Manual pasta machine recommendations
Discussion
I've got an Imperia Lusso
A small basic machine that works very well.
Make sure you have a very solid surface to clamp it to when rolling. Takes a bit of elbow grease. I find removing the cutter helps when simply rolling out sheets. I find more than a small amount of pasta becomes near unmanageable when passing through the thinner settings. My ritual is fold it lengthways and pass through the same setting until it's as wide as the roller before putting it through the next setting. Plenty of flour to hand to stop sticking.
The next to thinnest setting might suit you for tagliatelle. The thinnest section is really good for stuffed pasta.
A small basic machine that works very well.
Make sure you have a very solid surface to clamp it to when rolling. Takes a bit of elbow grease. I find removing the cutter helps when simply rolling out sheets. I find more than a small amount of pasta becomes near unmanageable when passing through the thinner settings. My ritual is fold it lengthways and pass through the same setting until it's as wide as the roller before putting it through the next setting. Plenty of flour to hand to stop sticking.
The next to thinnest setting might suit you for tagliatelle. The thinnest section is really good for stuffed pasta.
I have this and it's brilliant: https://www.johnlewis.com/john-lewis-stainless-ste...
Well within the price range too.
Well within the price range too.
oddman said:
I've got an Imperia Lusso
A small basic machine that works very well.
Make sure you have a very solid surface to clamp it to when rolling. Takes a bit of elbow grease. I find removing the cutter helps when simply rolling out sheets. I find more than a small amount of pasta becomes near unmanageable when passing through the thinner settings. My ritual is fold it lengthways and pass through the same setting until it's as wide as the roller before putting it through the next setting. Plenty of flour to hand to stop sticking.
The next to thinnest setting might suit you for tagliatelle. The thinnest section is really good for stuffed pasta.
+1 to this. I had a cheap machine I used occasionally. Replaced it with this with no regrets but then stopped making fresh pasta. Actually just gone to look for it to get the brand name (to recommend) and can't find mine, showing how long it has been since I last used it.A small basic machine that works very well.
Make sure you have a very solid surface to clamp it to when rolling. Takes a bit of elbow grease. I find removing the cutter helps when simply rolling out sheets. I find more than a small amount of pasta becomes near unmanageable when passing through the thinner settings. My ritual is fold it lengthways and pass through the same setting until it's as wide as the roller before putting it through the next setting. Plenty of flour to hand to stop sticking.
The next to thinnest setting might suit you for tagliatelle. The thinnest section is really good for stuffed pasta.
Make sure you have space to clamp it somewhere. They need more depth then just the overhang of a worktop. We used the gap where we had a 3/4 width dish washer in full sized gap, but when we bought a full sized dish washer didn't have anywhere convenient to clamp the pasta machine.
The pasta extruder on my Kenwood Chef does a decent job with tagliatelle and spateti though.
The pasta extruder on my Kenwood Chef does a decent job with tagliatelle and spateti though.
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