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Omcan USA 13312 Dough Mixer Accessories - CulinaryProfis

Omcan USA 13312 Dough Mixer Accessories

by OMCAN
SKU 13312
$2,947.68 - $2,947.68
$2,947.68
$2,947.68 - $2,947.68
$2,947.68
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#163 Pipe Rigate Brass Pasta Die – 16 mm

Omcan item 13312 – genuine replacement die for Omcan pasta extruders

Elevate your fresh–pasta program with Omcan’s solid-brass Pipe Rigate die. Designed to create the classic ridged “snail shell” tube (pipe rigate), this Ø 16 mm die lets you offer a hearty, sauce-catching shape that’s perfect for baked dishes, salads, and rustic ragùs.

Why you’ll love it

  • Authentic Pipe Rigate shape (#163) with deep exterior ridges for superior sauce cling.
  • Precision-machined from food-grade solid brass for maximum durability and a pleasantly porous pasta surface.
  • Factory-original Omcan part – item 13312 – ensures a perfect fit on compatible Omcan fresh-pasta extruders that accept brass dies of this series.
  • Rapid change-over: swap dies in seconds to expand your menu without extra equipment.
  • 16 mm nominal diameter produces an ideal, hearty bite – great for both home-style and commercial portions.

Technical specs

Omcan item # 13312
Die code N. 163
Pasta shape Pipe Rigate (ridged shell-tube)
Pasta size Approx. 16 mm outer diameter
Material Solid brass, uncoated
Compatible equipment Omcan pasta extruders designed for brass dies (see machine manual for die-series compatibility)
Country of manufacture Imported
Package includes 1 × brass die (extruder not included)

Pro tips for best results

  • Chill the die briefly before use to help pasta release cleanly.
  • Extrude at low-to-medium speeds to maintain the ridges’ definition.
  • Dust finished pasta lightly with semolina, then air-dry on trays for 20–30 minutes before packaging or cooking.
Important: This die is machine-specific. Verify your Omcan extruder’s die-series requirements before ordering. Need help? Contact our parts team with your machine’s model and serial number.

Photos are for reference only; minor cosmetic variations may occur.

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