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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
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