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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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|Sold By||River Colony Trading||Amazon.com||Won Lane||Kitchen Outfitters Inc.|
|Item Dimensions||7.2 x 8.05 x 6.2 in||8 x 8 x 7 in||8.2 x 6.4 x 8.4 in||2.25 x 0.75 x 17 in|
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
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.
The only assembly instructions are in Italian, though it is pretty intuitive when you look at the photos. The fettuccine/spaghetti attachment slides on to one side, and you slot the handle into the main roller or the fettuccine or spaghetti rollers, depending on what you're using. I found the little tray (for feeding the dough in?) unnecessary and don't use it.
I almost bought the motor (an additional $100) based on reviews I read saying that it is necessary because otherwise two hands aren't enough to make the pasta and the crank is too hard to turn. I'm glad I didn't. I have had no problems feeding the pasta dough in with one hand while turning the crank with the other. The machine attaches securely to the countertop with the included clamp, and you don't need another hand to "catch" the pasta when it comes out of the machine - if the dough is made correctly, it will not stick to itself and you can just pick up the sheet or noodles after they've fallen out the bottom. I have made sheets of pasta for pappardelle and ravioli (hand filled, not using the Imperia ravioli attachment), fettuccini, and spaghetti, all with success. The advice we got in Italy when making sheets of pasta for ravioli, etc., was to start with the widest setting, and roll it through each setting twice, dusting with flour as needed in between (ending on the second thinnest for ravioli). We were also told to crank the dough through quickly, to prevent sticking. These tips have worked very well and I have had zero problems with sticking, or it being too difficult to turn - my friend's four year old was able to turn it to make her own spaghetti after I set up the machine for her and helped her feed in the sheet of pasta. The recipe I use is the one I learned in Italy - ratio of 100 grams of flour to 1 egg, pinch of salt, and optional olive oil. Knead the dough until very soft and smooth and then let it rest for at least 20-30 minutes before rolling out.
The instruction book says that the first batch should be a "test batch" to be discarded, as any grit, etc. lingering from the manufacturing process will adhere to the dough. I would not skip this - while I did not see any metal bits in the dough that other reviews have mentioned, my machine did have what appeared to be a bit of black oil on the rollers that was picked up in that first batch of dough. Unfortunately, it seems that there is still some oil in the edges of the machine - I have made pasta at least 10 times now and still have a problem with oil/black streaks in the dough if it is allowed to go all the way to the edges of the roller, which then of course has to be cut off and discarded. That, honestly, is the only negative I have experienced with this machine and my only reason for giving it 4 stars instead of 5.
Finally, I have read complaints that it is "not washable." If you are making your dough correctly, you shouldn't need to wash it! You're only going to have a problem if the dough is too sticky. There is nothing on my machine after I use it except a few bits of flour that brush right off. Getting the texture of the dough right is the most important thing!