5 REASONS TO OPEN A PASTA FACTORY

1) A dream or a need?

Opening a laboratory of fresh pasta, dry pasta, organic or gluten-free pasta for celiacs, that is, an activity of production and sale of handcrafted egg and filled pasta is an initiative of great interest. Supermarkets and hypermarkets are becoming increasingly formidable competitors of common fresh pasta shops, so those that specialize in artisanal production such as pastry shops, ice cream parlors, rotisseries and fresh pasta shops, in fact, continue to do business, finding in the genuine product the their commercial strength.

2) The fundamentals

It is essential to have a room with a surface sufficient to contain everything needed to produce and sell fresh, dry or gluten-free pasta. Here are the 5 reasons to open a pasta factory. This laboratory must have a minimum surface area of 50 square meters and be equipped with everything necessary for an easy preparation of the pasta and for the sale of the finished product. For the laboratory you need: a work table, a kneading press, a rolling mill-cutter, an automatic ravioli machine, a dumpling machine, a cappelletti and agnolotti moulder, a cutting unit to be combined with the short pasta press, a refrigerator, a meat mincer with combined grater, a sink and a kitchen with 4 burners complete with extractor hood. For sale: a refrigerated counter, an electronic scale and a cash register.

3) Will I be able?

To begin, let’s talk about knowledge. Being a pasta maker is not a complicated activity but you still need a basic knowledge, a certain skill, talent and will. Furthermore, if it is true that making pasta is not complicated, it is instead true that making it really good you need to know what you do. Our free presentation courses are used to make those who want to open understand what “PASTA” we are talking about. Here are the 5 reasons to open a pasta factory. While, on the other hand, those who rely on us will have the opportunity to be followed with dedicated training before the opening by one of our expert Pasta makers.

4) Bureaucracy no, bureaucracy yes.

Few bureaucratic procedures are required to start the business; the communication of the start of business, the opening of a VAT number relating to the year, and registration in the register of artisans in the sector. After that, all you need is the health authorization to be requested from the ASL and which will be issued after an inspection. So be careful not to ask for it too late or too soon, since the machinery must also be inspected to certify that they are congruent with the regional and national health and hygiene regulations in force.

5) And it all began.

We at Pama follow the customer from start to finish. Inspection with development of the layout of the premises, technical assistance for the systems, transport and delivery, post-sales training and assistance anytime and anywhere you are. It is essential to start on the right foot. Our pasta technicians will follow you from the installation of the machinery until the day of the inauguration, advising you on recipes, doughs, production techniques, conservation, presentation and sale.
Take advantage of our experience, even if we have only been doing this job for 60 years.