. Don’t know yet as I haven’t heard back from them
Customer Services
Pasta Kitchen
2 years ago
Thank you for reaching out regarding the issue with your pasta cutters. It appears our correspondence may have crossed paths with your review. We apologise for any inconvenience this may have caused.
Regarding the challenge with the pasta dough not detaching perfectly while cutting, we recommend trying a drier dough consistency. A ratio of 1 egg to 100g of flour typically yields favourable results.
Should you require further assistance, please don't hesitate to get in touch with us.
제품 리뷰
Customer Services
Pasta Kitchen
2 years ago
Thank you for reaching out regarding the issue with your pasta cutters. It appears our correspondence may have crossed paths with your review. We apologise for any inconvenience this may have caused.
Regarding the challenge with the pasta dough not detaching perfectly while cutting, we recommend trying a drier dough consistency. A ratio of 1 egg to 100g of flour typically yields favourable results.
Should you require further assistance, please don't hesitate to get in touch with us.
Customer Services
Pasta Kitchen
2 years ago
Thank you for reaching out regarding the issue with your pasta cutters. It appears our correspondence may have crossed paths with your review. We apologise for any inconvenience this may have caused.
Regarding the challenge with the pasta dough not detaching perfectly while cutting, we recommend trying a drier dough consistency. A ratio of 1 egg to 100g of flour typically yields favourable results.
Should you require further assistance, please don't hesitate to get in touch with us.
Customer Services
Pasta Kitchen
2 years ago
Thank you for reaching out regarding the issue with your pasta cutters. It appears our correspondence may have crossed paths with your review. We apologise for any inconvenience this may have caused.
Regarding the challenge with the pasta dough not detaching perfectly while cutting, we recommend trying a drier dough consistency. A ratio of 1 egg to 100g of flour typically yields favourable results.
Should you require further assistance, please don't hesitate to get in touch with us.
Customer Services
Pasta Kitchen
2 years ago
Thank you for reaching out regarding the issue with your pasta cutters. It appears our correspondence may have crossed paths with your review. We apologise for any inconvenience this may have caused.
Regarding the challenge with the pasta dough not detaching perfectly while cutting, we recommend trying a drier dough consistency. A ratio of 1 egg to 100g of flour typically yields favourable results.
Should you require further assistance, please don't hesitate to get in touch with us.
We sell pasta and pizza equipment from Italian manufacturers such as Marcato and Berkel, alongside other specialist brands we've chosen because we use them ourselves. Some of what we stock is Italian-made, some isn't, but everything earns its place on the strength of the tool, not the label on it. If a product isn't right for what you're making, we'll say so and point you towards one that is. Grazie mille.
We sell pasta and pizza equipment from Italian manufacturers such as Marcato and Berkel, alongside other specialist brands we've chosen because we use them ourselves. Some of what we stock is Italian-made, some isn't, but everything earns its place on the strength of the tool, not the label on it. If a product isn't right for what you're making, we'll say so and point you towards one that is. Grazie mille.