Tips and practical guides

Discover our Top 10 Pastidea dies for winter: rich, comforting shapes perfect for warm and cozy recipes. From tagliatelle to giant conchiglioni, plus gnocchi, udon and orecchiette—each die is designed to bring the authentic taste of homemade pasta to your table. Ideal for hearty sauces, baked dishes and all the comforting meals of the cold season.

To celebrate summer, we’ve created this Top 10 selection of Pastidea pasta dies – inspired by the most sun-filled season of the year and our customers’ favorite flavors. Fresh, versatile shapes for light, colorful, and flavorful recipes – perfect for outdoor lunches, dinners on the terrace, or simply to bring a summery touch to your table.

Discover everything you need to know about pasta hydration: how to calculate the right liquid percentage, adjust recipes based on the type of flour, and fix dough that’s too dry or too wet. A practical guide to always achieving the perfect consistency, whether using dies or working by hand.

Discover all the secrets to cooking fresh pasta to perfection.
From homemade shapes to classic recipes, cooking is the key step that brings every dish to life. In this guide, we’ll walk you through everything you need to know: timing, methods, simple tricks, and helpful tips to get it right every time. Because perfectly cooked pasta truly makes all the difference.

Are you looking for the perfect pasta machine? Whether you want to make fresh pasta at home or start a small artisanal production, there are solutions for every need. From Philips’ compact, automatic models for home use to the powerful professional machines by Avancini and Fimar for larger-scale production, this guide will help you choose the ideal extruder based on quantity, available space, and type of dough.

With the Philips Pasta Maker, you can create colorful and fragrant doughs by adding plant-based powders like spinach, beetroot, or turmeric. Simply mix them into the flour or liquids, adjusting the amount based on the desired color and flavor.

Have you made a lot of homemade pasta? Store it properly by drying or freezing it, so it’s always ready and perfect whenever you feel like eating it.

Shaped dies are more delicate and require well-hydrated dough. Dough that is too dry or hasn’t rested can create too much pressure and damage the die. For the best results, make sure the dough is properly hydrated and, if possible, let it rest before extrusion.

Cleaning Pastidea dies is a crucial step to maintain efficiency and longevity over time. Whether bronze or POM, each material demands specific care: with our practical tips and the dedicated cleaning tool available on our website, keeping your dies in optimal condition will be simple and swift.

Not all flours behave the same way in the Pasta Maker: some absorb more water, while others require the addition of binding ingredients. Re-milled semolina is the most recommended for a stable and consistent result. It’s important to adjust the quantities based on the type of flour and run tests to find the perfect combination.

Dough too dry? Too soft? No worries!
This guide walks you through every step to prepare perfect extruded pasta: texture, resting, liquid ratios, and smart tips to make the most of your machine – even with more challenging shapes.

In this article, we explain the materials behind pasta dies, the differences between solid brass, plastic, and hybrid models, and why Pastidea avoids poorly designed solutions. We focus on safety, durability, and functionality — offering three clear, certified options for making perfect pasta at home, without compromise.

Pastidea protects creativity while respecting the law.
In compliance with copyright regulations and intellectual property rights, we do not produce pasta dies with shapes inspired by well-known characters such as Peppa Pig, Batman, Star Wars, Paw Patrol, and similar. Discover why it is important to avoid such reproductions and what risks you face in case of infringement.