Presses for everyone
Presses for fresh or dried pasta are very useful machines for a pasta factory, laboratory or shop. Thanks to these machines, the sheet is passed through the dies thus creating various sizes of pasta, both long and short, or even obtaining rolls of sheet that can be used, for example, for the production of lasagne. There are both mono as well as dual tank presses.
Peculiarities of the dual tank presses
The dual tank presses are used in many sectors of pasta production. With these presses, the sheet is prepared and thanks to their works, you can produce long pasta such as tagliatelle, pappardelle, fettuccine and many others, or even short pasta such as fusilli, rigatoni, conchiglie, maccheroni or sedanini. Depending on the type of pasta you want, you can adjust the thickness of the sheet or produce rolls of pastry used then in the production cycle of other machines, such as the ravioli and cappelletti machine.
Technical characteristics of these machines
The dual tank presses consist of two tanks, one of which can be manually tiltable. Flouring unit shafts are removable and can be cleaned easily. They are complete with an electronic cutting unit that allows to cut the required length (max. 5-6 cm). The dual tank presses have a stainless steel structure. All moving parts are fitted on self-lubricating supports and ferrules. The extruder unit is also made of stainless steel and arranged for water cooling; the internal ferrule is in bronze suitable for food use.
There are various models, which allow to obtain different quantities of product and with different diameters. Some are equipped with a fan for a partial drying of the product, ensuring it does not change shape.
These machines are equipped with widely tested construction technologies and safety devices that make the machines practical and safe to use.
A day dedicated to pasta
On October 25th 2018, the twentieth edition of the World Pasta Day will be held in Dubai, United Arab Emirates. The event, organized by the International Pasta Organization and AIDEPI (Association of the Italian Sweet and Pasta Industries) is held every year in a different place in the world. The event aims to promote pasta, which is the base of the Mediterranean diet (which has been recognized as a UNESCO heritage), with speeches held by experts about the scientific, technological, economic, cultural and gastronomic aspects of this food.
Every year is celebrated in a different place
The first World Pasta Day was held in Naples in 1998. Since then, producers, representatives of the scientific and gastronomic community, and journalists meet every year in a different “capital of pasta” in order to celebrate the important role this food plays in nurturing the world as well as its ability to adapt to every culture. The World Pasta Day was held several times in Italy, considered the nation-symbol of this food, but also in many cities that are not immediately associated with pasta: Barcelona, Mexico City, Istanbul, Buenos Aires, New York, San Paul. This year, pasta will be presented as a food of the future, combining conviviality and taste with an approach of well-being and sustainability.
How to celebrate the world pasta day?
How to celebrate the World Pasta Day if not with eating a plate of pasta? Cook your favourite pasta shape with the sauce you love the most. Or you can also organize a party dedicated to pasta, where each participant should bring his favorite pasta dish, so you can exchange new recipes. You can try to cook pasta dishes typical of different cultures, so as to discover new flavors and maybe find a new favorite dish! Whatever way you decide to celebrate this day, the important thing is to spread love for pasta all over the world.
If you want to make stuffed pasta, it is necessary to have a machine such as the ravioli and cappelletti machine. This allows you to obtain various shapes of this type of pasta. These machines make it possible to automate a process that, if carried out manually, would be very long, obtaining a product very similar to the artisanal one. As can be easily deduced, with a ravioli and cappelletti machine you can produce ravioli and cappelletti.
Traditionally associated with festivities and important occasions, stuffed pasta is obtained by adding to a simple mixture of water, eggs and flour a filling that can be based on meat, vegetables, fish or cheese. In this way, nourishing dishes with the most varied shapes and contents are born. Stuffed pasta is present on our tables since the fourteenth century and is widespread throughout Italy, although more in the central-northern area. Obviously, each region has its own shape and its traditional filling, whose recipe can vary from city to city, reflecting the great heterogeneity typical of our country.
A machine for ravioli and cappelletti
The ravioli and cappelletti machines are excellent especially for stuffed pasta with meat. These machines are equipped with interchangeable molds, easily replaceable. With these machines, you can produce small and medium-sized cappelletti, tortelloni, ravioli and mezzelune with dried meat stuffing, sealed on three sides. The machines come with calibrator rolles that regulate the thickness of the sheet. All machine in contact with the filling are made of materials suitable for food and can be easily removed to make cleaning easier. Two models are available: a smaller one, for a more limited production and a larger one for a higher production.
An indispensable machinery
If you own a pasta factory, you can not miss a useful machine like a sheeter. In fact, it allows you to carry out the lamination operations that, if carried out manually, it would take a long time. The sheeters allow also to obtain a sheet of the desired thickness and length with considerable time savings. You can find various models of semi-automatic or automatic sheeters on sale
Whether it is “simple”, with only water and flour, or more “complex” by adding eggs or other ingredients, such as vegetables to color the pasta, the pastry is essential for the production of pasta. Precisely, according to the type of dough we produce, we can then create different types of pasta. In fact, not all require the same thickness, the same width or the same length.
A very versatile machine
Semi-automatic sheeters are used in various sectors of pasta production, particularly in pasta shops or laboratories, but also in hotels or restaurants. They consist of various elements that not only allow the preparation of the dough, but also allow to obtain the pastry and to cut it according to the type of shape produced. The machines have a structure and side panels in cast and worked aluminum; the base and the surfaces in contact with the pasta are made of steel or of materials suitable for food. They are equipped with safety and protection systems for the operators who use them in order to comply with all the accident prevention regulations.
Semi-automatic sheeters are composed of:
- a kneading tray with shaft and blades that can be easily removed to guarantee effective cleaning;
- manually adjustable laminating cylinders for the production and processing of the sheet to the required thickness
- various types of cutters for the production of different pasta shapes (tagliatelle, pappardelle, trenette, lasagne …).