Instructions: Please only use cold liquids. Avoid flour, better replace with semolina. Use binders such as xanthan gum, gluten, etc. only to a small extent, maximum 1 teaspoon per 500 g of dry ingredients. The dough will otherwise be too firm, the dies could break. If you knead or let the dough rest longer, the gluten develops by itself. A good pasta dough can be recognized by the fact that it is moist crumbly. The production of gluten-free pasta is also possible with the matrices. STORAGE Do you have multiple dies and are looking for storage to protect the die from dust and darkening caused by light influences? Then we recommend your our storage systems, which you can also find in our range.

• Die Brass - Tortiglioni - PN100
• Emma
• Lillodue. There is no adapter or similar. required. The die fits directly into the above-mentioned Pasta Machines Die diameter: 59 mm. Why brass: brass dies were the traditional type of pasta manufacture. The "al bronzo" made noodles are rarely found and usually only in selected delicatesseries. By pressing the pasta dough through the brass matrices, the surface of the pasta is easily roughened at the same time
• The noodle becomes more grippy. This allows the pasta to be used later
• Better absorb aromas and spices. Recipe: It is recommended to use durum wheat semolina