1. Cookies
Perfect for making uniform cookies, whether soft or crunchy. Ideal for butter cookies, vanilla, cocoa, or spiced shortbread.
2. Potato Gnocchi
A die designed to create gnocchi that are compact yet soft. Excellent with butter and sage or a rich meat ragù.
3. Udon / Pici
Versatile for Japanese udon (thick and elastic) or Tuscan pici (rustic and hearty). Perfect in broths or with sugo all’aglione.
4. Cannelloni
Creates perfectly shaped cannelloni ready to be filled with ricotta and spinach, ragù, or seafood. Ideal for oven-baked dishes.
5. Giant Conchiglioni
A die for large, fillable conchiglioni. Perfect with ricotta and sausage, pumpkin and taleggio, or meat ragù.
6. Tagliatelle
The classic 6–8 mm tagliatelle die. Excellent with ragù, mushrooms, truffle, or cream and ham.
7. Fusilli
Creates well-formed, tightly curled fusilli. Ideal with pesto, fresh tomato sauce, zucchini cream, or sausage ragù.
8. Grissini (Breadsticks)
For crunchy breadsticks, thin or thicker. Great plain or flavored (sesame, rosemary, onion, paprika).
9. Orecchiette
Perfect for the typical concave Pugliese shape. Ideal with broccoli rabe, fresh tomato sauce, or ragù.
10. Lasagne
Produces wide, even sheets for classic lasagne alla bolognese or white versions (mushrooms, pesto, vegetables).
