Pasta

Making homemade pasta needs little equipment, but the right tool makes the difference between a chore and a pleasure. In this category you will find around 90 items: pasta machines, pasta wheels, ravioli moulds and stamps, gnocchi and pasta boards, pasta flour and powders for colouring the dough. Everything ships from our own stock in Adliswil, and our pasta courses go hand in hand with it.

Which pasta equipment do we stock?

• Pasta machines: Atlas 180 and Atlas 150 with a motor or with attachments, for rolling and cutting dough evenly.
• Pasta wheels: from sets with 3 or 9 wheels to professional wheels with fluted or straight cut (3, 4 and 5 mm) and adjustable double wheels.
• Ravioli: ravioli moulds (round and square, for 10 to 48 ravioli at once), ravioli formers in circle, heart, star, flower, oval, triangle and square, professional stamps (girasoli, anolini, square) and handmade wooden moulds in 3, 6 and XL sizes.
• Other shapes: Maultaschen former set, pasta stamps in shell, star, mushroom and heart shapes, gnocchi former, wooden gnocchi and pasta boards, garganelli board, chitarra in large and small.
• For drying: wooden drying rack and pasta stand.
• Ingredients: pasta flour made from durum wheat semolina (1 kg), tomato, spinach, beetroot, wild garlic and porcini powders, sepia ink and a spice blend for herb noodles.

Making pasta at home: tips from our bakery

Durum wheat semolina gives a firm dough that rolls out well, which is why we like it for pasta. Let the dough rest before rolling and it will stretch more easily. With a pasta machine, start on the widest setting, fold the dough several times and then roll it thinner step by step.

For coloured pasta, add vegetable powder to the dough: spinach for green, beetroot for pink, tomato for orange. For black pasta there is sepia ink. For ravioli, use a filling that is not too wet, otherwise they burst while cooking. Press out the air as you seal them and press the edges down well. A tried-and-tested recipe is our spinach and ricotta ravioli. Let fresh pasta dry briefly on the drying rack or pasta stand so it does not stick together.

Choosing the right equipment

• Just starting and want to try ravioli? A simple mould or former is enough.
• Want lots of ravioli at once? Moulds with 24 to 48 cavities save time.
• Like working by hand? Gnocchi boards, pasta wheels and stamps give every piece its own look.
• Cook pasta regularly? Then a pasta machine is worth it.

Frequently asked questions

Can I make pasta without a machine?

Yes. With a wooden rolling pin (32 or 40 cm) and a pasta wheel you cut and shape noodles by hand. For gnocchi and garganelli the wooden boards are enough.

Which flour do I need?

We stock pasta flour made from durum wheat semolina, suited to a dough you want to roll out and shape.

Is there a course?

Yes, in the basic pasta course in Adliswil you learn the basics, and the advanced pasta course takes you further. More savoury ideas under Savoury.