Pasta die for Short pasta extruder Pama Roma model P220

shape Sfoglia a spessore fisso Width A scelta, outside diameter mm. 198, thickness mm. 50, with inserts made in Bronze, 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!

The dies with fixed thickness are used to feed other machines (machines for ravioli, cappelletti, etc.). Always specify the desired width and thickness of the sheet when ordering. The pasta sheet is the basis of fresh pasta, normally made up of only two ingredients: eggs and flour. It is at the origin of many typical dishes of Emilia, Romagna, Mantua, Marche and Umbria. In fact, dishes such as tagliatelle, tortellini, tortelli, agnolini, cappelletti and all other stuffed pastas are prepared with the handmade pasta. "Amurter la spoja" in the Bolognese dialect means kneading flour and eggs and obtaining a mixture of the right consistency (not too hard and not too soft) enough to be worked (pulled) with a rolling pin. The good "sfoglina" obtains a round and thin sheet which is then cut into the definitive shape of the type of pasta to be obtained (tagliatelle or other), or divided into squares or diamonds for the various types of filled pasta (mainly tortellini and cappelletti ), on which the "beaten" (mixture of grated Parmesan cheese, salt, eggs, nutmeg) is then placed.  

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