This base mixture is suitable for all the recipes contained on this page.

To obtain about 1-1/8 lb of pasta, you need 12-1/4 oz (about 2 cups) of all-purpose flour (Italy: Type 00, Germany: Type 405), and 2 large whole eggs.

Place the flour on a worktop and make a hole in the middle and put the eggs in.

Beat the eggs with a fork and gently mix in the flour from the sides. Mix until the dough becomes uniform.

Sprinkle flour on the worktop and start kneading the pasta.

Important:  If the pasta is too dry or crumbly, spray with a little lukewarm water. 

When the required texture has been obtained, form a ball and leave to rest in a bowl for a short while. Cover the dough to prevent it from drying.

Colored Pasta

Green - With spinach. Boil the spinach and squeeze all the water out when it is cooked. Then mash into a puree. The proportions should be 1-1/8 lb of flour to 8-3/4 oz spinach.

Red - With tomato puree. Cook the puree in a saucepan, with a little salt and pepper. Calculate one tablespoon of puree for every 3-1/2 oz of flour.

Other Colors  - You may add squid ink, beetroot, saffron, cocoa, etc... Bear in mind that some of these ingredients produce more moisture, therefore it will be necessary to add more flour.

How to prepare the Imperia for first use.

1) Fasten the machine to a table or counter, using the special clamp provided. It fits in the square hole on the same side where you insert the handle. Be sure to tighten the clamp before starting.

2) To clean the machine of packing oils, put a small ball of dough between the rollers and roll it through; make a ball and run it through again several times.

3) Do the same with the ball of dough and the cutting rollers.

4) Dispose of the dough.

1) Turn the adjustment knob until the flat rollers are at their widest opening.

2) Start passing part of the dough through the rollers, turning the handle as illustrated at left.

3) Before passing the pasta through the rollers another time, fold the sheet in two and sprinkle lightly with flour.

4) Pass the pasta through the widest opening 6 to 8 times, folding it in two each time. The dough should be fairly soft. If it is too sticky, sprinkle lightly with flour.

5) Reduce the spacing between the rollers by one notch. Pass the sheet of dough through the rollers once.

6) Continue reducing the space between the rollers by one notch at a time, each time passing the lengthening sheet of dough through the rollers once. Stop once the desired thickness has been obtained.

7) When the sheet of dough gets too long, divide it lengthwise in half, to make it easier to handle.

8) Leave the sheet to rest for about 10 minutes, so that it will dry slightly and be hard enough for cutting, without sticking to the cutting rollers.

9) Attach the cutter accessory to the body. Supports are provided on both sides of the machine.

10) Insert the handle in the slot of the chosen cutter.

11) Lightly sprinkle flour on the sheet, to prevent it from sticking to the cutter. Then start passing it through, turning the handle with one hand, while holding the sheet with the other.

12) Place the cut pasta on a large surface, or on a drying rack, so that it dries before cooking.

Cleaning.

Clean excess flour left on the Imperia and its attachments, using a soft brush.

A dry cloth may be used to wipe the body.

NEVER wash your Imperia and accessories. Some of the precision components are made of steel and may rust if they come in contact with water.

Occasionally place a drop or two of mineral oil where the ends of the rollers meet the machine body, to keep them rolling smoothly.

Store in the original box, in a dry location. Use it often.

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You can get 6 different thicknesses from the rollers, which are 150 mm (5.9") wide.

"Sfoglie," or "sheets," are the most widely used form of pasta, from which to make many pastas and pastries.

Neapolitan Cannelloni
For 12 cannelloni:

Filling:
10-1/4 oz mozzarella cheese
4 salted anchovies
10-1/4 oz ripe tomatoes
2-3/4 oz Parmesan cheese

Sauce:
4-1/2 lb ripe tomatoes, or equivalent in canned
1-3/4 oz oil
salt, pepper and a spring of basil

Dice the mozzarella cheese, remove the salt from the anchovies, peel the tomatoes, and slice them.

Cut the pasta sheet into 12 rectangles, so that each is about 3" x 5.9"

Cook the cut rectangles for a few minutes, drain and lay on a moist tea towel.

Fill the pasta with mozzarella, anchovies and the Parmesan, then roll carefully to seal.

Heat the oil in a saucepan, add the tomato pulp, add salt, and cook, flavoring with minced basil.

Align the cannelloni in a buttered, oven-proof baking dish, cover with the tomato sauce, pepper to taste, sprinkle with grated Parmesan, and cook for about 20 minutes in a preheated 350°F (180°C) oven.

Lasagne Bolognese
For 5 persons:

1/4 cup oil
1/2 onion
10-1/4 oz minced beef
1-1/4 oz chicken livers
A handful of dried mushrooms, soaked and drained
A couple fresh ripe tomatoes
2-1/4 oz Parmesan
2-1/4 oz butter

Sauce:
Brown the onion in half of the butter and in the oil. When golden, take it out and put the minced beef and chicken livers in the saucepan, together with the mashed tomato and chopped mushrooms. Cook slowly for about an hour.

Cut strips of pasta about 4" wide 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.

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"Spaghetti" is the plural diminutive of "spago," which means "string." Literally translated, it means "little strings."

This cutter makes rounded strips with a 2 mm diameter.

Spaghetti with Tomato and Basil
For 4 persons:

14 oz spaghetti
5 oz oil
1 garlic clove
10-1/4 oz tomato pulp
Basil
1 oz Parmesan
Salt and pepper

After preparing the spaghetti, 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 combined.

Spaghetti with Garlic, Oil and Chili Pepper
For 4-6 persons:

1-1/8 lb spaghetti
1-1/4 cups 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, then serve.

Spaghetti with Shellfish
For 4 persons:

14 oz spaghetti
4-1/2 lb shellfish (baby clams and mussels)
8 prawns
Tomato pulp
6-3/4 oz oil
2 garlic cloves
Parsley, salt and pepper

Wash the shellfish, drain and put in saucepan over heat for 3 minutes. Filter and save the liquid.

Clean and cook the prawns. Pour the oil and tomato pulp in a wide saucepan over heat. 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 and serve.

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"Capelli D'Angelo means "angel's hair," so named because of its thinness.

This attachment cuts the pasta in fine strips of approximately 1.4 mm. Ideal for soups, soufflés, and cream of mushroom.

Capelli D'Angelo Soufflé
For 4-6 persons:

10-1/4 oz capelli d'angelo
3 eggs
béchamel
1/2 cup grated Parmesan

Boil the pasta in salted water for 1 minute. Take off 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 mold. Bake at 300°F (150°C) until the soufflé rises. Serve hot immediately.

Capelli D'Angelo with Mushrooms
For 4 persons:

1-1/4 lb capelli d'angelo
10-1/4 oz 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.

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"Tagliatella" is the diminutive of "tagliata," the feminine past participle of "tagliare," "to cut," from Late Latin "taliare."

This attachment cuts strips that are 2 mm wide.

Tagliatelle with Ham
For 4-6 persons:

1-1/4 lb tagliatelle
3-1/2 oz butter
3-1/2 oz ham
1-3/4 oz grated Parmesan

Boil the tagliatelle for 3 minutes in salted water, drain and pour in 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:

1-1/4 lb tagliatelle
2 or 3 broccoli for a total of 2-1/4 lbs
2-1/4 oz Pecorino cheese
8 tablespoons olive oil
Salt and pepper

Cut the broccoli in pieces and boil in salted water. After about 10 minutes, remove with a skimmer and keep warm.

Cook the tagliatelle in the same water that the broccoli was cooked in. As soon as they are cooked, drain and pour over the boiled broccoli, adding a little salt, freshly ground pepper, and tepid olive oil. Mix well and serve with grated Pecorino.

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A small version of fettuccine, the strips are 4 mm wide, perfect with a pesto or regular tomato sauce.

Trenette with Pesto Sauce
For 4-6 persons:

1-1/4 lb trenette
Pesto sauce (Use plenty of basil in the mortar, with a handful of parsley leaves)
2 or 3 garlic cloves
3-1/2 oz Pecorino cheese
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:

1-1/4 lb trenette
3-1/2 oz mozzarella cheese
3-1/2 oz Dutch cheese,
3-1/2 oz emmenthal cheese
7 oz Parmesan cheese
6-1/4 oz 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 boiling.

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.

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"Fettuccine" is the plural diminutive of "fettucia," "ribbon," possibly diminutive of "fetta," meaning "slice." Known worldwide as an appetizing and versatile dish. It can replace tagliatelle and trenette in a recipe.

This accessory cuts strips 6.5 mm wide.

Fettuccine with Butter and Sage
For 4-6 persons:

1-1/4 lb fettuccine
3-1/2 oz butter,
7 oz Parmesan
Pepper and sage leaves

Cook the fettuccine in boiling, salted water, until slightly underdone. Drain and put them in a hot serving 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:

1-1/4 lb fettuccine
1-3/4 oz butter
3-1/2 oz tuna fish in oil (of the softest quality)
3 fillets of anchovy
Grated Parmesan
Parsley, pepper, salt

Wash and de-bone the anchovies, and finely chop them with the tuna. Put the butter and oil in a saucepan, heat to moderate heat and add tuna, its oil and the anchovies. 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.

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The word means "small lasagne." The full flavor of good home-made pasta comes through well in this size lasagna.

This accessory cuts strips 12 mm wide.

Green Lasagnette
For 6 persons:

1-1/4 lb spinach lasagne
8-3/4 oz meat and tomato sauce
4-1/4 oz grated Parmesan
1 oz 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, a sprinkle of grated Parmesan, and a drizzle of melted butter.

Brown in the oven. Sprinkle with the remaining Parmesan and serve.

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"Reginette" means "little queens," probably from the scallops that emulate the top of a crown. Use them in lieu of the lasagnette for an added decorative touch.

This accessory cuts strips 12 mm wide.

Reginette with Spinach and Mushrooms
For 6 persons:

1-1/2 lbs reginette
1-18 lb spinach
1 oz dried mushrooms
5-1/4 oz butter
1-3/4 oz Parmesan
2 tablespoons oil
Salt

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.

Cook the reginette in boiling water, drain, season with 3-1/2 oz of butter, add the spinach and mushrooms, and sprinkle with grated Parmesan. Lastly, add 2 tablespoons of oil and serve

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The Ravioli Maker produces 3 strips of evenly sized and shaped ravioli, about 1.25" square.

Make them using different fillings, such as meat, cottage cheese, ham, mozzarella, etc. Ravioli are also delicious served with sauce or in a broth.

1 - Prepare the filling of your preference. It should be rather soft.

2 - Attach the Imperia Ravioli Maker to the pasta machine, in the supports provided. Make sure the machine is well fastened to the table or counter. Attach the handle to the Ravioli Maker.

3 - Prepare the pasta sheet of the desired thickness. It should be rather dry, but not too much. Test 2 sheets together through the Ravioli Maker to make sure the dough sticks together.

4 - Trim the sheet with the wheel cutter as illustrated, and sprinkle lightly with flour.

5 - Split the sheet in two, lengthwise, to obtain two sheets of the same width and length.

6 - Place the two sheets on the wooden rollers of the hopper, and turn the handle slowly, making sure both sheets are being pulled into the hopper.

7 - Spoon in the filling between the two layers of pasta, taking care to put a minimal amount without compressing the filling.

8 - Crank the handle to seal the first row of ravioli, and to prepare for filling the next row. If the first set of ravioli show a tendency to break, add less filling; if they seem too limp, add more.

9 - Before cutting the ravioli apart, allow them to dry for a period of time.

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

Cheese and Spinach Filling
8-3/4 oz spinach
5-1/4 oz cottage cheese
2 cups grated Parmesan
Salt
Ground pepper
2-1/2 oz butter
2 egg yolks

Mozzarella and Ham Filling
2-1/2 oz cottage cheese
5-1/4 oz mozzarella, finely chopped
2-1/2 oz ham, cut in strips
1-3/4 oz grated Parmesan
Salt
Ground pepper
1 tbsp chopped parsley

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(Note: This attachment is not currently available)

With the Imperia Mille Gnocchi, you can make cavatelli, Sardinian gnocchetti and rigatelli, cooked in thousands of mouth watering recipes.

Facing the Mille Gnocchi from the side of the Imperia rollers, the left roller makes Cavatelli, the middle roller makes Sardinian Gnocchetti, and the right roller makes Rigatelli. The different shapes catch and hold the sauce and flavors differently, resulting in different tasting pastas.

Basic Gnocchi Pasta
For 4 persons

1-1/8 lb flour
3 eggs
1 small cup of water

Pass the dough several times through the rollers of the Imperia set at the largest opening. The resulting sheet of pasta should be soft and thick.

With a knife, cut the sheet lengthwise into strips about an inch wide. Test a strip to make sure that it is thick enough.

Farmhouse Cavatelli
For 4 persons

1-1/8 lb cavatelli
2 onions
1 leek
1/4 celery
1 carrot
1 white turnip
Dried thyme
1-1/4 oz 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 for 10 minutes in salted water.
Drain when 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

1-1/8 lb gnocchetti
1 onion
Parsley
5-1/4 oz 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 Cheeses
For 4 persons

1-1/8 lb rigatelli
3-1/2 oz emmenthal or fontina cheese
3-1/2 oz mozzarella
1-3/4 oz Parmesan
Butter and salt

Dice the fontina and mozzarella.
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.

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Tomato Sauce

2-1/4 lb 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 the lid off, 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 burners a little longer.
When the sauce is cooked, check the taste for salt and add a pinch of pepper.

Béchamel Sauce

For 1 cup of sauce:
1-3/4 oz butter
1-3/4 oz flour
2-1/4 cups milk
Nutmeg
Salt

Bring the milk to a boil.
Put the butter in a saucepan at moderate heat and when it melts, add the flour and cook slowly for a few minutes.
Stir continuously and without letting it brown.
Add the boiling milk to the butter and flour mixture in small doses.
Smooth out any lumps with a whisk or wooden spoon.
Add salt and a pinch of ground nutmeg and, stirring continuously, cook for about 10 minutes.

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The manufacturer warrants its products to be free from manufacturing defects for a period of 1 year after purchase.

Note that rust, that results from improper storage or cleaning, is not covered by warranty, since this can be prevented.

Imperia S.p.A.
SS n^o 25 - Corso Moncenisio 123
10057 S. Ambrogio di Torino
ITALIA
www.imperia.com
(PDF Manual - 621KB)