Die Brass - Horn Smooth Diameter 6 mm for Fimar PF25E, PF40E, MPF 2.5, MPF 4, VIP2, VIP4, NMF8

Die Brass - Curvi lisci/Horn Smooth 6 mm - Fimar VIP2, VIP4, Fimar MPF 2.5, MPF 4, PF25E, PF40E, NMF8 This pasta name is funny to explain. A "curvo" is a curve. Now we are not on the highway, but in this case the maccheroni makes a curve and thus becomes a crown:-) Liscio = smooth, i.e. with a smooth surface without streaks. 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 diameter matrice: 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 for longer, develop...

• Fimar VIP2 Brass Die Curvi lisci/Horn Smooth 6 mm
• VIP4
• Fimar MPF 2.5
• MPF 4
• PF25E