home > News >

5 Reasons to open a pasta factory

home > News >

5 Reasons to open a pasta factory

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.

5 REASONS TO OPEN A PASTA FACTORY2) 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.

5 REASONS TO OPEN A PASTA FACTORY3) 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.

5 REASONS TO OPEN A PASTA FACTORY4) 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 REASONS TO OPEN A PASTA FACTORY5) 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.

Ideal Pasta Factory

5 Reasons to open a pasta factory

Open a Pasta Factory

Set up pasta factory to produce fresh pasta dry and gluten free

Ideal Pasta Factory

5 Reasons to open a pasta factory

Open a Pasta Factory

Set up pasta factory to produce fresh pasta dry and gluten free

   
Sala demo corsi per aprire un pastificio

Produzione pasta secca dalla molitura al confezionamento

Una giornata interamente dedicata all’essiccazione della pasta: il Corso pasta secca. Nella programmazione dei corsi per chi vuole aprire un Pastificio, abbiamo introdotto una giornata illustrativa e formativa, per illustrare e spiegare il processo produttivo di produzione di pasta secca artigianale.

Andremo ad analizzare, con contenuti pratici, le varie fasi che compongono la produzione di pasta secca:

Al termine della giornata, avrete modo di interagirer con i tecnini commerciali, che vi daranno supporto nello sviluppo pratico sulla vostra idea.

Sala demo corsi per aprire un pastificio

Come aprire un laboratorio di Pasta e Gastronomia

Il business della pasta fresca negli ultimi anni è in continua crescita, ciò è dovuto soprattutto alla maggiore attenzione verso un’alimentazione sana e alla ricerca di piatti tradizionali e caserecci. Per questo motivo abbiamo introdotto nella nostra Azienda i Corsi GRATUITI per aprire ed avviare un Laboratorio Artigianale per la produzione di pasta fresca e Gastronomia.

Parleremo di: impasti, ripieni e utilizzo di tutte le Macchine, cottura a Convenzione Vapore per Gastronomie, Ristoranti e Pastifici, l’Abbattitore di Temperatura ed i suoi vantaggi, la Pastorizzazione e l’Essiccazione, il Confezionamento Sottovuoto in Atmosfera Modificata (ATM) degli alimenti.