Best pasta molds & stamps according to redditors

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

So much Polish pottery. I didn't need/want china, but I am obsessed with Polish pottery and have always wanted a full serving/baking set of it.

But of stuff normal people would probably be excited about...I have a really nice tent, KitchenAid, mini fryer, and a pierogi maker.

I use something similar to this to make ravioli, its under $20 and easier than free handing it.

If you are using a pasta maker, the sheet roll out to the perfect width to use with a tool like this. You want to make sure you dust the underside of the pasta sheet well so it doesn't stick to the metal ravioli tool. Then you can spoon filling into each square and brush egg wash along all the edges and put a pasta sheet on top and press the fuck out of it with the top piece to seal the pasta. All the ravs are sealed and you just gotta cut them to separate them.

Making ravioli is always going to take longer than any non-filled pasta. Once you get the hang of the process its way faster than doing it completely free hand. Its also way cheaper and less wasteful than that awful looking rolling pin.

I'm making pierogies on Sunday for a pot luck and freezing a batch to take to a friend I lost a bet to. I only make them on special occasions or when Alabama loses to Texas A&M, so it tends to be a big batch when I do. They're a lot of work but sooo tasty. I ordered a new gadget to try out. Hopefully faster than making them by hand!
For the dough:

2½ - 3 cups of flour

1 tsp salt

1 egg

2 tbs. sour cream

~½ cup lukewarm water

Double or triple it depending on how many you plan on serving. This recipe will make 25-30 pierogi. Mix it until the flour is absorbed and the dough becomes sticky - add water if you need to, but don't over work it!

Roll the dough as thinly as possible (sometimes I use a pasta roller)

Filling:

Pre-made frozen or refrigerated garlic mashed potatoes (grandmother rolls over in her grave)

1 small tub of garlic and chive cream cheese

Two cups of shredded cheddar cheese

Salt and Pepper to Taste


You want these to be a little overseasoned for this purpose. So go heavy on the salt, pepper, and garlic. The blandness of the dough can take a lot of strong flavor. I mix the potatoes first and put them in the fridge. They're easier to work with if they're stiffened from the cold.


Once you've rolled out the dough you can use a gadget like the one you see above, a ravioli press, an empanada press, or just your hands to stuff and seal the pierogi. My technique is part modern me and part tradition from the babushkas in the church basement : )

1. I roll the dough out, cut them in circles use and drape that over the side of my hand. (Make an o shape with your hand and drape the circle of dough over where the hole of the o can be filled. I use a #140 or #100 scoop to drop in the filling and then daub a little water along the edge of the circle. Then fold it over and pinch/fold the edges together.
   
   
2. You could also use a ravioli press to do basically the same thing, you just won't get the traditional pierogi shape. I use the scoop to drop in the potatoes and I still wet the edges of where they'll press together and I make sure they're sealed well by hand.
   
   In the mean time, I've got a large pot of gently boiling water on one stove eye and in another I've got chopped onions and tarragon in butter waiting on low heat.
   
   Make sure you're edges are sealed and drop a batch (a dozen or so) into the water. They're going to go about ten minutes with a gentle stir or a flip at the five minute mark. Don't over stir! The filling will come out. I hate that sinking feeling when the water turns cloudy white and I know they aren't sealed!
   
   As each batch is done pull them and put them in a strainer and add the next batch to the pot. Once they're drained, layer them in a baking dish with the onion and tarragon mixture and hold it in a low oven until you're ready to eat or pack up!
   
   I know the tarragon is a weird thing, but I get raves over them . . . so tasty. You can also freeze them after the boiling. Then thaw them out for a day when you're ready to eat them and saute them in a pan with butter to serve. I love them with butter and McCormick's Greek Seasoning spice blend. Another odd combination, I know, but I love it.

Pasta ridger or stripper.

https://www.amazon.com/dp/B007NEYS54?ref=ppx_pop_mob_ap_share

Am I allowed to offer multiple options? I'm gonna go ahead and offer multiple options and you can just correct me later if I can't and I'll narrow it down.

Here's a neat little LED lamp the size of a credit card

Here is a v cute Gudetama pen

If you love Halloween as much as I do, here are several different festive pillow cases

Also this not-necessarily-Halloween-specific hipster skull pillow case

Or maybe you'd like to make your own dumplings

Are you a gamer and a day drinker? Then this flask is perfect for you!

Embrace your inner child and/or astronomer with some glow in the dark ceiling stars

And maximize your toothpaste game

I think that's all I got for now

​

For any type of ravioli/pierogi/pot sticker, it's much faster to use a pasta roller, like an Atlas, and molds like this one (for pot stickers/pierogi):

Fox Run Fox Run Aluminum Pierogi Maker https://www.amazon.com/dp/B004FS2BQE/ref=cm_sw_r_awd_RAhDub0SQDQG7

Freeze on parchment lined sheets and bag. We crank out a couple of gallon ziplock bags in an hour.

An easy way to prepare pot stickers is to brown the bottoms in some oil, then add stock, cover and steam them.

A trick to making the dough is to knead it with your feet in a heavy ziplock bag.

Moose slippers

Pelmeni maker

Hedgehog necklace

And I have a nesting doll wishlist

The closest you'll get is something like spaghetti alla chitarra. A chitarra is a wood block (I guess technically it's just the Italian word for guitar, but in this instance it's referring to the tool) with thin strings stretched across it. You roll your pasta dough very thin and then place it over the strings and basically push it through them. It cuts the pasta into spaghetti like shapes (more square then round though).

Recipe in german.


Dough:

• 400 g rye flour
  
• 100 g wheat flour
  
• 1 egg
  
• 3 tablespoons of oil
  
• pinch of salt
  
• enough lukewarm water to form a firm dough (~150 ml)
  
  Knead and let it rest for 30 minutes.
  
  Filling:
  
  
• 150 g cut and blanched spinach (measured after removing the excess water)
  
  
• 300 g quark (20% fat)
  
  
• chives
  
  
• nutmeg
  
  
• pepper and salt
  
  
• ~ 7-10 tablespoons of freshly grated parmigiano
  
  Mix and use a press like this to form the Schlutzkrapfen. Cook in salted water.
  
  Serve with brown butter, parmigiano and chives.
  

Finally something I recognize :) It's a pelmeni maker, these are smallish (about 1") ravioli-type things. This one is made of plastic like OP's.

This is the one I have! It comes with the mini rolling pin as well. Just be sure to roll nice and hard so you get a good seal and cut.

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.

You can buy hand presses where you put the wrapper and stuffing on it and just push it together. It makes the process much faster. Would that work for you?

Like this:

http://www.jesrestaurantequipment.com/large-dough-dumpling-press-615cm-diameter-make-turnovers-p-1039740.html?utm_source=googleshopping&gclid=CMSAlZ7E864CFQdN4AodbDRfIQ

Edit: this is the one I've used:
http://www.amazon.com/Helens-Asian-Kitchen-Dumpling-Press/dp/B000PLUIIS

You're correct!
I used a board like this one:
Cuisinox Gnocchi and Cavatelli Board, Wood https://www.amazon.com/dp/B00DW7JYRS/ref=cm_sw_r_cp_api_J9pvzb2QQZFYE

I use that board for pretty much everything. Garganelli, gnocchi and gnudi, cavatelli.
The fork works well also, but if you're going to be making pasta on a consistent enough basis, this board is a great investment.

Ravioli cutter

Would this do the trick?

Norpro 1051 Pierogi Maker with Plastic Press https://www.amazon.com/dp/B008VD7T2U/ref=cm_sw_r_awd_jFxevb1GCG66S

Here’s a red one you can get fr Amazon:
https://www.amazon.com/Norpro-1041-Large-Dough-Dumpling/dp/B000IBP3NK

I use a ravioli mold like this https://www.amazon.com/Fantes-10-Jumbo-Raviolis-5-Inches-Original/dp/B071JG7TGS/ref=asc_df_B071JG7TGS/?tag=hyprod-20&linkCode=df0&hvadid=216635790640&hvpos=1o2&hvnetw=g&hvrand=4809041003185937158&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9003692&hvtargid=pla-349482718453&psc=1

When I press pasta together by hand I press and slide my fingers to make sure I get a good seal. It's hard to explain?

Hi, thanks for the contest!

I think everyone needs one of these. So cute to make mini apple pies, ravioli, filled cookies, etc!

I've finally figured out what to buy to reach that $49 minimum for free shipping.

Not the exact same product, but functionally it looks to be the same thing?

http://www.amazon.com/PierogiKing-Dumpling-Pierogi-Kitchen-Machine/dp/B00BEVQLWU/ref=sr_1_7?ie=UTF8&qid=1404764979&sr=8-7&keywords=dumpling+maker

By hand?

You are a machine!

I always use: http://www.amazon.com/Russian-Ukraine-Pelmeni-Ravioli-Dumplings/dp/B008NXA1V4

Marcato Atlas, here. Expensive but the quality is amazing.

A dough press (http://www.amazon.com/Norpro-NP1041-Large-Dough-Press/dp/B000IBP3NK/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1266858731&sr=1-3).

Get a ravioli rolling pin ya silly

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.