Trento #133 Pasta Die Brass

Adding a new die instantly expands your fresh-pasta menu without buying a second extruder. Swapping in the Omcan #133 Pasta Die Brass lets you run a different pasta shape on the same machine, useful for daily specials or seasonal menus.

No, brass pasta dies are special-order, non-returnable items per Omcan's policy. Confirm both the shape number and the extruder model before placing the order to avoid an expensive mismatch.

Stiff egg-based and semolina doughs with 28% to 32% hydration extrude cleanest through brass dies. Wet doughs stick and tear, while bone-dry doughs strain the extruder motor and shorten the die's working life.

Yes, but pigmented doughs stain brass over time. Use the same die for one color whenever possible, or scrub thoroughly with warm water between color changes to keep cross-color tinting off the pasta.

Within 30 minutes of the last extrusion, before residual dough hardens inside the cutting holes. Hardened dough requires a soak in warm water and gentle pick-out work, which risks scratching the brass.

A drying rack, pasta sheeter for lasagna sheets, and a backup die in your most-used shape. Browse Zanduco's pasta sheeters to round out the lineup if your extruder doesn't sheet.

The brass cutting surface creates micro-texture and porosity that absorbs sauce on contact. Industrial dried pasta is typically Teflon-cut for smoother, faster production, which trades sauce adhesion for cosmetic uniformity.