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From a recent research carried out by Federalimentare, it appears that in our territory (Italy), in recent years, consumers of Pasta Take Away have doubled, and in particular those dedicated to fresh pasta.Therefore, more and more people, forced for various reasons to stay away from home, need to buy products that are practical to transport and quick to consume, even at the time of working pasta and which dish is not more suitable than fresh pasta?
And Pasta Take Away interprets these needs, offering the possibility to choose from many different dishes: short pasta, long pasta, gnocchi, ravioli, cappelletti, tortellini, agnolotti, lasagna, all rigorously ready to be taken away in many version of toppings.This is why many Pasta Take Away outlets are located in crowded centers rather than isolated places: banks, offices, schools, gyms, local markets, meeting points for nightlife, industrial and commercial areas, these are the most favorite.
In fact, opening this type of business in their proximity means getting in touch with many customers more easily: a choice that can prove to be a winning one.Furthermore, it is essential to know the current legislation of your region because some of them provide that, to start the activity, it is sufficient to follow a food hygiene course, while in others it is necessary to have a health booklet.For this fundamental reason it is advisable to view the online site of the Municipality and of the Region to which it belongs.The first step to open a Pasta Take Away is to find a good place: the ideal would be that it already had a toilet and a kitchen, which would allow a great saving and would facilitate the issuing of authorizations by the competent authorities.Once this is done, you will need to take action for the following documentation:
– opening of the VAT number at the Revenue Agency– communication of the start of business at the Chamber of Commerce– request for permits from the Healthcare and Prevention Office of the ASL– request for permits to the Municipality– INAIL registration for insurance coverage.
Pending the necessary authorizations, the room must be structured in such a way as to make it as welcoming as possible and to prepare the staff, assigning each their own tasks.For example, it is essential to identify a purchasing manager, who will have to select the foods on a daily basis, checking their freshness and quality.Another figure is the Chef who will have to create captivating menus and condiments daily to make future customers fall in love.No less important is the design of the place and the packaging to serve the pasta or to take it away to take away.
Then comes Pama Parsi Macchine who will develop together with you, with plan in hand, the layout of the machinery and equipment, providing all the technical information for installation. Our spearhead for small productions is Pastation, a mini pasta factory “all in 1” in just 150 cm. Little space, little investment, guaranteed result.
If desired, you can organize the “home service” which is always welcomed by customers with great pleasure, perhaps reserving it during the day for offices and shops, and in the evening for private homes.Another important evaluation is to try to understand local tastes, linked to a specific territory.For example, in the province of Modena a young entrepreneur opened a “take away tortellini” pasta prepared in a thousand ways, just as in Naples, an expert restaurateur, became the owner of a “take away gnocchi” pasta.Not to mention Rome with “Take Away” pasta dedicated to fettuccine and ravioli.Today fresh pasta is experiencing a moment of euphoria, thanks also to TV broadcasts, which recommend extravagant dressings and fillings.In all cases, culinary innovation has married local tradition: ideas rewarded by customers as business is booming for all places.
In some cases, to start the business, there is the possibility of taking advantage of financial benefits such as grants or subsidized loans.
How to get started? Take our free courses TO OPEN A PASTRY FACTORY, and you will realize how easy it is with PAMA by your side.
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.