The classic straight brass ferretto — a time-honored tool rooted in the culinary traditions of southern Italy, used to hand-roll dough into hollow pasta tubes.

• How it works: Roll a thin rope of semolina dough around the rod, then slide it off — the straight shape leaves a smooth, hollow tube, the traditional base for maccheroni al ferretto and simple Calabrian fusilli.

• Durable brass construction: Resistant to corrosion, antibacterial, and food-safe. Approximately 30cm long with a 5x5mm square base for a secure grip while rolling.

Straight vs. twisted: This straight ferretto gives you a smooth tube. Want ridges and a natural spiral that hold onto sauce? Try the twisted ferretto, or get both in the set and save €5 versus buying separately.

Care: Hand wash and dry immediately after use.

New to this? Read our step-by-step guide to shaping garganelli and caserecce.