Ricciolina Brass Die for TR75 Sela La Pastaia Corngold Avanici Omegaone

Die Messing - Riccioline - TR75 Sela La Pastaia Korngold Avanici Omegaone With this pasta mould, everything is right. Ricciolina is translated as the curled, i.e. the curling head or the curls. Just like hair curls, the pasta curls in. Whether cut short or long, this very unusual type of pasta is ideal for sauce lovers: thanks to the shape, the pasta absorbs the sauce particularly well. Pasta insert for the following professional pasta machines: TR75 Sela TR75 La Pastaia TR75 Avancini TR75 grain gold TR75 Omegaone TR75 diameter matrice: 75 mm. There is no adapter or similar. required. The die fits directly into the above-mentioned Pasta Machines 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 the dough for longer or

• Die Messing - Riccioline - TR75 Sela La Pastaia Korngold Avanici Omegaone With this pasta mould, everything is right. Ricciolina is translated the ruffled
• i.e. the curling head or the curls. Just like hair curls, the pasta curls in. Whether cut short or long, this very unusual type of pasta is ideal for sauce lovers: thanks to the shape, the pasta absorbs the sauce particularly well. Pasta insert for the following professional pasta machines: TR75 Sela TR75 La Pastaia TR75 Avancini TR75 grain gold TR75 Omegaone TR75 diameter matrice: 75 mm. There is no adapter or similar. required. The die fits directly into the
• The noodle becomes more grippy. This allows the pasta to be used later
• Better absorb aromas and spices. Want to know more about brass die? Then we recommend the item here. Recipe: It is recommended to use durum wheat semolina
• enough cold liquid such as water and/or egg. The dough should be approx. 8-10 minutes