Brass Die - Three Frills/Tripoline for Fimar PF25E, PF40E, MPF 2.5, MPF 4, VIP2, VIP4, NMF8

Brass die - Eliche a tre ricce - Fimar VIP2, VIP4, Fimar MPF 2.5, MPF 4, PF25E, PF40E, NMF8 pasta insert for the following professional pasta machines: La Fattorina VIP2 La Fattorina VIP4 Fimar MPF 2.5 Fimar MPF 4. Fimar Fimar F5E Fimar PF40E Fimar NMF8 Diameter Die 63.5 mm 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 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: you have multiple dies and are looking for a storage to store the die of...

• Brass die - Eliche a tre ricce - Fimar VIP2
• VIP4
• Fimar MPF 2.5
• MPF 4
• PF25E