Trento Pasta Die #163 Pipe Rigate 16 mm

Output depends on the extruder, but most countertop units pair with brass dies to deliver 8 to 18 lb of fresh pasta per hour. The Omcan #163 Pasta Die Brass plugs into that workflow and matches whichever extruder model it's designed for.

Yes, dough between 65°F and 75°F extrudes cleanest. Cold dough strains the motor and tears through the brass face, while warm dough sticks. Room-temperature semolina-egg mixes are the easiest to work with.

Clean thoroughly, dry fully, and wrap in a soft, lint-free cloth before storing in a dry drawer or padded case. Avoid plastic bags long-term, since trapped moisture can promote oxidation on the brass surface.

Some gluten-free formulations work, but they're typically wetter and stickier than wheat dough, which clogs the die faster. Test with small batches first and clean more aggressively between gluten-free and standard wheat doughs.

Brass is harder, holds its dimensional accuracy longer under pressure, and produces the textured surface chefs want for sauce cling. The higher upfront cost translates to longer working life and better menu quality.

Yes, watch for ragged or inconsistent pasta edges, dough back-pressure feeding back into the hopper, or visible wear lines on the cutting face. Rotate to a backup die at the first sign rather than risking a full service stall.

If fresh pasta is a daily menu item, a backup is cheap insurance against downtime. Lead times for replacement and custom dies run multiple weeks, so a spare in inventory keeps service uninterrupted.