Leftovers: Anolini Brass Pasta Stamp


Out of stock

I’ve got a small chip in my tooth, but I can still get the job done.

Craft the most delicate filled egg pasta shapes with this handheld tool. With a lovely weighted feel, this open pasta stamp makes it easy to cut out perfectly round, fluted circles for filling and forming bite-size pasta shapes like anolini. This stamp is also great for making cookies or even cutting out a decorative pie crust topping.


What to know:

  • A few small dents/chips in the teeth of the stamp.
  • Cuts rounds with a 1.5-inch diameter
  • Made in Italy from 100% brass
  • Clean by hand with a damp cloth and a little lemon juice for shine
All “leftover” sales are final.


Weight 3.6 oz
Dimensions 3.25 × 1.5 in




Care Instructions

Brass is best cleaned naturally! To clean brass tools, take a clean rag and dampen in a mixture of water and lemon juice, or water and baking soda. Squeeze out excess water and gently rub the brass to clean off any dough or flour stuck to the surface. Allow tools to dry in a cool, ventilated place. Note: never run tools through dishwasher, and do not use dish soap.

About the Producer

In 1977, Romano Gandolfi and his wife Adele opened Ga.Ri. Torneria, their workshop in the hills of Emilia-Romagna between Parma and Piacenza. Like any good emiliano, Romano has always passionate about his pasta – especially the iconic tortellini and cappelletti of the region – and began creating brass stamps and pasta wheels that are efficient, durable, and beautiful. Made by hand, Romano and his daughters Lara and Cristina have delighted pasta makers with these special tools for over 40 years.