Trento Pasta Die #3 Capellini, 0.8mm For Avancini TR70

The brass face produces a porous, lightly rough pasta surface that absorbs sauce, while Teflon gives a glossy, slippery finish that sheds sauce. The Omcan #3 Pasta Die Brass is the traditional Italian choice when texture and authenticity matter on the plate.

Yes, light tarnish on brass can be removed with a mild brass polish followed by a thorough water rinse and air dry. Never use abrasive pads, which scratch the cutting face and ruin pasta consistency.

Properly cared-for brass dies typically run 2 to 5 years in a daily-use kitchen, with longer life in lower-volume operations. Lifespan depends on dough abrasiveness, cleaning discipline, and how often the die gets stored versus used.

No formal seasoning, but a short purge run with a small amount of dough on first use clears any manufacturing residue and seats the cut edges. Discard that first batch and proceed with regular production.

Plan die changes between service blocks, not mid-rush. Each swap takes 5 to 15 minutes including cleaning, so build menu pacing around it. Customers don't see the changeover, but rushing it risks cross-contamination and damaged threads.

Brass dies are special-order items machined to specific shape and machine specs, so they can't be resold as generic stock. Confirm both die number and extruder model before ordering to avoid a costly mismatch.

Yes, even at one or two batches a week, the menu differentiation from house-made pasta separates a restaurant from competitors. Pair it with the right extruder from the pasta extruders page and the payback shows up in repeat customers.