Global Rating: 4.33 from 3 reviews.
|Oh Yeah! (5/5)||Oct 3, 2009||Tony Flanagan||Johannesburg SO|
I bought the Imperia 220 Electric from Adriatic here in Joburg last month. And what a pleasure it is to use!
I am a university lecturer and "pasta fresca, fatta in casa" is my little sideline.
After working all day you really need something easy to use. Speed and minimum effort please!
Well yes, the Imperia does it all. I can now do 4 batches of 5 eggs/500g flour inside of 60 minutes! I can have the kitchen cleaned and 6.5kg cooked pasta in the freezer in 1hr 40 start to finish.
Expensive but real good.
PS Why isn't South Africa on the countries list???
|Could be improved (3/5)||Dec 2, 2015||Mark||Exit 33 NJ US|
|This machine looks nice and does the job...but it has some major issues. First of all, the thickness knob is hard to see and hard to hold. Secondly, excess flour and bits of pasta drop down into the base and it's impossible to clean them out without removing the perforated sheet metal screen from underneath. I have no clue why they put that open slot in the baseplate. The other big problem is with the cutters (cylinders). Bits of pasta and flour dust get stuck inside and you have to disassemble the cutter to clean the junk out and they weren't designed to be taken apart and cleaned. Also the truss rods that hold the cutters together are steel, not stainless steel, so they rust badly if they get wet. Because of the design, both the machine and cutters are very unsanitary and require some mechanical skill and patience to clean but otherwise do a good job of cutting pasta. This machine is not suitable for commercial use and only suitable for a home cook that's willing to take on the care and feeding of this machine. NSF it is not. I get the feeling the engineer that designed this machine never made pasta, but I have figured out how to live with this machine and use it successfully. It beats the rolling pin.|
|RM220 (5/5)||Feb 2, 2009||Jill Adams||New York NY US|
|Great for rolling out fondant. saved my arms a lot of pain and gives a smoother, more even consistency! I highly recommend this to all my fellow cake decorators!|