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I panicked and almost returned this after I opened it and found the sharp edges around the metal holes. Reading back through the reviews, I saw that at least a few other people had complained about the poor metal casting, saying the edges would tear the pasta and make the whole thing worthless. I decided to give it a try anyway. It ended up working pretty much like a charm. Here's what I learned along the way:
1. You need to flower the thing like you really mean it. I covered every bit of the metal with semolina flour before each batch. Most of them came out without any hassle, after I tipped the finished batch onto the counter quickly and forcefully. I tried white flour, a combo of white and semolina, and finally just semolina. The straight semolina was easiest and most effective, and that stuff just sinks to the bottom of the pot when you cook the ravioli.
2. On my Atlas machine, setting 6 worked well for me.
3. You shouldn't need to wet the pasta with water or egg whites. Just don't let it dry out before assembling (cover sheets with kitchen towels at all times). I used the recipe from Marcella Hazan's Classic Italian Cooking book - which calls for a Tbs of milk per three eggs, to make it a little stickier.
4. I found they could hold exactly one tablespoon of filling, but towards the end starting using slightly less than that to keep the filling from squishing out to the edges and compromising the seal. I scooped the filling with a tablespoon, then scooped out the tablespoon with a normal spoon right into the mold. It was pretty easy.
I'm docking a star because if you do end up with any sticking, the sharp edges are definitely going to make you want to break something, and it just seems like shoddy workmanship. Then again, the thing is pretty inexpensive. Wish I could give it 4.5 stars...
The directions don't mention the need to oil or flour the metal frame before using it, which is a pretty significant detail to just leave out. After the first dozen were irredeemably stuck and I had to scrape them out of the frame, I dried my tears and started again. I applied a liberal spritz of olive oil spray to both the metal frame and the underside of the plastic mold, and the next 4 dozen came out of the mold easily, and in one piece. Some other tips that I learned the hard way... I found that rolling the dough on setting #4 was the correct thickness. Be careful that your dough isn't too dry, or it will break when you press the plastic mold into it. Also, I found that a scant tablespoon of filling was the perfect amount. I happened to have a cookie scoop that was just the right size, which made for quick, easy, and consistent filling.
After opening the package, I immediately observed that the item material started leaving some 'shimmering residue' on my hands. It was a very small amount but still left me questioning on whether this item is even food grade. Not sure what the residue is, perhaps aluminum or maybe something else. I returned this item since I wasn't sure about the safety. Maybe the piece I bought was defective. Please check carefully before using it.
I have been wanting one of these for a long time. Definitely glad I ordered it! Easy to use, (this is probably [definitely] common sense, but I still forgot the first time) just make sure you sprinkle it with flour before laying the dough on it- my first 12 stuck and more than half ripped when I tried to remove them- after flouring they came out beautifully! The item was exactly as described/pictured and arrived right on time.
This worked great. I made pasta dough in my kitchenaid mixer, then rolled it out with my kitchenaid pasta rolling attachment. I made a butternut ravioli filling, then used this device to dimple the dough. I then filled each dimple with about a tbsp of filling, covered with another sheet of pasta dough, then rolled with a rolling pin to crimp the raviolis. After removing the sheet of raviolis from the metal frame (I recommend flouring it well before you start), I went over the crimps with a pasta cutter wheel to separate them and ended up with perfect raviolis. 3 eggs / 2 cups of flour made enough dough for 2 sheets of raviolis (20 raviolis).
Some say spray oils and others say different. All I did was used flour on the bottom of the dough sheet. They all came out well. I own all the Kitchen Aide rollers and the flat roller rolls dough wider than needed - perfect. Just finished my 1st attempt at making raviolis. Used the manacotti filling recipe using a ball of fresh mozzarella and a Parmesan wedge and can not wait to try some tomorrow. I almost did not buy the Catch The Wave DOUGH Pastry Crimper Cutter Roller but ordered it just after this purchase. In my opinion it makes this easier. I do not think I will ever use my kitchen aide ravioli roller ever again. This was so easy I thought I did something wrong. If you like fresh raviolis this is a MUST buy!!! Oh, one more thing. Pressing too hard when rolling them out will scar your maple roller :(
This ravioli maker is AMAZING!!! I’ve just started making my own pasta after 30 years in the kitchen...I know, shame on me. I tried other ways of creating ravioli after pressing out my dough but it was always an epic fail with air pockets and bled out fillings until I tried this product. Perfect spinach, ricotta cheese filled ravioli for my hungry teen this past weekend. He devoured it all and this pasta maker made homemade possible without any fuss. Highly recommend! By the way, the pic is prior to cooking but I was so thrilled with how easy it was to use and how awesome they came out, I had to snap a pic.
Don't waste your money. This ruined ravioli making for me. It is so much easier the make ravioli without this terrible contraption. Just say no. I had to throw away a lot of delicious ingredients because I choose to use these things. And since I bought two to make the process go faster, I decided to wash one by hand and put on in the dishwasher. The one that went through the dishwasher was ruined, but no matter as both are going in the trash.
Product is easy to use and well constructed. As other reviewers have mentioned, a liberal sprinkling of flour will lessen sticking. The extra plastic depression maker is not really necessary - I found that a consistently sized portion of filling will make its own depression. I am using a Marcato Atlas pasta roller
Marcato Atlas Pasta Machine, Made in Italy, Chrome, Includes Pasta Cutter, Hand Crank, and Instructions
on setting 4 and had no trouble with tearing at that setting. Pasta could probably be rolled a bit thinner depending on your own preferences but if too thin I could see tearing become a problem. That said, don't get cranky if your results do not match mine - your sauce will never be as good and your fillings will always pale in comparison - you will have to learn to live with it and not blame your personal shortfalls and inadequacies on this product.