3mm Fluted Cutting Wheel Whisking Bowl When cooking Koshihikari rice the

When cooking Koshihikari rice the general rule is to use a 1:1 ration of rice to water

which is made from cooked grape must (juice) of local varieties like Trebbiano and Lambrusco

They are then gently ground (using no heat at all) and blended together

Ardoino use Taggiasche olives grown in the western part of Liguria at approximately 650 metres above sea level

3mm Fluted Cutting Wheel Whisking Bowl When cooking Koshihikari rice theThis pasta cutter is made of solid brass and beechwood. The wheel is intricately shaped to produce a sharp cutting edge and combined with the weight of the brass, creates a tool that cuts easily and effortlessly. The fluted wheel makes a neat zigzag pattern that gives pasta shapes and ravioli a professional finish. The zigzag cutting edge seals fresh pasta well when creating shapes such as agnolotti. Available in 3mm, 4mm and 5mm.