Everyone loves the gorgeous yet industrial torchio hand crank pasta press, perfect for making homemade fresh extruded pasta. It comes standard with two dies: one for spaghetti and one for rigatoni. The torchio can can be attached to any table or bench. Additional dies are also available.
Our friend Lidia Matticchio Bastianich released her book, Lidia’s Italy, in April of last year, in which she detailed a bigoli recipe and mentioned our very own www.PastaBiz.com!
“Thick and chewy, with the nuttiness of whole wheat bigoli is the signature pasta of the Veneto…Happily, this pleasure is now available to Americans since I have found a genuine torchio for sale on the internet.”
Homemade Bigoli Pasta Recipe (p.105, Lidia’s Italy)
Make 2 lbs. of fresh bigoli, serving 6 to 8
4 cups all-purpose flour, or 3 cups all-purpose flour and 1 cup wheat flour plus more all-purpose flour for working with the dough
1/2 teaspoon salt
1 tablespoon soft butter
1/2 cups warm milk or more as needed
3 large eggs, lightly beaten
Recommended equipment
A food processor with a steel blade for the dough
A genuine torchio hand press