Italpast Pasta Machines
From laboratory scale to industrial capacity, with one family: the MAC series. From 20 kilograms an hour to 600.
Every model is stainless steel, vacuum equipped and electronically speed controlled. The vacuum models are entirely suitable for gluten-free and organic pasta production.
- Dry pasta: classic and specialty shapes. Fully automatic with extruder, centrifugal mixer, electronic dosing and vacuum extrusion. Static or continuous dryers. From 30 to 1,000 kilograms an hour.
- Fresh pasta: pasteuriser, cooling tunnel and continuous cooker. Filled or hollow, single or double dough, regional or coloured product. The process is PLC controlled.
- Gluten-free pasta: pre-gelatinised or raw flour. The water and flour mix is managed by special mixers and compression screws with variable temperature control. Drying recipes are set for legume-based flours, and the process can be tied into Industry 4.0 systems.
- Handmade and fresh packed: raw material selection, production, thermal treatment, modified atmosphere packaging and cold storage. Extruder, roller, ravioli, cappelletti, tortelloni and gnocchi machines.
- Instant pasta: a product that cooks in three minutes. Your existing dry pasta line can be converted to instant production with Italpast technology; conversion costs less than a new line and technical support comes with it.
Models and options
The same engineering, configured around your product.
Laboratory and boutique production
A professional press with a double mixer system. For fresh pasta shops and catering kitchens. The VR version has a speed variator and integrates directly with ravioli and tortellini machines.
- Automatic pasta cutting blade
- Pre-drying fan
- Removable mixer shaft
- Option: vacuum device and pump, vertical extrusion head
- Option: impulse cutter for long pasta, variable speed extruder
- Capacity
- 20 – 80 kg/h
- Versions
- MAC 30 VR · MAC 60 VR
- Vacuum
- optional
Continuous production, small to medium scale
A stainless steel press designed for a continuous production cycle. Meets EEC hygiene and safety standards. The VR version is inverter controlled and runs at variable speed.
- Automatic pasta cutting blade
- Water-cooled extrusion cylinder
- Removable mixer shaft
- Option: closed-loop cooler, vertical extrusion head
- Option: impulse cutter, penne cutter, vacuum device
- Capacity
- 120 kg/h and above
- Version
- MAC 100 VR
- Vacuum
- optional
R&D kitchens and small producers
The sealed mixer and extrusion channel run on a vacuum pump connected to filtering and lubrication systems. Can be integrated with ravioli, tortellini and cappelletti lines.
- Automatic cutting blade with electronic speed control
- Water-cooled extrusion cylinder
- Pressure-controlled safety equipment
- Pneumatic tipping system for cleaning the mixer
- Independent fan for drying the extruded product
- Electrical panel with stainless steel guard
- Capacity
- Up to 200 kg/h
- Version
- MAC 180 VR
- Vacuum
- sealed mixer and pump
Short and long pasta in every form
Continuous production of short and long pasta in any form, with different dies. Easy to use and versatile enough to be added to an existing line later.
- Automatic cutting blade with electronic speed control
- Platform with steps
- Mixer with a transfer system for direct raw material feeding
- Option: automatic flour, water and egg feeding
- Option: centrifugal pre-mixer, fully stainless steel version
- Capacity
- 200 kg/h and above
- Model
- MAC 200-CV
- Vacuum
- optional
Extruder and sheeting unit
Works as an extruder for short and long pasta. Connected to ravioli, tortellini, cappelletti and nest lines it becomes a sheeting unit.
- Option: automatic flour, water and egg feeding
- Option: closed-loop cooler, vertical extrusion head
- Option: impulse cutter, penne cutter
- Option: centrifugal pre-mixer, special voltage motors
- Capacity
- 350 kg/h and above
- Dual function
- extruder or sheeting unit
- Vacuum
- optional
Centrifugal pre-mixing, two conical mixers
Developed on the MAC 300 experience. Centrifugal pre-mixing blends all components evenly, and two independent conical mixers give the ideal hydration time. The same dough quality across short, long and sheet pasta.
- VRC: vertical round extrusion head, short pasta
- VRL: horizontal head, integrated with nest and lasagne lines, long pasta
- Centrifugal pre-mixer and T1000 platform with steps
- Option: 1200 mm horizontal extrusion head (VRL)
- Option: micro-dosing for powdered ingredients
- Capacity
- Up to 400 kg/h
- Versions
- MAC 320 VRC · MAC 320 VRL
- Mixers
- two independent conical
Semi and fully automatic lines
The MAC 500 and MAC 700 experience combined with patented centrifugal pre-mixing technology. The top end of the range, for building a fully automatic line.
- VRC: vertical round extrusion head, short pasta
- VRL: horizontal head, integrated with nest and lasagne lines, long pasta
- Centrifugal pre-mixer T1000 and platform with steps
- Option: automatic egg and flour feeding
- Option: closed-loop cooler, penne cutter
- Capacity
- Up to 600 kg/h
- Versions
- MAC 600 VRC · MAC 600 VRL
- Pre-mixing
- patented centrifugal
Figures shift with the product, the dough and the layout of the line. Talk your line through with us for exact numbers.
What comes off one machine
The same MAC body, with different dies and drying. You do not change the line to change product group.
Images from Italpast production lines. Tell us which product group you are entering and we will pick the MAC model for it.