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Imperia Pasta Maker Machine (150) By Cucina Pro - Heavy Duty Steel Construction with Easy Lock Dial and Wood Grip Handle
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- Traditional pasta roller lets you make the freshest pasta you've ever tasted right at home
- Made of heavy duty, shiny chromed plated steel
- 6-inch wide roller with double cutter head that makes thin spaghetti and wide fettucini noodles
- Easy-lock adjustment dial; wood grip handle easily cranks out the dough
- Additional attachments for a variety of noodle shapes available separately
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This item Imperia Pasta Maker Machine (150) By Cucina Pro - Heavy Duty Steel Construction with Easy Lock Dial and Wood Grip Handle
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CucinaPro 150 Imperia Pasta Machine
Your Shortcut To Becoming an Overnight Italian Chef Sensation
The Imperia Pasta machine has quickly become the #1 leading homemade pasta maker and with GREAT reasons..
It's well-built, long-lasting, and absolute piece of cake to use and best of all - it makes the most delicious pasta you will ever taste! Some say even better than what you'll find in top grade Italian restaurants.
Boasting countless 5-star ratings on Amazon and having a massive underground following of Imperia fanatics the Imperia pasta machine is the Rolls Royce of pasta machines.
The Imperia SP150 pasta machine is not just a thing of great beauty it's an object of supreme practicalty - from it's solid steel and wooden cranking handle right through to its sturdy, steadfast table clamp. This is Italian high-end manufacturing and craftsmanship at its absolute finest.
Mamma Mia! You'll love it!
Make the most delicious pasta at home
Whether you're looking to make fettucine, farfalle or conchigle with your Imperia pasta maker you'll find the right model and the right attachment you need. Plus - every Imperia machine comes gift-boxed and complete with your own pasta recipe book which you'll be able to use to stun and amaze your dining guests with wonderful culinary experiences that will live long in the memory. The pasta you create with an Imperia machine is unlike any other - the perfect thickness (you choose it), the perfect consistency and heavenly to taste this is not just pasta.
Imperia Pasta Machine
- 6-inch wide roller
- Includes double cutter for spaghetti and fettuccini
- Additional attachments available
- CucinaPro Item #150
- Made in Italy
Top Customer Reviews
1. This model is a product of Italy and the instructions (which are written in several languages) are written in poor English. Since the product is a simple design, I found that I didn't really need the instructions to figure out how to assemble the double cutter attachment. Thankfully, attaching the double cutter is the only assembly required.
2. The pasta machine came with a recipe for pasta dough. The recipe was also written in several languages but the English instructions were a bit clearer than the assembly instructions. I didn't use the recipe provided by the machine's manufacturer though. I used the instructions provided in Marcella's book mentioned above.
3. This machine is heavy and unbalanced when the double cutter is attached. It comes with a clamp to clamp it to your counter top or table if you choose to use the hand crank provided to operate the machine. I bought the "Villaware V180 Pasta Machine Motorizer" along with the pasta machine. Using the motor with the pasta machine not only eliminates the need to use the hand crank, it eliminates the need to clamp the pasta machine. Not having to use the clamp means that you can position the machine anywhere you wish on your work surface, not just on the edge. I found it was more comfortable to place the machine about midway to the wall on my counter top. Using the motor also frees up both hands for manipulating the pasta dough as it is being processed. I honestly don't think I could have used the thinnest settings with just one hand to manipulate the pasta dough. The dough becomes quite fragile when it thins and tends to want to stretch and presumably, break at the thinner settings. By using two hands to manipulate the dough, I found it easy to process the dough through the machine even at the thinnest settings.
4. One of Marcella's suggestions was to buy a machine with a double cutter because you will be able to make wide fettuccine style noodles and narrow round spaghettini style noodles. I made both using the fettuccine style noodles to make fettuccine in butter and cream sauce (Alfredo) and short spaghettini style noodles to make chicken noodle soup. Both cutters worked flawlessly.
5. The machine/motor's over all performance was also flawless. The motor switch has two speed settings and I used the slow setting throughout. The pasta machine and motor combination worked the dough easily through all the width settings. The motor also has a separate ravioli button that I have not tried yet. I ended up processing three batches of dough. The first was used to clean the pasta machine of metal bits and thrown away as was instructed in the manual.
This is a well made pasta machine. It's parts are well designed and made of stainless steel. Maintenance is a breeze. Just wipe it down when finished using it. This is a great little pasta machine. In short, it does what it is supposed to do - and - it does it with ease. It makes pasta.
I almost bought one of the cheaper manual machines (PastaFresh or Roma), but finally decided on the Imperia because it was "middle of the road" in price and the others got almost equal amounts of bad reviews as they did good reviews. I'm so happy with this machine! The instructions are a bit iffy (impossible, really) but with the help of a few online videos and the Complete Book of Pasta and Noodles (recommended here), I attempted my first ever batch of pasta. I used the egg noodle recipe for fettuccine from the book. Terrific! I expected the process to be difficult and time consuming, but from start to finish it probably took me about an hour, including cook time. I mixed the dough by hand without a food processor and it wasn't even that messy. I ran a quarter of the dough through the rollers and cutters first to clean them out, then threw it away as instructed. I could see some grey in the dough when I was done, so don't skip this part unless you want metal dust in your pasta! The dough was coming out thin and stringy at first and I wondered what was wrong. I had the machine on setting 1, and you're supposed to start on setting 6! With a cheaper machine I probably would have stripped the gears trying to run the thick dough through setting 1, but the machine was fine afterwards.
My biggest problem was trying to keep the fettuccine from sticking together after I ran it through the cutter. I was not using enough flour. The Youtube video I watched recommended rice flour, and that worked wonderfully while I was rolling and cutting. I didn't dry the pasta before cooking, I just threw it right in the boiling water. It turned out delicious, much better than expected. And, if you're curious as to what spaghettini looks like, picture ramen noodles.
I also bought the Norpro ravioli press with the machine and book, and I wanted to mention that the rollers on the Imperia DO make the dough wide enough for use with the ravioli press. Some of the cheaper manual machines didn't have wide enough rollers to cover the entire press, and wouldn't have worked with it.
This machine is built like a tank. Everything seems very heavy duty and should last forever. I'm so glad I didn't buy a cheaper machine! If you're on the fence about spending this much like I was, just do it. You won't regret learning on one of the best machines out there. If you can't decide between this and the KitchenAid rollers because you think the hand crank will be too hard, trust me, I did it all by myself from start to finish with no issues.
29 Nov 2011: Please see my video review of Pasta Machine Cookbookfor how to make ravioli using the pasta machine.
Bought through Amazon UK it looks like the same kit for the USA. I got to this level after one week and several portions of pasta having never used a pasta machine before.
I made the pasta as 200g of '00' flour plus two large eggs. I then put pasta in plastic bag/sealed and left it for at least two hours. I then cut pasta in half with the other half being replaced in plastic bag/sealed for use the following day.
The humour may be lost in the Atlantic somewhere but I hope that what you see is useful. The spaghetti tasted creamy delicious.