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UPDATE - 04/04/2018
Another tip that I've uncovered is if you're planning on buying Semolina flour you'll want to get bulk supply purchases to save money. For a single small batch we're talking roughly 450 grams which is ~1 lb flour. So the ideal quantity is 25 to 50 lbs per purchase. If that sounds like a large monetary expenditure it is, unless you have local bakeries -- which you almost certainly do in any major city. Call one of the bakeries, and just say something to the effect that you have a sort of strange request, and you're looking to purchase 50 lbs of Semolina number 1 flour [important as the number indicates the milling size], and ask if they'd be able to help you out. If they say yes, then ask the cost, order date, etc.
Now, less likely than having local bakeries, is if you have local Asian or Middle Eastern markets. If so, you'll likely find some of the best deals. At my local middle eastern market, found that they're willing to part with bulk semolina #1 for $.64/pound, which is the best I've found so far [asked restaurant, and bakery]. Most places seem to mark up the bulk order to around $1/pound.
Also, a quick run down on milling sizes, as there seems to be a lot of confusion in the US on forums as to the difference between Semolina, Durum Wheat, and all the permutation naming conventions.
What you're wanting to purchase for basic extruded pasta shapes is Semolina #1. This appears as fine sand or coarse granules, similar to table sugar. If you're wanting pasta sheets, Semolina with a 0 or 00 milling is typically desired as it creates a more delicate pasta, but holds it's shape less due to less structure of the actual granules and more starch is released. Semolina is a form of Durum Wheat, but colloquially you'll see them used to describe the milling size; Durum meaning finer granules, and Semolina larger granules.
Semolina for Extruded Pasta Shapes [monikers]
Semolina #1
Semolina No.1
Semola di Grano Duro
Semola
Semolina for Pasta Sheets [monikers]
Durum Wheat Semolina
Extra Fancy Semolina
00 Semolina
Remilled Semolina
Semola Rimacinata
Semola di Grano Duro Rimacinata
Milling Size Approximations
2 = Corn meal.
1 = Table sugar.
0 = All purpose flour US.
00 = Powdered sugar, vegetable starch.
Lastly, if you're thinking that buying All Purpose Flour and using eggs is more cost effective than Semolina and water, you'd be mistaken. Did a cost analysis on 450 grams semolina compared with 400 grams All Purpose Flour + 200 grams egg [4 eggs]. The semolina costs roughly the same as the price per pound you bought the semolina flour for, whereas the AP Flour + Eggs runs usually much more since the egg cost makes up the difference, in my scenario it's something like $.64 per batch semolina, and $2.50 per batch AP+Egg pasta.
UPDATE - 03/15/2018
Working with another Italian purveyor www.Bertinato.net, have identified that they're now able to offer a similar pasta machine to the Fimar, which they call "La Fattorina" for 940 EUROs [shipping and 4 "normal" pasta dies of your choice included]. Refer them to this post if there are any questions.
ORIGINAL
Attrezzature Professionali an Italian purveyor of restaurant equipment is selling their pasta machines for ~30% [70% off] the cost of US suppliers [Product Page]. Liken this to the eBay Korean monitor sales that arose a few years back. The machines are nearly identical to the US brands which sell their products for $2,900, so the equivalent $885 from the Italian site is a no brainer.
News article discussing the Arcobaleno pasta machine [US variant].
TLDR
Was looking at purchasing a pasta extruder as I've made my own homemade pasta for a few years now, utilizing the Kitchenaid KSMPRA + KSMPCA. Fast forward through several dinner parties and was looking to optimize the process, along with removing some of the work involved in producing high quality homemade pasta [since also creating the pasta sauce recipes etc.]. After perusing the internet, found a few US sites that carried pasta extruders, but those were charging 1 arm, plus 1 leg [or more]. After stumbling upon some information on Italian manufactured machines, found a few Italian sites selling these products to US consumers. Long story short, decided on Attrezzature after conversing via email with 3+ Italian purveyors. Reasoning is that Attrezzature had one of the cheapest costs, the cheapest and fastest shipping, and were responsive and courteous to communications.
Dough Recipe
Typical dough recipe is 90g flour, 30g aqueous liquid [egg, water, etc.].
If like wetter dough have successfully tried ~600g flour, 250g aqueous liquid [egg was tested]. Be sure to start with flour from the freezer so that it absorbs more moisture without becoming sticky.
If you like dough similar to handmade pasta, the tried and true 100g flour, 1 egg can be used if pre-mixing in food processor, pour the crumbles into the machine. So long as it remains pea sized crumbles and isn't sticky to the touch [start with ice cold flour and ~45 to 50 g per egg] then the extrusion process is extremely quick and the pasta will be silky. If the dough is clumped into a ball [not ideal], turn off the machine, remove the paddle/mixer, and press the dough firmly down into the augur, close the lid, and get burst presses of ~3 feet pasta at a time, and will need to re-press between lengths of pasta. Takes some extra work but texture is great. If you want semolina pasta, start with ice cold flour, then mix in the hottest tap water you have [~120 to 150 degrees Fahrenheit], for me this was a ratio of 450g semolina to 127 g hot tap water.
Drying
For drying, pasta drying trays are good options, as are most trees. Personally have shifted to the pasta trays. When the pasta extrudes, cut the length, dredge the pasta in a re-sealable bucket of whole wheat flour [greater hygroscopic properties], shake free the excess flour, then lay them in the tray. Added benefit is the flour on the exterior of the pasta when cooked creates a scabrous surface that sauce adheres to, and the pasta water gains greater starch, for finishing sauces.
Cleaning
Update on 5/1/2018 -- Have found based on another owners recommendation that a cleaning attachment can be created from DIY items at Home Improvement stores. What you'll need follows, and without the optional items listed, comes out to just under $15 USD.
DIY Cleaning Adapter for Garden Hose
In my experiencing using the machine for a couple months, the machine is easiest to clean when wiping down the machine just after use with water and wash cloth. Placing the dies in warm water for a few minutes, then using wooden tooth picks to poke the dough through the die [wood isn't as hard as bronze, so low risk of etching], then spraying the interior of the die and wiping it clean with sponge. This cleanup initially may take 30 minutes [if you're fastidious], but once have gone through the process a couple times, the cleanup is mostly dependent on the pasta dies used [# used and size of die holes/shape], the time being ~15 minutes. If there are any dried bits inside the machine, using the tooth picks with a finger over the sharp end and using it like a crayon where you'd lay the crayon on it's side and emboss an image with the surface below the paper to scrub the dried bits off the machine. Lastly, get yourself some canned air and spray the dried bits free of the hopper.
Pictures updated to the posts on the first page.
Disclaimer
For full transparency, was offered a price drop after making this post, future purchases from attrezzature reduced shipping cost by ~$11.80. Was planning to make this post, and asked them if they'd offer any price discount for promotions.
Another tip that I've uncovered is if you're planning on buying Semolina flour you'll want to get bulk supply purchases to save money. For a single small batch we're talking roughly 450 grams which is ~1 lb flour. So the ideal quantity is 25 to 50 lbs per purchase. If that sounds like a large monetary expenditure it is, unless you have local bakeries -- which you almost certainly do in any major city. Call one of the bakeries, and just say something to the effect that you have a sort of strange request, and you're looking to purchase 50 lbs of Semolina number 1 flour [important as the number indicates the milling size], and ask if they'd be able to help you out. If they say yes, then ask the cost, order date, etc.
Now, less likely than having local bakeries, is if you have local Asian or Middle Eastern markets. If so, you'll likely find some of the best deals. At my local middle eastern market, found that they're willing to part with bulk semolina #1 for $.64/pound, which is the best I've found so far [asked restaurant, and bakery]. Most places seem to mark up the bulk order to around $1/pound.
Also, a quick run down on milling sizes, as there seems to be a lot of confusion in the US on forums as to the difference between Semolina, Durum Wheat, and all the permutation naming conventions.
What you're wanting to purchase for basic extruded pasta shapes is Semolina #1. This appears as fine sand or coarse granules, similar to table sugar. If you're wanting pasta sheets, Semolina with a 0 or 00 milling is typically desired as it creates a more delicate pasta, but holds it's shape less due to less structure of the actual granules and more starch is released. Semolina is a form of Durum Wheat, but colloquially you'll see them used to describe the milling size; Durum meaning finer granules, and Semolina larger granules.
Semolina for Extruded Pasta Shapes [monikers]
Semolina #1
Semolina No.1
Semola di Grano Duro
Semola
Semolina for Pasta Sheets [monikers]
Durum Wheat Semolina
Extra Fancy Semolina
00 Semolina
Remilled Semolina
Semola Rimacinata
Semola di Grano Duro Rimacinata
Milling Size Approximations
2 = Corn meal.
1 = Table sugar.
0 = All purpose flour US.
00 = Powdered sugar, vegetable starch.
Lastly, if you're thinking that buying All Purpose Flour and using eggs is more cost effective than Semolina and water, you'd be mistaken. Did a cost analysis on 450 grams semolina compared with 400 grams All Purpose Flour + 200 grams egg [4 eggs]. The semolina costs roughly the same as the price per pound you bought the semolina flour for, whereas the AP Flour + Eggs runs usually much more since the egg cost makes up the difference, in my scenario it's something like $.64 per batch semolina, and $2.50 per batch AP+Egg pasta.
UPDATE - 03/15/2018
Working with another Italian purveyor www.Bertinato.net, have identified that they're now able to offer a similar pasta machine to the Fimar, which they call "La Fattorina" for 940 EUROs [shipping and 4 "normal" pasta dies of your choice included]. Refer them to this post if there are any questions.
"From this year we have a new contract for shipments to USA/Cananda and for a "La Fattorina" with 110Volts/60Hz + 4 normal pasta plates price is 770€ + 170€= 940€euro tot.
Kind regards."
Alberto - Emporio Bertinato
Kind regards."
Alberto - Emporio Bertinato
ORIGINAL
Attrezzature Professionali an Italian purveyor of restaurant equipment is selling their pasta machines for ~30% [70% off] the cost of US suppliers [Product Page]. Liken this to the eBay Korean monitor sales that arose a few years back. The machines are nearly identical to the US brands which sell their products for $2,900, so the equivalent $885 from the Italian site is a no brainer.
News article discussing the Arcobaleno pasta machine [US variant].
Italian Manufacturer = Fimar 1,5MPF
US Equivalent = Arcobaleno AEX10
US Equivalent = Arcobaleno AEX10
TLDR
- Fimar Machine = $885 [request special voltage 110V/60hz motor + specify that this is a USA purchase for and the IVA field should be "N.I.art.8,1"]
- Pasta Dies = $37.58 ea
- 2 Day Air Shipping = $118
- US Import = $60 [believe this is all the tax due for the items purchased abroad, anything over ~$800 is charged import duty to the importer you, and requires payment to whichever courier is used, payment on delivery or could be paid online to specific couriers such as UPS]
- Paypal purchase = ~3% of invoice cost UNLESS YOU CHANGE PAYPAL SETTINGS TO NOT USE PAYPAL CURRENCY CONVERSION. SELECT EACH CARD AND SPECIFY "BILL ME IN THE CURRENCY SPECIFIED BY THE SELLER'S INVOICE".
Was looking at purchasing a pasta extruder as I've made my own homemade pasta for a few years now, utilizing the Kitchenaid KSMPRA + KSMPCA. Fast forward through several dinner parties and was looking to optimize the process, along with removing some of the work involved in producing high quality homemade pasta [since also creating the pasta sauce recipes etc.]. After perusing the internet, found a few US sites that carried pasta extruders, but those were charging 1 arm, plus 1 leg [or more]. After stumbling upon some information on Italian manufactured machines, found a few Italian sites selling these products to US consumers. Long story short, decided on Attrezzature after conversing via email with 3+ Italian purveyors. Reasoning is that Attrezzature had one of the cheapest costs, the cheapest and fastest shipping, and were responsive and courteous to communications.
Dough Recipe
Typical dough recipe is 90g flour, 30g aqueous liquid [egg, water, etc.].
If like wetter dough have successfully tried ~600g flour, 250g aqueous liquid [egg was tested]. Be sure to start with flour from the freezer so that it absorbs more moisture without becoming sticky.
If you like dough similar to handmade pasta, the tried and true 100g flour, 1 egg can be used if pre-mixing in food processor, pour the crumbles into the machine. So long as it remains pea sized crumbles and isn't sticky to the touch [start with ice cold flour and ~45 to 50 g per egg] then the extrusion process is extremely quick and the pasta will be silky. If the dough is clumped into a ball [not ideal], turn off the machine, remove the paddle/mixer, and press the dough firmly down into the augur, close the lid, and get burst presses of ~3 feet pasta at a time, and will need to re-press between lengths of pasta. Takes some extra work but texture is great. If you want semolina pasta, start with ice cold flour, then mix in the hottest tap water you have [~120 to 150 degrees Fahrenheit], for me this was a ratio of 450g semolina to 127 g hot tap water.
NOTE
Have found a short cut to produce the dough in ~10 seconds is to place the ingredients in a food processor to form the dough particles, then place the premixed dough in the hopper. This is similar technique wise to making the dough by hand, and recommended for wetter dough, or it could possibly be leveraged if wanting to purchase a smaller capacity machine and keep the hopper full of dough without having to stop after each batch to mix more in the machine.
Have found a short cut to produce the dough in ~10 seconds is to place the ingredients in a food processor to form the dough particles, then place the premixed dough in the hopper. This is similar technique wise to making the dough by hand, and recommended for wetter dough, or it could possibly be leveraged if wanting to purchase a smaller capacity machine and keep the hopper full of dough without having to stop after each batch to mix more in the machine.
Drying
For drying, pasta drying trays are good options, as are most trees. Personally have shifted to the pasta trays. When the pasta extrudes, cut the length, dredge the pasta in a re-sealable bucket of whole wheat flour [greater hygroscopic properties], shake free the excess flour, then lay them in the tray. Added benefit is the flour on the exterior of the pasta when cooked creates a scabrous surface that sauce adheres to, and the pasta water gains greater starch, for finishing sauces.
Cleaning
Update on 5/1/2018 -- Have found based on another owners recommendation that a cleaning attachment can be created from DIY items at Home Improvement stores. What you'll need follows, and without the optional items listed, comes out to just under $15 USD.
DIY Cleaning Adapter for Garden Hose
- Brass Garden Hose Adapter 3/4" to 1/2" -- https://www.homedepot.com/p/Everbil...pter-3-4-in-FHT-x-1-2-in-FIP-801669/300095984
- Reducer Bushing 1" x 1/2" -- https://www.homedepot.com/p/Charlot...-x-S-Reducer-Bushing-PVC021070700HD/203811447
- Reducer Bushing 2" x 3/4" -- https://www.homedepot.com/p/Charlotte-Pipe-2-in-x-3-4-in-PVC-Sch-40-Reducer-Bushing-PVC-02107-1275HD/203825963?keyword=1275HD&semanticToken=20030+++>++++st:{1275hd}:st++cn:{0:0}++1275hd+{productkey}
- Trap Adapter 2" -- https://www.homedepot.com/p/2-in-PVC-DWV-Trap-Adapter-C48017HD2/100344161
- [Optional] PVC Cement
- [Optional] PVC Primer
- [Optional] PVC Cleaner
- [Optional] PVC Applicator Brushes of various sizes
In my experiencing using the machine for a couple months, the machine is easiest to clean when wiping down the machine just after use with water and wash cloth. Placing the dies in warm water for a few minutes, then using wooden tooth picks to poke the dough through the die [wood isn't as hard as bronze, so low risk of etching], then spraying the interior of the die and wiping it clean with sponge. This cleanup initially may take 30 minutes [if you're fastidious], but once have gone through the process a couple times, the cleanup is mostly dependent on the pasta dies used [# used and size of die holes/shape], the time being ~15 minutes. If there are any dried bits inside the machine, using the tooth picks with a finger over the sharp end and using it like a crayon where you'd lay the crayon on it's side and emboss an image with the surface below the paper to scrub the dried bits off the machine. Lastly, get yourself some canned air and spray the dried bits free of the hopper.
Pictures updated to the posts on the first page.
Disclaimer
For full transparency, was offered a price drop after making this post, future purchases from attrezzature reduced shipping cost by ~$11.80. Was planning to make this post, and asked them if they'd offer any price discount for promotions.
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