Bronze Screen Conchiglia Rigata Gigante / Very Large Shell with Stripes

By pressing the pasta dough through the bronze matrices, the surface of the pasta is slightly roughened, making the pasta easier to grip. This will allow the pasta to absorb the sauce, flavours and spices better later. It is recommended to use durum wheat semolina, sufficient cold liquid such as water and/or egg. The dough should be approx. Knead for 8-10 minutes, only then can the gluten from the durum wheat fully develop. The result should be a moist, crumbly dough. We recommend the following standard recipe for our matrices: Binding agents such as xanthan, gluten, etc. Use only in small amounts, maximum 1 teaspoon per 500 g of dry ingredients. Otherwise the dough will become too hard and the matrices could break. Do you have several bronze matrices and are looking for a storage solution.

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