Product Description
The La Monferrina EM75 pasta extruder is fully constructed of heavy duty stainless steel and is a durable machine for most kitchen environments. A 4 kg mixing hopper mixes and extrudes 17-22 lbs per hour of fresh pasta. The EM75 is capable of producing various short and long extruded pastas by simply switching the installed pasta die. Four standard dies are included and over 100 different shapes and sizes are available. A built-in fan helps control the moisture of the freshly extruded pasta. An automatic pasta cutter with speed control cuts short pastas to your desired length. Retractable drying tray supports allow for convenient placement of pasta drying trays. 110 volt electrical allows the EM75 to be placed in nearly all kitchen locations.
- Full Stainless Steel Body
- 4 kg Mixing Hopper (17-22 lbs/hr production)
- Automatic Pasta Cutter w/ Single Blade Knife
- Four Standard Dies
- Built-In Fan for Drying
- Fittings for Optional Extruder Head Water Cooler
- Perforated Pasta Drying Tray
Production: 17-22 lbs/hr
Constructed of stainless steel, the EM75 disassembles easily for cleaning and maintenance. 110V, 11 AMP. Warranty: 1 year limited. Made in Italy.
DIMS – 32″ BY 13″ BY 29.5″
WEIGHT 150 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.
