Fama PASTA MACHINE WITH PASTA CUTTER – LARGE
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£3,291.00 (ex VAT)
- Product Code:Fama PASTA MACHINE WITH PASTA CUTTER – LARGE
Product Status : 14 Day Lead Time
Product Status : 14 Day Lead Time
- The Fama FMPM101 "Grande" (Large) Fresh Pasta Machine with Pasta Cutter is a heavy-duty, professional Italian-built extruder designed for small to medium-sized restaurants, catering operations, and cafes. Manufactured by Fama Industrie in Italy, this 2-in-1 commercial unit automatically mixes flour and liquid components before extruding and cutting fresh egg pasta into customizable shapes
- Electronic Pasta Cutter: Includes a dedicated automatic cutting knife that neatly slices extruded pasta to your exact length specifications
- Durable Construction: Features a scratch-proof painted steel structure and an AISI 304 stainless steel basin and kneader to meet strict food hygiene standards
- Customizable Formats: Works seamlessly with interchangeable brass and bronze alloy dies to craft a wide variety of artisanal pasta shapes
- Production Capacity: Yields up to 13 kg of fresh pasta per hour.
- Holding Capacity: Equipped with a large 4 kg stainless steel mixing bowl.
- Power Output: Driven by a robust 750W (0.8 kW) electric motor.
- Power Supply: Standard 400V three-phase electrical operation.
- Dimensions & Weight: Measures 54 x 26 x 46 cm and has a net weight of 42kg
- Professional machine for homemade fresh pasta production
- Ideal for small, medium, large catering, professional with space saving size
- Steel structure
- CE approved
- Proudly Made in Italy
Pour the ingredients into the tank and the machine starts kneading for five minutes
and shapes different Italian pasta variations (place inverter on position
2), depending on the pasta mould chosen.
USAGE TIPS
To achieve a perfect dough, keep in mind that for every 1 kg of flour you will need approximately 380 cl of liquid (eggs, water, puréed vegetables, etc.). Once the flour and then the liquid are poured into the bowl, simply close the lid and start the machine.
Any type of flour can be used for kneading: wheat flour, semolina, or a semolina-wheat flour mix. Depending on storage conditions (location and temperature), the flour may require a slight adjustment in the amount of water added or reduced in the dough.
As a guideline, the average weight of an egg is 50 g; for every egg omitted in the recipe, you should add 50 cl of water to compensate.
The kneading process usually takes between 5 and 8 minutes.
