You should have a straight-edged pasta wheel for cutting tortellini and other pasta and a fluted one for ravioli and pappardelle noodles. Many pasta- makers prefer to use ravioli forms, however I think it is simpler to roll out a strip of the dough, put a spoonful of filling on the dough, fold it in half and use the ravioli cutter to shape them. The ones made this way are not uniform in shape as those made with a form, but I find they are more interesting.

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