Imperia Restaurant - R220 Manual
Heavy-duty hand-cranked sheeter for kitchens that want fresh pasta without a big footprint.
Pasta Sheeters
A pasta sheeter rolls dough to an even thickness every time, so lasagne, ravioli and long pasta cook evenly, with none of the variation of hand rolling. Our Italian-made range runs from Imperia's hand-cranked R220 and benchtop La Monferrina and Roga sheeters for restaurants, through to Pamaroma automatic sheeters and sheeter-cutters producing up to 350 kg/h for pasta manufacturers.
13 products
Imperia Restaurant - R220 Motorised
Restaurant quality sheeter with a motor, for semi-automatic sheeting.
Cilindro 170
A fast benchtop sheeter that grows with your menu through ravioli, extruder and cutter attachments.
Nina 170 Sheeter
A compact all-in-one benchtop sheeter with tagliatelle cutters built in.
Nina 250 Sheeter
The wider Nina, rolling 250 mm sheets for lasagne and ravioli with tagliatelle cutters built in.
Roga 250
A stainless steel benchtop sheeter for pasta, pizza and pastry dough in small restaurants and bakeries.
Pnuova
Multi-purpose machine that mixes dough and rolls it into sheets automatically, with extra attachments for shapes.
Multipasta Group
One attachment that adds ravioli, cut pasta and potato gnocchi to a La Monferrina Pnuova, PiDue,…
C/200-IM
Double-basin kneader and sheeter that feeds a continuous dough sheet to your forming machines.
CA/280-N-IM
Automatic production sheeter that keeps a 280 mm dough sheet flowing to the forming machines on…
TL/200
Automatic sheeter-cutter that rolls a 200 mm sheet and cuts it into ribbon pasta at a…
STA/280
High-output automatic sheeter-cutter for producers making cut pasta by the hundreds of kilos.
STA/400
The widest sheeter-cutter in the range, rolling a 400 mm sheet at up to 350 kg/h.
Choosing a sheeter
Buying guide-
Restaurant or production?
Restaurant sheeters like the R220 and the Nina range sit on a bench and roll sheets as you need them. Pamaroma production sheeters knead and sheet continuously to feed forming or cutting machines or a line.
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Size it on sheet width
Match the widest thing you make. 170-210 mm suits tagliatelle and ravioli strips; 250 mm gives full lasagne sheets; 280-400 mm feeds production forming machines.
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Cut, fill or extrude?
If you want ribbons, filled pasta or extruded shapes, choose a machine that takes attachments: the Nina has tagliatelle cutters built in, and the Cilindro and Pnuova take ravioli, cutter and extruder groups. On production lines, pair a sheeter with a sheeter-cutter of the same width.
Not sure which machine?
Tell us what you are making and how much per day. We will recommend a model and, for commercial machines, quote the full package.