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There is no waste if you re-roll the excess. But I prefer the rolling cutter than the stamp (at least for regular square ones) it gives them the unevenness in shape of handmade stuff
giofox-
That's true, and I will if I haven't accidentally sliced through a bit of the filling. Might just get a rolling cutter, no idea why I went with the stamp initially.
I've been very lax making pasta the last 12 months. The previous 24 months I didn't buy dried pasta at all, made everything myself because it's much cheaper and tastier.
brokebroadbeat
I'm thinking about getting the ravioli attachment for my pasta mill, there's too much waste with a hand stamp. Looks like you use a rolling cutter though, is that right?