Torchietto Pasta Extruder

The compact Di Leo Torchietto is a beautiful and sturdy pasta extruder, with shaping dies for making bigoli, passatelli, and maccheroni rigati, and it is easy to use. The cylinder fits in your hand, and turning the handle extrudes the dough through the die, making many strands of pasta at once. You can make long continuous strands, or cut them to the desired length.

613975 - Di Leo Torchietto Solid Brass Pasta ExtruderThe dies, cylinder, cover and handle are made of solid brass, with a thick steel screw to which you can easily apply a lot of torque. Made in Italy.

15.5 cm / 6.1″ long barrel, 53 mm / 2.1″ diameter
Made of solid brass with steel screw and teflon pusher

Includes 3 brass dies:
3 mm / 3/32″ spaghetti (bigoli)
5 mm / 3/16″ passatelli
7 mm / 1/4″ maccheroni bucati

Di Leo Torchietto Solid Brass Pasta Extruder
Item #613975
HOW TO ORDER

Instructions:

  • Turn the handle counter-clockswise to bring the pusher up to the top of the tube.
  • Remove the pasta die from the tube by unscrewing it, fill the tube with dough, then screw the die on the tube.
  • While holding the tube with one hand, turn the handle to bring the teflon pusher in contact with the dough and to press it through the die.
  • After use, unscrew and remove both the die and the handle assembly from the tube.
  • Soak the die in water for a couple hours to loosen any dried dough.
  • It is also recommended to soak the die in water for about 10 minutes before use, to make it easier for the dough to go through.
  • Use a sponge or long brush to thoroughly wash the tube.
  • Clean the teflon pusher with a dry cloth.
  • The long screw and handle assembly should not be washed. If you need to wash them, be sure to thoroughly dry all parts and lightly oil the screw using mineral oil.
  • Store in a dry location.

Bigoli con le Sardelle
Specialità Mantovana

Bigoli with Anchovies or Sardines
A Specialty of Mantova

Ingredients (serves 4)

For the dough:
White flour 00 gr. 350
Butter gr. 30
Milk
Eggs, 2 (optional)
Note: In Mantova, as in Veneto, bigoli can be prepared with or without eggs.
You may also use whole wheat flour.

For the dressing:
Anchovies (or Sardines), salted, 100 grams approximately
Extra Virgin Olive Oil, about 80 gr
Garlic, 1 clove
Salt
Pepper

Prepare the dough on a pasta board, starting with making a mound of flour with a well in the center, into which you add the eggs (optional) and the melted butter. Mix the ingredients together, gradually adding just enough milk as you knead to make a rather stiff dough.

Make a thick roll of dough and insert it into the cylinder. Close the torchietto by screwing on the lid, then turn the handle clockwise.

As bigoli come out, dust them with cornmeal to prevent sticking. Let them rest on the pasta board, without letting them dry out too much.

Heat a pot of water, lightly salted, and add the bigoli only when the water comes to a rolling boil.

Prepare the dressing by removing the salt from the anchovies (or similar pilchard), scraping them well with a knife to remove all the flakes. Don’t wash them to remove the salt, as this will take away too much flavor. Fillet the fishes open and remove the bones.

When the bigoli are almost done cooking, Add the olive oil, in abundance, to a pan with a clove of garlic. When the garlic starts to change color, and before the oil begins to boil, add the anchovies, which will pretty much dissolve. This should be done with bigoli are almost done cooking, so that the dissolved anchovies and bigoli are both very hot. Drain the pasta and dress it with the sauce and a pinch of pepper. Do not add cheese, given the presence of the salty anchovies.

Variant:
You may add a bit of tuna and anchovies with chopped parsley and, if to your taste, also some tomato.

Bigoli can be seasoned in many other ways:
• With bacon and beans
• Duck with giblets (duck eggs are used in making the bigoli, which are then cooked in duck broth)
• With chicken giblets (called, “rovinazzi” in the Veneto)

Maccheroni al ragù
A Specialty of Emilia Romagna

Ingredients (serves 4)

For the Pasta:
All-purpose Flour 00, gr. 400
Eggs 4

For the Sauce:
Chopped Beef, gr. 100
Bacon, gr. 50
Butter, gr. 50
Small Onion
Carrot
Celery, 1/2 stick
Cloves, 2
All-Purpose Flour
Broth, 1/2 cup
Chicken Livers, 2
Parmigiano Reggiano Cheese, grated
Salt
Pepper

Preparing the Sauce:

Mince the bacon and beef together.
Peel and chop the onion, celery, and carrot. Place them in a saucepan, joining the minced meat, butter, cloves, salt and pepper, and brown them well together.
Add a teaspoon of flour and broth, and cook the sauce for about half an hour.
Wash the chicken livers and shred, mix with sauce and finish cooking.
Variants: You can also add any of the the following to your taste: cream, truffles, fresh mushrooms if in season or dried, chicken giblets.

Preparing the Pasta:

On a pasta board, make a mound of flour with a well in the center, into which add the eggs. Mix the ingredients together, gradually adding just enough flour to knead into a soft rollable dough that is not sticky.

Make a thick roll of dough and insert it into the cylinder. Close the torchietto by screwing on the lid, then turn the handle clockwise.

As the pasta comes out, dust with flour or cornmeal to prevent sticking. Let them rest on the pasta board, without letting them dry out too much.

Heat a pot of water, and wait until it comes to a rolling boil before lightly salting and then adding the pasta.

It only takes a few minutes to cook. Drain the pasta and place it in a serving bowl (preferably pre-heated with some of the boiling water). Add the sauce and a few spoonfuls of Parmigiano, mix well together, and serve hot.


#613975 - Di Leo Torchietto Solid Brass Pasta Extruder #613975 - Di Leo Torchietto Solid Brass Pasta Extruder #613975 - Di Leo Torchietto Solid Brass Pasta Extruder #613975 - Di Leo Torchietto Solid Brass Pasta Extruder