Eppicotispai 24 Hole Aluminum Ravioli Rolling Review

My husband and I have always wanted to make ravioli but didn't until COVID-19 struck! Social distancing and homestay give us more time. I ordered this maker from Revain and we enjoyed ravoli the next day! We rolled pasta dough to #6 on our Atlas pasta machine. Worked great the first time. The choice of toppings is limitless! The size of the ravioli is average compared to what I've seen in the market. The price is worth it!

This should work just as well as anything else... However, it's really cumbersome to use. The texture of the surface is so rough that my dough always sticks to it no matter how much flour I sprinkle on it... I've never made a complete set of good ravioli. and while it's not a design flaw, the finished ravioli are so tiny it's almost comical. I didn't buy any of the larger molds but the 36 ravioli are just too heavy to use.

This was my first time making ravioli and based on the positive reviews I chose this rolling pin press. Contrary to the success of others with the Kitchen Aid nozzle, which creates the perfect width (and perhaps because my model is an older model inherited from my MiL), my blades were too narrow and needed unrolling a bit to get the reach outer edges. never mind The press has beautifully raised mold edges that provide perfect cuts when pressed. Although most separated easily, I watched a video…

I've loved the idea of making ravioli for years. Then I do it and I swear I'll never do it again. There are so many pitfalls. Ravioli that break while cooking. Confusion when using an egg wash to get a decent print. Use a ravioli slicing disc only to find it doesn't seal well. Inappropriate size. Eppicotispai Ravioli Maker changes all that. It's very easy to use. Simply dust the surface of the mold with flour. Then place a sheet of pasta on top and press the dough into the indentations. I…

Got this after getting fed up with my marcato ravioli tip which is really hard to use as pasta dough has to be absolutely perfect and all the flaws turn your ravioli and die into a gooey, gooey mass of dough and filling. The attached picture is my FIRST ATTEMPT to make ravioli using 2 trays I just bought. Those with more flour are taken from this tray. Easy to use. Simply pour the liquid onto a baking sheet (important so that the ravioli doesn't stick), place the dough on top, put the filling…

The width of this pan is just right for my Marcato Atlas 150 pasta maker. I tried using some flour for the first batch but they were horribly sticky and half of it broke . On the next batch I added olive oil then sprinkled some flour on top and it didn't hold up for the next 6 batches without having to add more oil or flour so I'll have to remember to do this in the future. .The rolling pin is not that bad, I expected much worse after reading the reviews. Small and light, yes. But it's the…