Mouli

Certain fruits must be sieved or put through a mouli to get out the skins and pips.

Some moulis come with a selection of fine, medium or coarse discs.

He'd won her over by not only fronting to her annual making-of-the-tomato-sauce day, but also hand-cranking almost two hundred kilos of tomatoes through the moulis.

I then get out my trusty mouli and run the whole lot through it (my lovely friend and clever cooking teacher, Paola Bacchia, tells me Italians call a mouli, a 'passatutto', which sounds so much more lyrical to me).