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This is what I have been using, an Imperia Restaurant Electric Roller.
http://www.jbprince.com/pasta-machines/electric-pasta-machine.asp

It finally gave out on me, and I'm looking to upgrade to something better, more along these lines....
http://pastabiz.com/nina-pasta-sheeter-html.html

Anybody familiar with these machines, what I should be looking for, which ones have good/ bad histories, etc. The main use is for tagliatelle, taglioline ( sorry can't spell that one), and lasagne. Although, we do make ravioli and cappelleti as well, just on a smaller scale. I need the pasta sheets to be almost paper thin for the tagliatelle, and say just under 1/8" for ravioli.
With the Imperia, I can make tagliatelle at a rate of about 10# an hour, I would like to double that.
The room where I make the pasta is pretty small. Two 8' & one 4' tables take up most of the space. Without moving anything, that leaves a 4'x6' bit o land for the machine. But things can be moved, and I would like the 4' table in the main kitchen. That one holds the current pasta roller and can be removed if we bring in a big machine.

Budget, I haven't talked about yet, but I think that the $5,000 price tag will be about as far as the boss will want to go. Especially when you consider that a $1,500 machine has been enough for the last 5 years.
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
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A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply