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    PASTA MACHINE MEDIUM

    Professionality

    • Professional machine for homemade fresh pasta production
    • Ideal for small, medium, large catering, professional with space saving size
    • Steel structure
    • CE approved
    • Proudly Made in Italy

    Pour the ingredients into the tank and the machine starts kneading for five minutes
    and shapes different Italian pasta variations (place inverter on position
    2), depending on the pasta mould chosen.

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    Additional information
    Power supply (Volt/Hz)

    230/50
    Motor power (Kwatt/Hp)

    0,6
    Production per hour (kg)

    8
    Produzione minima (kg)

    1,0
    Capacity (lt)

    2,5
    Net weight (kg)

    30
    Product dimension (mm)

    B. 260 / D. 600 / H. 350
    Packaging dimensions (mm)

    370x700x460
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      USAGE TIPS

      To achieve a perfect dough, keep in mind that for every 1 kg of flour you will need approximately 380 cl of liquid (eggs, water, puréed vegetables, etc.). Once the flour and then the liquid are poured into the bowl, simply close the lid and start the machine.
      Any type of flour can be used for kneading: wheat flour, semolina, or a semolina-wheat flour mix. Depending on storage conditions (location and temperature), the flour may require a slight adjustment in the amount of water added or reduced in the dough.
      As a guideline, the average weight of an egg is 50 g; for every egg omitted in the recipe, you should add 50 cl of water to compensate.
      The kneading process usually takes between 5 and 8 minutes.