I have a new Imperia machine I have used it a few times and it seems
to be a very good machine but I have one problem. When it is slicing
the pasta, it does not slice it all the way through so I have bands of
strands fastened together. I assume I am doing something wrong with
the dough. Any suggestions?
Thanks

Allan Matthews writes:
>
>I have a new Imperia machine I have used it a few times and it seems
>to be a very good machine but I have one problem. When it is slicing
>the pasta, it does not slice it all the way through so I have bands of
>strands fastened together. I assume I am doing something wrong with
>the dough. Any suggestions?

What cut are you trying for? IME the angel-hair cutter sucks wind. Even if
you get the dough the correct thickness if it's too wet or too dry you wind up
with a mess.

If your dough is the right consistency and your having problems with the
cutters for linquine/fettucine/lasagne I'd say your dough is too thin.

Counterintuitive, yes, but think about it. If the dough is too thin the
cutting blades won't make the dough contact the block against which the cutters
cut.

Best,

Marc

Allan Matthews writes:
>
>I have a new Imperia machine I have used it a few times and it seems
>to be a very good machine but I have one problem. When it is slicing
>the pasta, it does not slice it all the way through so I have bands of
>strands fastened together. I assume I am doing something wrong with
>the dough. Any suggestions?

What cut are you trying for? IME the angel-hair cutter sucks wind. Even if
you get the dough the correct thickness if it's too wet or too dry you wind up
with a mess.

If your dough is the right consistency and your having problems with the
cutters for linquine/fettucine/lasagne I'd say your dough is too thin.

Counterintuitive, yes, but think about it. If the dough is too thin the
cutting blades won't make the dough contact the block against which the cutters
cut.

Best,

Marc

On 25 Mar 2004 17:59:21 GMT, (MrAoD) wrote:

> Allan Matthews writes:
>>
>>I have a new Imperia machine I have used it a few times and it seems
>>to be a very good machine but I have one problem. When it is slicing
>>the pasta, it does not slice it all the way through so I have bands of
>>strands fastened together. I assume I am doing something wrong with
>>the dough. Any suggestions?
>
>What cut are you trying for? IME the angel-hair cutter sucks wind. Even if
>you get the dough the correct thickness if it's too wet or too dry you wind up
>with a mess.
>
>If your dough is the right consistency and your having problems with the
>cutters for linquine/fettucine/lasagne I'd say your dough is too thin.
>
>Counterintuitive, yes, but think about it. If the dough is too thin the
>cutting blades won't make the dough contact the block against which the cutters
>cut.
>
>Best,
>
>Marc
>
I have an Imperia and I agree with Marc - the angel hair pasta blade
is tough to operate. The problem has to be with the dough. If you
think you have it right, then wrap it in plastic and rest it for 30
minutes before you begin to work with it. The dough should slice
beautifully for you.

Harry

On 25 Mar 2004 17:59:21 GMT, (MrAoD) wrote:

> Allan Matthews writes:
>>
>>I have a new Imperia machine I have used it a few times and it seems
>>to be a very good machine but I have one problem. When it is slicing
>>the pasta, it does not slice it all the way through so I have bands of
>>strands fastened together. I assume I am doing something wrong with
>>the dough. Any suggestions?
>
>What cut are you trying for? IME the angel-hair cutter sucks wind. Even if
>you get the dough the correct thickness if it's too wet or too dry you wind up
>with a mess.
>
>If your dough is the right consistency and your having problems with the
>cutters for linquine/fettucine/lasagne I'd say your dough is too thin.
>
>Counterintuitive, yes, but think about it. If the dough is too thin the
>cutting blades won't make the dough contact the block against which the cutters
>cut.
>
>Best,
>
>Marc
>
I have an Imperia and I agree with Marc - the angel hair pasta blade
is tough to operate. The problem has to be with the dough. If you
think you have it right, then wrap it in plastic and rest it for 30
minutes before you begin to work with it. The dough should slice
beautifully for you.

Harry