Pasta die FIMAR BHS-ricce

A nuzzle shapes pasta dough into Pappardelle Ricce strands 16 mm wide as it passes through the extruder die. The dough is pressed under mechanical force, forcing it through the shaped opening in the nuzzle. The size and profile of the opening determine the final pasta shape, giving each strand a consistent width and texture suited to professional kitchens.

To use the nuzzle, the operator fits it into the extruder's die assembly before loading the dough. Once the machine is started, the dough is pushed through the nuzzle, emerging as continuous strands of Pappardelle Ricce. The strands are then cut to the desired length, either manually or by the extruder's cutting mechanism.

The nuzzle is constructed from a brass and bronze alloy, chosen for its durability and resistance to corrosion in a high-moisture environment. The alloy also provides a smooth surface that minimises friction, allowing the dough to flow evenly without sticking or tearing.

This nuzzle is designed for use with the FIMAR PF15E pasta extruder. It is also available as an optional accessory for the PF25E, PF40E and PF80E models, each requiring a separate fitting.

The 16 mm width of the nuzzle sets the strand size, making it suitable for thick, ribbon-like pasta that holds sauces well. The material and construction ensure the nuzzle withstands repeated use in a busy kitchen without deforming or wearing prematurely.

Cleaning involves removing the nuzzle from the extruder after each use and washing it in warm water to remove dough residue. The brass and bronze alloy should be dried thoroughly to prevent oxidation and maintain its smooth finish.