Imperia Pasta Machine Manual

PDF of manual available here

EVERYBODY LOVES FRESH PASTA

Pasta has always been one of the favourite foods in Italy and presently, all over the world too.
Now, with the Imperia Pasta Machine, you can enjoy the many pleasures of fresh home-
made pasta.

Imperia is made in Italy with the expertise of craftsmen, to give you and your family excellent,
fresh, home-made pasta. it is easy to use and it will be a pleasing and enjoyable experience
you will be able to repeat over and over again. Besides Imperia, the most important ingredient
for delicious home-made pasta is a little imagination. Pasta is a highly versatile food, and it
can be prepared to satisfy the most particular tastes.

It can be boiled or baked in the oven, short or long, plain or curled, topped with traditional or
sophisticated sauce and it is nutritious and tasty. Whatever the variation, your Imperia and its
accessories will lead you into the adventure of making “good home-made pasta”.

HOW TO PREPARE THE BASE MIXTURE

The fresh mixture is an essential ingredient of home-made pasta. the base mixture is suitable
for all the recipes contained in this booklet.

To obtain about 1/2 kg of pasta you need 350 gr of 00 flour (2 cups) and 2 large whole eggs.
These are the only two ingredients needed to prepare an excellent mixture.
If you have been provident and also own the Imperia Impastatrice (Mixer) along with your
pasta machine, put these two genuine ingredients in the special plastic container,
the machine will see to the rest.

To prepare the mixture by hand, place the flour on a worktop and make a hole in the middle
in which to put the eggs. Then beat the eggs with a fork and gently mix the in the flour from
the sides. Start mixing the ingredients together until the mixture becomes homogenous.
At this point, start kneading the pasta on a surface sprinkled with flour using the palm of
your hand.

IMPORTANT:

If the pasta is too dry or crumbly, spray with a little lukewarm water. When the required
texture has been reached, form a ball and leave to rest in a bowl. Cover the mixture prepared
(to prevent it from drying) and continue.

COLOURED PASTA
GREEN

With spinach: Boil the spinach and squeeze all the water out when cooked; then mash into a
puree. (Proportions: 500 g flour, 250 g spinach).

RED

With tomato: Cook the tomato puree in a saucepan savouring with salt and pepper, calculate
one tablespoon of tomato for every 100 g flour.
Lastly, to obtain other colours, you may add: sepia ink, beetroot, saffron, cocoa, etc…
However, you should bear in mind that some of these ingredients produce more moisture,
therefore it is necessary to add more flour.

HOW TO PREPARE IMPERIA FOR USE

1 – Fasten the machine to a table inserting the special clamp in the square slot on the side of
the machine, then screw it against the edge of the table.

2 – Put a layer of mixture between the machine rollers and turn the handle. This way you
will obtain a first sheet which will have to be passed through several times to thoroughly
clean all the points to which access by hand is impossible. (Of course, this sheet will have
to be thrown away).

USE OF IMPERIA

Imperia Pasta Machine

1 – Turn the sheet puller rollers adjustment knob until they are the farthest apart.
2 – Start passing part of the mixture in the rollers, turning the handle as illustrated.

Imperia Pasta Machine
3 – Before passing the pasta another time, fold the sheet in two and sprinkle with flour.
4 – Pass the pasta in the roller about 6-8 times, folding it in two each time. the mixture should
be fairly soft. If it is too sticky, sprinkle lightly with flour.
Imperia Pasta Machine
5 – Reduce the space between the rollers, turning the adjustment knob by one notch.
Pass the pasta through the rollers again, without folding it in two.
6 – Continue reducing the space between the rollers, one notch at a time, each time the
pasta has been passed through. At the end you will obtain the sheet of the required
thickness and texture.
Imperia Pasta Machine
7 – At this point the sheet is stretched and thin, If it has become too difficult to handle
because it is too long, divide it half.
8 – Leave the sheet to rest for 10 minutes so that it is ready for the choosen cut.
Repeat the last operations also with the other parts of pasta.
9 – It is important to wait a while before cuttin the pasta to avoid it being too soft.
10 – Then attach the cutter accessory to the Imperia. This is done by inserting the cutter
in the supports provided on both sides of the machine.
11 – Lightly sprinkle flour on the sheet left to rest, to prevent it from sticking to the
cutter and start passing it through, turning the handle, inserted previously in its
housing on the cutter.
12 – Place the cut pasta on a large surface so that it dries before cooking.
Or, use Imperia Stendipasta: the practical accessory made from natural wood,
indispensible for hanging and drying a lot of pasta in a small space.

CLEANING

After making the pasta, Imperia and its accessories must be cleaned with a dry cloth
or with a soft brush.

NEVER WASH THE IMPERIA MACHINE WITH WATER OR DETERSIVES!

As rust may form from the contact of the steel machine components with moisture.

Imperia Pasta Machine
PASTA SHEETS

With the Imperia Sfogliatrice it is possible to make a 150 mm wide homogenous sheet in
6 different thicknesses.
Pasta sheet is considered the most refined of all pasta, and it lends itself to thousands of
different uses. From lasagne to cannelloni, from fresh filled pasta, to farmhouse pasta in
different shapes, to different kinds of sweets.

NEAPOLITAN CANNELLONI

Ingredients for 12 cannelloni
Filling: 300 g mozzarella cheese, 4 salted anchovies, 300 g ripe tomatoes, 80 g Parmesan
cheese.
Sauce: 2 kg ripe tomatoes (or the equivalent in ready pulp), 0.5 dl oil, salt, pepper and a
sprig of basil.

LASAGNE BOLOGNESE

Ingredients for 5 persons:
1/4 cup oil,
1/2 onion,
300 g minced beef,
40 g chicken livers,
A handful of dried mushrooms, soaked and drained,
A couple fresh ripe tomatoes,
60 g Parmesan,
60 g butter.

Preparation of the sauce:
Brown the onion in half of the butter (30g) and in the oil. When golden, take it out and in its
place, put the minced beef and chicken livers in the saucepan, with the mashed tomato and
chopped mushrooms. Cook slowly for about an hour.

Cut strips of pasta about 10/12 cm in width and boil in plenty of salted water, then drain when
slightly underdone. Arrange layers of lasagne and sauce in a buttered baking dish, sprinkle
with Parmesan and put the pieces of remaining butter on top, then bake at medium temperature
for approximately 15 minutes, and serve.

Imperia Pasta Machine
SPAGHETTI

The cutter accessory Simplex TS for spaghetti cuts rounded strips with a 2 mm diameter.
Spaghetti is the most famous Italian pasta in the world, a typical dish of our good traditional
cuisine.

SPAGHETTI WITH TOMATO AND BASIL

For 4 persons:
400 g spaghetti,
1.5 dl oil,
1 garlic clove,
300 g tomato pulp,
Basil,
30 g Parmesan,
Salt and pepper.

After preparing the spaghetti with Imperia, heat the oil in a wide saucepan, add the finely
minced garlic and basil, and gently fry for a couple minutes. Add the tomato pulp and allow
to thicken.

Boil the spaghetti and drain when slightly underdone, pour them into the saucepan, sprinkle
with grated Parmesan and ground pepper. Serve after a few minutes, when everything has
been well amalgamated.

SPAGHETTI WITH GARLIC, OIL AND CHILLI PEPPER

For 4/6 persons:
500 g spaghetti,
3 dl oil,
1/2 red chili pepper,
5 garlic cloves,
Parsley and salt.

Peel, chop and fry the garlic in a saucepan with the oil. Finely slice the chili pepper, add to the
oil and fry lightly for 2 minutes, with very low heat. Boil the spaghetti in salted water, drain
when slightly underdone and pour into the saucepan. Add chopped parsley, mix over a high
heat for a few minutes.

SPAGHETTI WITH SHELLFISH

For 4 persons:
400 g of spaghetti,
2 kg shellfish,
8 prawns,
Tomato pulp,
2 dl of oil,
2 garlic cloves,
Parsley, and salt and pepper.

Wash the shellfish (baby clams and mussels), drain and put in saucepan and heat for 3 minutes
(filter and save the cooking liquid). Clean and cook the prawns. Pour the oil and tomato pulp
in a wide saucepan. After 5 minutes, add the shellfish with their liquid and the prawns.

Separately, brown the garlic in the remaining oil. Boil the spaghetti, drain when slightly
underdone, and pour into the saucepan. Flavor with pepper, chopped parsley, and add the
oil. Lastly, mix well with the sauce.

Imperia Pasta Machine
CAPELLI D’ANGELO (ANGEL’S HAIR)

The imperia cutter accessory Simplex T.1 for Capelli d’Angelo, cuts the pasta in fine strips
(approximately 1.4 mm). Capelli d’Angelo are ideal for soups, soufflés, and creams of mushroom.

CAPELLI D’ANGELO SOUFFLÉ

For 4-6 persons:
300 g capelli d’angelo,
3 eggs,
béchamel,
1/2 cup grated Parmesan.

Prepare the capelli d’angelo with the Imperia Pasta Machine. Boil the pasta in salted water for
1 minute. Take off the heat and drain. Put the egg yolks and Parmesan in a bowl. Whisk the egg
whites in another bowl and carefully stir in the yolks and Parmesan.

Pour over the capelli d’angelo and mix well, adding the béchamel. Then pour into a well-
buttered soufflé mould. Bake at 300°F (150°C) until the soufflé rises. Serve hot immediately.

CAPELLI D’ANGELO WITH MUSHROOMS

For 4 persons:
600 g capelli d’angelo
300 g mushrooms,
Oil, salt, pepper, parsley, lemon juice.

Clean and wash the mushrooms, then finely slice them. Cook in a saucepan with a little oil for
a few minutes. Then add salt, pepper, a tablespoon of chopped parsley and, after removing
from the heat, a few drops of lemon juice.

Boil the capelli d’angelo in plenty of salted water. After cooking, flavor with raw oil and
pepper. Pour the mushroom sauce over the pasta, add a few drops of lemon, and mix.
Serve hot immediately.

Imperia Pasta Machine
TAGLIATELLE

The word “tagliatelle” derives from the verb “tagliare” (cut); The Imperia cutter accessory
Simplex T.2 for tagliatelle cuts 2 mm wide strips.

TAGLIATELLE WITH HAM

For 4-6 persons:
600 g tagliatelle,
100 g butter,
100 g ham,
50 g grated Parmesan.

After preparing the tagliatelle with the Imperia Pasta Machine, boil for 3 minutes in salted
water, drain and pour onto a serving dish.

Melt the butter in a saucepan, and as soon as it has melted, add the diced ham. The butter
must not fry and then ham should only warm. Flavor the tagliatelle with this sauce and add
the grated Parmesan.

TAGLIATELLE WITH BROCCOLI

For 4 persons:
600 g tagliatelle,
2 or 3 broccoli for a total of 1 kg,
60 g Pecorino cheese,
8 tablespoons olive oil,
Salt and pepper.

Cut the broccoli in pieces and boil in salted water. After about ten minutes, remove with a
skimmer and keep warm. Now cook the tagliatelle in the broccoli cooking water, drain and
pour over the boiled broccoli, adding a little salt, freshly ground pepper, and tepid olive oil.
Mix carefully and serve with grated Pecorino.

Imperia Pasta Machine
TRENETTE

The Imperia cutter accessory Simplex T.3 for trenette cuts 4 mm wide strips. Trenette are
similar to fettucine, only narrower. They are tasty with ‘pesto’ sauce, flavoured with cheeses
or with a simple tomato sauce.

TRENETTE WITH PESTO SAUCE

For 4-6 persons:
600 g trenette,
Pesto sauce: put plenty of basil in the mortar, add a handful of parsley leaves,
2 or 3 garlic cloves,
100 g Pecorino cheese,
A pinch of salt.

Grind the basil and parsley in the mortar, adding a cup of oil a little at a time.
Boil the trenette in plenty of salted water, drain when slightly underdone. Flavor with cheese
and add a few spoonfuls of their cooking water, cover with the sauce, mix, and serve hot.

TRENETTE WITH 4 CHEESES

For 4 persons:
600 g trenette,
100 g mozzarella cheese,
100 g Dutch cheese,
100 g emmenthal,
200 g Parmesan,
180 g butter,
Salt.

Cut the mozzarella, Dutch cheese and emmenthal into tiny pieces. Melt the butter in a
bain-marie (double boiler) at high temperature; it should be very hot but not boiled.

Boil the trenette and, when they are cooked completely, flavor with all the chopped cheeses,
half of the grated Parmesan and half of the melted butter. Place the trenette on a dish and
cover with the remaining cheese and butter.

Imperia Pasta Machine
FETTUCCINE

The Imperia Pasta Machine cutter accessory Simplex T.4 for fettuccine cuts 6.5 mm wide
strips. Fettuccine are famous worldwide as an appetising and versatile dish. this type of pasta
can replace tagliatelle and trenette.

FETTUCCINE WITH BUTTER AND SAGE

For 4-6 persons:
600 g fettuccine,
100 g butter,
200 g Parmesan,
Pepper and sage leaves.

Cook the fettuccine in boiling, salted water, drain when slightly underdone and put them
in a hot dish.

Sprinkle immediately with grated Parmesan and pieces of butter. Mix well and serve very
hot after sprinkling with a pinch of pepper and decorating with small sage leaves.

FETTUCCINE WITH ANCHOVIES AND TUNA

For 4-6 persons:
600 g fettuccine,
50 g butter,
100 g tuna fish in oil,
Grated Parmesan,
Parsley, pepper, salt,
3 fillets of anchovy.

Put the butter and oil in a saucepan, heat to moderate heat and add tuna in oil of the softest
quality and the anchovies washed and deboned, all chopped finely. Fry lightly for a minute or
two. Take off the heat and add a tablespoon of chopped parsley. Keep warm.

Boil the fettuccine in salted water, drain, flavor with the sauce, add a pinch of pepper and
the Parmesan, then serve hot.

Imperia Pasta Machine
LASAGNETTE (small lasagne)

The Imperia accessory Simplex T.5 for small lasagne, cuts 12 mm wide strips. It is with this
size that you can taste the full flavour of homo-made pasta.

GREEN LASAGNETTE

For 6 persons:
600 g spinach lasagne,
250 g meat and tomato sauce,
120 g grated Parmesan,
30 g melted butter.

Cook the lasagnette in a wide, low pan in salted water. Drain and allow to cool.
Lay on a moist, warm tea-towel.

Butter an oven dish, layer with lasagnette covering each layer with a few tablespoons of meat
and tomato sauce and a sprinkle of grated Parmesan and melted butter. Brown in the oven.
Sprinkle with the remaining Parmesan and serve.

LASAGNETTE WITH SPINACH AND MUSHROOMS

For 6 persons:
700 g lasagne,
500 g spinach,
25 g dried mushrooms,
150 g butter,
50 g Parmesan,
Salt,
Oil.

Clean the spinach, boil in a little water, drain, squeeze out the water, chop roughly and fry
lightly in a saucepan with a little butter. Soften the mushrooms in lukewarm water and cook
them in a saucepan with butter, salt and a little water, then chop them on a chopping board.
Cook the lasagne in boiling water, drain, season with 100 g of butter, add spinach and
mushrooms and sprinkle with grated Parmesan. Lastly add two tablespoons of oil and serve.

IMPERIA RAVIOLI MAKER

The art of making ravioli becomes easy with Imperia’s accessories.
The Imperia Ravioli Maker produces 3 strips of perfect ravioli. Ravioli are good if they are
home-made and it is possible to make them with different fillings: meat, cottage cheese, ham
and mozzarella, etc… Ravioli are delicious served with sauce or in broth.

HOW TO MAKE RAVIOLI WITH IMPERIA RAVIOLI MAKER

1 – Prepare the filling of your preference.

2 – Connect the Imperia Ravioli Maker to the Imperia Pasta Machine, inserting it in the
supports provided. Before continuing, make sure the machine is well fastened to the table.

3 – Prepare the pasta sheet of the required thickness.

Imperia Pasta Machine
4 – Trim the sheet with the wheel cutter as illustrated, and sprinkle lightly with flour.

5 – Split the sheet in two lengthways, to obtain two sheets of the same size.

Imperia Pasta Machine
6 – Place the two sheets on the wooden rollers of the hopper provided and turn the handle
inserted in its housing, making sure that the rollers of Imperia Ravioli Maker being to pull them.

Imperia Pasta Machine
7 – Spoon in the filling between the two layers of pasta, taking care to put a minimal amount
without squashing.

8 – The pasta should be rather dry but not too much. The filling should be rather soft.

Imperia Pasta Machine
9 – Now it is possible to start making the ravioli, starting to turn the handle very slowly.
Three rows of filled squares will come out of the machine. If there is any excess pasta add
more filling. If the ravioli tend to break, reduce the amount of filling.

10 – Before cutting the ravioli allow to dry adequately.

11 – To cook the ravioli, boil in plenty of salted water for approximately 4 to 5 minutes.
After tasting to make sure they are well-cooked, remove from the heat and drain.

Imperia Pasta Machine
CHEESE AND SPINACH FILLING

250 g spinach,
150 g cottage cheese,
2 cups grated Parmesan,
Salt,
Ground pepper,
75 g butter,
2 egg yolks.

MOZZARELLA AND HAM FILLING

75 g cottage cheese,
150 g mozzarella – finely chopped,
75 g ham – cut in strips,
50 g grated Parmesan,
Salt,
Ground pepper,
1 tbsp chopped parsley.

Put all the ingredients in a dish and stir together.

IMPERIA MILLE GNOCCHI

Imperia Pasta Machine
HOW TO MAKE “GNOCCHI” WITH IMPERIA MILLE GNOCCHI

With this accessory fitted to the Imperia Pasta Machine, it is possible to obtain cavatelli,
Sardinian gnocchetti and rigatelli, to be cooked in thousands of mouth-watering recipes.

PREPARATION OF THE PASTA

For 4 persons:
1/g kg flour,
3 eggs,
1 small cup of water.

Pass the mixture several times through the rollers of the Imperia machine set in the maximum
opening position. The sheet obtained should be soft and as thick as possible.

Pass the strips in the MilleGnocchi; the fresher the pasta the better the Cavatelli, Rigatelli
and Sardinian gnocchetti.

If the results are not satisfactiry (probably owing to the sheet not being thick enough,
roll the strips lengthways (like breadsticks), this will make matters easier).

FARMHOUSE CAVATELLI

For 4 persons:
500 g cavatelli,
2 onions,
1 leek,
1/4 celery,
1 carrot,
1 white turnip,
Dried thyme,
40 g butter,
Can of peeled tomatoes,
Pepper and salt.

Melt the butter in a saucepan, add the peeled vegetables cut into small sticks, the thyme,
and cook slowly for 25 minutes.
Boil the cavatelli  (10 minutes) in salted water and drain slightly underdone. Then pour into
another pan, in which a little butter has been melted. Then pour into a serving dish, cover
with the cooked vegetables, and serve.

SARDINIAN GNOCCHETTI

For 4 persons:
500 g gnocchetti,
1 onion,
Parsley,
1 g cottage cheese,
Can of peeled tomatoes,
3 tbsp oil,
Pepper and salt.

Brown the onion and minced parsley, add the tomatoes and allow to thicken for 10 minutes.
Add the cottage cheese and stir. Pour into the serving dish. Cook the gnocchetti for
approximately 8 minutes, drain and pour into a serving dish. Mix and flavor with pepper.

RIGATELLI WITH CHEESE

For 4 persons:
500 g rigatelli,
100 g emmenthal or fontina cheese,
100 g mozzarella,
50 g Parmesan,
Butter and salt.

Boil the rigatelli in salted water for 12 minutes, drain, pour into a dish and cover with the
diced fontina and mozzarella, add butter and half of the Parmesan.
Then put in a buttered oven-proof dish, cover with the remaining Parmesan and pieces of
butter, and brown in the oven until the cheese melts.

SAUCES
TOMATO SAUCE

1 kg peeled tomatoes,
1 small onion,
1 carrot,
Parsley,
Celery,
Basil,
1/4 cup oil,
Pepper and salt.

Put the peeled tomatoes in a saucepan with the oil, vegetables and herbs.
Cook at moderate heat for about half an hour with the lid on.
Then take off the lid, allow to thicken well and add a little salt.
If after an hour’s cooking the sauce is still too liquid, leave it on the cooker a little longer.
When the sauce is cooked, check the taste for salt and add a pinch of pepper.

BÉCHAMEL SAUCE

For 1/4 litre of sauce:
50 g butter,
50 g flour,
1/2 litre milk,
Salt,
Nutmeg.

Put the butter in a saucepan at moderate heat and when it melts, add the flour and cook slowly
for a few minutes, stirring continuously and without letting it brown.
Keep the boiling milk ready and add it to the butter and flour mixture in small doses
smoothing out any lumps with a whisk or wooden spoon. Add salt and a pinch of ground
nutmeg and, stirring continuously, cook and thicken for about ten minutes.

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