Hi everyone, and thanks for the warm welcome.
Originally Posted by Andy M.
Hi HamSandwich. Welcome to DC.
I know nothing about commercial pasta machines but I just googled and saw a lot of info.
Yeah, there is a ton of info out there about the machines themselves, but I'm really after someone who has first-hand knowledge of the hardware that can suggest which makes of machines to go for, what size of machine they use for their small-scale pasta business (meaning a few restaurants, as well as the general public) and which shapes they would consider to be best sellers.