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Imperia Millegnocchi 3 Type Macaroni Attachment made in Italy for the Imperia Pasta Maker SP Tippo Lusso 150

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Price:
$39.50
SKU:
im450
Brand:
Weight:
5.00 LBS
Shipping:
Calculated at checkout
Minimum Purchase:
4 unit(s)
Quantity:
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Product Description

Product Features

  • Macaroni attachment for the Imperia pasta machine
  • Easy and simple way to make your own macaroni
  • Set includes the macaroni maker and pasta cutter
  • Simply slide it onto an existing Imperia Italian SP150 pasta machine and you are ready to go
  • Gift boxed

Product Details

  • Product Dimensions: 5 x 4.8 x 7 inches
  • Shipping Weight: 3 pounds

Product Description

This Imperia gnocchi attachment is ideal for producing fresh homemade gnocchi using your very own selected ingredients. The attachment simply slides onto an Imperia pasta machine and is ready for use once fitted. It produces three variants including cavatelli, sardinion gnocchetti and rigatelli. Just simply pick your desired shape and make enough produce for delicious, homemade gnocchi.
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Product Reviews

  1. How to make gnocchi

    Posted by PastaMan on 5th Oct 2011

    With the Imperia Mille Gnocchi, you can make cavatelli, Sardinian gnocchetti and rigatelli, cooked in thousands of mouth watering recipes.

    Facing the Mille Gnocchi from the side of the Imperia rollers, the left roller makes Cavatelli, the middle roller makes Sardinian Gnocchetti, and the right roller makes Rigatelli. The different shapes catch and hold the sauce and flavors differently, resulting in different tasting pastas.

    Basic Gnocchi Pasta
    For 4 persons

    1-1/8 lb flour
    3 eggs
    1 small cup of water

    Pass the dough several times through the rollers of the Imperia set at the largest opening. The resulting sheet of pasta should be soft and thick.

    With a knife, cut the sheet lengthwise into strips about an inch wide. Test a strip to make sure that it is thick enough.

    Farmhouse Cavatelli
    For 4 persons

    1-1/8 lb cavatelli
    2 onions
    1 leek
    1/4 celery
    1 carrot
    1 white turnip
    Dried thyme
    1-1/4 oz butter
    Can of peeled tomatoes
    Pepper and salt

    Melt the butter in a saucepan, add the peeled vegetables cut into small sticks, the thyme, and cook slowly for 25 minutes.
    Boil the cavatelli for 10 minutes in salted water.
    Drain when slightly underdone, then pour into another pan, in which a little butter has been melted.
    Then pour into a serving dish, cover with the cooked vegetables, and serve.

    Sardinian Gnocchetti
    For 4 persons

    1-1/8 lb gnocchetti
    1 onion
    Parsley
    5-1/4 oz cottage cheese
    Can of peeled tomatoes
    3 tbsp oil
    Pepper and salt

    Brown the onion and minced parsley, add the tomatoes and allow to thicken for 10 minutes.
    Add the cottage cheese and stir.
    Pour into the serving dish.
    Cook the gnocchetti for approximately 8 minutes, drain and pour into a serving dish.
    Mix and flavor with pepper.

    Rigatelli with Cheeses
    For 4 persons

    1-1/8 lb rigatelli
    3-1/2 oz emmenthal or fontina cheese
    3-1/2 oz mozzarella
    1-3/4 oz Parmesan
    Butter and salt

    Dice the fontina and mozzarella.
    Boil the rigatelli in salted water for 12 minutes, drain, pour into a dish and cover with the diced fontina and mozzarella, add butter and half of the Parmesan.
    Then put in a buttered oven-proof dish, cover with the remaining Parmesan and pieces of butter, and brown in the oven until the cheese melts.


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