Posts Tagged emiliomiti
The PM-MT20 Manual Filled Turnover Machine
Posted by Ben in Pasta Machines, Restaurant Equipment Videos on April 29, 2008
The PM-MT20 Manual Filled Turnover Machine is perfect for small restaurants, bakeries and cafes. Great for pastries that will be baked, boiled, fried or frozen, the PM-MT20 is compact and made from stainless steel. It is the essential small production machine — it can crank out 5 turnovers per minute.
If you’re interested in ordering one of these machines, email us at or call us at 415.621.1909.
Pane e Vino’s Chef Bruno Quercini, Emilio Mitidieri, and The MAM Brick Oven
Posted by Ben in Pizza Ovens, Restaurant Equipment Videos, Restaurant Videos on April 21, 2008
We got a chance to hang out with our long-time friend Chef Bruno Quercini of Pane e Vino.
Chef Bruno comes from a long line of chefs in Italy. He’s been cooking as long as he can remember and says he received his best culinary training from his mother– learning all her cooking secrets and family recipes by age 13. He’s made Pane e Vino a San Francisco favorite since it opened in 1991. Not only does he make the most perfect risotto (it literally melts with flavor in your mouth), he also makes an incredible pizza that he tops with his very own house-cured meats.
As you might imagine, the highest quality tools are a priority for Chef Bruno. For slicing his meats, he uses a fiery red vintage-style hand-cranked slicer. For his pizza, he uses a wood-burning MAM 505 whose refractory surface imparts his thin crust pies with an authentic Neapolitan-style browned crust in just 2 and 1/2 minutes!
In the 1980’s wood burning brick ovens were popular for cooking and finishing a lot of different dishes. Today we’re seeing a resurgence in the demand for wood burning ovens due to the increasingly popularity of that Neapolitan style, thin crust pizza! Some would now argue that it’s the best of the wood-burning, and the only way to do a thin crust pizza, is with the famous MAM brick pizza oven.
The MAM oven floor is constructed from cement Fondu La Farge, composed of 40% alumina, a mixture vibrated into refractory molds which can withstand heat up to 1350 degrees Celsius or 2462 degrees Fahrenheit. The MAM oven comes in 3 different sizes (30”, 39”, and 55” diameters). You can get it with wood or with gas.
A typical wood burning MAM will consume about 12 logs per day. If you prefer to use gas but still wish to impart a wood flavor to your food you can soak wood-chips in water and place them in a perforated stainless steel container and place them on the oven deck. Chow Restaurants in San Francisco, and El Caserio in the Silver Lake area in LA use wood-burning MAM ovens.
AFP-601 Automatic Empanada, Turnover and Perogi Machine Demo
Posted by Ben in Culinary Events, Emiliomiti News, Pasta Machines, Restaurant Equipment Videos on April 3, 2008
We recently demoed the AFP-601 Automatic Filled Empanada and Turnover Machine to a client in New York. But this time, we decided to video it so that you can see how the machine performs. Because empanadas are becoming more and more popular in the US everyday, we get a lot of inquiries, given that it’s perfect for a smaller operation that’s thinking big — think 4000 pies per hour! And a truly beautiful, efficient, well-designed machine to boot!
And it doesn’t just work for empanadas, but any ethnic stuffed pie — meatpies, pelmeni, fruit pies, perogi, calzones, dumplings, samosa, you name it.
To learn more, click here, email us, or contact us at PastaBiz at 415-255-9175.
The French Laundry, Per Se and The Dolly Pasta Extruder
Posted by Ben in Emiliomiti News on March 24, 2008
The Dolly Pasta Extruder is a lovely, efficent addition to any kitchen. Its red, vintage-looking stainless steel exterior will match your vintage manual slicer!
It’s our smallest electrical extruder, capable of extruding 2.65 lbs (1.2 kg) of fresh pasta an hour, perfect for the home, delis, and small restaurants or restaurants that specialize one or two pasta dishes. It comes standard with four dies of your choice.
Our friends over at Thomas Keller’s French Laundry and Per Se recently purchased Dollies from us, both known for their high finesse extruded pastas. 
During a trip to the French Laundry to demo the Dolly, we were amazed to discover a large video screen beaming in the goings-on in Per Se’s kitchen in New York and vice versa! Now that is communication!
Emiliomiti Pizza Cookoff and The Vx5 Oven Custom-Made with Remco™ Technologies
Posted by Ben in Culinary Events, Emiliomiti News, Pizza Ovens, Restaurant Videos on March 18, 2008
We recently tried out the Vx5 oven, custom-made for Emiliomiti with Remco™ technologies. in our San Francisco test kitchen with our pizzaiolo friends, Chefs Giulio Tempesta, Giancarlo Bortolotti, and Marc Vogel. Using the only infrared brick carousel oven technology in the world, these masters produced delicious Neapolitan style pizzas, among other delicacies, in only the time it takes, well…take a bit out of your first slice.
Not ones for all work and no play, we decided to have a party with the world’s favorite food.
If you’re interested in learning more about the Remco, go here, email us at or call us at 415.621.1909.
LM P6 and P12 Pasta Extruder Videos
Posted by Ben in Pasta Machines, Restaurant Equipment Videos on March 6, 2008
The only difference between the LM P3, P6 and P12 pasta extruders is vat capacity – 3 kg., 6kg. and 12kg (1 kg. = 2.2 lbs.) respectively.
The LM P6 is an excellent extruder for medium-sized restaurants with decent production. Well priced and conveniently sized, it’s a fully automatic machine that can handle all types of flour. We especially recommend that you use it for short pasta and rolled pasta.
And you can outfit it with a Ravioli or Gnocchi group as an option.
Check out these videos of the P6 and the P12:
If you’re interested in ordering one of these machines, email us at or call us at 415.621.1909.
Automatic Crepe Machines and Comfort Foods
Posted by Ben in Restaurant Equipment Videos on February 27, 2008
After years of Atkins, anti-carb mania, artisan food items like crepes are back and hot as ever. In homes, on restaurant plates, and at farmers markets, these kinds of treats are dominating the scene. We’re rejoicing in the resurgence of comfort foods, whose local, seasonal ingredients (like fennel, acorn squash, wild mushrooms) provide a gourmet edge.
Yet when it comes down to it, you can’t turn out a crepe without the right crepe machine. Check out this video of the COMCRP Automatic Crepe Machine, which can turn out up to 320 crepes per hour, manufactured entirely from stainless steel:
And if you’re looking to increase your capacity to the likes of 2500 pieces per hour, you might want to consider the C3 / LMTONDE Industrial Commercial Crepe Maker. Here’s a video of it in action:
If you’re interested in ordering one of these machines, email us at or call us at 415.621.1909.
Santa Cruz Pasta Factory and LM Pleasure Automatic Pasta Machine Ravioli Maker Video
Posted by Ben in Emiliomiti News, Pasta Machines, Restaurant Equipment Videos, Restaurant Videos on February 4, 2008
We spent some time with our friend Steve Simonovich at the Santa Cruz Pasta Factory the other day, which opened late last year, and we caught a demonstration of his all-purpose LM Pleasure turning out lemon-and-herb fettucini, pear and pecorino-romano filled raviolis, and even some small lasagna sheets.
Steve is a passionate, down-to-earth guy. His factory is tucked away in Scotts Valley just outside of Santa Cruz, and already a hit among the locals, especially at the farmers markets. We even got to try some of his fresh apple sausage ravioli and it was delicious. If you’re ever in or near Santa Cruz, you should definitely check it out.
“Our whole business relies on this machine, basically,” says Steve Simonovich.
The LM Pleasure is a combination machine with a flour mixer, a dough kneader, and an automatic laminating machine with a single or double hopper. It comes with a permanent installed large ravioli maker (160mm), which can also perform as a pasta cutter. It performs like a well-oiled machine and makes raviolis of all types, and cut flat (sheeted) pastas such as fettucini and lasasga — a true pleasure to behold and eat!
With the addition of the rear mixer extruder (an accessory which you can customize), you can make all kinds of short pastas, such as rigatoni and fusilli, and long pastas, such as spaghetti and linguini. The LM Pleasure is compact and doesn’t take much space. It’s also easy to clean, work and operate, not requiring additional maintenance. Additional accessories allow you to create a complete line of flat and/or filled pasta such as tagliatelle, ravioli, and penne.
The LM Pleasure is specifically designed for high volume restaurants, small markets and delis, and medium-sized retail and wholesale operations.
To learn more about the LM Pleasure, call PastaBiz at 415.621.1909 or click here.
Have An Antique or Vintage Meat Slicer in Your Shed that You’re Looking to Restore?
Posted by Ben in Emiliomiti News, Meat Slicers on January 14, 2008
We get a lot of inquiries from folks asking what to do when they’ve found an antique meat slicer in need of restoration, you know, something they’ve inherited from their great uncle or discovered in their ramshackle shed. We do sometimes buy old slicers (send us an email with photos) or, maybe you’d like it restored for your own use.
If you’d like it restored, we can help you arrange restoration with the same artisan restorers we use. We’ll send your rusty slicer to Italy where our specialists proceed with what is nothing less than a magical transformation. This requires professionally crating your slicer, shipping it by ocean, having the work done, and then, of course shipping it back to you.
The restoration itself can take up to 6 weeks and with shipping, the whole process can take anywhere from 2 to 3 months. When your slicer returns, you’ll have a machine of stunning beauty and precision.
If you would like to arrange this, you can email us. We’ll help you with crating and shipping and give you a quotation on price.
The Torchio, Homemade Bigoli, and Lidia’s Italy
Posted by Ben in Emiliomiti News, Pasta Machines on January 8, 2008
Everyone loves the gorgeous yet industrial torchio hand crank pasta press, perfect for making homemade fresh extruded pasta. It comes standard with two dies: one for spaghetti and one for rigatoni. The torchio can can be attached to any table or bench. Additional dies are also available.
Our friend Lidia Matticchio Bastianich released her book, Lidia’s Italy, in April of last year, in which she detailed a bigoli recipe and mentioned our very own www.PastaBiz.com!
“Thick and chewy, with the nuttiness of whole wheat bigoli is the signature pasta of the Veneto…Happily, this pleasure is now available to Americans since I have found a genuine torchio for sale on the internet.”
Homemade Bigoli Pasta Recipe (p.105, Lidia’s Italy)
Make 2 lbs. of fresh bigoli, serving 6 to 8
4 cups all-purpose flour, or 3 cups all-purpose flour and 1 cup wheat flour plus more all-purpose flour for working with the dough
1/2 teaspoon salt
1 tablespoon soft butter
1/2 cups warm milk or more as needed
3 large eggs, lightly beaten
Recommended equipment
A food processor with a steel blade for the dough
A genuine torchio hand press