The suction cup is acceptable but could be better. The hand crank is made of soft metal that easily warps and no longer fits in the hex-socket. The brass plates do not always produce a quality pasta shape... Read more
Review in the original language
31/07/25
Seth N.
The suction cup is acceptable but could be better. The hand crank is made of soft metal that easily warps and no longer fits in the hex-socket. The brass plates do not always produce a quality pasta shape and need to be further refined. The rigatoni shapes are particularly troublesome. Lastly, it squeaks terribly although olive oil on the moving parts helps. Alltogether not a bad product but it could use serious improvements in certain areas. Alas, there are very few options for extruders.
Seth N.
The suction cup is acceptable but could be better. The hand crank is made of soft metal that easily warps and no longer fits in the hex-socket. The brass plates do not always produce a quality pasta shape and need to be further refined. The rigatoni shapes are particularly troublesome. Lastly, it squeaks terribly although olive oil on the moving parts helps. Alltogether not a bad product but it could use serious improvements in certain areas. Alas, there are very few options for extruders.
The extruder doesn't exert enough pressure to reduce the dough to "grains of... Read more
Lineapasta
We take note of what you said about the pressure of the press;... Read more
See review in the original language
30/07/25
Ferdinando S.
The extruder doesn't exert enough pressure to reduce the dough to "grains of sand" as extruded pasta should, so it's always necessary to compact the dough before extruding. This causes the resulting pasta shape to lose its roughness, making bronze die extrusion almost unnecessary. Furthermore, the bronze dies for smooth rigatoni and paccheri extrude the pasta in an almost "triangular" shape, which means that once dried, this shape develops longitudinal cracks that cause it to break during cooking.
Lineapasta
We take note of what you said about the pressure of the press; first, we need to understand what type of flour you're using.
Regarding the part where the pasta breaks during cooking, you mentioned drying. How do you dry the pasta? It's normal for pasta to break when air-dried.
To dry pasta, you need a professional dryer (like our ET 10 model) with controlled humidity, as drying is a very delicate process, especially for complex shapes.
Ferdinando S.
Il torchietto non esercita una pressione tale da permettere di ridurre l'impasto in "granelli di sabbia" come dovrebbe essere per una pasta estrusa, e dunque è sempre necessario compattare l'impasto prima dell'estrusione, ciò causa una perdita di ruvidezza sul formato di pasta ottenuto, rendendo la trafilatura in bronzo quasi del tutto inutile. Inoltre, le trafile in bronzo per rigatoni e paccheri lisci, estrudono la pasta in modo quasi "triangolare", ciò comporta che una volta essiccato tale formato presenta crepe longitudinali che in cottura causano la rottura del medesimo.
Lineapasta
Prendiamo nota di quanto da lei detto in merito alla pressione del torchio, va innanzitutto capito che tipologia di farina sta utilizzando.
Per quanto riguarda invece la parte sulla pasta che si rompe in cottura, lei ha parlato di essiccazione, come essicca la pasta? E' normale che la pasta si rompa se essiccata all'aria.
Per essiccare la pasta serve un essiccatoio (come il nostro modello ET 10) professionale con umidità controllata in quanto l'essiccazione è un procedimento molto delicato soprattutto per formati complessi.
Product as described on the website, good quality materials, robust and easy to use
See review in the original language
01/08/24
Rebeca R.
Product as described on the website, good quality materials, robust and easy to use
Rebeca R.
Producto tal cual se describe en la web, materiales de buena calidad, robusta y fácil de usar
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