Trento #47 Pasta Die Brass

This is a precision-cut brass die machined for a specific Omcan extruder model and shape number. The Omcan #47 Pasta Die Brass isn't interchangeable across pasta-machine brands or generic adapters, which keeps shape accuracy tight.

Lift by the outer ring, not the cut face. Always place it cut-side up on a soft cloth or padded surface during the swap. Brass is a soft alloy, and a single hard drop onto a stainless table can dent the cutting edges enough to ruin pasta consistency.

Yes, the same die works for both, since the difference is in drying, not extrusion. Fresh pasta goes from die to plate within hours; dried pasta moves to a drying rack at controlled humidity for 24 to 48 hours after cutting.

Yes, very humid environments (above 70% RH) cause dough to stick at the die face, while very dry environments (below 40% RH) cause cracking on the way out. Keep extrusion areas in the 50% to 60% RH range when possible.

Inspect during every deep clean, ideally weekly for daily-use operations. Run a fingertip across the cut face (when dry and clean) to feel for pitting or smoothed-out edges. Catching wear early prevents a service-time failure.

Industrial producers prioritize throughput and use Teflon-coated dies for faster, cosmetically-uniform output. Brass takes a touch longer per batch but delivers the textured, sauce-grabbing surface that defines artisan pasta, which is why Zanduco's pasta extruders line emphasizes brass-die compatibility.

Brass pasta dies are typically special-order, non-returnable items, so allow extra lead time. If shape and machine fit are confirmed before ordering, the lead time investment pays off in years of reliable use.