艺术家: Ateliers Piedboeuf Of Liège
日期: 1961
博物馆: Museum of European and Mediterranean Civilisations (Marseille, France)
术: 钢
这种仪器将面团扁平后制成塔克利亚特利(2毫米),费特克尼(6.5毫米)或塔克利奥利尼. 由软小麦面粉或杜鲁姆糖、鸡蛋和可能还有一点水所制成的面团被用手或机器粉碎后再用手用糕点滚筒或用这种机器“推开”把它稀释出来。 机器在工作台上用恶作剧来固定 面团被切成被面粉粉粉碎并被平整后, 滚出的钱再折叠并重新插入设备。 这种动作重复了两到三次,每次会缩短滚筒之间的间隔. 钱的最终厚度是根据未来的食谱和/或随附的酱汁来选择的。 该装置至今仍被普遍使用,是意大利传统国内出产小麦面的证明.
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