(Part 2) Best pasta & pizza tools according to redditors
We found 528 Reddit comments discussing the best pasta & pizza tools. We ranked the 206 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Gourmia GPM9980 - Pasta Maker, Roller and Cutter - Manual Hand Crank - Slices Dough into Spaghetti and Fettuccine - Stainless Steel Surface and Chrome Plated Parts - 150mm https://www.amazon.com/dp/B0779KPT4B/ref=cm_sw_r_cp_apa_i_35LjDbGHMFGJK
Compared to
KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment With 6 Plates and Housing https://www.amazon.com/dp/B003GWZ9ZK/ref=cm_sw_r_cp_apa_i_B6LjDbMVMRZZT
In his master of none pasta carbonara vid I think
Personally, I'd just use a regular Ravioli Mold and use the pasta roller to roll the dough.
Because the slicing tool cuts across the entire pizza. Its impossible for there to be cut lines that don't line up.
You could take an entire blunt to the head you'd still be able to cut a straight line with a rocking cutter
https://www.amazon.com/dp/B075SL6GLF/ref=cm_sw_r_cp_apa_i_xwnzCbK0K28V6
Or it could have been made with a gnocchi board
https://www.amazon.com/Fantes-Italian-Gnocchi-Beechwood-8-Inches/dp/B0019R7SPS/ref=sr_1_4?ie=UTF8&qid=1469909180&sr=8-4&keywords=gnocchi+press
It's a pastry roller.
It isn't cone shaped, it's two ended. Here's a picture.
https://www.amazon.com/Norpro-3077-Wooden-Pastry-Roller/dp/B000HK2DNA/ref=pd_lpo_79_bs_lp_t_2?_encoding=UTF8&psc=1&refRID=EGF1VX8M0JWCCYP5VSJE
It's a pizza peel
https://www.amazon.com/dp/B009LPDSAY/ref=cm_sw_r_cp_apa_eX92AbGE2Y3KS
I worked in a pizza place in highschool and learned the awesomeness that is the pizza peel. Great for pizza, obviously, but comes in handy for getting other stuff out too. Getting a wooden one is nice because cleaning flour and whatnot off of it is as easy as getting a knife and planing it off. They make them in aluminum too, but they're more expensive.
You lightly flour or apply cornmeal to the peel (very lightly) and before you put in the pizza you give the peel a quick twist to dislodge any sticky doughy bits, and it slides right in. Same for getting it out again!
I just made a huge batch of Spätzle. And I can only recommend getting one of these. All the other contraptions are far messier and bulkier and more expensive. I've tried them all and this simple thing works best.
As for Spätzle: Mix Eggs and Water in a bowl. You need as much water as you got eggs by volume. Add a pinch of salt. Add flour until you have the right texture. What you are looking for is a very wet dough which "climbs" up your dough hooks and yet still drips off. Since this is my grannies recipe this is all by gut feeling. Once you are reasonably comfortable with your dough let it rest for at least half an hour. then check the viscosity again. Add flour if needed.
Then you need to heat up water in a pot. It is absolutely important that the water is hot but you don't want hot steam. If you get hot steam you will steam the dough while you are making Spätzle.
Pass the dough through the contraption. Don't use too much dough at once because you want your Spätzle to cook evenly. Fish the Spätzle at the surface out of the water using something like this.
Drop the Spätzle into a pan with melted butter. You are not looking for a lot of heat. You only want to keep them warm. Ideally you will drop them into a pan of very dark roasted onions. That's how I prefer them. If you've got nutmeg, use some of that. If you feel like granulated garlic, use some of that.
As for cheese: use Emmental or similar cheeses. Do not use weird stuff like Cheddar. I made my last batch with equal amounts of Emmental and not-quite Parmigiano. If you feel your cheese isn't quite melting you can pop the whole thing into the oven at a not too hot temperature. Just enough to melt the cheese.
My girlfriend adds cream before the Spätzle go into the oven.
Be careful with the flour you use. None of the self-raising stuff.
There are variation of Spätzle without adding water to the dough. Those are very eggy indeed and I'm not too fond of those.
This is the one I have, works like a charm for the batches I usually do (5-10 lbs for each flavor). It'll put a smile in your face first time you use it. I got smooth sausage links in 10 mins that were taking over an hour with the grinder stuffing insert. Highly recommended. I also got this "cake press" to push the farce remaining in the main one after a batch. It's a joke in comparison but if I was coming from my first days of using the grinder to stuff, I'd be delighted. Finally I have this funnel for blood sausages, I don't use it anymore as my technique improved and I can use the piston with liquids without creating a mess, but it would also have been better and faster than the grinder stuffer.
I think OP is referring to a tool like this or this.
Did you use a peel?
If you want to make pizza at home on a regular basis, I'd go to a gourmet/kitchen shop and get a stone and a peel.
The other piece of equipment I like is a Kitchenaid mixer. I can do it by hand, but it makes a bigger mess. Using the mixer with a dough hook, I can make a 2-pizza batch of dough, get it in the refrigerator (to let it rise for a day), and clean up in 30 minutes, and that's counting 15 minutes to let the dough rest in the mixing bowl before mixing again.
Watch some Youtube videos. Youtube is a great resource for techniques.
https://www.youtube.com/watch?v=Efw5NLf004o
https://www.youtube.com/watch?v=OrEmMXSgRmU
https://www.youtube.com/watch?v=PSxx2BB_PSY
>Other boxes?
Game boxes or really any boxes can be put in and will be structurally sound to "raise the floor" of a section like you did in your build so you don't have to "dig for pieces". You might have to cut off one wall of the box to make it fit, but that's a great way to get a weight bearing "floor" that's easily reachable if you don't need the empty space in the box for storage. It is a lot faster than building structure elements if you can just cut up a small box you got from packaging at the grocery store, and if lining the box, no one will ever see it.
>Nested trays
I've done that. I have innovation in a bigger box, with one of the actual innovation boxes inside as a holder of play mats.
Use this on almost any cut over 1 inch
T-Square
Use this along the T-Square to make super straight, square lines. The reviews say "make sure and put some excess foam board underneath" but I've gotten by with cardboard and a self healing mat: Linear Foamboard Cutter
If you're making boxes that are to be structurally stable on their own, will be passed about, or will need to support an ailing box, don't skip using this. It makes a perfect glue surface and good looking (but not perfect) corner: Rabbit Cutter. This product packaging shows what a rabbit looks like.
This prevents your table from getting hurt. I believe they all use that chemical (phalates maybe?) to be soft and such, so keep it away from pregnant people and children. A self healing mat
This is more useful on paper itself than long cuts on foam board, as it doesn't stay against the T-Square well. But, for short cross cuts, I think it's superior than Xacto knives and utility knives: [Rotary Cutter](https://www.amazon.com/Fiskars-Comfort-Grip-Rotary-Cutter-45mm/dp/B00DD2W1Q8/ref=sr_1_9?s=office-products&ie=UTF8&qid=1492008006&sr=1-9&keywords=rotary+cutter](https://www.amazon.com/Fiskars-Comfort-Grip-Rotary-Cutter-45mm/dp/B00DD2W1Q8/ref=sr_1_9?s=office-products&ie=UTF8&qid=1492008006&sr=1-9&keywords=rotary+cutter)
How much pasta you eat in one sitting has to do with your height and weight, yes. It also depends on what kind of pasta you're talking about. You can likely find approximate measurements for your size somewhere on the internet, then measure out the dry pasta in those amounts.
If you want to make it extremely easy, go with a long-noodle pasta like spaghetti or something similar and use a serving measurement tool to make sure that you're getting the same amount each time. Here's an example of one; here is a different one.
You can also look at the nutrition facts and use measuring cups to measure out serving sizes as labeled on the packaging. The measurements for servings in the nutrition facts are using the dry pasta (before being cooked), so you don't even have to worry about figuring anything out.
If you wind up cooking more pasta than you could or should eat in one sitting before a match or training session, you do not have to throw the excess away. Get out a ziplock bag, put a small amount of olive oil in the bag (start with about a half tablespoon) and then put the leftover cooked pasta in the bag. Shake it up and make sure it's all lightly coated in olive oil - add small amounts of oil if necessary. Put the pasta in the fridge and you can have it the next time you want pasta. To reheat the pasta you can either try your microwave (though I'd only recommend this if your microwave has a Reheat setting option - it effectively uses half-power to heat the food, so that you don't wind up with that dried-out nasty mess you usually wind up with when microwaving leftovers) OR you can boil a new pot of water, drop the noodles in and stir around for about a minute or so, just enough to get them hot again. Then serve as usual.
hey, we keep the ol' questions in the bi-weekly threads (stickied at the top of the main feed.)
That being said, check out these two peels:
Like /u/RockinghamRaptor said, the wood is for launching (dust it with semolina) and the metal is for retrieving / rotating.
Great idea for a contest! I just went to my transfernorientation today and flooded my wishlist with the new category of "crap I actually need :/"
I've found a lot of cool stuff. I hope you don't mind me posting more than one- it's not like, to make sure I win the contest, but because I want to share all the nifty things I've found :P
I love the design of this key holder
Robot flash drive! I love robots!
Wood USB Drive!
OMG this pizza cutter!
and this one too!
Mondrian dry erase board!
You need these adorable hedgehog dryer balls
Also, if you aren't aware of dry erase and/or chalkboard adhesive vinyl, you now are. Quick, cheap, non-wall-damaging noteboard. Awesomeness.
You paid 30 euros for two 20cm x 40cm x 1.5cm plates?!? No offense, but that sounds way too good to be true.
I think that peel is, how did you put it? Utter crap :) Wood is absolutely critical for the launch, because, as the skin sits on it, it absorbs some moisture, which gives you considerably more time than metal does before the skin starts to stick.
It's not that ideal, and should only be temporary as you're looking for a real wood peel, but a thick-ish piece of cardboard will work pretty well- better than aluminum will.
Does Metro carry any wood peels?
This is the metal peel that you want for turning and retrieving:
https://www.amazon.de/dsfeqwq-Edelstahl-Schale-Schaufel-Tablett/dp/B07KXPNJ41/ref=sr_1_1?ie=UTF8&qid=1543542724&sr=8-1&keywords=edelstahl+round+pizza+peel
The size should be just about right for a 40cm pie, and the price can't be beat. It looks like it's coming from China, which could take a while, so I'd order it quickly.
I can't tell if this is in stock or not, but this is the peel you want:
https://www.amazon.de/American-Metalcraft-Sch%C3%A4lt-verschiedene-Gr%C3%B6%C3%9Fen/dp/B0001MRSKM
You want the larger one- the 2616. This may have some trouble fitting in your oven, so you might need to sand down the sides a bit. This is the same one:
https://www.amazon.de/American-Metalcraft-Handle-AMERICAN-METALCRAFT/dp/B0118DZSI6/
but shipped from the U.S., and marked up accordingly.
You went through a lot of trouble to get a 40cm steel. Don't shortchange yourself with a small peel. You might not make 40cm pies right out of the gate, but, trust me, eventually you will.
Re; the flour you ordered. Yes, that's one of the ones I recommended. Perfect.
The cheese blocks we have here are about 2.5kg and look like this:
https://sc02.alicdn.com/kf/HTB1b474KpXXXXaQXXXXq6xXFXXX5/Mozzarella-cheese-block.jpg
3 euros for 150g is about how much we pay for scarmoza here. It is kind of extreme. It's the best cheese you'll ever find for pizza, but the price you pay for that level of quality is just too high.
On my last trip to my local distributor one of the blocks was firm but not yellow. I'm not sure how they achieved this, but, don't always go by color. Yellow and firm is ideal, but white and firm is still much better than white and soft.
Re; the photos. Metro most likely has security cameras in place, so, even if no one is around, try to be discreet about the photos.
Thank you! I primarily use this tray, but I also use a wheel for when the tray doesn’t completely press through the dough.
Is this the pasta roller you're talking about? I've been wanting to get into making my own pasta and I already have the kitchenaid.
I think it’s this one.
Absolutely, you need to heat a pizza steel (the 1/4 inch "baking steel" style, not a pizza pan) for at least 30 minutes. I like to go to 550F but 500 should be minimum. A pizza stone, on the other hand, takes 45 minutes to an hour to heat up to the right temp.
You need to have the pizza directly on the stone or steel for it to help your pizza quality out. You can use a pizza peel with a little practice--this style with a canvas belt works great for beginners. Or, you can use parchment paper, but make sure to take the parchment off from underneath the crust as soon as it is easy to slide out. Just a few minutes into cooking.
Disclaimer: I'm no expert.
I think the roller is a better option. The extruder I have is fun, but it's definitely a bit gimmicky. I just don't find myself busting it out too often... not to mention it requires a whole stand mixer to work. I do know there's other extruders out there, though.
A cheap roller would probably be easier to find and use. Unfortunately, I don't really have a good recipe for the dough, as I have yet to play with mine.
I've found a bunch of recipes while Googling (both machines), but I've always found that I've needed to make tweaks, and just go through trial and error.
If you have a kitchen aid mixer, you can purchase a pasta maker attachment.
Kitchenaid KPRA Pasta Roller and cutter for Spaghetti and Fettuccine https://www.amazon.com/dp/B000KPULR2/ref=cm_sw_r_cp_apa_i_KFHqDb0QVAYYC
Okay, here we go...
Mandatory items:
Notes:
^1 Most people will swear by a baking steel instead of a ceramic stone. If your budget allows it, a 1/4" thick steel is much better than a stone.
^2 I linked to a fancy one, but it really makes dismounting your raw pizza onto your hot stone/steel an easy task. There are cheaper wood peels that don't have the canvas conveyor.
Recipes:
For the dough, my favorite is Kenji's. I follow it to the T, weighing out each item in grams, and it's perfect. Honestly, I've only tried two other dough recipes, and the differences between all of them are minor, but Kenji's is the lightest and crispiest, but not too crispy.
For the sauce, I've only tried a couple, but I love u/dopnyc's sauce. I tweak it a little. I use canned whole san marzanos, but only the tomatoes, I omit the juice they're in and the water in the recipe. I blend the whole tomatoes and then add all of the other ingredients. This makes enough for about four 12" pizzas. It will freeze well.
For the cheese, the most important thing is you need whole milk, low-moisture mozz. Avoid pre-shredded anything, the added cellulose prevents proper melting. Avoid skim/part skim, and avoid fresh mozz (the stuff in water). It's kind of hard to find, but at my local grocery store, Kraft sells string cheese called Creamy that works great. It's delicious. However, it doesn't shred well, so I have to freeze it for about 15 min before grating. Now, I'm not saying that string cheese is the best option, it's just my only option at my local store. There are better options sold in a brick. Again, whole milk, low-moisture is the key.
Toppings:
Try to find a log of pepperoni and slice them off yourself. This will usually yield the coveted pepperoni cups once baked, each with their own personal portion of delicious pepperoni grease.
I like Kenji's itallian pizza sausage recipe. It's very flavorful. You can make this with a food processor instead of a meat grinder/stand mixer.
I gotta go for now, but let me know if you're still interested, I can write up some more on technique for dough balling and stretching and baking.
for my entry I made an album
-something from nature: grass, clovers, sticks -something metal: aluminum foil as the campfire flames and metal wire holding some of my sticks on and together with each other - image clipped from a magazine or comic book: the images were clipped from walking dead comics -paint: watercolor. I painted the background, sky, grass, etc -words: dialogue cut from the comics
If I win I'd love this so I can make ravioli.
thanks for the contest and getting me back into painting!
Rabbet cutters are the tits for foamcore work: http://www.amazon.com/gp/product/B001JSWKLO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Since you have a kitchenaid, This one.
That's just the roller, but it's only 60 bucks.
Now if you add the cutters, they cost a lot more.
This one makes spaghetti and fettuccine, but it's about 130 bucks
But if you have to get the cutters, might as well buy the set. for 180 bucks.
You can hand cut the noodles btw. It's not that difficult, but getting it consistent is the difficult part.
But to be honest, it's that inconsistent noodle thickness that adds to the charm of homemade pasta, if you ask me.
As long as they're consistent enough to cook even enough, it's fine I say.
There's also this set
But really I wouldn't pay for a cutter that cuts ravioli for me.
One each curry comb and butter paddle (actually a gnocchi board, but they look exactly the same). The handle may be a bit weak but that's easy to replace (for me - I do metal and woodworking).
Yes, the butter paddle causes substantial bruising. The effect is much like a cane, just differently shaped injury.
I've become a bit of a foamcore junkie, and my designs have gotten much more complex as time has gone on. I keep meaning to post here, but always forget until my design philosophy changes again and I think "I need to wait until I get more pictures of X", then the cycle repeats.
Part of my evolution has been changing how I do joints. I want to start off by saying this -- unless you are a perpetually unsatisfied perfectionist like me, pinning and gluing is more than enough. In fact, I rarely find pinning necessary if you have a good triangle set in several sizes.
For the love of God, don't dove-tail. It is not worth the time you will spend on it and you will hate yourself after a while. I'm not saying this from direct experience, but given the experimenting I have done, just the thought of cutting dovetails makes me break out in hives.
The middle ground that I have found in both increasing attachment surface while maintaining efficiency is making rabbet cuts with the FoamWerks rabbet tool. Rabbets cut part of the foam board away, leaving an extension that consists of one papered side and a small amount of actual foam. You can glue each joint on two surfaces, so it's much stronger, and has the side benefit of hiding foam edges on all but the top surface.
The rabbet is not perfectly calibrated, so there is always 1-2 mm of excess that needs to be trimmed away, and it changes the way pieces fit together by a few mm, but once you get used to that the process of rabbet cutting your joints only takes an extra minute or so per joint. To me, the aesthetics of it make it worth doing.
ALL OF THAT said, if you just want something functional, and are not using it as some kind of twisted art/engineering project, then square cutting and gluing joints is perfectly fine.
They both contain roller and cutters..
https://www.amazon.co.uk/KitchenAid-KPRA-Pasta-Attachment-Mixers/dp/B000KPULR2
https://m.johnlewis.com/kitchenaid-3-piece-pasta-attachment-set-for-stand-mixers/p/2967135?sku=236366604
I can see a slightly different design. What about features?
Don't be shy with the flour, you can probably use even more than you already did. Some people will use cornmeal, but I don't like what it does to the texture of my pies.
Also, consider getting a wooden peel. There are some pretty affordable ones on Amazon, like this guy. Wood does a better job than metal does of keeping the crust dry and will transfer more easily. You should only use the peel to build and transfer the pie, not as a cutting board. You also don't want to wash the peel in water or oil it.
Another trick is to build the pie toward the front edge of the peel, rather than the middle. If you want, you can lift the edge of the dough and blow an air bubble underneath which will also help it slide.
Lastly, once you stretch the dough and start building the pizza, the clock is ticking. Try not to keep the pie on the peel more than 3-4 minutes before you transfer to the oven.
There's a lot there and you don't need to do all of these things at once--I hope you find something that suits your style.
This is the best pizza wheel I've ever used: http://amzn.com/B00004OCJN
The giant wheel makes it like a monster truck chomping through tiny cars made of pizza.
I am using a "Spätzleblech" like this one: https://www.amazon.com.au/Chloe-Stainless-Steel-Spaetzle-Scraper/dp/B01A59GYNM/
Works fine.
When I got mine, I researched obsessively. I got a cheap one, and it feels cheap. However, I've had zero problems with it and I'll keep it until I give it away to upgrade a few years from now. This was the only one consistently recommended under $100.
https://www.amazon.com/dp/B000ATUKBK/ref=cm_sw_r_other_awd_10nOwbWMZHQ5K
As others have mentioned, get a peel. This one in Amazon has prime shipping and is $13. Others have said sprinkling some flour on it to help reduce friction, and it definitely works, but I prefer using a little bit of cornmeal. Experiment with either and you'll find what works best for you. After that, it's just practice, practice, practice. You'll learn to feel the consistency of the dough to know if you need to add more water or flour and get better at shaping it.
The best part is that even if you mess up, you'll still have a delicious pizza. More than once while learning I ended up with a messed up calzone instead of pizza. It was still great. And once you really get the hang of it it is amazing. I'm still learning, but that's half the fun. Here is a recent one of mine.
All this effort to custom fabricate a one off of a product that already exists
This is just one of many out there
https://www.amazon.com/The-pizza-knife-and-fork/dp/B07F8WZNWD
you're in luck
I think we may have different versions of the pasta extruder. The newer one:
www.amazon.com/KitchenAid-KPEXTA-Stand-Mixer-Pasta-Extruder-Attachment/dp/B003GWZ9ZK
Is very different (and much more expensive) than mine, which I bought perhaps 30 years ago. Mine does have dies for flat pasta, the dies are all plastic, and the pasta comes out horizontally, not vertically. Perhaps this explains our very different experiences. Mine essentially doesn't work.
I've been really happy with the OXO pizza cutter I bought a few years ago. Admittedly, I don't make pizza all that much, but I must have sliced at least 50 or so with it, and it's still good as new.
http://www.amazon.com/OXO-Grips-4-Inch-Pizza-Wheel/dp/B00004OCJN/ref=sr_1_1?ie=UTF8&qid=1382032666&sr=8-1&keywords=oxo+pizza+cutter
$1.99
$4 (used with shipping, a book about a drow girl!)
$6 (used with shipping)
$7.99 (from the seller "Logistics", new+free shipping)There's a new copy of this CD for $8 exactly (not the cheapest copy of the CD, but there is an $8 copy from the seller cdgiveaways)I'm so impressed that I got that close!! It was fun to go through my wishlists and pick :) And I'm kind of amused that my $6 item could also have been my $8 item if I asked for it new.
EDIT: the first two items are on my Under $6 wishlist, the second two are on my default I'll Love You Forever wishlist. EDIT 2: the CD is on my music wishlist.
Cool idea!!! $2 on my book list
$3.99 on my five dollar list
$5.99 on book list
$8 on default wish
Thanks for the contest :)
And the fact that there are people cutting pizza with knives and forks is what is strange. In America pizza is always cut in to slices with a pizza wheel before serving.
Or get a proper pizza knife instead of a wheel.
Thanks for the help. I ended up buying AM 2616 https://www.amazon.com/gp/product/B0001MRSKM/ref=ppx_yo_dt_b_asin_title_o00__o00_s00?ie=UTF8&psc=1
​
Should we add a peel recommendation thing in the Resources? Thoughts on a "recommended gear guide" like r/coffee - https://www.reddit.com/r/Coffee/wiki/index#wiki_gear
Cheap knock off for 1.75. https://www.amazon.com/gp/product/B00IKFMSF2/ref=ox_sc_act_title_1?smid=A5EEHHD21AQ8I&psc=1
> Hardest part was cutting up the 25lb block into 27oz piles.
I use a pizza cutter, like this one and it works very well.
If it's not already out, I let my pizza dough come to room temp (takes about an hour, which is perfect because that's how long I preheat the oven w/ pizza stone). I then coat it in flour, form it into a rough circle, then hit it with a pizza dough roller, dusting it with more flour and flipping it whenever needed until it's the size/thickness I want.
Nice cutting board $100
Food mill $50
Cream whipper $30
Grill pan $33
Peel $60
Kitchenaid meat grinder/sausage stuffer $60
Culinary torch $20
So my dad taught me how to make spaetzle a few years ago and our recipes are close to identical. I love it.
If you have room in your kitchen this is another spaetzle cutter that is extremely easy
Zoie + Chloe Stainless Steel Spaetzle Maker Lid with Scraper https://www.amazon.com/dp/B01A59GYNM/ref=cm_sw_r_cp_api_Dns.zbBZPFJY5
One of the best meats I like is a pork loin that I do with a sweet apple mustard rub/gravy. Apple and spaetzle is amazing.
When my brother and I were bad my parents would use those wooden paddles you use for making butter balls.
You'll be needing a pizza stone and a pizza peel. Use the stone every time you bake pizza, to season it. Even if you're heating up a boxed pizza, use the damn stone.
Next, you want to make sure you're using a good recipe. This is one that I have used. It's damn good. Just follow the directions.
As for sauce, I prefer a white sauces to red, but that's entirely up to you. Find a recipe that you fancy, learn it, and be ready to use it.
As for the rest of the ingredients, I'm not going to tell you to spend a bucketful of money to make a pizza, but better quality ingredients yield better flavor. Keep that in mind.
I use this one. It's really cheap and gets the job done. A full tube is about 230 g.
LiebHome Food Grade Quality Manual Sausage Maker Meat Stuffer Filler Hand Operated Salami Maker Funnel Hand Tools (Sausage Stuffer Barrel) https://www.amazon.com/dp/B075LNY8DD/ref=cm_sw_r_cp_api_s.DYAb011PHKH
Also, I've been making salamis with freshly ground pork from my butcher and I ask to grind in extra fat. I may get a grinder someday, but it hasn't cost me more to ask them to grind it for me. Until then, I will continue to do so.
I have one of these I like for pizza https://www.amazon.com/Norpro-Wood-Pastry-Pizza-Roller/dp/B000HK2DNA/ref=sr_1_3?ie=UTF8&qid=1493689041&sr=8-3&keywords=pizza+roller
I'm still not quite there at being able to do it totally by hand and this helps a lot, esp cause I use pans and this will fit inside.
There are lots of ways to form them. A cheese grater works too. We have a gnocchi board to use too. My nonna always says that you just have to add the grooves and textures so the sauce will stick to them.
https://www.amazon.com/Fantes-Gnocchi-Beechwood-8-Inches-Original/dp/B0019R7SPS/ref=mp_s_a_1_3?ie=UTF8&qid=1549738034&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=gnocchi+board&dpPl=1&dpID=41XCbtS-sjL&ref=plSrch
Wow that’s a huge compliment. I’ll keep slicing them nice and pointy. Just in case anyone is interested, i am using https://www.amazon.com/Ultimate-Protective-Provides-Mezzaluna-Stainless/dp/B075SL6GLF/ref=mp_s_a_1_5?ie=UTF8&qid=1541784083&sr=8-5&pi=AC_SX236_SY340_QL65&keywords=pizza+rocker+cutter&dpPl=1&dpID=41SCGytqMYL&ref=plSrch
This thing works really well. You gotta do it in one motion though
You have to be fucking with me.
You cut it with this OXO 26681 09491001299 Good Grips 4-Inch Pizza Wheel, Stainless Steel https://www.amazon.com/dp/B00004OCJN/ref=cm_sw_r_cp_apa_i_Z9WDCb52K76FG
And then you fold it in half and eat it with your hands.
Get pizza peel with conveyor belt, build pizza on belt and easily slide it in to oven.
https://www.amazon.com/EXO-Non-Stick-Super-Peel-Composite/dp/B00CLS8LLE/ref=asc_df_B00CLS8LLE/?tag=hyprod-20&linkCode=df0&hvadid=193129986239&hvpos=1o1&hvnetw=g&hvrand=3894195540959087619&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9021455&hvtargid=pla-309035916144&psc=1
I just found on on Amazon Prime for $11.69 for anyone else interested in doing this project!
Bought mine years ago at Williams Sonoma for around $200. But, looks like Amazon has them a BIT cheaper, not much ($179.99).
http://www.amazon.com/KitchenAid-KPRA-Pasta-Roller-Cutter/dp/B000KPULR2/ref=sr_1_2?ie=UTF8&qid=1421524293&sr=8-2&keywords=kitchenaid+pasta+maker
None, really. You can readily make simple noodles like ravioli, stranded noodles, etc with nothing but your hands and something to roll it out with - roller, or a flat bottle or something.
However, this is an excellent tool for rolling out sheets. from there you can cut them to the size of your raviolis into strips, place filling balls and lay a strip on top, and then press the sides with a fork. Otherwise there are other things on amazon to help as well, but I find them unnecessary.
So the Kitchen aid used to have extruder that came with meat grinder. I think they discontinued it. It didn't work very well anyways.
The pasta rollers for Kitchen Aid work really well. (http://www.amazon.com/KitchenAid-KPEX-Pasta-Excellence-Attachment/dp/B0007QN05Y/ref=sr_1_4?ie=UTF8&qid=1373640212&sr=8-4&keywords=kitchen+aid+pasta)
Now I believe they replaced the meat grinder/pasta maker extruder with this one (http://www.amazon.com/KitchenAid-KPEXTA-Stand-Mixer-Pasta-Extruder-Attachment/dp/B003GWZ9ZK/ref=sr_1_3?ie=UTF8&qid=1373640212&sr=8-3&keywords=kitchen+aid+pasta) I don't know how well it works, has to be better than old one.