• During the seventies ...
• First successes
• The problem
• The solution
• A lucky inutition <<
• The new adventure
• "La Monferrina" headquarters

A lucky intuition

Trying and trying again he created a professional type machine which was able to mix a large quantity of flour with force but which left the dough and the finished product with the appearance and the flavour of that drawn by hand. At last the original idea came through in the results. The dough made with the rollers of the machine was treated with the same force and delicacy as that of hands and rolling pin.What is more, it was possible to run the overlaid squares of pasta through the rollers several times, placing them contrary to each other; a simple trick which permitted weaving the fibres closely together like a fabric.

Arturo Masoero never informed his customers that the "tajarin" and the agnolotti served at his tables were not produced by the famous "sfoglina". The succes of the first course increased to such an extent that serious consideration was given to producing this machine of his own creation for other restaurants and pasta makers.