Pasta Machines

The Imperia manual pasta machine is a hand-cranked, table-mounted unit designed for rolling and cutting fresh pasta dough. Made in Italy, Imperia have been producing these machines since 1932 and the design has remained largely unchanged — which says something about how well it works. The machine is constructed from chromed steel and produces consistent sheets and cut pasta from fresh dough in a straightforward, controlled process.

In a kitchen context, this type of machine is best suited to operations that make fresh pasta to order or in small batches — a pasta-focused independent restaurant, a small trattoria, or a chef-patron operation where handmade pasta is part of the offering. It is not an electric machine and does not suit high-volume continuous production. What it does do is give the operator precise control over dough thickness and cut width, which is difficult to replicate with larger automated equipment at this scale.

Practical advantages for a kitchen using this machine include:

• Consistent sheet thickness across multiple passes with adjustable roller settings
• Compact footprint that clears easily from a prep surface when not in use
• Simple to dismantle and clean between dough types or at end of service
• No electrical connection required — straightforward to position anywhere on the pass or prep bench
• Chromed steel construction resists corrosion in a damp kitchen environment

Installation is minimal — the machine clamps to a work surface and requires no electrical supply, drainage, or ventilation. The clamp-mounting system means it should be used on a stable, solid surface with sufficient edge clearance. At 3.7kg it is light enough to store away when not needed. There are no utility connections to consider.

This machine is most appropriate for small independent restaurants, pop-ups, supper clubs, or any operation where fresh pasta is made in modest quantities and the handmade process is part of the kitchen's identity. For kitchens producing larger volumes of fresh pasta regularly, a motorised or commercial-grade pasta line would be more practical.

If you're unsure whether this machine matches your volume or workflow, we're happy to talk it through before you order.

The Imperia Pasta Presto is a compact, electrically driven pasta machine designed for making fresh pasta sheets, tagliatelle, and fettuccine from scratch. It builds on the traditional hand-cranked pasta roller format by replacing the manual handle with a built-in electric motor, allowing the operator to feed dough through consistently without needing a second pair of hands. Six thickness settings give reasonable control over the final sheet, covering most standard fresh pasta requirements.

In practice, this machine is best understood as a light-duty production tool. It handles the regular preparation of fresh pasta for a small restaurant, trattoria, or bistro where fresh pasta features on the menu but volumes are modest. The electric motor keeps the rolling process steady and repeatable, which helps with consistency across a service. It is not designed for continuous high-volume output, and operators running large pasta programmes across multiple covers would be better served by a dedicated commercial pasta extruder or higher-capacity sheeting machine.

Practical advantages include:

• Electric motor removes the need for manual cranking, freeing the operator
• Six sheet thickness settings support a range of pasta styles
• Stainless steel construction is practical for food-prep environments and straightforward to keep clean
• Compact footprint suits prep benches where space is at a premium
• Produces both tagliatelle and fettuccine cuts without additional attachments

Installation requirements are minimal. The machine runs on a standard UK mains socket and requires no water connection, drainage, or fixed installation. It sits on a flat, stable surface and the compact dimensions mean it stores away easily when not in use. At just under 7kg it is manageable to move between prep stations if needed.

This machine is well suited to independent restaurants, cafés, or small hotel kitchens where fresh pasta is prepared daily in moderate quantities. It also works well in cookery school or demonstration environments. If fresh pasta is a significant revenue line across a high-cover service, it is worth discussing whether a higher-capacity solution would better match your throughput requirements.

If you are unsure whether this machine fits your prep volumes or workflow, our team is happy to talk it through before you commit to a purchase.

The Imperia manual pasta machine is a hand-cranked, stainless steel unit built for making fresh pasta from scratch in a commercial or semi-commercial kitchen setting. It rolls and cuts fresh dough to a consistent thickness, producing results that are difficult to replicate with pre-made or dried pasta. With ten thickness settings, it gives the operator precise control over the finished sheet, whether the aim is thin tagliatelle or a thicker pappardelle.

In practice, manual pasta machines like this are best suited to kitchens where fresh pasta is made in deliberate batches rather than continuously throughout service. A skilled operator can work quickly and consistently, but throughput is naturally governed by the hand-crank process. For a restaurant running fresh pasta as a daily prep task rather than a high-volume production line, this approach is well established and reliable. The stainless steel construction holds up well under regular use and is straightforward to keep clean.

Practical operational advantages include:

• Ten thickness settings give flexibility across a range of pasta shapes and styles
• Stainless steel build is durable and hygienic under daily kitchen use
• Compact footprint suits prep benches with limited space
• No electrical connection required — no installation lead time or positioning constraints
• Straightforward to disassemble and clean between uses

Because this is a manually operated unit, it requires no power supply and can be positioned anywhere on a prep bench with a flat, stable surface. A clamping mechanism is typically used to secure the machine during use — ensure your prep bench edge is suitable for this. At 9.3kg it is light enough to be stored and brought out for prep sessions rather than left permanently in position.

This machine is well suited to independent restaurants, trattorias, hotel kitchens, and delis that offer fresh pasta as part of their menu and make it in manageable daily batches. It is not intended for high-volume continuous production; kitchens with significant throughput requirements may find a motorised or larger-format pasta machine a more practical fit for their operation.

If you are weighing up whether this unit suits your prep volumes or kitchen setup, we are happy to talk it through before you order.

The Imperia iPasta Classica is a hand-cranked pasta machine made in Italy from chromium-plated steel. It is designed for rolling fresh pasta dough to a consistent thickness and cutting it into classic shapes. The machine includes six roller thickness settings, allowing operators to work from a thicker initial sheet down to a finer finish suitable for most traditional pasta types. A duplex cutter attachment is included, enabling two shapes — tagliatelle and fettuccine — without additional tooling. A worktop clamp is fitted as standard to hold the machine securely during use, and a built-in hopper guides dough into the rollers steadily.

In a working kitchen environment, this is a manually operated piece of kit, which means output is directly tied to the operator's pace. It is well suited to restaurants producing fresh pasta in measured quantities before service rather than continuously throughout it. The chromium-plated steel construction is hardwearing under regular use and straightforward to wipe down between batches, though care should be taken to keep moisture away from the mechanisms to maintain performance over time.

Practical advantages for operators include:

• Consistent sheet thickness across all six settings for reliable pasta quality
• Duplex cutter included, covering two core pasta shapes without additional cost
• Compact footprint with clamp fitting — no permanent bench space required
• Manual operation means no electrical supply needed at the workstation
• Italian manufacture with a longstanding reputation in professional pasta production

Because this is a manual machine, it is best suited to kitchens where fresh pasta is made in controlled batches — typically smaller independent restaurants, trattorias, delis, or hotel kitchens with a focused pasta menu. It is not intended for continuous high-volume production; operations making large quantities throughout service would be better served by a motorised pasta machine with a higher throughput capacity.

If you are unsure whether this machine fits your service volumes or would like to talk through the options, the team is happy to help you choose the right fit.

The Bottene BE90 is a dedicated ravioli-making machine designed for commercial pasta production. Built in stainless steel, it automates the forming, filling, and cutting of ravioli, taking over the most labour-intensive part of fresh pasta service and delivering a consistent, uniform result that would be difficult to replicate by hand at any meaningful volume.

In a working kitchen environment, the BE90 earns its place wherever ravioli or filled pasta features regularly on the menu. It handles the repetitive cycle of sheeting, filling, and sealing with reliable consistency across a full service prep run. For kitchens where fresh pasta is made daily, it removes a significant manual bottleneck and helps maintain product quality even when prep time is tight or staffing is stretched.

The practical advantages this brings to a kitchen operation include:

• Consistent portion and seal quality across every batch
• Substantially reduced manual preparation time on filled pasta
• Lower reliance on skilled pasta hand-making during busy prep periods
• Stainless steel construction suited to regular cleaning routines
• Robust enough for daily commercial use over an extended working life

At 44kg, the BE90 is a substantial piece of equipment and will need a stable, dedicated worktop position with adequate clearance for operation and cleaning access. No water or gas connection is required, but it is worth confirming your available worktop space and workflow layout before ordering, as the footprint demands some planning in tighter prep areas.

The BE90 is best suited to restaurants, hotel kitchens, and catering operations where fresh filled pasta is a regular menu commitment rather than an occasional offering. For sites with very high-volume pasta output or central production kitchen requirements, it is worth discussing whether a higher-capacity model would be a better fit for your throughput needs.

If you are unsure whether the BE90 is the right choice for your kitchen setup or production volumes, our team is happy to talk it through with you before you commit.

The Bottene PM80 is a floor-standing commercial pasta extruder built for professional kitchens that produce fresh pasta as a regular part of their operation. Constructed in stainless steel, it extrudes pasta dough continuously through interchangeable dies, covering a broad range of shapes from spaghetti and tagliatelle through to rigatoni, penne, and more specialist regional forms. With the ability to accept up to 50 different dies, it gives a kitchen genuine flexibility without requiring multiple machines.

In a working kitchen environment, the PM80 is well suited to mid-to-high-volume fresh pasta production. An output of 15 to 17kg per hour is substantial enough to support consistent mise en place for a busy restaurant service or to supply a deli or specialist food producer with a steady throughput. The stainless steel construction handles the rigours of daily commercial use and is straightforward to clean down between production runs, which matters when you're switching between shapes or dough types.

Practical advantages for operators running regular fresh pasta production include:

• Up to 50 interchangeable dies covering a wide range of pasta shapes
• Consistent extrusion output suited to high-volume preparation
• Stainless steel build for durability and ease of cleaning
• Continuous operation supports efficient mise en place workflows
• Broad shape range reduces the need for additional specialist equipment

At 130kg, the PM80 is a substantial piece of equipment and needs a stable, level floor surface with adequate space for the operator to work around the machine and access the die head comfortably. Given its footprint and weight, delivery and positioning should be planned in advance, particularly in kitchens with restricted access or narrow doorways.

The PM80 is best suited to restaurants, trattorias, hotel kitchens, or specialist pasta producers where fresh pasta features prominently on the menu and daily output justifies a dedicated machine at this scale. For smaller operations producing more modest volumes, a compact bench-top model may be a more proportionate choice. For very high-volume central production facilities, heavier-duty options in the Bottene range are worth considering.

If you're working out whether the PM80 is the right fit for your production volumes or kitchen setup, our team is happy to talk it through with you.

The Bottene PM80 is a professional fresh pasta extruder designed for continuous production in commercial kitchens. It accepts a wide range of dies to produce up to 50 different pasta shapes — from spaghetti and tagliatelle through to rigatoni, fusilli, and specialist formats — making it a genuinely versatile piece of kit for operations where fresh pasta is a core part of the menu rather than an occasional offering.

In practical kitchen use, the PM80 is well suited to sustained service periods. With an output of 15 to 17kg per hour, it can support a busy restaurant section, a fresh pasta retail counter, or a production kitchen supplying multiple outlets. The stainless steel construction handles the demands of daily use reliably, and Bottene's reputation in the professional pasta equipment market means the machine is built to work hard without the mechanical inconsistencies that can affect lower-grade alternatives.

The key operational advantages for kitchen teams include:

• Up to 50 interchangeable pasta dies covering a broad menu range
• Consistent extrusion quality across long production runs
• Stainless steel construction for durability and straightforward cleaning
• Output volume that comfortably supports mid- to high-volume fresh pasta service
• A compact footprint relative to its production capacity

At 130kg, the PM80 is a substantial piece of equipment and will require a stable, reinforced surface or dedicated floor positioning. Its dimensions — 1,270mm tall, 500mm wide, and 700mm deep — mean floor space and ceiling clearance both need to be considered during planning. Electrical requirements should be confirmed with your installer prior to purchase.

The PM80 is best suited to restaurants, hotels, pasta bars, and production kitchens where fresh pasta is made regularly and volume matters. It represents a serious investment in production capability; for sites with lighter or more occasional needs, a smaller-capacity model may be more appropriate, while very high-volume central production facilities may benefit from a heavier-duty machine above this tier.

If you're unsure whether the PM80 is the right fit for your volumes, kitchen layout, or planned menu, the team is happy to talk it through with you before you commit.

The Bottene PM35 is a countertop fresh pasta machine designed for professional kitchens that produce pasta in-house as a regular part of service. It extrudes pasta directly from mixed dough, working with a wide range of flour types including durum wheat, soft wheat, and wholegrain, and it handles egg-free and coloured pasta without adjustment. Different pasta shapes are achieved by swapping the die, making it a versatile piece of kit for kitchens with varied menus.

In a working kitchen, the PM35 is well suited to mid-to-high-volume pasta production. At up to 8–9kg per hour depending on the pasta type being run, it can realistically support a busy restaurant service with a meaningful pasta section, or a small-scale wholesale preparation operation. The machine is built to Bottene's established standards for commercial use — robust enough for daily production runs and straightforward enough for kitchen staff to operate without specialist training.

Practical advantages for kitchen operators include:

• Broad flour compatibility, including durum wheat, soft wheat, and wholegrain
• Supports egg-free and coloured pasta production without modification
• Shape versatility through interchangeable extrusion dies
• Consistent output that supports prep-ahead workflows
• Compact countertop footprint suited to kitchens with limited bench space

The PM35 sits on a countertop and its dimensions make it manageable in most kitchen environments, though you will need a stable, dedicated work surface and clear access for loading and die changes. It runs on a standard electrical supply — confirm your supply requirements with us before ordering. Cleaning requires regular die and mixing bowl removal; factoring in cleaning time as part of your prep routine is important for maintaining output consistency.

This machine is most suitable for restaurants, trattorias, and hotel kitchens where fresh pasta is a core menu element and daily production volumes justify in-house making. It is particularly well matched to kitchens producing a range of shapes across the week. For operations needing significantly higher throughput or continuous production, a larger-capacity model may be worth considering.

If you are unsure whether the PM35 is the right fit for your production volumes or kitchen setup, our team is happy to talk through the options with you.

This is a replacement or spare tagliatelle cutter attachment for compatible Imperia pasta machines. It cuts fresh pasta dough into the classic 2mm tagliatelle ribbon width, and is made from stainless steel throughout, which suits the demands of a commercial food preparation environment where hygiene and durability under regular use both matter.

In practice, cutter attachments like this one see a great deal of repetitive mechanical stress during busy prep periods. The stainless steel construction holds up well to this, and the narrow cut width produces a consistent strand that works reliably across a range of fresh pasta doughs.

From an operational standpoint, having a spare cutter on hand is straightforward good sense for any kitchen running fresh pasta as part of its regular offering. Cutters are wear items, and being without one during service prep is an avoidable problem.

• Consistent 2mm cut width for classic tagliatelle
• Stainless steel construction suited to commercial kitchen hygiene requirements
• Functions as a direct replacement when the original cutter wears or is damaged
• Keeps fresh pasta production running without delay

This attachment is compatible with specific Imperia pasta machine models — it is worth confirming your machine model before ordering to ensure a correct fit. If you are unsure which cutter is right for your machine, or whether this is the appropriate cut width for your menu, feel free to get in touch and we can point you in the right direction.