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Filled pasta is where a Sunday morning either goes beautifully or turns into a pile of split, leaking parcels. The tools here are the ones that keep the filling where it belongs and give you a batch that all looks the same, which matters when they are going into the same pot.
If you want speed and even portions, a tray mould is the way to go. The Imperia 36 hole small square mould and the 44 hole minestra mould turn out small ravioli for soup, and the Italian aluminium 12 hole mould makes large rounds. If you already run an Imperia 150, the ravioli attachment at 3 by 3 cm and the two ravioli attachment let you roll and fill in one pass. For cutting by hand, there are stamps with wooden handles in square and round, a 50 mm round stamp with a quick spring release, a mezzaluna stamp, a sun pattern cutter and a smooth 5.6 cm cutter. Tortellini are a different shape again, so we stock oval and rectangle rolling tools, a 56 by 56 mm square cutter and a 38 mm two blade tagliapasta rolling cutter.
The thing most people miss: press the air out around the filling before you cut. Trapped air expands in boiling water and that is what splits a ravioli open.
Both stores, Laverton North and Epping, have these out on the shelf. Also see pasta making, pasta cutters and wheels and pasta machines and accessories.
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