Reddit mentions: The best pasta molds & stamps

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.

Yes, I had been using the Atlas hand crank roller, but just got the KA roller attachment. We use the metal multi-cavity ravioli molds: you lay a sheet of pasta over, press in the "dimpler", fill the depressions, lay another pasta sheet on top, then seal, crimp and cut by rolling a pin over the top.

Like this one: Palmer Large Ravioli Mold https://www.amazon.com/dp/B00127R89G/ref=cm_sw_r_awd_IJyNub0N49GK4

As for the KA extruder, they have made two very different types. The earlier one used plastic dies and extruded horizontally. Every review I read on those matched my own poor experience. The newer extruders extrude vertically and have a wire cutter. Reviews on those were much better. I'm not a big fan of tubular pasta, so it seems like an expensive way to make only occasional pasta.

As for the KA ravioli maker, it seems pretty expensive for a hand crank gadget. Reviews were mixed. I think I'll stick with the molds. They're pretty fast and much cheaper, the kneading and rolling is the most tedious part of ravioli making.

If you're making large batches, you'd either have to roll out all your sheets, then switch to the cutter or ravioli attachment or keep switching back and forth. I'd rather keep the roller going and have the #2 person do ravioli filling/sealing or pasta cutting, of if I'm solo, switch back and forth between 2 machines, so I'll keep using my Atlas for cutting.

I'd say conservatively that I've made 3-400# of pasta since I got the Atlas, so I think that's been a pretty good investment.

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

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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.

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.

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?

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.

Hi, thanks for the contest!

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

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

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.

This Russian dumpling "Pelmeni" maker. I would make these more but they take forever doing it by hand. This would make my life so much more simple. I could make them every week!

to infinity and beyond !

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

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.

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

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.

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.

By hand?

You are a machine!

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

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

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

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).

Get a ravioli rolling pin ya silly

Pasta ridger or stripper.

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

Ravioli cutter

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

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).

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.