Menu
Eppicotispai
Order before 12.00pm, Monday - Friday. UK mainland only. *Exclusions apply.
Pasta Kitchen launched in 2016 with a straightforward aim: stock the tools that actually make a difference when you're cooking Italian food at home. We're a family-run business, and Italian cooking tools are genuinely what we know. We've been selling Marcato pasta machines and Eppicotispai tools the entire time, and every product we add to the range gets used and tested by our team at home before it goes on the site.
The range has grown a lot since then, but the approach hasn't. We choose products we believe in, from brands that have been making them properly for decades. Almost everything we sell is made in Italy. Marcato pasta machines are manufactured in Campodarsego, near Padova. Berkel slicers and knives are made in Italy, in the province of Varese. Cerutti Inox and Eppicotispai are Italian-made brands we've carried for years.
We're an authorised UK retailer for the brands we carry. Everything is supplied with UK-compatible plugs where applicable, VAT is included in the price, and there are no import duties or customs surprises on delivery.* You may be able to find some of these products cheaper from overseas sellers, but what you won't get is UK warranty support, correct specifications for the UK market, or anyone to call if something goes wrong.
Shop with Pasta Kitchen for Italian Kitchen Equipment You Can Trust
*UK orders only. Shipping restrictions and import duties may apply for orders outside the UK.
Cut and seal oval ravioli in one press with this original rounded-handle stamp. The edge crimps as it cuts, so each parcel stays sealed through boiling rather than leaking its filling. It works with meat, ricotta, spinach or any soft filling.
This is the earlier version of the stamp, with the classic rounded beechwood handle that sits in the palm of your hand. We have a small number left before they sell through. The current Eppicotispai stamp uses a flat handle instead, but the rounded grip is what many people learned to make ravioli with and still prefer.
Made in Italy from beechwood and aluminium. The aluminium cutting head gives a clean, sharp edge, and the beechwood handle is solid through.
Hand wash only. Do not leave it soaking and do not put it in the dishwasher. Both will swell the wood and dull the cutter over time.
Pick this one if you prefer the original rounded grip or you want it while it is still in stock. When these sell through we will only carry the updated version, so see the latest Eppicotispai oval ravioli stamp if you would rather have the current flat-handle design.
See the rest of our ravioli stamps and pasta cutters.
Each parcel measures roughly 105 × 50mm, an oval suited to a single generous filling per ravioli.
This is the original design with a rounded beechwood handle. The current Eppicotispai stamp has a flat handle for more even pressure across the cut. The cutter, materials and size are the same on both.
This rounded-handle version has been replaced by the flat-handle Eppicotispai design. What we have listed is the remaining stock.
Soft fillings that are not too wet seal best: ricotta, spinach and ricotta, minced meat, pumpkin. Drain wet fillings first.
No. Hand wash and dry it after use to protect the beechwood handle.
Orders are dispatched within 1–2 business days (Monday–Friday, excluding UK bank holidays).
Estimated delivery and shipping cost is calculated at checkout.
Order before 12pm (noon) to be eligible for same-day dispatch and next day delivery.
Standard delivery is available, with rates shown at checkout based on weight.
Oversized items may be excluded — please contact us if unsure.
We ship worldwide. Delivery rates are calculated at checkout based on destination and parcel weight.
All orders include full tracking.
Please see our full delivery policy here.
All returns must be authorised before being sent back.
Food/perishables, gift cards, free gifts/promotional items, and hazardous/flammable goods.
Please dispatch your return within 14 days of approval. Late returns may be refused, partially refunded, or returned at your expense.
Need help? Email info@pasta.kitchen.
Alternatively, view our full returns & refunds policy.
This product is not covered by a manufacturer's warranty.
A family-run, independent retailer with a single focus: Italian cooking equipment.
Every product we add gets used and tested by our team before it goes on the site.
Free standard delivery on orders over £60*, with tracked next-day options available.
Orders dispatched within 1-2 working days. *Exclusions apply.
Changed your mind? Return any unused item in original condition within 30 days.
Start your return online in minutes via our returns portal.
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© 2026, Pasta Kitchen
Cut and seal oval ravioli in one press with this original rounded-handle stamp. The edge crimps as it cuts, so each parcel stays sealed through boiling rather than leaking its filling. It works with meat, ricotta, spinach or any soft filling.
This is the earlier version of the stamp, with the classic rounded beechwood handle that sits in the palm of your hand. We have a small number left before they sell through. The current Eppicotispai stamp uses a flat handle instead, but the rounded grip is what many people learned to make ravioli with and still prefer.
Made in Italy from beechwood and aluminium. The aluminium cutting head gives a clean, sharp edge, and the beechwood handle is solid through.
Hand wash only. Do not leave it soaking and do not put it in the dishwasher. Both will swell the wood and dull the cutter over time.
Pick this one if you prefer the original rounded grip or you want it while it is still in stock. When these sell through we will only carry the updated version, so see the latest Eppicotispai oval ravioli stamp if you would rather have the current flat-handle design.
See the rest of our ravioli stamps and pasta cutters.
Each parcel measures roughly 105 × 50mm, an oval suited to a single generous filling per ravioli.
This is the original design with a rounded beechwood handle. The current Eppicotispai stamp has a flat handle for more even pressure across the cut. The cutter, materials and size are the same on both.
This rounded-handle version has been replaced by the flat-handle Eppicotispai design. What we have listed is the remaining stock.
Soft fillings that are not too wet seal best: ricotta, spinach and ricotta, minced meat, pumpkin. Drain wet fillings first.
No. Hand wash and dry it after use to protect the beechwood handle.