How to Use a Brass Pasta Cutter
By Tre Mari Bakery | Published: 2026-10-27
Category: How-to Guides
Learn the proper technique for cutting fresh pasta sheets using a brass pasta cutter with beech wood handles. Step-by-step instructions for clean, even strips.
Quick answer
Use a brass pasta cutter by rolling the cutter wheel firmly along the edge of a rested, lightly floured pasta sheet to create clean, even strips. The brass blade and beech wood handle give you control and a precise cut.
Why use a brass pasta cutter?
A dedicated pasta cutter with a brass blade produces a much cleaner edge than a knife or pizza wheel. The weight of the brass helps the wheel roll through the dough without dragging or tearing. Beech wood handles stay comfortable in your hand even after cutting several sheets.
The cutter is best for fresh pasta sheets that have rested for at least 10 minutes after rolling. If the dough is too sticky, dust it lightly with semolina or all-purpose flour before cutting.
How to cut fresh pasta with a brass pasta cutter
- Prepare your pasta sheet: Roll out your pasta dough to the desired thickness on a lightly floured surface. Let the sheet rest uncovered for 10–15 minutes so the surface dries slightly. This prevents the cutter from sticking or dragging. If the sheet is too sticky, dust it with a little semolina flour before cutting.
- Position the cutter at the edge: Hold the brass pasta cutter by the beech wood handle with your dominant hand. Place the wheel at the edge of the pasta sheet, aligning it with the line you want to cut. Apply gentle downward pressure to start the cut. Avoid pressing too hard at the start—let the brass blade do the work.
- Roll the cutter in a single smooth motion: Roll the cutter forward in one continuous, steady motion along the cutting line. Keep the wheel perpendicular to the pasta surface. For fluted edges, the wavy pattern will form automatically as you roll. A jerky or paused motion can create a ragged edge. Practice on a scrap strip first.
- Repeat for remaining strips: After cutting the first strip, lift the cutter and reposition it at the edge of the remaining sheet. Cut the next strip in the same way. For even widths, use a ruler or the cutter’s own width as a guide. Re-flour the work surface if the dough starts sticking between cuts.
- Dry or cook the cut pasta immediately: Drape the cut strips over a drying rack or lightly floured surface. Let them dry for 30–60 minutes before cooking, or cook them fresh within 1–2 hours. Fresh pasta cooks in 2–4 minutes depending on thickness. Do not let the strips touch each other while drying, or they will stick together.
Product used in this guide
- Brass Pasta Cutter (Beech Wood Handles): Handmade in Vancouver, Canada, these cutters feature solid brass blades and beech wood handles. Available in fluted or smooth edge styles. The solid brass blade provides enough weight to cut through pasta cleanly, while the beech wood handle gives a comfortable, non-slip grip.
Brass Pasta Cutter (Beech Wood Handles)
