Pasta & ravioli
There are 88 products.
Fresh homemade pasta tastes incomparably better and is easier to make than many people think. This category has everything you need for pasta and ravioli: pasta machines, ravioli moulds and cutters, gnocchi boards, pasta drying racks and durum wheat semolina.
From dough to pasta
At the heart of the range are the Atlas 150 and Atlas 180 pasta machines, which roll the dough out evenly and cut it into ribbons such as tagliatelle. For spaghetti alla chitarra, lay the sheet over the strings of the Pasta Chitarra and press it through with a rolling pin. Gnocchi boards give the dumplings their typical ridges, which help the sauce cling.
- Ravioli moulds: round 4 cm with 24 cavities, square 3.5 cm with 36 or 24 and 2.5 cm with 48 cavities
- Ravioli cutters: round from 4.8 to 8 cm, square, heart, star, flower and triangle
- Cutting: adjustable pasta cutter with 9 wheels and dough cutter with 3 wheels
- Traditional: beechwood ravioli mould and 10 cm oval ravioli stamp
Filling and sealing ravioli
For a classic egg dough, allow roughly one egg per 100 g of flour or durum wheat semolina. Knead until smooth, then wrap the dough and let it rest for half an hour. Roll it out gradually, one setting at a time. Lay a sheet over the ravioli mould, press in the hollows, add your filling and cover with a second sheet. A single pass with the rolling pin seals and separates the ravioli. Flour and semolina are available in our Flour, starch & baking malt category.
Care and tips
When sealing, press out the air around the filling so the ravioli do not burst during cooking. Clean wooden tools dry with a brush, and pasta machines only with a brush, never with water. More kitchen helpers are waiting in our Gourmet & Cooking category.
Every pasta night becomes a small celebration, with ravioli filled and shaped exactly to your taste.