Pasta die for Short pasta extruder Dominioni Punto & Pasta model P100 V2

shape Pappardella a bucatino Width 30, outside diameter mm. 158, thickness mm. 42, 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!

Pappardelle (Italian: [pappar?d?lle]; singular: pappardella; from the verb pappare, "to gobble up") are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres (3?4–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides. Pappardelle bucatini style is a special shape of pappardelle, produced with two side channels; this feature allows the sauce to be trapped inside them.  

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