Why didn't I buy this sooner??? I did a ton of research before purchasing the Imperia Pasta Machine. I decided on this particular machine because of the large number of positive reviews on this site and others as well as an in-person testing of products at Crate & Barrel and Williams-Sonoma. I have now been using it several times a week for a few months.

This machine is very well built and sturdy. I think that you could run over it with a dump truck and it wouldn't get a scratch on it. It is pretty heavy once the fettuccine attachment is on there, so make sure that it is clamped down tight. You will need a pretty significant lip on your counter for the clamp to fit properly (I'd say about at least 1.5-2 inches). I do not believe that this machine will work properly without the clamp (it will slide all over the place), so take this into consideration. I also believe that there is a Good Eats episode where Alton Brown screws or clamps his pasta roller onto an ironing board, so it is possible to use another surface. :)

The simple formula in the manual is quite tasty. Like other reviews have said, it cannot be sticky or the stickiness will transfer to the machine. It should be dry enough to look like it's wrong (which is very hard if you are a bread baker!). For the first run-through, the 1 lb of dough was more than enough to get rid of all of the grease/metal/residue. Just make sure that you roll the dough totally across all of the surfaces because I found the majority of the grease to be on the sides.

The dough rolls smoothly through each setting. One thing that I wish I could change would be the dial. I find it fairly tricky to do with one hand and I usually end up draping the dough over my arm while I use two hands to change the dial settings. It's not that big of a deal and I just make sure to wash my arm before starting. I have not made any other types of pasta dough other than egg, so I cannot comment on how sticky the dough would be with the addition of spinach or tomatoes.

All in all, this a fantastic product that was built to last. Just remember to tighten the clamp... more than once I didn't screw it tight enough and the machine nearly fell off of the counter while I was turning the crank on the tougher low number settings. Be careful... rolling that darn dough is quite addicting!

Had my doubts of this Imperia pasta machine, although truly believe that some other vendors of these machines are screwing fellow Amazon buyers,meaning selling confusion as well as the item, possibly some selling only have of a solution to others.
Pleased very much with quality of Imperia pasta machine, and more satisfied with prompt delivery of product.
I suggest vendor list any other accessories for this brandname line so confidence stays with customer.But,heed advice and ensure price remains fair and others shall follow.

I learned to make pasta in Italy using the Imperia. It's a great machine and extremely easy to use. My first two efforts at home turned out perfectly. Just be sure to have your dough the right consistency. I use about 1 1/4c unbleached flour, 2 eggs and a pinch of salt. I live in an extremely dry climate so if yours is more humid you may need to add more flour. Highly recommend the Imperia.

i just got my imperia pasta maker today and had my dough ready when the ups man brought it to my door i was so excited to try it! it didn't let me down!! i have made pasta by hand in the past so it was like coming out of the middle ages, it was quick, easy and had no problem handling my 1/2 wheat noodle dough. my boys got in the action and by the time we came up for air we had over 6 batches of fettucine made! great great little machine.

I love this machine! I think people who have trouble with it are using a far too complicated recipe. A no-fail pasta dough for this machine is 1 1/4 c. all purpose flour, two eggs and a pinch of salt. Pulse in the food processor until the mixture looks like coarse corn meal, turn it out on the counter and mush it around until you have a smooth ball. This takes less than a minute. Divide the dough into two or three parts, cover with a damp towel and let rest for 30 min. before making pasta. This makes four servings and will never, ever let you down. I've made the basic recipe, and added stuff to the dough like lemon zest and black pepper (1 T total) and it worked just fine. Cleanup is a breeze--there is almost no flour on the counter, and the dough is dry enough to go through the rollers and cutters without any residue. I wouldn't hesitate to recommend this pasta maker to anyone. Love it, love it!