Marcato Pasta Machines

Traditional Italian Flours from Molino Rossetto.

Carefully selected Italian flours from Molino Rossetto particularly suited for making the perfect pasta, pizza, gnocchi, cakes, bread and biscuits.
Type '0' and '00' flours made from 100% Italian grain.
Reground semolina - 100% durum wheat - ideal for fresh pasta, also ideal for rolling/shaping pizzas.
Dried mother yeast for making light pizzas, bread and focaccia.
Ready mixed pizza flour for light, crispy and crunchy pizzas.

Italian Pasta & Pizza Ingredients

Basic Pasta Dough Recipe

Whether you are preparing your pasta dough by hand or with a machine click here to take you through to a simple easy recipe along with helpful hints and tips.

Exciting New Products

Traditional Corzetti Pasta Stamps

Corzetti (sometimes called croxetti or curzetti) are traditional small, thin rounds of pasta which are pressed with the special wooden hand-tool to create an embossed pattern.

Available in four designs.

Traditional Italian Pasta Tools

Arancinotto - Arancini Moulds

Arancinotto is the first and only Arancini and Arancine mould, patented and made entirely in Sicily.
It arises from the need to speed up and improve the preparation of Sicilian Arancini, both for home use and for professional use. The Arancinotto allows you to make Sicilian Arancini, perfect both in shape and in size in a few seconds and without weighing the rice, obtaining a perfect final product.


Traditional Italian Ravioli, Tortellini, Anolini Tools