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Fresh pasta needs three things: a board, a machine and somewhere to hang it. Everything else is preference. One hundred and eighty five lines here, most of it Italian made and most of it repairable.
The machine is the decision. Imperia have been making them in Turin since 1932 and the 150mm manual is the one most Melbourne kitchens already have a version of, with a Pasta Facile motor if you would rather not turn the handle. The Restaurant R220 is the wider machine for bigger batches, manual or electric. Attachments, ravioli moulds and spare parts are all stocked, which matters more than it sounds: a forty year old Imperia usually needs one small part, not a new machine.
For shapes the rollers cannot make, the Big Mamma and Little Mama makers do gnocchetti and cavatelli, and the gnocchi boards do the ridges by hand the way it has always been done.
Roll it out on a proper wooden pasta board with side rails, which stops the sheet sliding and gives the dough something to grip. A long rolling pin if you are doing it without a machine at all. Then ravioli moulds and tools, cutters and wheels, and drying racks to hang it while it dries.
If you are starting from nothing, the pasta making kits put the basics together, and attachments and accessories are there when you want to add a shape.
Come and turn a machine before you buy one. Both stores, Laverton North and Epping. Part of our Food Making range.
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