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Whether it is a course for pasta makers, a school, an agricultural institute, a food university, a retailer, a demo room, an artisan or industrial trade association, we at Pama Parsi Macchine have the tailor-made solution to produce fresh pasta, dry or gluten-free.
Today the world of work needs specialized professionals, and the world of food, especially the Italian one, is the most sought after in the world.The catering, bakery, pastry and ice cream sectors are sectors that have always envied us and now, with globalization, we have exported them all over the world.The production of fresh, dry or gluten-free pasta is one of these: for Pama Parsi Macchine + 35% sales only abroad, in the most remote countries of our globe.
This is why the figure of pasta maker is important: having a specialized training center, where courses dedicated to the production of pasta are held, with trained teachers and top quality equipment, are the winning weapons to train future specialists, our young people, the pasta makers 3.0.
Pama Parsi Macchine has taken the field with targeted solutions, designed to be simple in use and maintenance, but robust when it is necessary to produce fresh, dry or gluten-free pasta 24 hours a day.We fully embraced the challenge, designing basic solutions that could enable future pasta makers to understand how simple and qualitatively fun it is to produce pasta in various shapes, colors and flavors.We are talking about short and long fresh pasta. Stuffed or filled pasta with ricotta, vegetables, meat. Gluten-free pasta for the intolerant. Dry pasta, organic pasta, legume pasta. In short, we have solutions for all pasta makers.Vocational schools, hotels, agricultural institutes, food universities, courses for pasta makers, will be able to choose the best solution, the machines suitable for their training course, thus giving added value to their pupil.Pastation could be the best solution: a small workshop in just 150 cm. All concentrated in a single station to produce fresh pasta for your restaurant, farmhouse, supermarket. Not to mention the single machines: cutters, automatic ravioli machines, dough sheeters, cappelletti machines, pasteurizers, dryers, kneading presses, sheet extruders.
Your pupils will immediately be able to maneuver and learn the basics of using pasta machines, appreciating their simplicity and indulging in whimsical and colorful recipes. The teachers of the courses for pasta makers will be able to take advantage of our experience, putting in place notions and advice that come from the artisan and industrial world, thus facilitating young people to enter the world of work.
We all have numbers and a lot of strength to put in place for your courses for pasta makers. Solutions that your teachers will know immediately how to use to produce fresh, dry and gluten-free pasta. Pupils will appreciate the ease of use. Creativity, good will, sacrifice will make the difference. You are teachers, teachers, principals and managers of training schools for pasta makers, hotel institutes, food universities, specialized pasta makers, Pama Parsi Macchine has for you the made-to-measure pasta machine for your pasta-making course.We will study together the solution with machines and equipment to set up your demo room, the kitchen, the laboratory with your teaching staff and your teachers. The pupils will then make a difference. Full speed ahead, we are waiting for you.
Set up pasta factory to produce fresh pasta dry and gluten free
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.
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.