Ihr Warenkorb ist leer
Ihr Warenkorb ist leerDas Eppicotispai Ravioli-Nudelholz aus Buchenholz hat eine Länge von 60 cm und eine Dicke von 5 cm. Es produziert 40 Raviolis, jeweils 42 x 44 mm. Ein Muss für Pasta-Liebhaber.
Leseratte
Bewertet in Deutschland am 8. Januar 2025
Super schnelle Lieferung. Ausgepackt und losgelegt. Ergebnis top, Reinigung einfach. Freue mich über den Kauf. Klare Empfehlung!
Nad2A
Bewertet in Frankreich am 26. Oktober 2024
Super pour faire de beaux raviolis
The Hovelsmithy
Bewertet in den USA am19. Juni 2024
I’m totally impressed with the craftsmanship this kitchen tool presents. Simply said, it’s beautiful enough to hang on the wall or place on your counter top.I’ve only used it once, so far. Seems to work ok, but I suspect I will get better with practice.Recommend? Absolutely.
katia
Bewertet in Spanien am 3. Oktober 2023
Die Medien konnten nicht geladen werden.
Eliana Assis
Bewertet in Brasilien am 26. November 2021
Muito lindo !!Não usei ainda mas não vejo a hora de fazer as minhas receitas e no mais minhas amigas ficaram c inveja pq só eu tenho kkkkkObs:Disseram que não “ligam”pq vão vir comer na minha casa as massas !!!
Terri
Bewertet in den USA am4. Mai 2016
I ordered the widest size thinking it would save time over a smaller one, but that was a mistake on my part. I use a pasta machine to make my sheets, which are narrow, and I piece them together with a rolling pin to make larger sheets. Using this method, I still can't make two sheets wide enough while maintaining a soft dough consistency to accommodate the width of this tool. So, if you're planning to use a pasta machine to get your dough to the thinness you desire, get yourself the smaller size ravioli pin.With that said, this works like a dream! I made ravioli with my nine and twelve year old granddaughters for Easter dinner with this and we flew through the process much faster than I ever did cutting each ravioli out individually. We made our sheets, spread the filling over the lower sheet, and then placed the upper sheet over it. You have to use good pressure to squeeze the filling into pockets and create a bond around the edges and once cut out with a pastry cutter, they were perfect little pockets of ravioli in the perfect size which stayed sealed.There definitely is a learning curve to develop a process that works best for you with as little waste as possible. I scored my lower sheet with the pin and cut off excess before spreading my filling to save on the amount of dough covered with filling that was going to the trash. That cut down on waste, but even with the waste, using this ravioli rolling pin is totally worth it. It cleans up quickly and beautifully and the whole process took a fraction of the time. I love it!
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