S150-07 -S180 -150 This item does not come with the motor - optional attachment Imperia Home Pasta Machine -6in wide roller -Includes double cutter for spaghetti and fettuccine -The motor and attachments -Motor Dimensions:4.75''H x 5'' are OPTIONAL and do not come with item W x 7.5''D Enjoy the satisfaction of making fresh pasta right in the comfort of your own home with CucinaPro's Manual Restaurant. This professional grade pasta machine, complete with 6'' wide roller, will put a fresh, healthy meal on the dinner table whenever you choose!

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Click Here For Info About Imperia Home Pasta Machine with Optional Attachments

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History of pasta...

Although we think of Pasta as a fairly modern dish it's history may date back 4000 years to the Qijia culture of China, where evidence of noodles made with millet has been discovered.

Pasta was a popular dish for the Romans in the 1st century, which resembled most closely the modern pasta we have today. The pasta was made with durum wheat, as it is today, it was called 'lagane' and was a noodle style dish favoured by the Etruscan Romans. Although It was baked in the oven rather than boiled to create dishes.

Why home made pasta?...

There are so many modern pasta dishes on the market and ready to cook pasta is widely available. It is therefore so tempting to think making your own is too much hard work and that buying ready made is preferable.  But don't be put off - excellent food rewards patience. And modern pasta maker machines are a boon for any chef who wants to make home made pasta.

As with any product we buy ready made versus home made pasta is tastier and more versatile when made from scratch and with the correct catering equipment utensils to hand the task becomes feasible.

A Pasta maker will allow you to work the homemade pasta dough into sheets or ribbons to use in pasta dishes. These utensils allow the simple handling of the dough to easily create all your favourite types of pasta from lasagne to ravioli, fettucini to spaghetti. Making home made pasta is most fulfilling and in a world where we are all increasingly aware of our food integrity it allows us to know the origin of our pasta dishes.

Pasta machines - equipment for catering ...

A popular brand for commercial catering equipment pasta machines are manufactured by Imperia. These machines can either be manual or electric operation and can be used in catering outlets where it is required that 'pasta home made' appears on the menu. These pasta makers are great for speeding up and simplifying the making of dough into pasta shapes for catering outlets or domestic homes.

Pasta Home Made - making and cutting

In order to make enough pasta for a starter for four people you will need 400 g fine white flour (grade 00 Italian flour is best as it is very fine), 4 eggs (you can increase the number of yolks / decrease the whites to make a richer pasta) and a pinch of salt. Put all the ingredients into a food processor and mix to a smooth dough. Turn out onto a well floured surface and knead lightly. take a piece of dough the size of an orange and set pasta maker to thickest setting and pass the dough through the machine to stretch and press it. Decrease the thickness setting each time and repeat passing the dough through as before. Ensure the pasta is coated in flour to stop it sticking. (You can make a smoother finished homemade pasta by folding pasta and passing it through the machine on the thicker setting numerous times if required before decreasing thickness down)

The pasta should be quite thin especially for ravioli. Once you've reached the desired thickness attach the cutting device and pass the dough through the pasta maker once more giving you the desired end result.

Here's a fantastic recipe for homemade linguine in a mussel and tomato sauce with pesto by James Martin.

The final word - pasta...

In 1874 the word pasta was adopted by the English from the Italian (along with the word caffe latte in 1927). So far from being a modern food pasta has a well rehearsed history. Pasta can mean the raw material made with wheat or a full dish made from the dough with sauces and meat or vegetables added. The latin translation of pasta being dough or pastry.

Whatever you create with your pasta enjoy it's history and a sense of achievement gained from knowing that excellent food rewards patience!

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This simple pasta recipe allows you to make pasta without the need for a specialist pasta machine. The pasta can be used in sheets as in this lasagne recipe or cut into strips for tagliatelle. This meal can be cooked in a money saving way, just switch gas and electricity suppliers to get the best deal. This recipe is one of my mum's favourite Italian meal and I've just sent her a large bouquet of roses as a thank you. Online Floral Delivery makes it so easy for me to send flower USA.

Ingredients for the Pasta

115 grams of Semolina
200 grams of plain flour
5 medium sized eggs
1 tablespoon of extra virgin olive oil
1 pinch of sea salt

Ingredients for the Lasagne Sauce

350 grams of ground beef steak or mince
50 grams of streaky bacon or pancetta
100 grams of brown chestnut mushrooms
600 millilitres of white sauce
50 grams of unsalted butter
150 grams of Parmesan cheese
250 millilitres of red wine
200 millilitres of Passata
1 tablespoon of plain flour
1 large onion
1 carrot
1 stick of celery
1 pinch of marjoram (dried or fresh)
1/2 a teaspoon of ground nutmeg
3 tablespoons of extra virgin olive oil
Sea Salt and freshly ground black pepper

Method to make the pasta sheets

Make the pasta directly on your work top. Make a pile with the flour and the semolina and mix them together. Make a well in your pile of dry ingredients. Crack your eggs into a mixing bowl and add a pinch of sea salt and 1 tablespoon of the the extra virgin olive oil. Beat up your eggs and then add them to the well in the pile of flour and semolina. Combine wet and dry ingredients slowly and then knead them into a dough. Wrap your pasta dough in cling film and place it in to your refrigerator for 30 minutes to rest.

After the 30 minutes, take out of the refrigerator. Lightly dust your work top with a little flour and then roll out your dough on it as thin as you can. Cut your pasta sheet into 8 inch squares. Cook your pasta sheets in a large saucepan with plenty of salted boiling water. The sheets should go soft in just a few minutes, then drain.

Method to make the Sauce

Finely chop your streaky bacon or pancetta, onion, carrot and stick of celery. Heat up the 3 tablespoons of extra virgin olive oil in a large saucepan and add the onion, carrot, celery and the marjoram. Stir fry until these are softened and then add the streaky bacon or pancetta. Stir fry for another 2 minutes before adding your ground beef steak or mince. Roughly chop the brown chestnut mushrooms and add these to the saucepan. Continue to stir to break up all of the ground steak so that there are no lumps.

Add in the red wine, 1 tablespoon of plain flour and the freshly ground nutmeg. Reduce the heat and add the passata and sea salt and freshly ground black pepper to season. Put a lid on your saucepan and let it simmer for 50 minutes.

Assembling your Lasagne

Pre-heat your oven to 350F/180C/Gas4. Smear butter all around the inside of your baking dish. Put a layer of pasta into the bottom of the dish and then a layer of your meaty sauce, then a layer of the white sauce. Repeat with another layer of pasta, meat sauce and white sauce. Top this off with a final layer of your pasta and sprinkle this with freshly grated parmesan cheese. Liberally dot with a little butter and bake in your oven for 30 to 40 minutes. Leave to rest for 5 minutes before serving.

Enjoy!

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Home made pasta is a delight to the palate.

If you have never had the opportunity to ever taste home made pasta then this recipe will literally blow you away!   Many people never even consider tackling home made pasta because they have a mistaken idea that it is difficult to make. Nothing could be further from the truth, in fact it is easy, it does however require some time - in no way can it be considered fast food.

So without wasting any of your time, let's take a step by step look at how to make this particular home made pasta. I call it "Mediterranean Pasta" as it is packed full of Mediterranean aromas, such as fresh basil, oregano and thyme. There is no doubt that this special dish comes from my Italian blood and distant memories of my mother hand making her pasta so many years ago. Bless her!  

Ingredients:  

Half a cup of fresh basil Quarter cup of fresh thyme Quarter cup of fresh oregano 1 pound of flour 2 tablespoons of extra virgin olive oil Approximately quarter cup of fresh water Pinch of salt 2 eggs (optional)   First of all for this green home made Mediterranean pasta you are going to have to remove the leaves from your aromas (basil, oregano and thyme). Please try to find fresh as it really will make an explosive difference. Discard any leaves that are turning brown. Place the leaves together with the olive oil and the water in the blender and blend until you have a liquid sauce. Make sure the leaves have been completely blended with the liquids and no large pieces remain, even if this won't cause any harm whatsoever. Sift the flour on to a working top. It is much easier to work on a large working top than in a bowl. You will be using your hands here, no mixing machines please. Make a well in the sifted flour and pour in the green sauce that you made with the blender and the optional eggs. The eggs will make the pasta more pliable and easier to work as well as to supply protein. However, if you don't use eggs in your diet, cut them out from the recipe. mix the eggs and sauce together with a fork then start mixing with the inner part of the flour. Once you have a less sticky mixture discard the fork and use your hands and mix all the flour with the sauce and work well until you have a dough. Knead the dough for approximately 10 minutes. Cover the dough with a clean cloth and cover and let it rest for about 30 minutes.

After the home made pasta dough has rested for 30 minutes it is ready to be worked. For this you will need a pasta machine or a simple rolling pin.

Cut the ball of dough into 4-6 equal pieces and keep one aside - cover the others with the cloth again. Sift a little flour on the work top and using your hands flatten the piece of pasta dough into a rectangle about 4 inches by 10 inches. Select the widest opening in the pasta machine, place one of the narrow ends in the machine and turn the handle until the entire rectangle has passed through the machine. 

Repeat this two more times, then select the next smallest opening on the machine and pass the dough another two-three times. On my machine I do this a total of four times until my pasta is just over a millimeter thick. If you are using a rolling pin, make sure you have enough flour on the pasta so as that the rolling pin doesn't stick. Roll out the rectangle and then fold it over double and roll again. Carry out this operation three times and keep rolling until the pasta is totally even and about 1 to 1 and 1/2 millimeters thick.  

With a kitchen disc cutter or a knife cut the pasta into strips about half an inch wide and 4-6 inches long, or longer if you prefer. Then repeat the above with another piece of the pasta that is resting in the cloth. If you have the possibility to hang the pasta to dry somewhere under the sun do so. Otherwise, leave to dry on a wooden surface making sure that no piece of home made pasta is on top of another. Inside an hour should be sufficient, especially if you dusted with flour during the pressing phase. Outside in the sun, 30 minutes should be enough.  

How to cook your green Mediterranean home made pasta  

Bring a large saucepan of water to the boil and add salt (preferably large grain sea salt). Add the pasta to the boiling water and cook for no more than 5 minutes stirring occasionally. When cooked add directly to another pan containing the pasta sauce of your choice. The pasta should be enough for four servings.

For my personal taste there is nothing better to serve this home made pasta with than a fresh tomato, basil and pine-nut sauce. Fast and simple to prepare and guaranteed to get you heaps of compliments, click over to our site now for the recipe with simple photos to follow.

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Fresh pasta is delicious and making your own pasta at home is rewarding and easy, and many people are choosing to make their own pasta for its superior taste compared to shop-bought varieties. The only piece of equipment you really need is a pasta machine (of course, you can use a rolling pin, but unless you're an expert the results will not be nearly so good). Most machines are designed to roll and cut the pasta dough, although there are some models on the market which will mix and knead the dough as well. Pasta machines are available two basic types: manual and automatic.

Manual Pasta Machine
Hand-operated pasta machines are nearly always much cheaper than the automatic type, expect to pay between 30 and 120 dollars (2009 prices). The trade-off of course is the additional effort you have to put in. That said, many people actually find the process of manually rolling the dough enjoyable. If you don't plan on making pasta very often, then a manual device might be a good choice. Look for a model which has a sturdy clamp allowing you to firmly anchor it to a table top. The unit should come with a good variety of cutters, a flat lasagne roller and allow at least 6 different  thickness settings. A stainless steel model is generally a better investment than a chrome plated one.

Automatic Machines
Most automatic pasta makers are essentially identical to manual ones, with an added motor; you just feed the pasta into the machine and it rolls and cuts it for you. Often these machines have 2 or more speed settings and can be used in manual mode as well. As with manual machines, look for a stainless steel model with a good range of attachments.

Special-Purpose Machines
The previous machines are capable of producing many different pasta types, such as spaghetti, lasagne, fettuccine, etc. If you want to make some other pasta varieties, then there are dedicated machines on the market. These include ravioli, gnocchi and cavetelle makers.

Using a Pasta Machine
Whether you use an automatic or manual machine, the process is essentially the same. You pass the dough through the machine on its thickest setting, fold it in half (sprinkling a little flour on if the dough is sticky), and pass it through again. After doing this half a dozen times, you set the machine to the next thinner setting and pass it through again; repeating the process until the pasta is at the desired thickness. After letting the dough rest for 10 minutes, you simply attach the appropriate cutter to the machine and pass the dough through once more to cut it.  

As you can see, it needn't be expensive or difficult to make pasta at home. All you need is a few cheap ingredients, a basic pasta machine, and a little bit of effort. The results can be truly delicious and rewarding!

Make Delicious Fresh Pasta at Home is a post from: Electric Pasta Machines