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A pasta machine is one of the few kitchen tools that can outlast the person who bought it. Clamp it to the bench, feed it a ball of dough, and in a few passes you have silky sheets for lasagne, ravioli or tagliatelle. These are the pasta machines and pasta makers we stock and service from our shops at Laverton North and Epping.
For most home kitchens, start with a 150mm manual roller. The Imperia 150 has been made in Turin since 1932. It rolls sheets 150mm wide in six thicknesses, comes with a double cutter for tagliatelle and fettuccine, and takes extra cutters and a ravioli attachment as you go. Add the Pasta Facile motor later if you get tired of turning the handle. Habi and Incasa make simpler, lower-priced 150mm machines if you just want to give fresh pasta a go.
Making pasta for a crowd, a café or a restaurant? The Imperia Restaurant R220 rolls a 210mm sheet with ten thickness settings, in a manual version or with the motor built in, fixed or variable speed. For short pasta like maccheroni and fusilli, a rolling machine will not do the job. You want an extruder. The bench-mounted pasta press with brass dies is the hand-cranked option, and the Imperia electric extruder handles 1.5 to 2kg batches.
For shapes rollers cannot make, the Little Mama and Big Mamma makers turn out cavatelli and gnocchetti, smooth or ridged.
Not sure which suits your kitchen? Read our guide to choosing a pasta machine, or come in and turn the handle on one before you buy. Cutting attachments, ravioli moulds, drying racks and spare parts are all stocked, so a machine bought here can be kept going for decades. Part of our Pasta Making range.
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