Understanding Pasta Dies and Inserts

The die is the smallest part of a pasta line by size, but it decides what your product looks like.

What a die does

At the end of the extruder, dough under pressure is forced through the die. Each opening shapes one strand:

• Macaroni and penne — a pin inside the opening forms the hollow tube.
• Fusilli — shaped channels make the dough twist as it leaves the die.
• Spaghetti — plain round openings form solid strands.
• Vermicelli (sevai) — a perforated plate, called a jali, forms many thin strands.

A rotary knife at the die face cuts short shapes to length; its speed sets the length of each piece.

Die plates and inserts

Many dies are a plate fitted with replaceable inserts. When an insert wears or is damaged, it can be replaced on its own. Inserts also let a die maker change the size or finish of a product without remaking the whole plate.

Materials and finishes

Die plates are commonly made of stainless steel or brass, and inserts of brass. The finish of the insert affects the pasta surface:

• PTFE (Teflon)-lined inserts tend to produce a smoother, glossier surface.
• Bare metal inserts produce a rougher, matt surface that holds sauce.

Neither is "better" in every case — it depends on your market.

Getting the fit right

A die must fit the die seat and clamping arrangement of your extruder and suit its pressure. When ordering, share the machine make and model, die-seat dimensions, the shape and size you want, and ideally your existing die or a drawing.

Care and wear

Clean dies after every run before dough dries in the openings, using soft tools — especially on PTFE linings — and store them dry. Inspect inserts regularly: worn inserts show up as uneven shapes and more breakage.

Explore R.N. dies, macaroni dies and inserts, or ask about customised dies.