Fresh Pasta Lines
Fresh pasta production breaks into a few stages: preparing the ingredients, kneading, sheeting, cutting, drying and packing. Kneading uses a spiral or dipping-arm mixer, sheeting a laminator, and cutting roller, disc or belt cutters.
The drying here is not the full drying of dry pasta; it is a light drying that lowers moisture and extends shelf life. It is done with a hot air dryer or a tunnel dryer.
- Presses can be batch type with the classic mixing basin, or continuous and automatic
- Continuous presses suit production over 200 kg an hour and carry automatic dosers and a centrifugal pre-mixer
- The dough sheet is either laminated or extruded; the two differ in structure and taste, and the market decides
- Sheeters from 250 to 1,000 millimetres, at a width to suit any use
- Extruders from 100 kg an hour produce sheet pasta or extruded long pasta
- All machines, belts and ancillary equipment in AISI 304, or AISI 316 on request
Product types
Which fresh product you will make decides how the line is built.
Fresh short-cut pasta
After hydration the dough is pushed through the die, which sets the shape of the product. At the outlet it is cut to length and passed to the heat treatment.
- Batch press: the classic mixing basin
- Continuous automatic press: for over 200 kg an hour
- Continuous presses carry automatic dosers for flour and liquids, and a centrifugal pre-mixer
- A spiral or dipping-arm mixer for kneading
- Press
- batch or continuous automatic
- Continuous press
- over 200 kg/h
- Drying
- hot air or tunnel
Fresh long pasta
If the product comes from sheet pasta, the first decision is this: will the sheet be laminated or extruded? The two differ clearly in structure and in taste, and the market decides.
- A wide range of sheeters: 250 to 1,000 mm
- Extruders from 100 kg an hour give sheet pasta or extruded long pasta
- Alongside everything made from sheet pasta, short and long forms are produced too
- Spaghetti, linguine, bigoli and similar shapes
- Sheet width
- 250 – 1,000 mm
- Press capacity
- from 100 kg/h
- Sheet
- laminated or extruded
Fresh filled pasta
Sheeters are coupled with single-sheet forming machines, double-sheet ravioli machines, and laminating lines for tagliatelle, lasagne and cannelloni. A sheet tensioning device couples each sheeter or extruder automatically to its forming machine.
- A screw or lobe dosing pump depending on the filling
- The dosing pump works independently and lifts out easily for washing at the end of production
- Sheet trimmings from moulding are collected and returned pneumatically to the mixer
- Extruders from 100 kg an hour give sheet for filled pasta of any size
- Sheet width
- 250 – 1,000 mm
- Dosing
- screw or lobe pump
- Trimmings
- returned pneumatically
Pre-cooked fresh pasta and ready meals
Used for fresh and frozen products destined for catering and food service, and for ready meals. The multiple lines cook any type and shape of product in boiling water and then cool it down.
- Filled and unfilled pasta, fresh long pasta, dry pasta, frozen pasta, gnocchi
- Sheet pasta for lasagne and cannelloni
- The same plant can also cook vegetables, legumes and potatoes
- Dedicated lines for lasagne and cannelloni sheet
- Cannelloni: pre-cooked sheet is filled and rolled, then cut by a guillotine without crushing the product
- AISI 304, or AISI 316 on request, with certified food-contact plastics
- Full washing and sanitation at the end of every production cycle
- Cooking
- in boiling water, then cooling
- Body
- AISI 304 · AISI 316 on request
- Cutting
- guillotine, without crushing
With fresh pasta, shelf life and the cold chain change with the product. Tell us what you will produce and how you will distribute it, and we will build the line around that.