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Since 1935, Italy's first pasta machine has been known for quality the world over. Great Italian Chefs recognize the technical skills embodied in the Imperia Machine. It has a dough roller unit for rolling and kneading with a 6" width. It has a removable double cutter head for spaghetti and fettuccine (6.5mm - 1/4 inch). The Imperia pasta machine has an easy-lock dough roller adjustment dial, a fancy wood grip handle and it has a complete selection of optional attachments. It is compatible with the pasta machine motor, also by Imperia. Directions and recipe book included. Made in Italy.
We carry all of Imperia’s pasta essentials. Cutters, size 1 2 3 4 and S at $22.99. Farbica Della pasta sets at $149.00. Noodle Machines at $59.95. Pasta motors at $79.99. Pasta stands at $24.95. Ravioli makers at $34.95. Imperia Ravioliamps at $15.95. Pasta Dough 3 cups of Molini Pizzuti 00 flour, plus more for dusting 1 teaspoon of salt 3 eggs plus 2 yolks 1 tablespoon of Colavitta Extra-virgin olive oil, plus 1 tablespoon 1 tablespoon of water Vincenzo’s Semolina flour, for dusting To make pasta dough: Combine the 00 flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1-tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow it to dry for about 10 minutes before cooking. Add your favourite Vincenzo’s Sauce and enjoy!