Archive for category Emiliomiti News
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!
Blue Wave Pizza and The Vx5 Oven Custom-Made with Remco™ Technologies
Posted by Ben in Emiliomiti News, Pizza Ovens, Restaurant Videos on March 19, 2008
A couple of weeks ago, we paid a visit to Bill Gardner’s Blue Wave Pizza in Narragansett, Rhode Island to see how he was faring with his infra-red oven, the new Vx5 custom-made for Emiliomiti with Remco™ technologies. During summer months, 900 beachhouses fill up with vacationing New England families and they all come to Blue Wave for pizza. Bill chose the Vx5 with the goal of efficiently meeting that volume.
And efficient he has been, and in more ways than just cranking out quick pizzas. Because of its revolutionary technology, the Vx5 uses just a fraction of the energy of a conventional gas oven (70,000 BTUs per hour)— and because it does not require a hood, the AC doesn’t get sucked out. Mr. Gardner’s monthly energy bill comes to $450, while a regular gas oven energy bill would be at least $1500, a savings of over $1000 per month alone— which makes a real difference in this time of rising eneryg costs. The Vx5 is truly green!
Bill’s beachtown, surfer-themed pizzeria turns out lovely margheritas, creative shrimp alfredo pies as well as local favorite hot weiner pizzas. He serves organic, fair trade coffee from Santa Cruz’s Surf City Coffee Company.
And in addition to enjoying fresh tasty pizza in a jiffy, his customers can feel good that they’re patronizing an establishment that is investing in green technologies.
The Vx5 is 5×5 ft., can crank out 250 pies per hour and due to its rotating deck, anyone can operate it. Pretty soon we’ll see fast food pizzerias using it!
“We’ve had at least 50 people tell us it’s the best pizza they’ve ever had,” says Mr. Gardner beaming. The pizzeria opened last summer and was an instant success.
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.
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.
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
Emilio Mitidieri Demos Antique Berkel Meat Slicer on The History Channel
Posted by Ben in Emiliomiti News, Meat Slicers, Restaurant Equipment Videos on December 27, 2007
So, here’s the clip we promised you, in which our very own (and very passionate) Emilio Mitidieri discusses and demos one of his antique Berkel meat slicers on The History Channel’s “Modern Marvels: Cold Cuts”, from our showroom in San Francisco’s Mission district.
There’s also a super-cool animation demonstrating how a Berkel works!