Urbana can now crank out about 30 pounds of pasta in an hour's time. Chef Ethan McKee has a new toy: a high-end Italian pasta extruder. The device, from Imperia & Monferrina, is like "the Ferrari of pasta extruders," according to a restaurant rep. They'll be getting the equipment working (it needs a special electrical installation) Monday, and they'll begin using it early next year.
Check out some shots of the hefty piece of equipment, which McKee excitedly pried open this week. Urbana's rep wouldn't spill how much they spent on the equipment, but said it's an "investment piece" for the restaurant. Urbana has been hosting pasta-making classes this winter with McKee as well.
McKee plans to experiment with the machine to make some more complex types of pasta, including some hollow noodles. He will also make use of a ravioli attachment. Some small-batch pastas, though, will still be produced entirely by hand at the restaurant.
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[Photos: Courtesy Urbana]
