Original price was: €36,8935,90 €Current price is: €35,90. incl. VAT plus shipping costs
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Magic wonder wood - Raviolatore Material: beech wood Length: 50 cm Diameter: 5 cm (1 turn of the ravioli wood makes 44 ravioli measuring 40×30 mm) There are many ways to make ravioli. The people of Sardinia have found a particularly efficient way to use their Sardinian miracle roll. This is how working with a ravioli rolling pin works: You roll out the pasta dough with a rolling pin. Ideally thinner than 1 mm, a thickness of approx. 0,5 mm - 0,8 mm is perfect. However, the thinner the dough, the easier it is to tear. In other words, it may be better not to start out quite so ambitiously at the beginning. With the rolling pin you can easily roll over the pasta track to draw a pattern. Place a spoonful of filling in the middle of each square. Now place a second sheet of pasta over it and roll it over it with the rolling pin. But this time with firm pressure. Cut off the ends of the ravioli with a pastry wheel. If the raviolis have not yet been separated by the firm pressure, use the dough wheel to separate the individual raviolis from each other. If you don't have a dough wheel yet, you can find them in various price ranges this Category: https://www.gaumen-freun.de/produkt-categorie/zubehoer/teigschneider/ However, most people work with the miracle wood in an even simpler way. You save the work of individual piles of filling and spread the filling over a large area on. In this Youtube video: https://www.youtube.com/watch?v=7qic32lfjgg&t=76s it is shown. This simple way actually works, try it out. Here is the recipe from Ellen Lutz (you can find the photo under this article):With this set you are perfectly prepared for the next ravioli production: the ravioli are processed with the magic wood and cut through with the dough wheel - et voilà finished ravioli.By the way, brass has the great ability to push the dough away. This way the dough doesn't stick to the wheel ;)Make a dough from 350 g Semola and 80 g pasta and tarte flambée flour (Semola and 00 mixed) and 150 g liquid (2 eggs, remaining water), 1 tbsp oil. Depending on the consistency, use a little more or less water.Filling: 300g freshly minced minced meat, 100g veal sausage meat, 1 egg. Salt, pepper, a few Italian herbs. Mix the mixture again in the multi-chopper.Spread the mixture on raw and proceed as in the video above.Attention: Please do not clean Wunderholz in the dishwasher, hand wash only. Clean with a damp cloth before first use. It is important to clean the rolling pin with a damp cloth promptly after use. Then it is best to place it vertically, i.e. vertically like a candle, to dry, away from sources of heat or moisture.Original price was: €46,8945,89 €Current price is: €45,89. incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Magic wonder wood - Raviolatore Material: beech wood Length: 50 cm Diameter: 5 cm (1 turn of the ravioli wood makes 44 ravioli measuring 40×30 mm) There are many ways to make ravioli. The people of Sardinia have found a particularly efficient way to use their Sardinian miracle roll. This is how working with a ravioli rolling pin works: You roll out the pasta dough with a rolling pin. Ideally thinner than 1 mm, a thickness of approx. 0,5 mm - 0,8 mm is perfect. However, the thinner the dough, the easier it is to tear. In other words, it may be better not to start out quite so ambitiously at the beginning. With the rolling pin you can easily roll over the pasta track to draw a pattern. Place a spoonful of filling in the middle of each square. Now place a second sheet of pasta over it and roll it over it with the rolling pin. But this time with firm pressure. Cut off the ends of the ravioli with a pastry wheel. If the raviolis have not yet been separated by the firm pressure, use the dough wheel to separate the individual raviolis from each other. If you don't have a dough wheel yet, you can find them in various price ranges this Category: https://www.gaumen-freun.de/produkt-categorie/zubehoer/teigschneider/ However, most people work with the miracle wood in an even simpler way. You save the work of individual piles of filling and spread the filling over a large area on. In this Youtube video: https://www.youtube.com/watch?v=7qic32lfjgg&t=76s it is shown. This simple way actually works, try it out. Here is the recipe from Ellen Lutz (you can find the photo under this article):With this set you are perfectly prepared for the next ravioli production: the ravioli are processed with the magic wood and cut through with the dough wheel - et voilà finished ravioli.By the way, brass has the great ability to push the dough away. This way the dough doesn't stick to the wheel ;) And with this dough wheel you have both: smooth and wavy.Make a dough from 350 g Semola and 80 g pasta and tarte flambée flour (Semola and 00 mixed) and 150 g liquid (2 eggs, remaining water), 1 tbsp oil. Depending on the consistency, use a little more or less water.Filling: 300g freshly minced minced meat, 100g veal sausage meat, 1 egg. Salt, pepper, a few Italian herbs. Mix the mixture again in the multi-chopper.Spread the mixture on raw and proceed as in the video above.Attention: Please do not clean Wunderholz in the dishwasher, hand wash only. Clean with a damp cloth before first use. It is important to clean the rolling pin with a damp cloth promptly after use. Then it is best to place it vertically, i.e. vertically like a candle, to dry, away from sources of heat or moisture.Original price was: €46,8945,89 €Current price is: €45,89. incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Magic wonder wood - Raviolatore Material: beech wood Length: 60 cm Diameter: 5 cm (according to the manufacturer, 1 turn of the ravioli wood produces 40 ravioli in size 42x44 mm) There are many ways to make ravioli. The people of Sardinia have found a particularly efficient way to use their Sardinian miracle roll. This is how working with a ravioli rolling pin works: You roll out the pasta dough with a rolling pin. Ideally thinner than 1 mm, a thickness of approx. 0,5 mm - 0,8 mm is perfect. However, the thinner the dough, the easier it is to tear. In other words, it may be better not to start out quite so ambitiously at the beginning. With the rolling pin you can easily roll over the pasta track to draw a pattern. Place a spoonful of filling in the middle of each square. Now place a second sheet of pasta over it and roll it over it with the rolling pin. But this time with firm pressure. Cut off the ends of the ravioli with a pastry wheel. If the raviolis have not yet been separated by the firm pressure, use the dough wheel to separate the individual raviolis from each other. If you don't have a dough wheel yet, you can find them in various price ranges this Category: https://www.gaumen-freun.de/produkt-categorie/zubehoer/teigschneider/ However, most people work with the miracle wood in an even simpler way. You save the work of individual piles of filling and spread the filling over a large area on. In this Youtube video: https://www.youtube.com/watch?v=7qic32lfjgg&t=76s it is shown. This simple way actually works, try it out. Here is the recipe from Ellen Lutz (you can find the photo under this article):With this set you are perfectly prepared for the next ravioli production: the ravioli are processed with the magic wood and cut through with the dough wheel - et voilà finished ravioli.By the way, brass has the great ability to push the dough away. This way the dough doesn't stick to the wheel ;) And with this dough wheel you have both: smooth and wavy.Make a dough from 350 g Semola and 80 g pasta and tarte flambée flour (Semola and 00 mixed) and 150 g liquid (2 eggs, remaining water), 1 tbsp oil. Depending on the consistency, use a little more or less water.Filling: 300g freshly minced minced meat, 100g veal sausage meat, 1 egg. Salt, pepper, a few Italian herbs. Mix the mixture again in the multi-chopper.Spread the mixture on raw and proceed as in the video above.Attention: Please do not clean Wunderholz in the dishwasher, hand wash only. Clean with a damp cloth before first use. It is important to clean the rolling pin with a damp cloth promptly after use. Then it is best to place it vertically, i.e. vertically like a candle, to dry, away from sources of heat or moisture.Original price was: €36,8935,90 €Current price is: €35,90. incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Magic wonder wood - Raviolatore Material: beech wood Length: 60 cm Diameter: 5 cm (according to the manufacturer, 1 turn of the ravioli wood produces 40 ravioli in size 42x44 mm) There are many ways to make ravioli. The people of Sardinia have found a particularly efficient way to use their Sardinian miracle roll. This is how working with a ravioli rolling pin works: You roll out the pasta dough with a rolling pin. Ideally thinner than 1 mm, a thickness of approx. 0,5 mm - 0,8 mm is perfect. However, the thinner the dough, the easier it is to tear. In other words, it may be better not to start out quite so ambitiously at the beginning. With the rolling pin you can easily roll over the pasta track to draw a pattern. Place a spoonful of filling in the middle of each square. Now place a second sheet of pasta over it and roll it over it with the rolling pin. But this time with firm pressure. Cut off the ends of the ravioli with a pastry wheel. If the raviolis have not yet been separated by the firm pressure, use the dough wheel to separate the individual raviolis from each other. If you don't have a dough wheel yet, you can find them in various price ranges this Category: https://www.gaumen-freun.de/produkt-categorie/zubehoer/teigschneider/ However, most people work with the miracle wood in an even simpler way. You save the work of individual piles of filling and spread the filling over a large area on. In this Youtube video: https://www.youtube.com/watch?v=7qic32lfjgg&t=76s it is shown. This simple way actually works, try it out. Here is the recipe from Ellen Lutz (you can find the photo under this article):With this set you are perfectly prepared for the next ravioli production: the ravioli are processed with the magic wood and cut through with the dough wheel - et voilà finished ravioli.By the way, brass has the great ability to push the dough away. This way the dough doesn't stick to the wheel ;)Make a dough from 350 g Semola and 80 g pasta and tarte flambée flour (Semola and 00 mixed) and 150 g liquid (2 eggs, remaining water), 1 tbsp oil. Depending on the consistency, use a little more or less water.Filling: 300g freshly minced minced meat, 100g veal sausage meat, 1 egg. Salt, pepper, a few Italian herbs. Mix the mixture again in the multi-chopper.Spread the mixture on raw and proceed as in the video above.Attention: Please do not clean Wunderholz in the dishwasher, hand wash only. Clean with a damp cloth before first use. It is important to clean the rolling pin with a damp cloth promptly after use. Then it is best to place it vertically, i.e. vertically like a candle, to dry, away from sources of heat or moisture.Original price was: €20,9819,99 €Current price is: €19,99. incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Magic wonder wood - Raviolatore Material: beech wood Length: 60 cm Diameter: 5 cm (according to the manufacturer, 1 turn of the ravioli wood produces 40 ravioli in size 42x44 mm) There are many ways to make ravioli. The people of Sardinia have found a particularly efficient way to use their Sardinian miracle roll. This is how working with a ravioli rolling pin works: You roll out the pasta dough with a rolling pin. Ideally thinner than 1 mm, a thickness of approx. 0,5 mm - 0,8 mm is perfect. However, the thinner the dough, the easier it is to tear. In other words, it may be better not to start out quite so ambitiously at the beginning. With the rolling pin you can easily roll over the pasta track to draw a pattern. Place a spoonful of filling in the middle of each square. Now place a second sheet of pasta over it and roll it over it with the rolling pin. But this time with firm pressure. Cut off the ends of the ravioli with a pastry wheel. If the raviolis have not yet been separated by the firm pressure, use the dough wheel to separate the individual raviolis from each other. If you don't have a dough wheel yet, you can find them in various price ranges this Category: https://www.gaumen-freun.de/produkt-categorie/zubehoer/teigschneider/ However, most people work with the miracle wood in an even simpler way. You save the work of individual piles of filling and spread the filling over a large area on. In this Youtube video: https://www.youtube.com/watch?v=7qic32lfjgg&t=76s it is shown. This simple way actually works, try it out. Here is the recipe from Ellen Lutz (you can find the photo under this article):With this set you are perfectly prepared for the next ravioli production: the ravioli are processed with the magic wood and cut through with the dough wheel - et voilà finished ravioli.Make a dough from 350 g Semola and 80 g pasta and tarte flambée flour (Semola and 00 mixed) and 150 g liquid (2 eggs, remaining water), 1 tbsp oil. Depending on the consistency, use a little more or less water.Filling: 300g freshly minced minced meat, 100g veal sausage meat, 1 egg. Salt, pepper, a few Italian herbs. Mix the mixture again in the multi-chopper.Spread the mixture on raw and proceed as in the video above.Attention: Please do not clean Wunderholz in the dishwasher, hand wash only. Clean with a damp cloth before first use. It is important to clean the rolling pin with a damp cloth promptly after use. Then it is best to place it vertically, i.e. vertically like a candle, to dry, away from sources of heat or moisture.Original price was: €28,9727,90 €Current price is: €27,90. incl. VAT plus shipping costs
VAT included
excl. Shipping Rate
Magic wonder wood - Raviolatore Material: beech wood Length: 60 cm Diameter: 5 cm (according to the manufacturer, 1 turn of the ravioli wood produces 40 ravioli in size 42x44 mm) There are many ways to make ravioli. The people of Sardinia have found a particularly efficient way to use their Sardinian miracle roll. This is how working with a ravioli rolling pin works: You roll out the pasta dough with a rolling pin. Ideally thinner than 1 mm, a thickness of approx. 0,5 mm - 0,8 mm is perfect. However, the thinner the dough, the easier it is to tear. In other words, it may be better not to start out quite so ambitiously at the beginning. With the rolling pin you can easily roll over the pasta track to draw a pattern. Place a spoonful of filling in the middle of each square. Now place a second sheet of pasta over it and roll it over it with the rolling pin. But this time with firm pressure. Cut off the ends of the ravioli with a pastry wheel. If the raviolis have not yet been separated by the firm pressure, use the dough wheel to separate the individual raviolis from each other. If you don't have a dough wheel yet, you can find them in various price ranges this Category: https://www.gaumen-freun.de/produkt-categorie/zubehoer/teigschneider/ However, most people work with the miracle wood in an even simpler way. You save the work of individual piles of filling and spread the filling over a large area on. In this Youtube video: https://www.youtube.com/watch?v=7qic32lfjgg&t=76s it is shown. This simple way actually works, try it out. Here is the recipe from Ellen Lutz (you can find the photo under this article):With this set you are perfectly prepared for the next ravioli production: the dough is prepared to the right size with the appropriate rolling pin, turned into ravioli with the magic wood and cut with the dough wheel - et voilà finished ravioli.Make a dough from 350 g Semola and 80 g pasta and tarte flambée flour (Semola and 00 mixed) and 150 g liquid (2 eggs, remaining water), 1 tbsp oil. Depending on the consistency, use a little more or less water.Filling: 300g freshly minced minced meat, 100g veal sausage meat, 1 egg. Salt, pepper, a few Italian herbs. Mix the mixture again in the multi-chopper.Spread the mixture on raw and proceed as in the video above.Attention: Please do not clean Wunderholz in the dishwasher, hand wash only. Clean with a damp cloth before first use. It is important to clean the rolling pin with a damp cloth promptly after use. Then it is best to place it vertically, i.e. vertically like a candle, to dry, away from sources of heat or moisture.43,90 € incl. VAT plus shipping costs
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Set of pasta board/work board 75 x 50 x 1,2 cm dough scraper and fabric bag pasta board beech 75 x 50 x 1,2 cm dough scraper real wood beech incl. green bag for storage. The dough board is ideal for kneading, rolling out and cutting all kinds of dough. Thanks to the stop bar at the front, the board lies stable on the work surface and does not slip. A nice gift for all pasta lovers or if you want to spoil yourself. Natural product, different grains do not represent a defect. Care instructions: Do not immerse in water, do not leave under running water.
Original price was: €14,9012,90 €Current price is: €12,90. incl. VAT plus shipping costs
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spaghetti spoon No, that's not a back scratcher. Although... If necessary, he can do that too. But first and foremost it is a spaghetti spoon that consists of five spaghetti :-) Heat resistant up to 240 degrees Size Packaging 15 x 4 x 37 cm Material: Silicone Dishwasher safe, not microwave safe
Original price was: €13,9011,90 €Current price is: €11,90. incl. VAT plus shipping costs
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Mafaldine Reginette Elastic Bag Closure Set of 6 Now Reginette lovers get their money's worth. Matching the pasta die, the Reginette is now also available as an elastic, recyclable bag closure in a set of 6. Heat resistant up to 240 degrees Packaging size 21 x 13 x 4 cm Material: silicone Dishwasher safe, not microwave safe
Original price was: €17,9015,90 €Current price is: €15,90. incl. VAT plus shipping costs
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Rotelle pot coasters Some like it hot! This also applies to this pot trivet in the noodle wheel design. It's extremely easy to use: if necessary, place it under the pot as protection and when it is no longer needed, it can be hung up to save space and decoratively. Heat resistant up to 240 degrees Size 16 x 2 x 23 cm Material: Silicone Dishwasher safe, not microwave safe
Original price was: €16,9014,90 €Current price is: €14,90. incl. VAT plus shipping costs
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Mezzelune oven glove A mezzaluna is a half-moon or half-sized ravioli. And that's exactly what you're dealing with here: a ravioli in the shape of an oven mitt. Heat resistant up to 240 degrees Size 15 x 8 x 19 cm Material: Silicone Dishwasher safe, not microwave safe
Original price was: €14,9012,90 €Current price is: €12,90. incl. VAT plus shipping costs
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Ravioli spoon rest made of silicone Probably the most stylish spoon rest in the world. Almost a must for a real ravioloholic. Heat resistant up to 240 degrees Material: Silicone Dishwasher safe, not microwave safe
