Brass Anolini Pasta Stamp

$65.00 Sale Save

Craft the most delicate filled egg pasta shapes with this handheld tool. With a lovely weighted feel, this open pasta stamp makes it easy to cut out perfectly round, fluted circles for filling and forming bite-size pasta shapes like anolini. This stamp is also great for making cookies or even cutting out a decorative pie crust topping.

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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 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.

3.25 × 1.5 in. Cuts 1.5-inch pasta rounds.

Made of brass.

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.

Why brass?

Brass – it's not just for looks! Brass is a highly malleable material, which means that when its molded into wheels and stamps, it has a very precise end point. Plus its added weight helps press into your pasta to get a clean and defined cut.

How to Use

After sheeting out your pasta dough, lightly make an imprint on the dough with the stamp to mark where your filling will go. Pipe a generous amount of filling in the markings (you want it to be plump!). Lay another sheet of pasta dough on top. Use the stamp to firmly cut out the anolini. As you press down, the filling will help seal together the two pasta sheets.