Roll real fettuccine at home on a crank machine still made in Italy
“Indie find with real provenance: chromed steel, made in Italy, and expandable with attachments instead of replaceable when you want a new shape.”
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The Imperia Titania is a hand-crank pasta roller built entirely in Italy from chromed steel, with a clamp base that grips a countertop and a wooden handle on the crank. It rolls sheets down through graduated thickness settings and cuts tagliolini and fettuccine, and it accepts Imperia's DUPLEX and SIMPLEX attachments if you later want ravioli, spaghetti, or other shapes. Because it is manual, it is also useful beyond pasta: the same roller flattens dough for lasagna sheets, piadina, Arabic flatbread, and pane carasau. Everything that touches food is food-safe chromed steel, and there is no motor to burn out. Best fit: someone who wants a machine that will outlast several kitchen gadgets, and who likes that the crank is part of the ritual rather than a chore.
Pros
- Chromed steel body with no motor to fail, so it outlasts most electric pasta makers
- Accepts DUPLEX and SIMPLEX attachments, so ravioli and spaghetti are add-ons rather than a new machine
- Doubles as a dough roller for lasagna, piadina, and flatbreads
- Clamp base and non-slip support keep it planted while you crank
Cons
- It is manual, so rolling for a crowd is a two-handed job that takes real time
Pairs well with
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Frequently asked questions
Can I put it in the dishwasher?
No. Never wash it or submerge it. Brush out flour with a dry brush and wipe the exterior, since water rusts the rollers and ruins the internal gears.
Does it come with the ravioli attachment?
No. The box includes the machine, crank handle, non-slip base, table support, and manual. Ravioli and other shapes are separate DUPLEX or SIMPLEX attachments.
How thick a countertop will the clamp fit?
It clamps to standard countertops and tables. Very thick butcher block or a counter with a bullnose overhang can be a tight fit, so measure before you buy.
Is a manual machine harder than an electric one?
It takes more effort but gives you more control over sheet thickness. Most people run the dough through progressively thinner settings rather than jumping to the thinnest.
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