Pot

The ideal pot (la pentola) for cooking pasta should be broad and deep enough to contain at least 4 quarts of water. I think it should be made of stainless steel, though some Italians use earthenware pots. You might choose to invest in a specially-designed pasta pot, which features a colander that fits the rim of the pot and can be easily removed, instantly draining the pasta that has boiled in it.

ravioli presses are round or square, small or large, depending upon the size and shape of the agnolotti, ravioli, or anolini you plan to make. Use them according to the directions.