Pasta die for Short pasta extruder Pama Roma model P10

shape Cannellone Diameter 27, outside diameter mm. 89, thickness mm. 25, with inserts made in Bronze and Teflon, new from the workshop.

All shapes that can be made with pasta extruders are visible on our new website https://www.allpastashapes.com, take a look!

Cannelloni (pronounced [kannel?lo?ni]; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce. Early references to macheroni ripieni (stuffed pasta) can be traced back to 1770, but the word cannelloni seems to have appeared at the turn of the 20th century. Manicotti are the American version of cannelloni, though the term may often refer to the actual baked dish. The original difference may be that cannelloni consists of pasta sheets wrapped around the filling, and manicotti is machine-extruded cylinders filled from one end. Other names used to indicate the "Cannelloni" pasta shape: Gnocchettoni zitoni. Tagliati di zitoni. Cannelloni zitoni. Canneroni. Spole. Sigarette. Schiaffoni.  

We are able to supply moulds, dies, accessories and spare parts for any model of Pama Roma pasta machines. Buy directly from the machine shop and save money !