Archive for category Pasta Machines
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.
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.
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.
The Raviolamp and The Imperia Manual Pasta Maker, for the Home
Posted by Ben in Pasta Machines on February 20, 2008
Ever want to crank out some raviolis at home with your own fancy filling? Well, then you need The Raviolamp — the perfect tool (ravioli mould) for your home pasta making adventures.
It’s simple to use: place one sheet of dough on top of the plate, put your ravioli filling in the slots, then place a second sheet of dough on top. Use the rolling pin to seal the deal, and voila! Perfect raviolis!
Suppose first you need something to sheet your dough…. Enter The Imperia Manual Pasta Maker! Its gorgeous chrome vintage style will brighten up any kitchen.
And if you need a ravioli recipe, our very own Emilio Mitidieri shares a complete one with you below:
Traditional Ravioli Dough
A dozen eggs
3 tbs. olive oil
1 c. water
1 tsp. salt
5 1/2 c. white flour
Wild Mushroom Ravioli Filling
2 c. Ricotta
3 c. coarsely chopped and (processor) pulsed sautéed wild mushrooms
1 handful chopped parsley
3/4 c. grated cheese
2 egg whites
Salt & pepper to taste
Buon appetito!
P3 Pasta Extruder Video and SPQR
Posted by Ben in Emiliomiti News, Pasta Machines, Restaurant Equipment Videos on February 15, 2008
Check out this video of the P3 pasta extruder in action.
Recently we had a chance to lunch at the new osteria SPQR in San Francisco. Chef de cuisine and part-owner Nate Appleman and chef Daniel Holzman turned out some lovely rigatoni, P3 Pasta Extruder Machineadiatori (cartwheels) and shells for us, using their P3 extruder. The pasta was perfect and the wine was excellent, demonstrating why they’re all the buzz in the Bay!
The P3 is compact and highly efficient. It’s a tabletop machine that produces up to 20 lbs. of extruded pasta per hour. With the P3, varieties and formulations are endless, and a simple attachment makes possible perfect bite-size raviolis.
We’ve also supplied our friends at Oliveto a P3, with which they produce extraordinary paccheri and cresta di gallo pastas.
As you can see, it’s up to your imagination what you can do with the P3!
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.
Video of the AFP601 Automatic Filled Perogi and Dumpling Machine
Posted by Ben in Emiliomiti News, Pasta Machines, Restaurant Equipment Videos on January 28, 2008
We’re proud to carry an extraordinary Automatic Perogi and Dumpling Machine known as the AFP601, which can turn out over 4,000 pies in an hour (that’s over 300 lbs. of dough) all while only weighing 500 lbs. and putting out sheets a mere 6 inches in width! It’s state-of-the-art and beloved by chefs.
We’re in love and we think you’ll be too!
Check out this video to see how it works (sorry it’s a bit outdated), because seeing is believing.
You can customize its dies to turn out everything from empanadas, varenikis, samosas, Chinese dumplings, and crab rangoons to agnolottis, perogis, pelmenis, fruit pies, meat pies, calzones, and even raviolis, to name just a few ethnic mouthfuls. In other words, the pies can completely vary in size and shape depending on your die needs.
And it’s fully automated, even recycling scraps back into the dough for reuse so there’s virtually no waste with this machine. You also don’t have to worry about the consistency of your dough or your fillings — it can handle any consistency.
To learn more, click here or contact us at PastaBiz at 415-255-9175.
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