La Gondola Double Pasta Cutter Wheel & Ravioli Stamp
Price: $ 39.00
5(501)
La Gondola’s Double Pasta Cutter Wheel is equipped on one side with a sturdy straight edge for clean cuts and uniform lines, and a crimped edge on the other for cutting frilly pasta shapes or making ravioli. It’s great both for making long-stranded pastas like pappardelle or tagliatelle and for cutting square-shaped raviolis. But unlike most tools that are made of silicone and plastic, this cutter is made from a durable brass head and beech wood handle that can stand up to frequent use. It’s built to last by artisans in Italy, so you can pass it down to the next generation. [/description-break] Specifications [/title]Net Weight: 12 ouncesDimensions: 3.74 inches x 6.99 inchesMaterials: Brass head, beech wood handle Place of Origin: Italy[/accordion] Care and Use [/title] Care: Hand-wash and dry immediately[/accordions-break] In an effort to share a love of homemade pasta-making.
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La Gondola’s Double Pasta Cutter Wheel is equipped on one side with a sturdy straight edge for clean cuts and uniform lines, and a crimped edge on the other for cutting frilly pasta shapes or making ravioli. It’s great both for making long-stranded pastas like pappardelle or tagliatelle and for cutting square-shaped raviolis. But unlike most tools that are made of silicone and plastic, this cutter is made from a durable brass head and beech wood handle that can stand up to frequent use. It’s built to last by artisans in Italy, so you can pass it down to the next generation.
[/description-break] Specifications [/title]Net Weight: 12 ouncesDimensions: 3.74 inches x 6.99 inchesMaterials: Brass head, beech wood handle Place of Origin: Italy[/accordion] Care and Use [/title] Care: Hand-wash and dry immediately[/accordions-break] In an effort to share a love of homemade pasta-making with the world, La Gondola handcrafts brass and wood pasta tools out of Italy. [/banner-text-break] Use this tool with any fresh pasta dough recipe to make fresh ravioli and other pastas at home.[/how-to-use-break]KITCHEN NOTES
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