Pasta Blog – Tips, knowledge & inspiration about pasta

August 12, 2026

dough consistency Philips pasta maker compact

August 12, 2026

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Philips Pasta Maker: When no dough comes out of the die – causes, solutions and tips

Your Philips Pasta Maker is making dough, but no pasta is coming out of the die? Often the problem isn't the die, but the consistency of the dough. We'll show you what pasta maker dough should look like, why it needs to be crumbly, and what to do if the pressing resistance is too high, the die is too hot, or the machine is overloaded.

July 5, 2026

July 5, 2026

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Alphabet soup – childhood memories in a soup bowl

Many people remember alphabet soup from their childhood. With a pasta maker, you can make fresh alphabet soup, meaning no packets at all.

June 12, 2026

June 12, 2026

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The ultimate Mattarello guide: Rolling pins for pasta like in Italy

A mattarello is as essential to traditional Italian pasta cooking as flour and eggs. Learn how to use these long beechwood rolling pins, what the differences are, and how to roll out perfect pasta by hand.

June 6, 2026

Butter made from durum wheat semolina. Water. And experience. (350 x 350 px)

June 6, 2026

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Professional pasta machine for restaurants or manufacturers: Why many businesses rely on Bottene

More and more restaurants, farm shops, and manufacturers are producing their own fresh pasta. But which professional pasta machine is the right one? In this article, we introduce the Italian Bottene pasta machines and show which models are suitable for different business sizes.

May 31

May 31

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The most common mistakes when making pasta dough – and how to recognize and fix them immediately.

Are your noodles coming out frayed, stuck together, or squashed as they exit the die? In most cases, the problem isn't the die, but rather the dough consistency, temperature, or cutting technique. Here we show you the most common mistakes when making pasta – and how to quickly fix them.

May 29

May 29

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Pisarei – The small, rustic pasta hearts from Emilia-Romagna

Pisarei are among the most traditional pasta varieties of Northern Italy. These small, rustic pasta pieces from Emilia-Romagna were traditionally made from stale breadcrumbs and flour – a true peasant dish with a rich history. This article will explain why pisarei continue to delight pasta lovers today and how to prepare the classic "Pisarei e Fasò".

May 29

May 29

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Bigolaro – Tradition that feels like tangible technological history

Between the telephone, electric light, and the first automobiles, an invention emerged in Veneto that is still manufactured today virtually unchanged: the Bigolaro. What was once conceived as an innovative pasta machine for families has evolved into a piece of Italian engineering and pasta history. This article explains why the Bigolaro continues to fascinate pasta lovers worldwide.

May 16

May 16

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Gnocco Sardo & Cavatelli – traditional pasta shapes from Sardinia and Southern Italy

Gnocco Sardo and Cavatelli are among the most beautiful traditional pasta shapes in Italian cuisine – and are also perfect examples of how versatile homemade pasta can be. While both shapes appear similar, they differ primarily in origin and surface texture.

May 13

May 13

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Busiata – The twisted pasta of Sicily & the matching dies for your pasta machine

Sicilian tradition meets modern pasta cuisine: Busiata pasta impresses with its twisted shape, not only visually but also in terms of taste. We'll show you the history of this special pasta shape and which dies you can use for pasta makers and professional machines.