Archivio Mensile April 2018

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.


Equipment for pasta factories


Pasta is one of the fundamental foods of Italian cuisine and diet. It has been known since ancient times: in Magna Graecia, in Etruria and in ancient Rome, doughs of water and flour were eaten, which were then pulled and cut into strips. In the Middle Ages the first artisan shops were born, even if for a long time pasta remained a home-made product. Around 1800, in Naples, we start to produce this food at an industrial level: the first pasta factories are born using specific equipment for this purpose.

The production phases of pasta

At the industrial level, the main pasta production processes are:

  • the mixture and the kneading: after grinding, the wheat semolina is combined with the water and kneaded. The kneading allows to obtain a homogeneous and elastic mixture.
  • the extrusion: the dough is placed in molds that give the pasta the desired format.
  • drying: this delicate phase of the production cycle serves to make the pasta lose excess moisture. To do this, it is ventilated several times with hot air.
  • cooling: allows to bring the pasta out of the dryer to room temperature.

For each of these phases the appropriate machinery is needed. Our equipment for pasta factories meet every need in the production cycle of dry and fresh pasta.

Our proposal

The equipment for pasta factories allows you to work pasta in a professional manner ensuring a product of the highest quality and, at the same time, genuine, reminiscent of homemade pasta. Our machines are reliable, safe and combine efficiency, speed and ease of use. We design, produce and install mixers, presses for extruded pastes, pasteurisers, sterilizers, dryers, and much more. We have machinery to prepare the dough or to create various types of pasta: for example the stuffed pasta or typical regional pastas, such as orecchiette. We also offer real production lines for larger industrial companies. We also sell guaranteed second-hand equipment for pasta factories.

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

Pasta produced with flour other than wheat


Pasta is the queen of Italian cuisine! It is mainly produced with durum wheat semolina combined with water. Today, however, commercially there is pasta produced with various flours: rice, corn, spelled, kamut …. and so on!

Pasta with flour of other cereals

Among the pasta produced with different types of flour, the spelled is very well known. This cereal is one of the oldest cultivated by man: with its flour, usually organic, you get a “full-bodied” pasta that is well suited to rustic dishes.

Equally known is the pasta made with kamut flour. Produced with khorosan wheat, this type of pasta contains 20 to 40% more protein than wheat, as well as lipids, mineral salts and vitamins.

Pasta with flour suitable for celiacs

Celiac disease is a disease due to the intolerance of gluten, a protein complex typical of cereals (wheat, barley, kamut, spelled …). In a country like Italy, where about 27 kg of pasta per capita is consumed per year, it can become difficult to live without ever eating pasta … So more often, pasta produced with different flours is tolerated even by people with celiac disease.

One of these is rice flour. The pasta made with this flour has a pale color and goes well with condiments of various types, because the taste is the same as that of rice.

Pasta made with corn flour is also very common, characterized by a bright yellow color.

Recently the pasta made with buckwheat flour has been revalued, which has a rustic flavor and is an excellent source of protein; then, the quinoa paste, which has a delicate flavor and goes well with strong sauces. The latter is light and nutritious.

Another type of pasta suitable for celiacs is that made with legume flour (mainly beans and lentils, but also chickpeas and peas). It is a tasty, nutritious and very protein paste, because it contains less carbohydrates. Pasta with legume flour is also suitable for people who simply want to change their diet.