Fantes Cavatelli Maker Machine for Authentic Italian Pasta, The Italian Market Original since 1906 Import To Shop ×Product
- Fantes Cousin Elisa’s Cavatelli Maker easily forms and cuts authentic homemade cavatelli with the ideal shape and texture in seconds
- Made from non-stick cast aluminum; Prop 65 compliant; built-in clamp secures to countertops (up to 1. 365-inches thick)
- Quickly makes authentic cavatelli with deep ridges to pick up and hold delicious sauce; uniform-sized pasta cooks evenly for better-tasting results
- Roll out pasta dough, cut into strips, and feed into the machine as directed, turn the handle with a steady pace to form and cut the pasta
- Non-stick for easy cleanup; includes Cavatelli Maker, clamp, complete instructions, and Fante’s family recipes; hand wash in warm, soapy water
$40
Fantes Cousin Elisa’s Cavatelli Maker easily creates authentic stuffed pasta. Quickly form and cut dozens of cavatelli pasta with the ideal shape and texture to pick up and hold onto any delicious sauce. Nothing tastes better than homemade pasta and uniform sizes cook evenly for better-tasting results. Simply use the built-in clamp to secure the Cavatelli Maker to countertops (up to 1. 365-inches thick). Roll out the pasta dough, cut it into strips and feed them into the machine, as directed. Turn the handle with a steady pace to form and cut the cavatelli. Cook according to recipe. Cousin Elisa’s Cavatelli Maker is made from non-stick cast aluminum to create authentic Italian pasta without the messy cleanup. It includes the Cavatelli Maker, clamp (to fit countertops up to 1. 365-inches thick), complete instructions, and Fante’s family recipes. Hand wash in warm, soapy water. Fante’s, The Italian Market Original since 1906. Brought to you by HIC Kitchen. Prop 65 compliant.
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Specification: Fantes Cavatelli Maker Machine for Authentic Italian Pasta, The Italian Market Original since 1906 Import To Shop ×Product
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10 reviews for Fantes Cavatelli Maker Machine for Authentic Italian Pasta, The Italian Market Original since 1906 Import To Shop ×Product
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Bird Person –
Easy to use and makes great pastaIt worked right out of the box. I made a 45% hydration half semolina and half double 00 with a splash of olive oil and two eggs and 4 egg yolks, creating a supple, silky dough and rolled out ropes the size of an index finger, fed them into the unit and cranked out a perfect batch of beautiful cavatelli.Easy to use with perfect results!
Dave –
Secret to cavatelli is techniqueI read about the three similar cavatelli machines available and decided to order the Fantes for $38.It arrived with the crank reversed to make it fit in the box (reversing it only took a moment) and the “problem” with the crank coming loose took only another moment (I added a 1/4 inch lock washer). I would expect any pasta recipe to work, but I used dough that we had prepared for some mushroom raviolis. (1 1/2 cups all-purpose flour, 1 egg plus an egg white, 1 tsp salt, 1 Tbs olive oil, and a few drops of water to get the right consistency). After feeding a chunk of this dough through our pasta rollers (at the thickest setting, about 1/8 inch thick), I cut off a 1×12 inch strip, floured the surface on both sides, and cranked it through the cavatelli machine. I got flat “chicklets” coming out. So I bunched up my “mistake” and flattened it with the pasta rollers again. This time, I ran it through the cavatelli machine without any added flour (so it was very slightly sticky). This time it worked perfectly — the cavatelli pieces came out folded over the metal lever and then were scraped off onto the table. The pieces had the desired “hotdog bun” fold with the indented stripes on the back. Lot’s of fun. I froze my results on a cookie sheet for future use. My advice is to experiment with the machine. It isn’t all that difficult, and the results are worth the effort!
Salsamaster –
Great little machine to make homemade CavatilliGreat little machine to make homemade Cavatilli
JMM –
Success on the first try – Here’s my recipeAfter reading a number of negative reviews about this product, I was a little hesitant about purchasing it. However, I did buy it and I am glad I did. My cavatelli came out perfect on the first try. As others have commented, I think a lot may have to do with the consistency of the pasta dough: it needs to be firm and not sticky. Here is my recipe – which worked:1 1/2 cups semolina pasta flour1 3/4 cups 00 grade pasta flour1/4 tsp salt1 cup waterThe mixture was needed until completely smooth (about 10 minutes), covered in plastic wrap and set to rest for 1/2 hour. The mass was then cut into 16 pieces. Each piece was rolled into a log about an index finger thick, dusted with flour and then put through the machine. While I worked on one log, I covered the rest of the dough up in plastic wrap so it would not dry up. This made about 5 – 6 hearty portions of cavatelli.Sometimes some of the dough did get a little clogged in the machine, but I found this happened when the log was too large in diameter or if the log became off-center as it was being rolled into the machine. When it did get clogged, I had no problems removing the dough and re-rolling it into another log. Keeping the dough log centered and the right size avoided this problem.Some other reviewers commented that the nut on the handle comes off. I find that it does come loose, but it seems that is by design since you have to remove the handle to fit the machine in its box. I just retighten the nut occasionally as I am cranking out the cavatelli. This is something to be aware of.I am hoping that this cavatelli maker services me well in the future.
Brian –
There’s a learning curve, but it works!Not necessarily the easiest device I’ve ever used in the kitchen, but having experimented with our dough a little bit, we’ve definitely gotten it to make cavatelli! I returned a CucinaPro cavatelli maker that came with plastic rollers, which the dough stuck to terribly. Haven’t had any issues with the dough sticking to the real wood rollers on this one!Unfortunately, no matter what we do, the cavatelli are coming out a bit tough; hopefully a bit more experimentation will yield some that are a bit more tender. So far, a medium-firm dough seems to work the best- too firm and they don’t curl over nicely; too soft and they don’t separate completely and end up sticking together and getting clumpy.Coating your dough snake in semolina seems to help the cavatelli drop off when they’re made. We have had a few stick to the rotating metal bits if we don’t coat the dough in semolina, and if they go all the way around they can gum up the rollers a bit, but they’re pretty easy to peel back out.Anyway; this cavatelli maker works far better than the CucinaPro did, and we will definitely be keeping it! Once we got the dough and the rhythm down, we’ve had a blast using it, and it’s actually way faster than rolling out and cutting pasta dough, so it’s a great way to have homemade pasta on a weeknight when we don’t have as much time to cook.
David Jones –
It works!Looking at it I wasn’t sure how it would “do its thing” but you just insert a strip of pasta dough, about 1 1/2 inches wide, then turn the crank and out comes beautiful cavatelli! Made me look like I knew what I was doing! No work, just fun.
CH –
Takes a little bit of experimentingIt takes a little bit if finagling to get the dough the right size and the speed/force of cranking to line up – but when you do, you’ll be spitting out noodles like machine gun. We tried the recipe included, and the results were much like spaetzle. Great in a chicken soup!The pasta maker won’t get fouled with dough when you have things properly floured, but all the parts are accessible for a brush and tooth pick if you don’t, and it doesn’t take up much space, even in a box. Fits nicely in a plastic shoebox with other noodle gear.
Serge Shimanovsky –
Just simply doesn’t work as it shouldI don’t think it does work as good as it should.There is no measurements for basic cavatelli recipe. The only one is included with measurements is for ricotta cavatelli.I have used the authentic Italian recipe for cavatelli -2 ½ (1cup=120g) cups fine durum semolina flour (10 ½ ounces = 300g)¾ cup warm water ( = 180ml )½ teaspoon saltThe dough should be very soft, but this machine seems like it to be very stiff (and gummy after you will cook it…)The handle isn’t long enough. Handle’s secure screw keeps falling off all the time.Cavatelli doesn’t come out properly – it gumming up and instead of fully closing the cavatelli – split it into two pieces. Moreover the dough is sticking to metal blades, so if you would continue turning the handle it will push dough into your rollers backward and gum it up. If it will gum up the rollers, it’s not an easy way to peel it back out and to clean wooden rolls.I have tried to coat the dough in flour – seems helped the cavatelli to drop off from time to time, but most of the time it doesn’t. So, instead of cavatelli, it looks like the fishing lures or long worms (as my kids said)…Very disappointed with this purchase. Surprised that people complained about the same problems back in 2013 and nothing has been done by manufacturer to address all those issues by now!…Italian name which you would expect to have an Italian quality, but unfortunately made in Taiwan and brought by HaroldImport.com (New Jersey).Not sure if I can return it back though, unfortunately…Giving 2 stars as a chance for manufacturer to improve on design and implementation…
S. F. –
Easy to set up and great results the first time!We’ve been making our own pasta for a couple years now but only different kinds of noodle-type pasta. We decided to try to make cavateli and chose this product based on reviews. The package includes a few sauce recipes but no recipe for the basic pasta. We used our own recipe and were able to get a good batch the first time out. We watched a few you-tube videos and followed a variety of hints on the videos. We found that you need to have a fairly dry pasta that is well-dusted with flour. We didn’t have any problems with the dough sticking. The only issue was operator error – not being consistent with the cut width of the dough you insert. The width of dough determines the length of your cavateli. We use white whole wheat flour that we like because we like the flavor better. In the picture the dough looks quite “brown”, but the flavor is much “lighter” than the pasta you find in the stores. We recommend this product and would buy it again.
Moti –
Good Cavatelli makerA bit rough, does the job. its all about the right dough. In the frying pan a tester, cooked them in boiling water for 2-3 min then to a piping hot cast iron with butter EVOO sage. You most likely wont get the wood wheels model!!