Imperia Manual Pasta Machine – Stainless Steel

Name: Imperia Manual Pasta Machine – Stainless Steel
Brand: Imperia
SKU: K581
Price: 554.4 GBP
Availability: InStock

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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.

Frequently asked questions

Is this machine suitable for a busy restaurant making fresh pasta every day?

It is well suited to kitchens making fresh pasta as a regular daily prep task in batches. It is a manually operated unit, so throughput depends on the operator's pace and the quantity being prepared. For kitchens with very high pasta volumes or continuous production demands, a motorised machine would typically be the more practical choice.

Does the machine need to be fixed to the bench, and what surface does it require?

The machine is designed to be clamped to the edge of a prep bench during use to keep it stable while cranking. You will need a bench edge that is compatible with a standard clamping mechanism — thick stainless steel bench lips or certain profiled edges can sometimes make this awkward, so it is worth checking your bench setup before ordering.

What types of pasta can this machine produce?

The ten thickness settings allow you to roll dough to different gauges, making it practical for a range of flat pasta shapes including tagliatelle, pappardelle, lasagne sheets, and fettuccine, depending on the cutting attachments used. It is intended for sheeting and cutting fresh egg or flour-based doughs rather than extruded pasta shapes.

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