Imperia Italian Double Cutter Pasta Machine, Homemade Pasta Maker with Detachable Wooden Handle, Adjustable Dial with Six Thickness Settings

After years of dried pasta and bought "fresh" pasta, which are all fine in their own way, I decided to buy a machine and the Imperia seemed to fit the bill judging by the many ecstatic reviews on Amazon. Was delivered promptly, packaged well. I decided to use a cork mat, as someone else did to place underneath the worksurface where the clamp was to be screwed on, didn't want to mark the wood. This made the machine fit firmly as well, no moving about. Two sheets of kitchen roll folded lengthwise and threaded into the roller wiped the machine inside. I have to say I didn't refer to the setting up instructions, I looked at someone's video on U-tube explaining how to do this and other videos showing how to make the pasta and use the machine. The first batch of pasta, made as a practice run did not seem to have become dirty inside the machine so we ate it, no point in throwing away good food. I made a lasagne which went down well and used the last small sheet of pasta in the cutter on the fine setting. This went into soup the next day and it worked well with a lovely spaghetti like texture and delicious flavour. I have the spaghetti attachment on my wish list, but having used the fine cutter that comes with the machine, I don't think I need to get it and there are lots of shapes you can make just by using pieces of rolled out pasta, perhaps cut with a fluted cutter. If I had one grumble it is that you can't take the machine apart to wash it, but having used mine it certainly did not seem to be dirty - just needed brushing with a soft brush and a wipe over with a slightly damp cloth.

This arrived today and I couldn't resist having a go at making some pasta straight away. It was gloriously user friendly, the only problem I had was with finding a suitable place to clamp the machine on in my kitchen as it requires a pretty thick table/counter overhang to attach to. My daughters loved turning the handle and handling the pasta, and took particular delight in watching the unusual shaped pasta shapes emerge from the gnocchi attachment (ingenious design, incredibly simple and effective). I can see that this will give us years of good service and family participation in meal preparation. (January 2010) I have now had this pasta machine for about a year and a half, and it is as tough and as brilliant as I had hoped that it would be. I make a really huge batch of pasta about once a fortnight, and have a few recommendations for use which might help new users. Use extra flour to dust the pasta before you feed it through to make sheets, not too much flour, but a little definitely helps it to feed through well, and not to get stuck to everything. This next advice is for using with the gnocchi attachment, which is fantastic. The more flour you smother your sausages of pasta in before you feed them into the gnocchi cutter, the better they work, and the cleaner the machine stays. It is much easier covering them in flour before you put them through the machine than afterwards. This means that they are much less likely to stick to other individual ones on your tray. I would also recommend at least partly freezing them whilst spread out on metal baking trays, then putting them together into a plastic bag to freeze them - again, it means that they are much less likely to get stuck together and form a solid lump.

I bought this machine and found a dough recipe for my bread machine -disaster! It took far too long and the dough was all wrong. Like so many gadgets in so many kitchens, it went to the back of the cupboard. By chance, a few weeks ago, I saw a recipe for five minute, no knead, pasta dough. What a breakthrough! Take one medium egg to 100g of plain flour and a pinch of salt (if you like). Put it in a food processor and blitz until it looks like crumble. Tip onto a worktop (it won't even need flouting!) Bring the dough into a ball and dab it around the worktp to pick up all the stray bits. I don't know if you really need to do this bit but I always wrap the dough in plastic and leave to one side until needed. When ready set up the roller and press down the dough until its about half a cm thick. Eed through the widest setting. Fold the sheet into three (to get a roughly rectangular sheet and pass through the machine. Repeat the process three or four times to really get the gluten going.Ffinally without folding between rolls, start running the dough through taking the thickness down, one step at a time, until the desired thickness is achieved. You will need to dust the sheet with flour as it gets so long, you'll need to fold it. Don't worry about using too much flour here, just don't work it into the sheet. Excess will fall away with a shake. If you will be using the cutters (particularly the spaghetti attachment - not supplied but worth getting) if you're making lasagne, go down to thinnest setting. Gently swish the sheets around in the pan, just as it goes in, to stop sticking. After four or five mins, stand the pan in the sink and run cold water through it until you can get your hands in it to retrieve for assembly-this way the sheets won't stick. Fresh pasta is silky and actually has a taste. Sauce sticks to fresh pasta better than packet. Any pasta which sticks out from the sauce, in a baked dish, goes crispy-not like rock! Enjoy and let me know how it goes? One final thought-I also bought the ravioli attachment but have had no joy so far. I would recommend a non-stick tray and rolling pin instead.

The cutter that comes with this is a 2mm square spaghetti cutter and 6mm strips on the other side (like the fresh supermarket pasta). The machine itself is ok for the price, surprisingly heavyweight sharp cutter, although the handle falls out a bit too easily and the table clamp is crude. All is still well after a year, just a few rust spots from leaving it near the sink for a few months and sometimes rollers make a mysterious clicking noise. just a few tips: THE INGREDIENTS 1. The cheapest all purpose supermarket flour works, however because of the low gluten content the dough is quite soft which allows it to be rolled out easily but it doesnt cut well unless quite dry (it will stick to the cutter). sainsburys taste the difference '00 pasta flour (£1.09/kg) produces a stiffer/more solid dough which is easier to work with (its enriched with high gluten durum flour). Some cheap flours also tend to oxidise and turn greyish (presumable they skimped on the anti-oxidant). 2. YOU DONT NEED TO USE AN EGG. use just enough water to bring the dough together, as dry as possible. this is much healthier and cheaper than using eggs all the time. MAKING THE PASTA 3. Rolling to number 3 is needed (or 2 for more delicate pasta), 4 is too thick for the 6mm strips (and cooks to be quite gummy) but just passable for the spaghetti. 4. Forget the food processor or hand making, put it all in a bread machine and just set it to kneed for 10 minutes. simples. 5. You dont have to repeatedly fold and go through each level. I only use a couple of folds and passes through number 6 (widest) to get the shape and silkiness then just a couple of passes through 4 and 3. 6. The pasta sheets need to be quite dry before going through the spaghetti cutter (the trickiest part of the process) that comes with this machine as they will clump up in this cutter if not dry enough plus being floured. For cheap flour, about 20-30 min after rolling at number 3 is about right (but too dry and rigid and it wont go through the cutter well).the strip cutter doesnt need the pasta sheet to be so dry and is alot easier, about 10min drying is ok. 7. Do not leave the freshly cut pasta in a pile as it sticks back together again within a few minutes. it has to be either frozen straight away and quite fast (it freezes well), hung to dry or cooked straight away. 8. It takes 40-50 minutes to make, dry and cut pasta made using 300g flour (about 2 plates worth). only 20-30 min for sheets/handkerchiefs as no drying/cutting needed. Never bothered with resting the dough, life's too short. THE EATING 9. Fresh pasta is only really worth making for light delicate pasta and/or light sauces, ie. pasta sheets/handkerchiefs in pesto. In fact dried spaghetti is preferable for heavy sauces, bolognese, etc. 10. After watching gorden ramseys ravioli recipe on youtube not only is home made spinach/ricotta ravioli so much nicer than anything ive ever tasted (although time consuming), the butter, olive oil, sage (dried or even rosemary) and lemon juice dressing really lifts it to another level. 11. I found the fresh pasta doesnt weigh heavy in your stomach like a plate of dried does, (perhaps lower gluten content/more easily digestible), its definitely an unexpected bonus.

Before purchasing this product I read many reviews on this website and others - most positive, but some rather scathing and decided that the only way to truly find out was to give it a try! This little machine is absolutely fantastic. It is a weighty piece of equipment, once fastened to the work surface (with the supplied clamp) I have found it to be very secure, no unsteadiness and extremely sturdy. Pasta rolls out evenly until the required thickness is achieved. Changing the roller depth is very easy - I had some concerns regarding the management of the machine whilst winding with one hand and thereby having just one hand free to guide the pasta - but those concerns have proved to be unfounded. I work at my pace with the machine and have had success every time! I would suggest that anyone purchasing this product who has never made pasta dough before does a little research into pasta recipes. I tried the recipe in the instruction booklet and it wasn't to my liking; fortunately it didn't go entirely to waste because I used it to clean the machine from the inevitable oil traces left from manufacture. To make my dough I use 110grams of 00 Flour to 1 large egg, but since egg sizes vary and we are all individuals with differing tastes/expectations, experiment to find your perfect pasta. The instruction booklet has very limited information but in all honesty you don't need a degree to operate this equipment! I have used this little machine that does such a great job almost every day, my cupboards once full of various types of dried pasta are now cleared - no more shop bought pasta. The results speak for themselves, lovely silky slightly al-dente pasta with all manner of sauces and fillings. My only regret - I didn't buy one sooner!

Was a little concerned when it arrived (just a few days) to see it says "Don't wash", but having followed the suggested method of cleaning was happy enough. So easy to use. Slight issue with the handle that kept popping off but I think this is just inexperience on my part at the moment. Surprised how easy the dough goes through and found it an addictive process. The thickness dial is a little tricky for anyone with arthritic fingers but again this may just be inexperience on my first use. The cutting attachment works smoothly and produces perfect stips in two different widths and everything fits together easily. Seems well made and have found no rough edges. Would recommend

This pasta maker does exactly what it says on the box. It makes excellent pasta. It comes with the roller section to roll the pasta beautifully thin, and then the other attachment allow you to cut the pasta into tagliatelle or spaghetti. The machine is very robustly made and is guaranteed against breakage for 5 years. The cheaper machines are really not any good. They fall apart at the drop of a hat, and are difficult to use. Don't waste your money buying a cheap one. The Imperia has several attachments that you can purchase seperately, including a ravioli maker, so if you get into it, you can always ask for the extras for birthday or Christmas presents! I have found it very simple to use, using the Jamie Oliver method - 100 grm of pasta flour to 1 egg. Works every time. The resulting pasta is beautifully light, and if you just give it 2 mins in boiling water has a texture and flavour that you will never get with dried or even bought 'fresh' pasta. I'm a convert. I always thought pasta making was for people with too much time on their hands. Actually it doesn't take very long at all, and the results are 100% worth it.

This is the only pasta machine I've used - I got it because many of the customer reviews on here rated it more highly than the alternatives. There are a number of flaws with the design that really could be corrected quite simply, but as it stands it's far from ideal, and quite difficult to use. First of all, the bracket for holding the machine to a work surface or table top doesn't do the job well however hard it is tightened - the pasta maker always ends up sliding around when the handle is operated. Next the dial for adjusting the thickness of the pasta is almost impossible to grip and turn when hands have any flour on them or had contact with the dough - all it needs is for the dial to be knurled, but it's not it's completely smooth. Also, each thickness setting on the dial has a locking lever that has to be depressed at the same time the dial is turned, which means that two hands need to be used to perform the action, making it much more of a fiddle than it needs to be - I can't see the importance of this type of locking mechanism, or even having one at all. Finally, the pasta cutter that accompanies the machine makes tagliatelle and *square* spaghetti - this is really mean, as it means you just have to buy a separate spaghetti cutter at extra cost when they could have made the one already provided make the proper stuff. I mean square spaghetti, who wants that?

works great, but you can find an electrical one for less than that price

I got into making my own pasta at home a while ago during covid when I bought an inexpensive pasta machine for under ₹2k to try it out and I made them quite a few times and loved it. I had fallen out of touch and didn’t use it for 5 years and after getting married I thought of treating my wife to home made pasta. We made pasta two times and loved the entire process and outcome of it. It is like a nice activity to spend quality time with each other over the weekend. I wanted to get Imperia Ipasta since the beginning when it costed under ₹7k but since I had gotten busy with life I almost forgot about it. Recently when I checked for it on Amazon, it turns out like the prices have almost doubled while the cheaper ones are still selling for under ₹2k. We decided to go for it after researching a lot since we wanted a more robust one which would last us a very long time since this is something we see ourselves doing quite occasionally now. There were other options available too like Atlas 150 but we went for this one as it is much heavier and more widely used in Italian home kitchens (as per the internet). When the machine arrived, it came in a very nice packaging with everything packed tightly together. The machine itself feels very solid and it makes some really nice pasta. If you are someone who is looking for a pasta maker to be used frequently and which has a solid grip on the counter and made with exceptionally good materials, then this one is a for sure investment. Happy pasta making!

I love this little machine! I kindled the Artisan Pasta Making book and couldn't wait for my machine to arrive. I combined the recipe from this book with Lidia's (using semolina, durum and all-purpose flour, but with the addition of olive oil) using my food processor (what a dream - zip and it's done) and let the dough rest while I waited for my machine to arrive. I've never made home-made pasta before so I was a little concerned re my first try. The pasta maker was extremely easy to use - absolutely no problem - I fed the dough in while my four-year-old cranked the handle. We had tremendous fun together and....it was absolutely the best pasta we had ever eaten, served simply with olive oil, melted olive oil margarine, sliced sautéed garlic, broccoli covered with parmesan cheese - everybody loved it! Can't wait to try out the exotic colourful pasta recipes - with wholewheat, beets, or squash, or spinach, not to mention ravioli, tortellini, etc. You can even make wanton, pot stickers, and pierogie. I haven't tried any other machines, but this one certainly does a great job for me.

La Imperia es una máquina clásica para facilitar el alisado y corte de la pasta casera. Es sólida y robusta y su fijación a la mesa aporta seguridad al trabajar con ella. Para hacer la pasta basta con mezclar un huevo con 100 gramos de harina (yo suelo usar 3/4 de harina de fuerza y 1/4 de harina normal tamizadas). No se recomienda poner sal en esta mezcla porque puede perjudicar a la máquina (mejor ponerla en el agua al cocer la pasta), ni tampoco aceite (crea una capa que impide que el gusto de las salsas penetre adecuadamente en la pasta). Se amasa un buen rato, se envuelve en film plástico transparente y se deja reposar entre media hora y una hora. Después se aplasta un poco con las manos y se pasa por el rodillo en su posición más ancha cuatro o cinco veces. Luego ya vamos reduciendo poco a poco el grosor. Los rodillos aplanan la masa sin dificultad aunque no recomiendo el nivél más fino a no ser que el objetivo sea hacer fideos para sopa. La máquina cuenta con un accesorio que es una especie de bandeja que se acopla en la parte superior para evitar tener que sujetar la plancha de pasta con la mano mientras se va aplanando o a la hora de realizar el corte. Para limpiar la máquina y los rodillos utilizar un trapo humedecido.

Comprei na Itália e por aqui novamente! É a melhor máquina de macarrão, recomendo super!