Imperia CucinaPro 150mm Pasta Machine
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Imperia CucinaPro 150mm Pasta Machine
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Reg. Price: $79.99
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Imperia CucinaPro 150mm (6 inch) Pasta Maker Set ► Imperia (New Version) SP150mm pasta maker with 6" flat lasagna sheet rollers. Comes with 6.5mm fettuccine, 2mm spaghetti cutters and an adjusting knob with 6 thickness settings. Removable and Interchangeable optional cutters and motor, sold separately.


Set Includes:

- 150mm ( 6" wide ) Pasta maker with adjustable rollers for multiple (6) thickness settings

- 150mm ( 6" wide ) Flat lasagna rollers.
- 6.5mm fettuccine cutter
- 2mm Spaghetti cutters
- A table clamp, instructions and recipe book included.
- Dimension 6" x 7.5" x 7.5".  
- Made in Italy with 5 years warranty
- Optional Simplex Cutters at


Sold Separately:  "PastaFacile"  2 speed drive motor (110 volt - 80 watts) made to fit imperia pasta makers as an optional accessory. It is put in place of the crank handle and with the click of a button you are ready to make beautiful pasta recipes. Comes with a 20 page booklet with instructions in various languages. Made of steel and ABS Plastic. Made in Italy with 5 years warranty.













How to prepare the machine for use


Affix the machine onto the table or work surface with the clamp provided and insert the handle into the roller hole (1). 

When using the machine for the first time, clean it with a dry cloth to remove any excess oil. To clean the rollers, pass a

small quantity of dough through them and then throw the dough away.




The conversions in Fig. 1 should be:
1 lb = 453.59 g
1 oz = 28.35 g
1 pt = 0.47 l
1 qt = 0.95 l
1 gal = 3.78 l


Serves 6 people.500g (~1 lb) soft wheat flour and 5 eggs. Instead of using 5 eggs, you can use a glass of natural

mineral water. For "al dente" pasta, mix 250g of soft wheat flour with 250g of durum wheat flour.

Do not add eggs straight from the fridge. Do not add any salt.Pour the flour into a bowl and the eggs into the

middle of the flour (2). Mix the eggs with a fork until they are completely blended with the flour.





Knead the mixture with your hands (3) until it is completely homogenous and consistent.

If the mixture is too dry, add some water; if it is too soft, add some flour. A good mixture should never stick to your fingers.







 Remove the mixture from the bowl and place it onto a lightly floured table (4).







If necessary, continue to knead the mixture and cut it into small pieces (5).







Set the machine regulator to position 1, pulling it outwards and turning it so that the two smooth rollers

are completely open (approx. 3 mm) (6).






Pass a piece of mixture through the machine while turning the handle (7)







Repeat this 






When the dough has taken a regular shape, pass it through the rollers once only with the regulators set on

number 2 (approx. 0.2 mm) (9). When using a cutter that makes round spaghetti, set the regulator on number. 

With a knife, cut the dough crossways in pieces approximately 25 cm (10") long.





Insert the handle in the hole for the cutting rollers, turn it slowly, and pass the dough through so as to obtain the

type of pasta you prefer (10) (11).













Note 1: If the rollers won't cut, it means the dough is too soft. In this case, add flour to the mixture (8), then pass the dough through

the smooth rollers repeatedly until the right texture is achieved.


Note 2: If the dough does not get "caught" by the cutting rollers, add a little water to the mixture (8), then pass it through the smooth

rollers repeatedly until the right texture is achieved.



Place the cut pasta on a table cloth or drying rack, and leave it to dry for at least an hour.

Fresh pasta will keep for 1-2 weeks if stored in a cool, dry place.

Bring a pan of salted water to a boil (4 liters per 1/2 kg of pasta) to whish you will add the pasta.

Fresh pasta cooks in just 2-5 minutes, depending on its thickness.

Stir gently and then drain the pasta once it has finished cooking.









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