FIMAR Nuzzle for Caserecce Pasta Extrusion

A nuzzle shapes pasta dough into caserecce as it is forced through an extruder. The dough enters the nuzzle under pressure from the auger, and the 9 mm by 5 mm opening forms the characteristic ridged, rolled shape. The ridges increase the surface area, helping sauces cling to each piece during cooking. This method produces uniform pieces at speed, suitable for professional kitchens where consistent portioning and texture matter.

To use the nuzzle, the operator fits it into the extruder head before loading dough into the hopper. Once the machine is started, the auger pushes the dough through the nuzzle, where it emerges as caserecce. The operator monitors the flow and cuts the strands to the desired length as they exit. The nuzzle remains in place until the batch is complete or a different shape is required.

The nuzzle is made of a brass and bronze alloy, chosen for its durability and resistance to corrosion from dough acids and cleaning agents. The alloy also provides a smooth surface that minimises dough sticking, reducing waste and cleaning time.

This nuzzle produces caserecce with a 9 mm by 5 mm cross-section. The size determines the final shape and portion weight, affecting cooking time and how the pasta holds sauce. The nuzzle fits the FIMAR PF15E pasta extruder as standard. For the PF25E, PF40E and PF80E models, it is available as an optional accessory.

Cleaning involves removing the nuzzle from the extruder and washing it in warm water to remove dough residue. The brass and bronze alloy requires no special treatment but should be dried thoroughly to prevent surface oxidation. Regular inspection ensures the opening remains free of dough build-up, which could distort the shape of the pasta.