Traditional hand-cranked Italian pasta extruders, Torchio (not to be confused with the pasta type) have been around since the 1600s in some form or another. Bottene's patented design, the "Bigolaro," was invented in 1875 by Francesco Bottene, and has stood the test of time as hydraulic and electric machine extruder presses have taken over the industry. There are dozens of different pasta dies that fit the Bigolaro, so you and your family (or restaurant) can make just about any array of different pastas. Typically the Bigolaro are fastened to a bench (sold separately) and the extruded pasta is simply clipped by scissors at your desired length into a bowl on the ground. This size model is the "B" size, and fits about 1 lb of pasta dough, and weighs ~11 lb. Constructed of solid brass, the Bigolaro will last decades and decades; it's built like a tank. It comes with two dies, rigatoni and spaghetti, with the option to purchase 2 extra die for tagliolini and fettuccine. If you are a fan of making pasta (or just eating it), these will be one of your most cherished tools that you can truly pass down through the generations.
