Archivio Mensile August 2018

20 kg kneading machine

20 kg kneading machine

An indispensable machine

When you decide to open a pasta factory, one of the first necessary machines is the kneading machine. In fact, it makes it possible to produce large quantities of dough, which is the basis of all pasta productions. Today, there are many models of this machine on the market that, compared to the small size, offer a great increase of practicality and are easy to use. One aspect that should not be underestimated is the fact that, being automated, these machines ensure a considerable reduction in fatigue that requires the preparation of any good dough. Let’s analyze our 20 kg kneading machine.

The characteristics of the 20kg kneading machine

The 20kg kneading machine by Cocozza is a motorized machine built on a painted steel base; it is also possible to request the stainless steel coating. On the base and on special side supports the mixing tank is mounted, equipped with a blade shaft (all these components are also in stainless steel). The tank can be tilted 45° with respect to the base and it has an opening and closing system with two locking systems. The first is electric and consists of a microswitch, the second is mechanical plug-in. All parts in contact with the dough are in stainless steel. The controls on board the machine are low voltage.

Why choose it?

Our 20kg kneading machine is small and can therefore be installed even in small rooms. It is safe, reliable, and very easy to clean (a feature that should not be underestimated!). Being automatic, it also allows you to produce 20kg of dough in a short time without the slightest effort. Obviously, you can use it to create any kind of dough, both for fresh pasta as well as for dry pasta.



Dough, the differences


Not just durum wheat and water

The ingredients for making the “basic” dough of pasta are really few: durum wheat semolina flour, water and salt. However, today there are many variations that can be applied to this “basic” dough: for example, you can use special flours instead of semolina or wheat semolina. Another variation is whether to add eggs to the dough or not. Let’s see some differences of the dough.

Durum wheat and soft wheat semolina

Durum wheat semolina is the basic ingredient for dry pasta. This type of flour is used instead of soft wheat, because the durum wheat has a grain that does not break easily; therefore, even the flour is more “tenacious”. The mixture obtained is less extensible, but more suitable for the production of pasta, also because it allows better preservation and a better seal during cooking.

At home, pasta can be made either with durum wheat flour or with soft wheat flour, to which eggs or water will be added in order to obtain a more malleable dough (it depends also if you want to make a egg pasta or not).

Some variations in the dough

In addition to “normal” dough based on durum or soft wheat flour, water and / or eggs, “special” doughs can be obtained by differently dosing the ingredients or directly using different ingredients. Let’s see some differences in the dough.

If you want to obtain a more “rustic” pasta, you can use the whole flour in the dough always combined with water (and also eggs, if desired). Possibly, the wholemeal flour can also be mixed with wheat flour. The dough based on wholemeal flour is not suitable for small-sized stuffed pasta (such as tortellini), while it is excellent for tortelli and tortelloni.

A variant for egg pasta can be made by using only egg yolks in the dough, instead of the whole egg. In this case, the pasta takes on a more intense color. This type of pasta is more caloric and nutritious and is also suitable for stuffed pasta.




Ravioli machine for pasta factories

Ravioli machine for pasta factories

The advantages

In order to make ravioli in a simple and professional way, it is necessary to have a good ravioli machine for pasta factories. These machines allow you to obtain ravioli like handmade ones, in a short time, and without effort. In this manner, you can obtain ravioli with a dough and a stuffing similar to those made at home with a considerable saving of time. Moreover, these machines allow to obtain ravioli in all the desired shapes and with many different fillings. Let’s look at some of the main features of ravioli machines for pasta factories.

The characteristics

The ravioli machine for pasta factories allows you to choose not only the size of the raviolo (square, round, triangular, etc.), but also its size. As for the filling, instead of the classic meat, you can make ravioli stuffed with vegetables or cheese. Moreover, it is possible to decide the thickness of the dough by adjusting the rollers of the machine according to your needs. The ravioli come out of the machine already separated from each other and, of course, will be more or less soft according to the pastry and the filling. Some machines also have devices that interrupt the production when the filling ends.

The choice

How to choose the perfect ravioli machine for your pasta factory? It must – of course – adjust to your needs: for example, it must allow an hourly production of ravioli that is suitable for your business. Another important aspect is the shape you want for the ravioli; for this reason, it is important to choose a model that has many interchangeable molds so as to obtain many different formats, perhaps even special ones (for example, flowers or hearts). The same goes for the filling: according to your needs, it is important to evaluate a machine that allows you to create ravioli with different fillings (meat, vegetables, fish …).


Holidays and pasta

Holidays and pasta

Italy, the country of food excellence

August begins and for many Italians begin also the summer holidays. In recent years, the number of tourists, both Italian and foreign, visiting our country for its food and wine offer is increasing. In Italy, the culinary excellences are certainly not lacking: each region has its own specialties to which an excellent wine is combined. Below, we give you some tips on first courses to enjoy in Summer in various areas of our peninsula (islands included!).

A first course tour of Italy

Holidays and pasta: here is a small tour based on typical dishes of our regions.

Starting from the North, it is impossible not to taste the famous Piedmontese tajarin or agnolotti, generally served with meat sauces. In Lombardy, you can taste casoncelli, in Veneto bigoli seasoned with sauces with vegetables. If you stay in Liguria, you should not miss trofie with the typical Genoese pesto, while in Emilia-Romagna lasagna or tortellini are inevitable.

In Tuscany, pici all’aglione are typical, while in Umbria we find strangozzi seasoned with a simple tomato sauce. Cappelletti, spaghetti alla chitarra and cavatelli can be tasted in the Marche, Abruzzo and Molise. Many are the typical dishes of Lazio: spaghetti all’amatriciana, alla gricia, cheese and pepper, and the ever present carbonara.

In the South, orecchiette with turnip tops are typical in Puglia, while in Campania you can eat pasta with scarpariello. In Sicily pasta alla norma is excellent, while in Sardinia, you should not miss a good plate of gnocchetti!

Cold pasta

Without a doubt the combination of “holidays and pasta” for Italians also translates into cold pasta. It is impossible to give up a tasty plate of pasta during the Summer (unless you go abroad), and with the arrival of the heat, it is good to adapt … eating it cold, indeed! You can use all types of pasta (including wholemeal, kamut, rice, corn …) and you can dress it as you like: with vegetables, fish, cheese. The cold pasta is a great dish that makes us enjoy the warm days of August and is also very “practical”: in fact, you can take it with you, if you decide to spend a day on the beach or to do a nice picnic in the mountains … it is just enough to bring a cool bag!