22 Essential Pasta-Making Tools and Gear: 2021

We talked to professional pasta-makers about all the tools they use to cut, shape, and cook their pasta, including Fante’s Wooden Pastry Board, Dexter-Russell Bench Scraper with Rosewood Handle, and Vermont Rolling Pins & Co. Long Pasta Rolling Pins..
When mixing up his own cleaning supplies, Navas likes to fill these amber glass spray bottles with a combination of DIY cleaning products and essential oils. The honey-brown colored glass is attractive and also keeps UV rays from degrading your cleaner. .
Making pasta at home is fun, especially when you can save a few bucks on your machine. .
If you’re new to making pasta but have your heart set on making ravioli, Nicholson recommends this tray, which is both easier to use than a ravioli pin and creates less waste. “The ravioli tablet actually has the perforations on an overlay. You roll a pin over, and the pin in conjunction with those perforations actually cut the ravioli in one movement, rather than having a step to cut afterward.” .
These stainless-steel round cutters are great if you’re making tortellini or cappelletti — pasta shapes that start with circular pieces of dough that are then shaped — but they’re also nice to keep in the kitchen, more generally. “You can use them for everything: biscuits and cookies and pasta and making funny Halloween shapes of things for my kids; they come in very handy. I think, just in general, having a set of nesting circular cutters comes in very handy,” says Nicholson. .
Once your pasta is cut and shaped, you need a place to store it or let it dry out a bit, especially if you’re not eating it all at once. And the easiest way to do this is to lay out your pasta on a sheet pan. Nicholson recommends getting full-size sheet pans if you can because “you have more pasta-drying power with that.” But if space is a constraint, or you want something a little more versatile, get a half-pan. And though you don’t need them to be super durable, since you’re just laying out pasta on them and letting them dry, she recommends keeping a set just for pasta so that the pans don’t warp from the heat of the oven. .
You can also buy a lid for your half-sheet, which makes it easier to store fresh pasta in the fridge or take it on the road, if you’re traveling to someone else’s house for dinner. Just be sure to buy the lid integrated with the pan, from the same brand, otherwise they might not fit. .
“I feel very strongly about plastic wrap,” says Nicholson — so much so that she keeps an 18-inch roll of the stuff mounted underneath her kitchen cabinets for ease of use. When you’re making pasta, you’re using a lot of plastic wrap to keep fresh dough from drying out. “You’re always pulling it down, your hands are floury, so trying to get out a little tiny box and finagle and work with the box while you’re, you know, in the middle of needing an extra pair of hands anyway is not a pleasant thing.” And the reason Nicholson likes the 18-inch-wide plastic wrap is because it’s the same width as her half-sheet pans. “So when you’re talking about a half-pan, you can go across the short direction of a half-pan.” .
Though drying pasta and letting it rest on a sheet pan is more than sufficient for most types of pasta, for filled pasta like ravioli, it can be nice to let these more delicate pastas rest on a food-drying tray with a net. “Even if you’re lining the sheet pan with parchment and sprinkling it with semolina, if you’re, you know, working slow and you have it out at room temperature, filled pasta will still occasionally stick to the parchment,” says Nicholson. “The airy drying racks do circulate airflow beneath, and they’re very handy for room-temperature drying over a period of time — say, like an hour, hour and a half.” It’s also nice for a little nest of tagliatelle, since the airflow ensures that “it doesn’t clump down there on the bottom like it would with a sheet pan.” .
Once your pasta is made, it’s time to cook it. For that task, Nicholson likes this stockpot from Demeyere. “It’s extremely even, and it cooks really well,” she says. “Also, I cook on induction, so it’s important to me, obviously, that something is magnetic.” .
Nicholson uses one of these spider strainers to drop the pasta into her stockpot full of (salted!) boiling water and to gently remove once it’s done. Using this tool is easier than trying to dump out a gallon of hot water into a colander and is less violent than pulling out a strainer from a dual-immersive stockpot, which can be hard on the pasta. “It’s funny; whenever I teach workshops, I realize that I touch the pasta like it’s a baby. I’m gentle with it,” says Nicholson, because “you put so much work into it, and you want the end result to really be the very best it can be.”

Professional kitchen tools make authentic homemade Italian ravioli at home with the Ravioli cutter stamp set in matt metal and wood with fluted edges. Wooden handle provides a comfortable and secure grip for less hand strain. Quick and Easy to Use! Nothing will be better than homemade pasta and uniformly sized ravioli for tasting.

Cotswold Homeware Co Complete Pasta Making Tool Set Includes Two Ravioli Stamp Maker Cutter with Roller Wheel Set, Two Pasta Rolling Pins, Gnocchi Board. by Cotswold

Professional kitchen tools make authentic homemade Italian ravioli at home with the Ravioli cutter stamp set in matt metal and wood with fluted edges. Wooden handle provides a comfortable and secure grip for less hand strain. Quick and Easy to Use! Nothing will be better than homemade pasta and uniformly sized ravioli for tasting.

Cotswold Homeware Co Complete Pasta Making Tool Set Includes Two Ravioli Stamp Maker Cutter with Roller Wheel Set, Two Pasta Rolling Pins, Gnocchi Board. by Cotswold

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