October 22, 2009
Dried pasta is good. Fresh pasta is extraordinary. The techniques are not difficult and the result is well worth it. Press a ball of dough through two rollers to form a uniformly thin sheet for slicing into fettuccine or noodles. If you don’t want to crank by hand there is an electric motor [...]
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October 1, 2009
Make larger quantities of pasta with the restaurant-quality pasta maker. Constructed from chromed steel, the Imperia R220 Restaurant Pasta Machine is sturdy and easy to use. The 220mm rollers are larger than on the domestic machine and there are 10 thickness settings. Must be used in conjunction with the Imperia Restaurant Pasta Cutters [...]
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