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La Monferrina P3 Pasta Extruder, 220v 60Hz

List: $15,554.00
Retail: $11,665.50

Ships via freight carrier. Contact ALFA for your freight cost.




Product Description

The La Monferrina P3 Pasta Extruder is a countertop pasta maker designed for medium pasta production in restaurants, commercial kitchens, and catering operations that wish to offer fresh pasta. The P3 machine has a hopper capacity of 6.5 lbs/ 3 kg per batch and a production capacity of 17.5-22 lbs/hr (8-10kg/hr).

La Monferrina P3 automatic pasta maker does it all from mixing, extruding, cutting, and drying! In addition to extruding both short and long kinds of pasta, the P3 is capable of producing ravioli with the optional ravioli attachment (La Monferrina Multi Pasta Attachment). For production simplicity and speed, the P3 features an adjustable automatic cutting motor an integrated fan for drying, and one plastic drying tray.  4 pasta dies are included with the Dolly machine with the most common dies being —  Spaghetti (1.9mm), Linguini (3.2mm), Fusilli (10mm) & Casarecce (9mm), but the customer can choose up to 4 free dies.  There are approximately 100 additional dies that can be a part of the 4 free dies except the Penne dies #472/#473 and the Sheet/sfoglia die, #0. The reason they’re exempt is because the penne die uses a different cutting bracket and mount to get the 45 degree angle cut which makes it more complex and large. For the sheet die it is also because it is large and complex, but it is cheaper than the penne.

Constructed of stainless steel, the P3 disassembles easily for cleaning and maintenance. 220V, 15AMP Single phase 1 HP, 6 Months Parts Warranty. Made in Italy.

KEEPING PASTA DIES CLEAN:
We often get asked how we clean the dies for our pasta maker. The answer is simpler than you might think. We wash off any exterior dough and then soak them in water until the next use. Picking and poking at bronze dies with brushes and a scrubbing pad is a bad idea. It can etch and scratch the dies and this will adversely affect the extruded pasta. Soaking the used dies in water keeps the dough stuck in the nooks and crannies soft, so that the next time you use one, the new dough pushes out the old. Discard it and then keep going. This method won’t affect the new batch of pasta or damage the die in any way. As you store the dies you certainly want to change the water as it turns cloudy and keep them in a relatively cool spot, but overall maintenance is simple just soak and go.

Additional information

Weight 164 lbs
Dimensions 22 x 16 x 19 in