SET 50cm wonder wood + dough wheel brass serrated wooden handle

35,90  incl. VAT plus shipping costs

SET 50cm wonder wood + dough wheel brass serrated wooden handle

35,90  incl. VAT plus shipping costs

24,90  incl. VAT plus shipping costs

6 stock

Item number: Set of miracle wood/brass wheels-2 Categories: , , ,
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 😉

Magical Wonder Wood – Raviolatore

Material: beech wood

length: 50 cm
Diameter: 5 cm
(1 turn of the ravioli wood produces 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:

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 making individual piles of filling and spread the filling over a large area. 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):

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.

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 😉

Magical Wonder Wood – Raviolatore

Material: beech wood

length: 50 cm
Diameter: 5 cm
(1 turn of the ravioli wood produces 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:

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 in our shop here.

However, most people work with the miracle wood in an even simpler way. You save the work of making individual piles of filling and spread the filling over a large area. You can find good instructional videos on a well-known video platform. This simple way actually works, try it out. If you have any questions, we will be happy to help you.

Here is the recipe from Ellen Lutz (you can find the photo under this article):

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.

Weight 0,548 kg
Size 60x5,5x5,5 cm
Dishwasher safe

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