Bigolaro - Torchio Hand Pasta Extruder Model "B"
The Bigolaro or Torchio per Pasta is a beautiful machine allowing you to make hand made bronze extruded pasta in a traditional way.
Dies available are the traditional bigoli which is a large spaghetti. Additionally available are Fettucine, Bucatini and maccheroni, price is $120 each.
The bigolaro has a capacity of 480g of pasta. This model 'Model B' from Bottene's range, allows the dies to be replaced from below, by unscrewing the ring nut in the lower part. The dies can therefore be easily replaced even if the cylinder contains pasta.
Stool not included, but available for purchase, price is $120.
Bottene has been producing the Bigolaro in Italy since 1875.
"It was as far back as 1875 when Francesco Bottene requested and obtained Royal Patent Number 8014 for that was then called "New Machine for the Production of Home Pastas". The machine was also known as "Bigolaro", that is, a machine that can make the very thick spaghetti that in the Venetian dialect is called "Bigoli". Since that time our company has never stopped producing the Bigolaro"
Use and maintenance
Make a very hard dough based on durum wheat flour and eggs.
At first use and periodically put a drop of oil in the screw to lubricate it.
Dies cleaning : the dies must be soaked after the first use and kept soaking from one use to another.
Using the special handle, unscrew the central screw up to the height of the cross. Bend the screw, insert the die, insert the pasta into the bell. Return the screw to the central position and turn it so that the dough comes out. When the dough comes out, to avoid sticking, sprinkle it with corn flour.
Model B: unscrew the ring nut and assemble the desired die.
Bigolaro - Torchio Hand Pasta Extruder Model "B"
The Bigolaro or 'Torchio per Pasta' is a beautiful machine allowing you to make hand made bronze extruded pasta in a traditional way.
2 inlcuded dies are the traditional bigoli which is a large spaghetti 2.5mm diameter, and Rigatoni. Additionally available are Bucatini, and Fettucine, price is $120 each.
The bigolaro has a capacity of 480g of pasta. This model 'Model B' from Bottene's range, allows the dies to be replaced from below, by unscrewing the ring nut in the lower part. The dies can therefore be easily replaced even if the cylinder contains pasta.
Stool not included, but available for purchase, price is $140.
Bottene has been producing the Bigolaro in Italy since 1875.
"It was as far back as 1875 when Francesco Bottene requested and obtained Royal Patent Number 8014 for that was then called "New Machine for the Production of Home Pastas". The machine was also known as "Bigolaro", that is, a machine that can make the very thick spaghetti that in the Venetian dialect is called "Bigoli". Since that time our company has never stopped producing the Bigolaro"
Use and maintenance
Make a very hard dough based on durum wheat flour and eggs.
At first use and periodically put a drop of oil in the screw to lubricate it.
Dies cleaning : the dies must be soaked after the first use and kept soaking from one use to another.
Using the special handle, unscrew the central screw up to the height of the cross. Bend the screw, insert the die, insert the pasta into the bell. Return the screw to the central position and turn it so that the dough comes out. When the dough comes out, to avoid sticking, sprinkle it with corn flour.
Model B: unscrew the ring nut and assemble the desired die.
