Pasta-making equipment

How to choose

• Range: short pasta, long pasta, lasagne, dumplings — it determines dies and cutting units.
• Scale: a home mini-line, a workshop or an industrial line.
• Drying: ventilated drying trolleys and racks.
• Raw material: durum wheat flour and semolina for quality pasta.

FAQ

Where do I start with pasta production?

Define the range and volume. We select the extruder, dryer and raw material and prepare an offer.

Do you supply dies and spare parts?

Yes, dies, chains, tensioners and dough containers are available for La Monferrina and Italgi models.

Send an enquiry and we will select a model for your product and prepare a commercial offer.