Weekends are for pasta.
It’s no secret that making pasta from scratch is a labor of love. This is why many of us wait until the weekend to embark on more elaborate pasta recipes, from hand-formed tortellini to giant ravioli oozing with egg yolk centers. With this set, you’ve got all the special tools required to go pasta crazy, plus Missy Robbins’ cookbook Pasta (an essential guide for all the major doughs and shapes) and an artisan-made pasta print to hang on the wall as a reminder of all the shapes you’ve yet to master.
- Pasta cookbook by Missy Robbins
- Adjustable Brass Pasta Bike with four adjustable wheels
- Modern Marangoun Gnocchi Board (3 wooden dowels included)
- Reversible Ravioli Mold (front side makes ravioli, backside as a pretty wheat pattern for making cavatelli) by John Francis Designs
- Star Corzetti Stamp
- Italian Vintage Typography Pasta Print with black and gold ink, handmade in San Miniato Tuscany
Brass pasta tools: Brass and beechwood
Modern Marangoun Board: beechwood
Corzetti Stamp: North American maple wood
Reversible Ravioli Mold: cherry wood
Pasta print: ECF FSC™️ Certified Woodfree Virgin Pulp Paper, oil-based ink
Brass pasta tools: 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.
Wooden pasta tools: Wooden pasta tools are best cleaned naturally! After use, take a clean sponge or rag and dampen in a mixture of water and lemon juice or water and baking soda. Squeeze out excess water and wipe down your stamp to remove excess flour or dough. Note: do not run through dishwasher, and allow to dry naturally in a cool, ventilated place.
Brass Pasta Tools
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 been 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.
Modern Marangoun Board
For almost 30 years, Marco Galavotti, has been crafting artisanal tools for the kitchen in his workshop in Modena Italy. He works under the pseudo name, Al Marangoun, meaning “carpenter” or “ax man” in Modenese dialect. And indeed, the tools he creates, mostly made of wood, are reminiscent of a carpenter’s work. Every week, he sells his tools at various markets in small towns scattered throughout Emilia-Romagna.
Reversible Ravioli Mold
John Francis Welch is a woodworker and woodcarver living in historic Lowell, MA. He specializes in art, home decor, and kitchen goods.
Handmade in Canada.
Nestled in San Miniato, Tuscany, La Tipografia Toscana is a modern printing studio with a passion for the old. Owner and artisan typographer, Martina Vincenti, travels around Italy to collect vintage Italian typography blocks and printing machines that she then uses to create modern prints with a nostalgic look.
Authors of Pasta
Missy Robbins is the James Beard Award–winning chef/owner of acclaimed Lilia and Misi restaurants; the co-founder of MP, a pasta and specialty foods brand; and co-founder of Grovehouse, a hospitality company. Over the course of her decades-long career, she has been profiled in a range of publications, from Vanity Fair to InStyle to the New York Times. She lives, makes pasta, and cooks in Brooklyn.
Talia Baiocchi is the editor-in-chief of Punch and the author of James Beard Award–nominated Sherry. She has written for Bon Appétit, Saveur, and many more. She lives in Brooklyn.