|Marcato Atlas Pasta Maker |
Excellent machine for the price. Highly recommended.
|Imperial Pasta Machine |
This is what I use in my classes because beginners are really rough on my machines, and these are cheaper to replace. Works fine, but not as smoothy or consistently as the more expensive model above.
|Kitchenaid Roller & Cutter|
If you want to avoid the hand-cranking, and you have a kitchenaid countertop mixer, this is the way to go! I don't own this, but I've been very pleased with the results from clients who have purchased these.
|Pasta Drying Rack |
Nice little pasta rack. I own this: it's only a few parts, so easy to assemble and compact to store. Much more tidy than leaving teatowels all over the kitchen like my Nonna did in Italy!
|Pastry Wheel & Ravioli Cutter |
Even though you may already have a "pizza wheel", this tool offers more precision. Also, the wavy blade makes for very cute edges on your ravioli and hand-cut long pastas.
|Linden Sweden Brushes|
I own these brushes. The unique feature of this style of brush is that the bristles are spaced out where they're attached to the handle, and therefore, it's very easy to clean. Also, these are very lightweight, and won't make your bowl of egg wash or water tip over!
|Durum Wheat Semolina |
Making pasta from scratch with real semolina is very different than regular all purpose flour. So much more flavor, and holds up to cooking really well. I know you can find it at Coco's Italian restaurant. You might as well get a cannoli while you're there!
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