30 DAYS OPEN PURCHASEAnyone who has cranked a pasta machine knows it's really a job for three hands: one to crank, one to feed in the dough and one to catch what comes out. Pasta Fresca solved that problem by letting the motor do the cranking, and these rollers decide what comes out the other end. The machine kneads the dough, you slide in the roller you want to use, and then your only job is to feed, catch and look competent.
Sfoglia is the basis for everything else. It rolls the dough into sheets up to 150 mm wide in ten thicknesses, from thick sheets to roll further down to thin, almost translucent sheets for lasagne, cannelloni, ravioli and tortellini. Fettuccine cuts the sheet into 6.5 mm ribbons and Tagliolini into thin 1.5 mm ribbons. These three shapes come with the machine, so here they're available as spares, or as a second set for anyone who doesn't want to swap rollers mid-dinner.
The other rollers take you further across the Italian pasta map. Spaghetti makes round strands – the pasta the whole world thinks of when someone says pasta. Capellini gives square strands of just 1 mm, among the thinnest there are, made for broth and light sauces. Trenette are narrow, flat ribbons from Liguria that go hand in hand with pesto. Bigoli are thick, round 3.5 mm strands from the Veneto, with a slightly rough surface for the sauce to cling to and a bite that stands up to a hearty ragù. Pappardelle cuts wider 10 mm ribbons for game ragù, mushrooms and anything else that needs something sturdy to hold on to.
The rollers slide into the slots on the machine and are driven by the motor, so there's no crank to hunt for. The scrapers are removable, making it easy to get rid of dough residue. Let the residue dry and brush it off, but avoid water and the dishwasher.
Fits Marcato Pasta Fresca. The accessories have anodised aluminium rollers, chrome-plated steel housing and acetal plastic scrapers. Do not wash – brush clean. Made in Italy.
