Review on 🍝 Imperia Pasta Maker Machine - Durable Steel Build with Convenient Lock Dial and Comfortable Wood Grip Handle - Model 150 Crafted in Italy by Bethany Neal

When I was in Italy I took cooking classes and my teacher used an Imperia machine. Needless to say I was planning to buy one when I got back to the US - it's identical to the one I used in Italy. I was a bit skeptical that I could replicate the results of my cooking class as I had never cooked pasta before but I am very happy with this machine and have had excellent results. The only assembly instructions are in Italian. , although it's pretty intuitive if you look at the photos. The fettuccine/spaghetti nozzle slides out of the way and you insert the handle into the main roller or the fettuccine or spaghetti rollers, whichever you use. I found the small tray (to serve the dough?) unnecessary and don't use it. I almost bought the motor ($100 extra) based on the reviews I read that said it's needed because otherwise two hands aren't enough to make the pasta and the crank is too hard to turn is. I'm glad I didn't. I had no problem feeding the pasta dough with one hand and turning the crank with the other. The machine attaches securely to the countertop with the included clamp, and you don't need a second hand to "catch" the pasta as it comes out of the machine - when the dough is properly cooked, it won't stick to itself and you can easily lift the sheet or noodles after they fall out of the ground. I've made pasta sheets for pappardelle and ravioli (hand stuffed without using the Imperia Ravioli Tool), fettuccine and spaghetti, all with success. One tip we got in Italy when making pasta sheets for ravioli etc. was to start with the widest set and roll it twice through each setting, flouring as needed (finish with the second thinnest for ravioli). We were also told to swirl the dough around quickly to keep it from sticking. These tips worked really well and I had no trouble sticking or twisting too tight - my friend's four year old was able to flip them over to make her own spaghetti after I set up the machine for her and helped her feed her . in a pasta sheet. The recipe I use is the one I learned in Italy: the ratio of 100 grams of flour to 1 egg, a pinch of salt and optional olive oil. Knead the dough until it is very soft and smooth, then let it rest for at least 20-30 minutes before rolling it out. The instructions state that the first batch should be a "test" batch which should be discarded as leftover grains etc from the manufacturing process will stick to the dough. I wouldn't skip this - although I didn't see any of the metal particles in the test that other reviews have mentioned, there was something on my car that looked like the black oil on the rollers that was taken in that first series of tests. Unfortunately there still seems to be some oil around the edges of the machine - I've cooked pasta at least 10 times and still have an issue with oily/black streaks in the dough when it's allowed to go to the edge of the roller which you then of course cut and have to throw it away. This is honestly the only negative I've experienced with this machine and the only reason I gave it 4 stars instead of 5. Finally, I've read complaints that it's "not washable". If you make the dough right, there's no need to wash it! You only get problems if the dough is too sticky. There is nothing left on my machine after use except for a few crumbs of flour which are brushed off immediately. The right dough structure is the most important thing!