Automatic combined groups

Gruppo combinato

How many equipment for the production of pasta!

Inside a laboratory or a fresh pasta shop you need to have many machines: kneaders, dough sheeters, forming machines, driers … Depending on the shapes to be produced, ravioli machines or machines to create the cappelletti may also be necessary! And if there was a machine capable of bringing together many of these functions, perhaps automating them?

To respond to this need, we offer you the automatic combined groups.

Machines suitable for every need

The automatic combined units are multi-function machines, with reduced dimensions, suitable not only for fresh pasta shops, but also for hotels, restaurants and canteens. All moving parts of these machines are mounted on bearings (in which, thanks to special measures, it prevents any infiltration possibility), bushings and self-lubricating supports, therefore no scheduled maintenance is necessary.

Many functions in one machine

The automatic combined groups are equipped with:

  • a kneading tank;
  • a rolling unit with automatic sheeter;
  • an automatic cutting group;
  • a double sheet ravioli machine.

The mixing tank for the production of flour mixes has a capacity of 18-20 kg and a removable part that facilitates cleaning. The rolling unit with an automatic sheeter of 160 mm width makes it possible to produce continuous sheets of dough.  Two pairs of rollers with a diameter of 55 mm allow the regulation of the dough. The automatic cutting machine, equipped with various molds, allows to automatically produce the sheet for lasagna, tagliatelle, pappardelle, fettuccine and linguine of the desired thickness and length. The groups are supplied with a double sheet ravioli machine (also 160 mm wide) which, thanks to various interchangeable and easily replaceable molds, makes it possible to produce ravioli of different shapes: square, round, half-moon, flower or heart. The ravioli machine is especially indicated for the processing of soft fillings made with ricotta or other types of cheese, vegetables or meat that are dosed in the raviolo with a press system.

Gluten-free machines

Gluten free

What is celiac disease?

Celiac disease is a disease that affects an increasing number of Italians. It is a chronic inflammation of the small intestine triggered by the ingestion of gluten, a protein complex present in some cereals. For a population like the Italian one, whose symbolic dish is pasta and which consumes about 27 kg per capita each year, being celiac must not be easy (without counting other foods like bread or pizza!). However, the remedy is there: just use flours that do not contain gluten to make the dough and work them with gluten-free machines.

What are the differences between “traditional” and gluten-free flours?

To make gluten-free pasta, obviously, suitable flours are needed. The aglutinic flours or mixtures of them must undergo a process of gelatinization of the starch present inside them in order to make the dough more elastic, to improve the yield in cooking and the digestibility and to avoid that a sticky dough. The higher the degree of gelatinization, the better the quality of the pasta produced will be. In addition, the kneading phase is also longer than that of normal pasta, as these flours are more difficult to process.

Specific gluten-free machines are needed for gluten-free pasta

Gluten-free pasta producers can buy already pregelatinized flours or turn “raw” flours through the gelatinization process.

If you opt for the first solution you need to equip yourself with gluten-free machines that, with modern and innovative technologies, allow the processing of these particular raw materials and with which you can produce both dry and gluten-free fresh pasta.

If you decide for the second alternative, you need to evaluate a more important investment and equip yourself with gluten free machines also equipped with a system of pregelatinization of aglutinic flours.

Italy and pasta

l'Italia e la pasta

Pasta in Italian culture

Italy and pasta: an indivisible combination. For Italians pasta is not just a food, but an element of its own culture (not just gastronomic), almost of its essence. Pasta is an emblem, a symbol of Italy abroad. In fact, the atmospheres that are created around a plate of pasta are unique and have entered the collective imagination of the whole world. Consider, for example, the contribution that Italian emigration has made to the diffusion of this dish: it was our fellow countrymen who introduced pasta in the kitchens of America, Germany, Australia and many other countries.

Not just in the kitchen

Pasta has also “contaminated” Italian literature. Already in the fourteenth century Boccaccio talked about it in a short story of the Decameron, where it represents a symbol of food abundance. In the sixteenth century even an entire literary genre – that of macaronic poetry, characterized by a language mixed between Latin and vulgar – is called like this because pasta – maccheroni – was a typical food of the poorest and most ignorant population. In the early nineteenth century Giacomo Leopardi used the pasta to attack the Neapolitans in the composition The new believers. Italy and pasta are also associated in numerous films, such as Misery and nobility with Totò or… who does not remember Alberto Sordi who eats a huge plate of spaghetti in a famous scene of An American in Rome?

For each region its shape

Pasta has spread in the Italian peninsula since ancient times. Each region has a shape that represents it, often accompanied by a typical seasoning that goes well with that type of pasta. We offer a quick overview.

  • In northern Italy the chnolle, small corn flour dumplings to taste in broth, are typical of Valle d’Aosta. In Piedmont we eat agnolotti, a stuffed pasta with braised beef, and tajarin, similar to tagliolini. In Lombardy we find pizzoccheri, made with buckwheat flour. Bigoli are big spaghetti typical of the Venetian cuisine, which are seasoned with duck sauce. In Trentino-Alto Adige you can taste canederli and in Friuli-Venezia Giulia the blecs (a format of pasta similar to maltagliati). Trofie accompanied by pesto is one of the most famous dishes of Ligurian cuisine. Finally, the Emilia Romagna stands out with lasagna, tagliatelle and tortellini (the latter in broth or seasoned with the classic ragù).
  • In Central Italy you can enjoy a good dish of pici in Tuscany, while you can not visit Lazio without having tasted the bucatini all’amatriciana. Cappelletti are the typical pasta type in the Marche, the ciriole (long pasta with a square section) of the Umbrian, while the spaghetti alla chitarra, which takes its name from the instrument with which they are made, are typical of Abruzzo.
  • In the South the paccheri are one of the typical types of Campania. Originally from Molise are the cavatelli seasoned with pork or broccoli; in Puglia we find the famous orecchiette, while the lucane bucce di mandorla take their name from their shape, similar to the shell of an almond. In Calabria you can taste the fileja.
  • As for the islands: in Sicily we eat the anelli seasoned with meat sauce; in Sardinia the gnocchetti.


Machines for orecchiette

Macchine per orecchiette

Typical regional pastas

Our company designs and installs machines to produce typical regional pastas. In Italy, each region has a pasta shape and taste that represents it: think, for example, of the excellent Ligurian trofie with pesto (another typical product of Liguria), to the cavatelli of Molise or to the Apulian orecchiette. For this type of pasta, Cocozzabari makes available special machines for orecchiette.

The Apulian orecchiette

Who, during a holiday in Puglia, has not tasted at least once a dish of orecchiette with turnip greens? Recchie, recchietelle, strascinate, pizzarelle are all dialectal terms used to indicate orecchiette. This shape of pasta probably owes its name to the characteristic shell shape that makes it resemble small ears. The orecchiette have a very ancient origin, although not very clear. There are testimonies of the production of a disc-shaped pasta with a recess in the center in Puglia as early as the Middle Ages. There are some theories that believe that the form derives from a sweet of Jewish culture. The long tradition of this type of pasta has meant that the orecchiette have been included in the list of Traditional Agri-Foodstuffs. The orecchiette are obtained from a mixture of water, durum wheat flour and salt and were once worked strictly by hand. Today, the professional machines for orecchiette guarantee a product of the highest quality, as good as that made by hand.

A machine to get perfect orecchiette!

The machines for orecchiette guarantee a product that conforms to the Apulian tradition and above all to the taste and to the organoleptic characteristics that this type of pasta must have. Thanks to the size variators and the forming tools, with this machine you can set the size and thickness of the orecchietta, thus reducing cooking problems. Furthermore, by replacing the forming systems, other formats such as cavatelli, maccheroni leccesi, foglie di ulivo and many others can also be produced.
Our orecchiette machine is suitable for both small and medium-sized fresh pasta shops and dry pasta shops. This machine is made entirely of stainless steel and other materials suitable for contact with food and has a wheeled structure. It is equipped with proven safety systems that make it safe and easy to use.


The kneader and the dough sheeter


Two essential machines for the production of pasta

There are two basic machines to produce large quantities of pasta: the kneader and the dough sheeter. On the market there are various models that meet any need: unlike the machines of a few years ago, those currently available often have small dimensions and can therefore be installed even in small environments. Furthermore, it is good to underline how these tools are much more practical and reliable than in the past.


For a quality mixture

There are two types of kneading machines: the single one and the one incorporated in another machine (for example the dough sheeter). A very common type is the kneading press. Equipped with a stainless steel tank and a kneading shaft (always made of stainless steel and often extractable to facilitate cleaning operations), it allows you to create any kind of dough and guarantees an excellent blend of the ingredients that compose it. The larger the tub, the greater the dough produced. The mixing tank is undoubtedly an important tool if you have a pasta laboratory: in fact, it allows you to have an inexhaustible source of dough to feed the various machines of your pasta factory and, therefore to have a continuous production without interruptions.


A machine to get the ideal pastry

The dough sheeter is the other basic machinery in a pasta (fresh or not) factory. In fact, with it the dough rolling operations are automated with a considerable saving of time. With the dough sheeter, it is possible to choose the thickness of the dough, its length and its width to obtain the different pasta shapes. The dough sheeters on the market are generally also equipped with a mixing tank: so it is possible to create the dough and from this obtain the most suitable sheet for your own production. This machine is also very versatile and can be combined with other machines, such as the ravioli machine or the cutter.

Our Italian customers


Our company

La Cocozza has thirty years experience in the field of machines for the production of both dry and fresh pasta. We mainly address the pasta workshops, restaurants and delicatessens and anyone interested in opening one of these exercises. We produce automatic or semi-automatic machines that guarantee the entire pasta production process in the most varied formats. Our machines are safe and reliable; the continuous technical and technological research allows us to design new equipment that meet the needs of all our Italian and foreign customers.

The pasta factories

Among our Italian customers we have the Altapasta pasta factory, led by the Castoro family, which is always looking for the excellence of the product. This company selects only raw materials of the highest quality: this allows it to create a pasta with an unmistakable taste. The Altapasta pasta factory sells its products both in Italy and abroad thanks to a dense distribution network; it also collaborates with some national chains.

Another customer is the Cardone pasta factory. Born as a workshop for fresh pasta, it has expanded and now produces various lines of pasta. This pasta factory has won important awards, such as the one obtained in 2012 by Slow Food Piana degli Ulivi, which certified Cardone pasta as an excellence of the territory. It also has the “Puglia quality products” brand, recognized by the European Union, which guarantees the consumer the provenance of wheat.

Another customer is the pasta factory Carazita, leader in Italy in the production of typical regional pasta and special pastas with various flavors. This pasta factory uses advanced production techniques combined with tradition: this allows it to obtain a product with a unique quality.

The shops

Many of our Italian customers are small shops that produce fresh pasta.

The Pastificio Lionetti, in Taranto, produces various types of fresh quality pasta. Over the years, thanks to increasingly better machinery suitable for their needs, this company has perfected its product by creating a unique flavor of pasta.

Another one of our customers is specialized in producing regional pasta: Le Chicche di Menna. This pasta factory has become a point of reference for Vasto, where it is located, thanks to its refined pasta, which meets the taste of the most varied customers.

Finally, another client is Tutta un’altra Pasta, in Monopoli. Thanks to state-of-the-art machinery, it produces regional fresh pasta, such as bronze drawn strozzapreti. It also has a line of handmade pasta according to tradition.


Press for fresh pasta


There are various types of press for fresh pasta: there are those single-serve and those with double-tub. Both models are suitable for restaurants, canteens, bakeries, delicatessens, artisan pasta laboratories. What is this machinery for?  It pushes the dough through a die creating so many formats of pasta, both long and short. You can also obtain rolls of puff pastry, for the subsequent production of lasagna.


The single-chamber presses

The press for fresh single-use pasta has a single mixing tank (of different capacity depending on the models). By replacing the die, different sizes of pasta can be obtained; with special dies you can also have the penne and the pastry for lasagna. Thanks to a state-of-the-art electronic control panel, its use is very simple. It has a stainless steel structure; all the components that come into contact with pasta are of the same material. They are easily removable: this allows easy cleaning of the mixing tank, the mixing arm and the general machinery. This press for fresh pasta is also equipped with all the protections according to law, thus ensuring the safety of the operator.


The double tank presses

The double tank press allows to prepare the dough and then to have a continuous processing for the production of rolls of pasta or long or short pasta in various formats: tagliatelle, pappardelle, fettuccine, fusilli, rigatoni and many more. You can decide whether to obtain a dough with variable or fixed thickness that can be combined with the production cycle of the forming machines. This press is also completely made of stainless steel; the extruder unit has an internal food bronze end bushing. The machine is easy to use and clean and is equipped with safety devices that make it extremely safe. There are various models, which differ mainly due to the quantity of product obtained and the different diameter of the extruder.

The dough sheeter


There are various types of dough sheeters on the market. For example, we have two types in the catalog: automatic dough sheeters and semi-automatic dough sheeters. These machines allow a considerable saving of time and effort: in fact, they serve to roll out the dough automatically without a pastry board and rolling pin. It is also possible to obtain pastries of any thickness, even very thin. Therefore these machines considerably facilitate the dough rolling phase.


What is lamination?

The production of pasta involves various stages of processing. Once the dough has been created, it can be extruded with a drawing machine which directly impresses the desired shape. An alternative method to the extrusion is the rolling that can be carried out with different tools: the rolling mill or the the dough sheeter. The dough sheeters are machines that allow you to pull the dough without giving it a shape; it can therefore be used for lasagna, but also for the preparation of all other pasta shapes.


The automatic sheeter

The dough sheeter is equipped with pairs of stainless steel rollers mounted on four shoulders: the outer side shoulders, where the bearings are seated, and the internal shoulders in polyethylene, which serve to contain the dough. The four shoulders are spaced 20 mm apart to avoid any possibility of moisture infiltration into the bearings. The dough is passed between the rollers and you can create rolls of sheet thickness of 5-6 mm, with which you can feed the forming machines at a later time. Our automatic dough sheeters are easy to clean: with a simple maneuver the internal shoulders can be spaced away from the rollers and therefore easy access to all the elements that come into contact with the dough. In addition, the automatic dough sheeter is provided with a mixing tank, which is also easy to clean, since the kneading shaft can be removed. Various models are available: they differ in the width of the dough (from 160 to 540 mm), in the hourly production of the product (from 70 kg up to about 480 kg), in the number and capacity of the kneading tanks. In short, we have dough sheeters suitable for every need!

The electric dryer


Drying is one of the most delicate and complex phases of the pasta production cycle. It is used to lower the level of humidity present in the product and bring it to optimal levels (12.5%). This phase is decisive for determining the quality of the pasta: it is fundamental, in fact, that the humidity value is uniform within the product and constant over time to avoid defects. The duration of the drying varies according to the type of pasta. To obtain an excellent drying it is important to have an electric dryer that allows constant monitoring of humidity and simultaneous heat transfer.

Various types of drying

The drying of the pasta can take place:

  • at low temperature (50-55 °C);
  • at high temperature (75 °C);
  • at very high temperature (80-120 °C).

The drying at low temperature has longer production times compared to that carried out at higher temperatures and maintains the organoleptic properties of the product unaltered. Thanks to the electric dryer, it is possible to regulate and decide which drying process is most suitable for the type of pasta being produced.

The static dryers cabinets

Result of continuous study and technological research, our electric driers automate the drying phases that have always required the human experience. Each drying cabinet is designed to have a high thermal seal and is equipped with a variable number of frames (from 25 to 100, depending on the model). It is equipped with digital instrumentation to manage each stage of drying. You can control the temperature and humidity and adjust these parameters thanks to extractors that make corrections inside the machine if the humidity exceeds the set values, or optimize the air flows according to the type of pasta. The computerized management also allows to memorize specific drying programs for the various pasta formats, thus ensuring maximum productivity and standardization of the production process. We have dryers for every need, suitable for drying different quantities of fresh product (up to 800 kg).

Catering machines


Pasta making equipment is not only used in pasta factories. They are also found in restaurants, delicatessens, bakeries … We offer two types of catering machines: the Multipla automatic machines and those for Modula restaurants, both suitable for those who want to produce various pasta shapes in limited spaces and with a limited investment.

The Multipla automatic machine

This catering machine has a kneading tank with a capacity of 4 kg and, thanks to the many accessories, it is possible to produce long, short pasta and lasagna dough: using the dies you get spaghetti, tagliatelle, maccheroni, fusilli and many others formats. With the special tool and the automatic wrapping machine, Multipla makes ravioli quickly and easily. Finally, this machine also has a device for making dumplings and potato goodies.

Multipla is a catering machine that is easy to use and clean, safe and designed to last. A simpler version is also available, without the ravioli machine, called Estra.

The automatic machine for Modula restaurants

This catering machine has numerous technical solutions protected by patents, which guarantee maximum reliability, as well as ease of use and cleaning (this aspect should not be underestimated!).

It is equipped with a modular structure in stainless steel: you can buy the complete machine or the “basic” version that can be integrated with the various accessories (also in stainless steel) in a second time.

IThe heart of Modula is the flaking cylinder, with which the sheet is obtained for the various pasta or lasagna formats. The innovative protection mechanism from the calibrating rollers guarantees maximum safety. At Modula’s cylinder these elements can be applied:

  • the tip-up mixer tank with removable kneading shaft;
  • the cutter, with which you can make tagliolini, spaghetti alla chitarra, tagliatelle and pappardelle;
  • the double sheet ravioli machine, to create various ravioli formats thanks to the interchangeable molds;
  • the device forming gnocchi and potato goodies also equipped with flour duster.


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