Bottene Hand Press Pasta Maker - Torchio Bigolaro
Bottene Hand Press Pasta Maker - Torchio Bigolaro
CALL FOR AVAILABILITY & BEST PRICING!!!
Bigolaro
Torchio - Bigolaro
A tool for hand made fresh pasta making of various types: rigatoni, spaghetti, tagliatelle and tagliolini.
Our range comprises a series of hand press pasta extruders. Different sizes available. Each comes equipment with two dies: spaghetti and rigatoni. Tagliatelle and Tagliolini dies are available for purchase. Please contact us to request pricing on extra dies and the pasta bench. ***Please note the pasta bench pictured is not included in the purchase.***
|
Model |
4 |
5 |
6 |
7 |
8 |
B |
|
Capacity |
0.7 lbs |
.88 lbs |
1 lbs |
1.2 lbs |
1.5 lbs |
1 lbs |
|
Weight |
8.14 lbs |
9 lbs |
10.3 lbs |
12.3 lbs |
13.9 lbs |
11 lbs |
About the Bigolaro:
The Bigolaro manual press was granted an Italian Royal Patent in 1875 and is responsible for the iconic fresh pasta of the Veneto - Bigoli, a thick spaghetti and Gargati, a type of Rigatoni. They were typically served with seafood or fish in Venice and meat further inland around Vicenza
The modern Bigolaro is identical in design to the original and is still made by the same family-owned artisan producer. It really is a piece of living history and yet is capable of making pasta quickly and easily in a modern world.
The Bigolaro is made from a solid lump of cast bronze for the extruding chamber, joined together with forged components and yet it benefits from modern precision engineering, with the machining of the screw thread and the internal extrusion chamber.
The traditional solid bronze dies give a totally authentic rough surface texture to the pasta. This results in the pasta holding a sauce much better than pasta made by any other method and it is a quality that was much prized by the Venetians.
To use the Bigolaro, simply raise the extruding piston from the chamber, move it out the way and load up the mixed and kneaded pasta. Return the piston to the upright position and use the handle to extrude the pasta.
The original Bigolaro was bolted to a stool. It is important to note that the Bigolaro still needs to be bolted to a flat surface and in a modern kitchen environment, is ideally attached to a table.
About Bottene:
Bottene Pasta Machines are made by one of oldest and most experienced families of Italian pasta equipment manufacturers. The machines are designed with simplicity, versatility and durability in mind. With the multitude of available dies, over 300, it is easy to produce any shape of fresh pasta with any type of flour, with or without eggs. You can even make colored pasta: red with tomato, green with spinach, brown with cocoa etc. These machines allow you to offer your customers fresh pasta, of the highest quality, at a fraction of the cost you would pay to buy pre-made dry or frozen pasta.
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CALL FOR AVAILABILITY & BEST PRICING!!!
Bigolaro
Torchio - Bigolaro
A tool for hand made fresh pasta making of various types: rigatoni, spaghetti, tagliatelle and tagliolini.
Our range comprises a series of hand press pasta extruders. Different sizes available. Each comes equipment with two dies: spaghetti and rigatoni. Tagliatelle and Tagliolini dies are available for purchase. Please contact us to request pricing on extra dies and the pasta bench. ***Please note the pasta bench pictured is not included in the purchase.***
|
Model |
4 |
5 |
6 |
7 |
8 |
B |
|
Capacity |
0.7 lbs |
.88 lbs |
1 lbs |
1.2 lbs |
1.5 lbs |
1 lbs |
|
Weight |
8.14 lbs |
9 lbs |
10.3 lbs |
12.3 lbs |
13.9 lbs |
11 lbs |
About the Bigolaro:
The Bigolaro manual press was granted an Italian Royal Patent in 1875 and is responsible for the iconic fresh pasta of the Veneto - Bigoli, a thick spaghetti and Gargati, a type of Rigatoni. They were typically served with seafood or fish in Venice and meat further inland around Vicenza
The modern Bigolaro is identical in design to the original and is still made by the same family-owned artisan producer. It really is a piece of living history and yet is capable of making pasta quickly and easily in a modern world.
The Bigolaro is made from a solid lump of cast bronze for the extruding chamber, joined together with forged components and yet it benefits from modern precision engineering, with the machining of the screw thread and the internal extrusion chamber.
The traditional solid bronze dies give a totally authentic rough surface texture to the pasta. This results in the pasta holding a sauce much better than pasta made by any other method and it is a quality that was much prized by the Venetians.
To use the Bigolaro, simply raise the extruding piston from the chamber, move it out the way and load up the mixed and kneaded pasta. Return the piston to the upright position and use the handle to extrude the pasta.
The original Bigolaro was bolted to a stool. It is important to note that the Bigolaro still needs to be bolted to a flat surface and in a modern kitchen environment, is ideally attached to a table.
About Bottene:
Bottene Pasta Machines are made by one of oldest and most experienced families of Italian pasta equipment manufacturers. The machines are designed with simplicity, versatility and durability in mind. With the multitude of available dies, over 300, it is easy to produce any shape of fresh pasta with any type of flour, with or without eggs. You can even make colored pasta: red with tomato, green with spinach, brown with cocoa etc. These machines allow you to offer your customers fresh pasta, of the highest quality, at a fraction of the cost you would pay to buy pre-made dry or frozen pasta.