Italian Pasta Fluted Wheel Cutter
Your homemade pasta can have straight edges, cut with a knife, no doubt. There’s plenty of place in life for the utilitarian. But with a simple swipe of a fluted pasta cutter, the edges could instead be a zig-zag, creating a beautiful ripple in the dough and an absolute delight on the tongue. I assure you, your pasta and pie crusts will still have plenty of homemade charm even with the fancy, high-brow edges this cutter creates.
The substantial weight of the brass wheel means that minimal pressure is needed to achieve consistently beautiful results every time. The cutter is paired with a smooth, natural beechwood handle, ensuring a comfortable grip that makes it easy to use for extended periods. For care, simply clean the wheel with a damp cloth and a bit of lemon juice to maintain its shine. Avoid using dish soap, and always hand-wash to preserve the integrity of the materials.
Shaye’s Egg Pasta Dough Recipe
Per person
90 grams all-purpose or type “00” flour
55 grams egg (the standard weight of one egg)
In a bowl, or on a work surface, make a mound with the flour. Use your hands to create a well in the center of the flour. Add the eggs into the well.
Use your hands, or a fork, to combine the flour and egg until a dough is formed.
On a lightly floured work surface, knead the dough for 5-10 minutes until it is soft.
The pasta dough can be wrapped in plastic and refrigerated (to use later) or placed under a dampened tea towel to rest for 20-30 minutes (to use immediately).
Shape or cut the dough as desired.
Your homemade pasta can have straight edges, cut with a knife, no doubt. There’s plenty of place in life for the utilitarian. But with a simple swipe of a fluted pasta cutter, the edges could instead be a zig-zag, creating a beautiful ripple in the dough and an absolute delight on the tongue. I assure you, your pasta and pie crusts will still have plenty of homemade charm even with the fancy, high-brow edges this cutter creates.
The substantial weight of the brass wheel means that minimal pressure is needed to achieve consistently beautiful results every time. The cutter is paired with a smooth, natural beechwood handle, ensuring a comfortable grip that makes it easy to use for extended periods. For care, simply clean the wheel with a damp cloth and a bit of lemon juice to maintain its shine. Avoid using dish soap, and always hand-wash to preserve the integrity of the materials.
Shaye’s Egg Pasta Dough Recipe
Per person
90 grams all-purpose or type “00” flour
55 grams egg (the standard weight of one egg)
In a bowl, or on a work surface, make a mound with the flour. Use your hands to create a well in the center of the flour. Add the eggs into the well.
Use your hands, or a fork, to combine the flour and egg until a dough is formed.
On a lightly floured work surface, knead the dough for 5-10 minutes until it is soft.
The pasta dough can be wrapped in plastic and refrigerated (to use later) or placed under a dampened tea towel to rest for 20-30 minutes (to use immediately).
Shape or cut the dough as desired.
Your homemade pasta can have straight edges, cut with a knife, no doubt. There’s plenty of place in life for the utilitarian. But with a simple swipe of a fluted pasta cutter, the edges could instead be a zig-zag, creating a beautiful ripple in the dough and an absolute delight on the tongue. I assure you, your pasta and pie crusts will still have plenty of homemade charm even with the fancy, high-brow edges this cutter creates.
The substantial weight of the brass wheel means that minimal pressure is needed to achieve consistently beautiful results every time. The cutter is paired with a smooth, natural beechwood handle, ensuring a comfortable grip that makes it easy to use for extended periods. For care, simply clean the wheel with a damp cloth and a bit of lemon juice to maintain its shine. Avoid using dish soap, and always hand-wash to preserve the integrity of the materials.
Shaye’s Egg Pasta Dough Recipe
Per person
90 grams all-purpose or type “00” flour
55 grams egg (the standard weight of one egg)
In a bowl, or on a work surface, make a mound with the flour. Use your hands to create a well in the center of the flour. Add the eggs into the well.
Use your hands, or a fork, to combine the flour and egg until a dough is formed.
On a lightly floured work surface, knead the dough for 5-10 minutes until it is soft.
The pasta dough can be wrapped in plastic and refrigerated (to use later) or placed under a dampened tea towel to rest for 20-30 minutes (to use immediately).
Shape or cut the dough as desired.
