Artist: Ateliers Piedboeuf Of Liège
Дата: 1961
Музей: Museum of European and Mediterranean Civilisations (Marseille, France)
Техника: Steel
This instrument flattens pasta dough to make into tagliatelli (2 mm), fettucini (6.5 mm) or tagliolini. The dough, made of soft wheat flour or durum semolina, eggs and possibly a little water, is kneaded by hand or by machine and then “pulled” to thin it out, either by hand using a pastry roller or with a machine like this one. The machine attaches firmly to the worktop with a vice. The ball of dough is cut into quarters which are dusted with flour and flattened before being run through the machine’s two rollers by turning the handle. The rolled out dough is then folded and reinserted into the device. This action is repeated two or three times, each time reducing the gap between the rollers. The dough’s final thickness is chosen based on the future recipe and/or the sauce accompanying it. The device, which is still commonly used today, is a testimonial to the traditionally domestic production of wheat pasta in Italy.
Artist |
|
|---|---|
Изтегляне |
|
Разрешения |
Free for non commercial use. See below. |
 |
This image (or other media file) is in the public domain because its copyright has expired. However - you may not use this image for commercial purposes and you may not alter the image or remove the watermark. This applies to the United States, Canada, the European Union and those countries with a copyright term of life of the author plus 70 years.
|
Note that a few countries have copyright terms longer than 70 years: Mexico has 100 years, Colombia has 80 years, and Guatemala and Samoa have 75 years. This image may
not be in the public domain in these countries, which moreover do not implement the
