Product Description
The La Monferrina MonoSfoglia Single Sheet ravioli attachment for the SousChef pasta extruder is capable of producing ravioli from a single sheet of pasta for the most hand made looking ravioli made by a machine. Unlike most ravioli machines that produce ravioli from two sheets, the MonoSfoglia (single sheet) innovatively crimps a
single sheet of pasta into the desired ravioli shape, just like doing it by hand. A Mezzaluna (half moon) ravioli
mould is included and additional moulds are available for a variety of ravioli shapes and sizes. Single Sheet ravioli attachment for the SousChef pasta extruder is capable of producing ravioli from a single sheet of pasta for the most hand made looking ravioli made by a machine. Unlike most ravioli machines that produce ravioli from two sheets, the MonoSfoglia (single sheet) innovatively crimps a single sheet of pasta into the desired ravioli shape, just like doing it by hand. A Mezzaluna (half moon) ravioli mould is included and additional moulds are available for a variety of ravioli shapes and sizes.
- Produces Ravioli from a Single Sheet of pasta for the
most hand made like product from a machine - Makes different ravioli shapes and sizes with optional
ravioli moulds - Adjustable ravioli filling dispenser
- Designed to work with the SousChef pasta extruder
- Includes a Mezzaluna (half moon) ravioli mould
Constructed of stainless steel, the MonoSfoglia disassembles easily for cleaning and maintenance.
Warranty: 1 year limited. Made in Italy.
DIMS – 19″ BY 12″ BY 23″
WEIGHT 41 LBS
KEEPING PASTA DIES CLEAN:
We often get asked how we clean the dies for our pasta maker. The answer is simpler than you might think. We wash off any exterior dough and then soak them in water until the next use. Picking and poking at bronze dies with brushes and a scrubbing pad is a bad idea. It can etch and scratch the dies and this will adversely affect the extruded pasta. Soaking the used dies in water keeps the dough stuck in the nooks and crannies soft, so that the next time you use one, the new dough pushes out the old. Discard it and then keep going. This method won’t affect the new batch of pasta or damage the die in any way. As you store the dies you certainly want to change the water as it turns cloudy and keep them in a relatively cool spot, but overall maintenance is simple just soak and go.
