Product Description
The La Monferrina P2 DV is a versatile pasta machine that has the capability of producing 170mm (6.7”) laminated sheets of pasta, cut tagliatelle, and specialty products such as ravioli and gnocchi. The P2 DV features dual mixing hoppers for continuous pasta production. As one mixer feeds the pasta laminator, the other mixes a fresh
batch of pasta dough. The optional Multi Pasta Attachment allows for the P2 DV to produce fresh ravioli, gnocchi, and tagliatelle. Interchangeable ravioli moulds and cutting cassettes allow the Multi Pasta to produce various ravioli shapes and sizes along with a variety of cut pastas. The optional TagliaSfoglia Attachment
automatically cuts laminated pasta sheets to length and width.
- Dual Mixing Hoppers (18 kg combined) for continuous pasta production
- Produces 170mm (6.7”) Pasta Sheets
- Conveyor Belt
- Three Pasta Drying Trays w/ bracket
- Accepts optional attachments for increased pasta production and versatility
OPTIONAL ATTACHMENTS:
1. Multi Pasta Attachment: The Multi Pasta allows you to make ravioli, gnocchi, and cut pastas on the P2 DV. Optional interchangeable inserts allow for a wide variety of pasta production.
2. TagliaSfoglia Attachment: The standalone TagliaSfoglia Attachment automatically cuts pasta sheets to width and length.
Production: Sheeted Pasta: 80-90 lbs/hr, Tagliatelle (with optional attachment) 80-90lbs/hr, Ravioli
(with optional attachment) 110-130 lbs/hr
Constructed of stainless steel, the P2 DV disassembles easily for cleaning and maintenance. 220V, Three Phase. Warranty: 1 year limited. Made in Italy.
DIMS – 35″ BY 44″ BY 57″
WEIGHT 550 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.
