Results for “Pasta Making Machine”

A pasta making machine for commercial pasta production, covering mixing and extrusion with cutting at the die face.

Supplied as a single machine or as part of a complete line including drying and cooling. Which you need depends on whether you are producing fresh or dried pasta, and on what equipment you already have. Producers moving up from smaller machines often have packing in place and need only extrusion and drying. Contact us with your situation and intended output for a recommendation.

A pasta making machine supplied with video of the machine running, so you can see the product and the operation before committing to a purchase.

Seeing a machine run with your own product in mind is worth more than a specification sheet, particularly where the finished appearance matters as much as it does in pasta. We can also arrange a sample run with your semolina where that is practical. Contact us with your product requirements and we will send running footage and discuss a trial.

A macaroni and pasta making machine producing both short and long cut pasta, with the format determined by the die and the handling after the extruder.

Long cut pasta is hung on sticks for drying while short cut is handled on belts, so a machine serving both needs the handling for each. That is worth deciding before purchase rather than discovering afterwards that only one format is practical. Contact us with the formats you intend to produce and we will specify accordingly.

An industrial pasta making machine for commercial pasta production by extrusion, covering mixing and forming with cutting at the die.

Die material affects the finished product as much as the recipe does: bronze gives the rough surface that holds sauce and signals a premium product, while PTFE-lined dies give a smooth glossy finish and run faster with less wear. The choice should be deliberate. Contact us with your product positioning and range and we will recommend a die specification alongside the machine.

A pasta making machine producing pasta from semolina or flour, available in capacities from small scale through to commercial production.

Sizing should account for the drying capacity you have or intend to install, not only for the extruder throughput. An extruder that outruns the dryer produces wet pasta with nowhere to go, which in practice means stopping the line. Semolina quality also affects the result, and the machine allows adjustment while running to compensate. Contact us with your intended output and your drying arrangements and we will size the machine to match.