Archivio Mensile December 2018

Automatic Machines: Multipla


A machine suitable for small spaces

When you open a pasta factory or a laboratory, sometimes you have to deal with an important problem: the space where you can place all the machines you need. Cocozza offers various machines that optimize the available space. The automatic machines “Multipla” are an example. Their compact structure makes it possible to place them in small rooms without losing the ability to produce any type and size of pasta and also with a wonderful price!

Which pasta types are produced with Multipla?

As we have already mentioned, despite their small size, with the Multipla automatic machines, you can make different types of stuffed pasta – and not only that. In particular, you can create:

  • long and short pasta: by changing the die, you can extrude spaghetti, tagliatelle, maccheroni, fusilli, and many other pasta shapes;
  • pastry for lasagna;
  • ravioli of various shapes, thanks to the interchangeable moulds and to the sheet roller;
  • gnocchi and goodies: with special accessory, which easily fits into the ravioli unit.


The design of this machine, characterized by innovative solutions, and the manufacturing care, guarantee ease of use, safety and durability.

Technical details

The Multipla automatic machines are equipped with a kneading tray with a capacity of 4 kg. They produce a 100 mm wide pastry dough and can make up to 15 kg of ravioli per hour. As for the gnocchi, it is possible to obtain up to 20 kg per hour, while the extrusion production is up to 18 kg per hour. The extruder motor power is of 0.75 hp and that of the ravioli machine of 0.25 hp.

Multiple automatic machines are also available without the ravioli unit, therefore only for extrusion.



Christmas and typical pastas

Christmas and typical pastas

The festival of traditions

Christmas is one of the holidays in which traditions, often very ancient, are followed. The kitchen is an excellent example of how traditions survive over time, thanks to the fact that gastronomy is a fundamental component of our culture. In Italy, dishes and traditions vary from region to region: for example in the North, we tend to celebrate with lunch on December 25th, while in the South with the Christmas Eve (generally based on fish). Below, we give you an overview of Christmas and typical pastas.

In North and Central Italy

What joins the dishes of the North and Central Italy are stuffed pasta and pasta in broth. In Piedmont, for example, you can not miss the agnolotti del plin, squares of stuffed pasta seasoned with a sauce of meat and vegetables. In Mantua, we eat pumpkin tortelli, which are prepared on Christmas Eve, in Bergamo the casoncelli in brodo. Also in broth are cooked tortellini or passatelli, typical of Emilia Romagna and cappelletti in the Marche. In this region, the Campofilone maccheroncini are also widespread.

In South Italy

We end our overview on Christmas time and the typical pastas with some typical dishes of the South and the islands. Here too, the tradition of many regions includes the preparation of pasta cooked in broth or in soups, often based on fish, or dry pasta dishes, always served with sauces with fish (such as pasta with sardines in Sicily or spaghetti with bread crumbs and anchovies in Calabria). In Sardinia the mallareddus, semolina gnocchetti with sausage sauce, and the culargiones, ravioli stuffed with tomato sauce, are unmissable.



Mono tank presses

Mono tank presses

A machine to consider

In a laboratory, but also in hotels, canteens, bakeries or delicatessens, it is good to have a press that allows to quickly create different types of fresh pasta. On the market, there are two models of presses: mono or dual tank presses. Cocozza mono tank presses, thanks to their pleasant design, can be positioned and used also in front of the customers.

How do these machines work?

The mono tank presses have a compartment where the dough is made. It then goes into the press which pushes it towards the interchangeable dies with an electronic control panel that allows to produce short pasta such as fusilli, penne, gnocchetti or maccheroni, long pasta or even the dough for lasagna. A fan dries the pasta on the surface. Finally, the pasta is stored in two-shelf stainless steel trolley.

Technical characteristics

Cocozza mono tank presses have a simple mechanics and an electric control panel manufactured in line with the latest technologies make it extremely easy and practical to use. To ensure the machine is always perfectly clean, the mixing bowl, cochlea, mixing arm and chassis are made of AISI 304 stainless steel; cleaning is also simplified by the absence of cracks where residual dough can get stuck. The extrusion sleeve features an open-circuit water cooling system that dissipates the heat generated by the pressure. To ensure the operator’s safety, any potentially dangerous component on the machine is equipped with legally required protections.

Two models of mono tank presses are available which differ in size and, consequently, in the quantity of pasta produced.


  • The smaller P17 model has a kneading tray with a capacity of 7 kg, a die with a diameter of 94 mm and allows a production of 30 kg of pasta per hour.
  • The P35 model has larger dimensions, the kneading tray has a capacity of up to 10 kg and can produce 55 kg of pasta per hour; the die has a diameter of 109 mm.





Double sheet ravioli machines

Double sheet ravioli machines

Stuffed pasta: the queen of parties

Christmas festivities are approaching and everyone is starting to think about the Christmas dinner. On this occasion, we often eat stuffed pasta. As we have said several times, in our country there are many types of stuffed pasta, which vary from region to region (sometimes even from city to city). Without a doubt, one of the most popular type is ravioli. Therefore, in a pasta laboratory or factory, the double sheet ravioli machine is necessary, which allow the production of this type of pasta.

The ravioli

The ravioli are composed of a sheet of egg pasta that is cut into rectangles or into discs, overlapped or folded on themselves. Inside them, you put a filling that can be with meat, fish, vegetables or cheese. You can taste them both in broth as well as dry, seasoned with sauces of various kinds. They often change their names depending on the region: for example in Piedmont, they are known as agnolotti, in Liguria as pansotti, in Tuscany as tortelli, and in some areas of the South as maccaruni chini.

The perfect ravioli machine

The double sheet ravioli machines on the market are equipped with interchangeable moulding systems that make it possible to produce ravioli of “classic” shapes (square, round, half-round, triangular) or particular ones (flowers, hearts, etc.). The ravioli come out of the machine already separated and can be filled with fillings of any kind. The amount of filling can be regulated during processing, input of the filling with the “pressing” system. They are complete with two pairs of calibrator rollers to regulate the thickness of the sheets. A conveyor belt transports the finished product to the baskets with a paint free track structure.

There are various models of double sheet ravioli machines that differ from each other for the width of the dough (from 120 to 250 mm), for the hourly production of ravioli (from 60 up to 160 kg), for the capacity of the filling cup (from 2 to 6 kg)