Pasta

Create homemade, fresh pasta the traditional way

Cut pasta sheets into ribbons

For triangular, circular, and square ravioli

For handmade, heart-shaped ravioli

For handmade, round ravioli

For handmade, round ravioli

For handmade, round ravioli

For handmade, square ravioli

For handmade, square ravioli

For handmade, triangular ravioli

Cut pappardelle strips out of sheets of fresh pasta

Traditional tool to cut and seal ravioli squares

Make batches of ravioli in a single tray

For shaping perfect gnocchi

For accurately measuring spaghetti portions

For air-drying long ribbons of pasta

For scoring and cutting pastry or ravioli

For air-drying pasta, mushrooms, herbs and chillies

For pasta, bread and cakes

Highly-refined flour, perfect for fresh pasta, pizza dough, bread and choux pastry

Perfect for working with dough, to knead and clean off work surfaces

Exoglass scraper, perfect for portioning dough and using to clean down work surfaces

Exciting Italian recipes from Jacob Kenedy of Bocca di Lupo restaurant fame