Ricciolina/Löckchen Brass Die Compatible with Häussler PN100, Emma, Lillodue

Die Messing - Riccioline - PN100, Emma, Lillodue. Everything is right with this pasta mould. 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. Diameter of the matrice: 59 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 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. Also the production of gluten-free...

• Riccioline brass die compatible with Häussler PN100, Emma, Lillodue