Pasta Making Equipment

Pasta Boards

If you are a beginner or more advanced, a decent sized board is really important. The wooden board and pin help create texture in your dough to add to the mouthfeel and to pick up the sauce. The wooden board also helps absorb the humidity from the dough making it much easier to work with and it also helps avoid using too much flour. 

N.B. Anything over 100cm cannot be shipped via courier or post abroad!

Multilayer Birch Wood Pastry Board - 100x60cm

Multilayer Birch Wood Pastry Board - 90x50cm

Lime Wood Pastry Board - 90x60x2cm

Pasta Board Covers

Your pasta board should be one of your most important pasta-making tools and as such be very well cared for. This means keeping it dust free, flour-eating insect free and covered. If you aren’t a dab hand with a sewing machine, these board covers are perfect. Make sure the cover is slightly larger than your board. While these are my picks, you can choose any one you see fit. Cotton is always preferable to a synthetic material though.

Cotton case for pasta board - 120x60cm

Case for pastry board in cotton-linen with Blue Romagna prints - 130x65cm

Case for pastry board in cotton-linen with Green Romagna prints - 100x60cm

Rolling Pin

These come in all sizes but a good beginner-intermediate length pin would be about 80cm. You can select the type of wood you want – cherry tends to be lighter and easier to work with if you have small hands and don’t have much strength in your arms. Other ‘lighter’ options are Walnut and Iroko (teak) also because their diameter is slightly smaller than the beech option. 

Rolling pin in iroko tree wood for fresh homemade pasta - 80cm

Professional rolling pin in beech tree wood for fresh homemade pasta - 80cm

Professional rolling pin in beech tree wood for fresh homemade pasta - 90cm

Rolling pin in walnut tree wood for fresh homemade pasta - 100cm

Rolling Pin Covers

Linen-cotton Rolling Pin Cover with Green Romagna prints - 80cm

Washable cotton case for rolling pins up to 80 cm long

Linen-cotton Rolling Pin Cover with Rust Romagna prints - 90cm

Bench Scraper

Probably THE most important item in your pasta tool box. This helps keep your board clean which is fundamental when bringing your dough together. A sticky surface sometimes make you think your dough is too wet, when in fact this might not be the case. Keeping your board pastry free means understanding the texture and hydration of your dough so you can roll out with ease. The benchscraper will always need to be held at a 45° angle to the board and used gently so as not to dig holes in the wood.

Here are my picks:

Stainless Steel Spatula for Cleaning Boards with Blade of 140 mm

Spatula for Cleaning Boards with Steel Blade of 140 mm and Wood Handle

Pastry Cutter

Brass cutters with a wooden handle are my preferred materials of choice. There is a perfect balance of weight that with little effort helps to cut your dough into your required shapes. The ‘cut-and-close’ cutters are perfect for cutting ravioli (and please DON’T go and buy ravioli molds or ravioli pins which require too much flour and get very sticky).

Brass double blade cutter wheel with toothed blade and smooth blade

Double brass cutter wheel with 2 toothed blades of different diameters - 38 and 30 mm

Brass rolling cutter for cutting and sealing Pasta with smooth blade width 9mm

Rolling cutter for cutting and sealing Pasta, smooth steel blade width 14mm

Pasta cutter roller with smooth brass blades for tortellini, tortelloni and cannelloni

Professional Rolling Pastry Cutter with 5 Serrated Blades in stainless steel

Ravioli Brush

A brilliant technique to make ravioli sees the use of this lovely soft brush designed by Chef Lucia Antonelli. This brush helps to pat down the filling which otherwise can cause air bubbles, brush out air and seal the dough once the ravioli filling has been positioned. 

Ravioli brush and excess flour removal

Corzetti Molds

These gorgeous wooden, engraved stamps from Liguria and used to make the beautiful, chewy Corzetti using a wine-based dough, were once engraved with a families’ crest. These feature some neutral but beautiful designs which are a delight to see when cooked and served.

Corzetti Molds

Spaghetti Guitar

Called a guitar because of its many strings, this wonderful device is fantastic for making thicker square spaghetti, Abruzzo style. It is also great for quick and slightly shorter Tagliatelle or Fettuccine.

Pasta Guitar for Cutting Abruzzese Spaghetti & Tagliatelle. 46x22x9cm

Gnocchi and Cavatelli Board

Cheap and cheerful, these wooden ridged boards used for making Gnocchi, Garganelli (a ridged tube pasta shape) and also Cavatelli (with durum wheat flour) also come with a thin wooden dowel tube pastas. 

Wooden cutting board for garganelli and gnocchi complete with a box

Gnocchetti Sardi Board

Tool for Making Malloreddus Pasta (Gnocchetti Sardi)

Passatelli Extruder

If you have never heard of Passatelli, these are thick extruded pasta made with grated Parmigiano Reggiano, Eggs and Breadcrumbs. They are often extruded through a potato ricer with large holes, but unless you have the strength of a Yeti and hands to match, I can strongly recommend this quirky little number which is much easier to hold and manage. Easier with four hands, but you can also buy an adaptor to hold it onto a kitchen table or counter.

Multifunctional press to make passatelli

Brass Ferretto

Brass “ferretto” for Calabrian homemade fusilli

Pasta Dryer

Rectangular Beech Wood Fresh Pasta Drying Tray. Measurements - 63x46 cm

Cannelloni Cutter

Cannelloni Cutter