Product Description
The La Monferrina G2 gnocchi maker brings commercial gnocchi production to a restaurant and small batch producer scale in a compact tabletop design. The G2 has a production range of 22-35 lbs/hr (10-16 kg/hr) and produces gnocchi that measures 14mm in diameter and approximately 20mm in length. The G2 is a piston style machine meaning the gnocchi is pressed through before forming. Piston style machines are designed to use a dehydrated potato flake mixture. Potatoes can be used if processed to a texture acceptable for the piston style press. The G2 is constructed of heavy duty stainless steel, designed for any kitchen environment.
- 22-35 lbs/hr production (10-16 kg/hr)
- Produces 14mm x 20mm gnocchi
- Removable filling canister
- Designed to work with dehydrated potato flakes
Constructed of stainless steel, the G2 disassembles easily for cleaning and maintenance. 220 Volt – Single Phase. Warranty: 1 year limited. Made in Italy.
DIMS – 13″ BY 15″ BY 35″
WEIGHT 95 LBS
KEEPING PASTA DIES CLEAN:
We often get asked how we clean the dies for our pasta maker. The answer is simpler than you might think. We wash off any exterior dough and then soak them in water until the next use. Picking and poking at bronze dies with brushes and a scrubbing pad is a bad idea. It can etch and scratch the dies and this will adversely affect the extruded pasta. Soaking the used dies in water keeps the dough stuck in the nooks and crannies soft, so that the next time you use one, the new dough pushes out the old. Discard it and then keep going. This method won’t affect the new batch of pasta or damage the die in any way. As you store the dies you certainly want to change the water as it turns cloudy and keep them in a relatively cool spot, but overall maintenance is simple just soak and go.
