Archivio Mensile June 2018

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.