Trento #105 Pasta Die Brass

A traditional brass die gives the extruded pasta a rough, porous surface that grips sauce far better than the smooth finish from Teflon dies. The Omcan #105 Pasta Die Brass is the choice for chefs who want authentic Italian-style mouthfeel and sauce cling.

Match the die against the specific extruder model number on your machine's spec plate. The Omcan #105 Pasta Die Brass is sized for a specific Omcan extruder family, so cross-check the model before ordering, especially across the pasta extruders lineup.

Yes, Omcan offers custom die configurations beyond the standard catalog. Plan ahead since custom orders require extra lead time and remain non-returnable once produced.

Yes, brass dies need immediate cleaning after each service to prevent dough drying into the cutting channels: * Soak in warm water within 30 minutes of last use * Use a soft brush, never wire wool or metal scrubbers * Air dry completely before storing * Store in a dry, dust-free drawer or case

Brass holds up to extrusion pressure with less wear than aluminum, and its slight surface roughness creates the textured pasta finish chefs prize. Aluminum dies are cheaper but lose dimensional accuracy faster under daily commercial use.

Replace it when the cut edges show visible wear, when pasta starts coming out with frayed edges, or when you see pitting on the working face. Routine inspection during deep cleans catches wear early before menu quality suffers.

Yes, store dies fully dry in a soft cloth or in a dedicated rack to avoid scratches and dings. Brass is a soft metal, so dropping or stacking dies against each other dulls the cut edges fast. A drawer divider or hanging system pays for itself.