Imperia 150 Traditional Easy Pasta Maker
Last updated: December 15, 2022
This pasta maker was created in Italy using a shiny chrome-plated steel. It uses a 6-inch wide roller with double cutter head to make both thin and thick pastas. The wooden handle provides a solid grip to help you comfortably crank out the pasta.
We looked at the top Pasta Makers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Pasta Maker you should buy.
Product Details
Key Takeaway: Enjoy fresh homemade pasta when you purchase this pasta maker that was designed in Italy.
In our analysis of 107 expert reviews, the Imperia 150 Traditional Easy Pasta Maker placed 10th when we looked at the top 26 products in the category. For the full ranking, see below.From The Manufacturer
Imperia Pasta Machines are renowned for their high quality and ease of use. From it’s solid steel and wooden handle right through to its sturdy, steadfast table clamp, Imperia sets the standard for home Pasta Machines across the world. With Imperia, you’ll find the model and attachments you need– whether you’re making spaghetti, farfalle or fettuccine. Our pasta machines come complete with your own pasta recipe book to make getting started or expanding your pasta repertoire easier. We specialize in making exclusive, elegant and easy to use pasta machines. The pasta you make with Imperia is unlike any other. Choose your preferred thickness, create the perfect consistency, and enjoy homemade pasta like never before. Guaranteed to make fresh and clean pasta.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
