We are pleased to announce PAMA ROMA’s participation in IPACK-IMA 2025 in Milan, a leading event for the packaging and food processing industry. On this prestigious occasion, we will showcase our latest innovations in machinery for the production of fresh and dry pasta.
For future pasta makers CAST ALIMENTI chose the PAMA machines Previous Next The most important Italian training and specialization centre for delicatessen professionals honoured us by choosing us, setting up the training room dedicated to pasta making with our machines. A long-desired collaboration, of which PAMA is particularly proud of,
It is a place where not only pasta is made, but wheat is also grown to produce it. Let’s go to the Apulian hinterland, and more precisely to the Murge plateau to discover the Swabian Pastificio.
On this occasion, in Puglia, an artisanal long dried pasta plant was built for the production of dried, short and long pasta and typical Apulian pasta shapes like orecchiette.
A story like many others, but always with the intention of creating something unique for your family and for your country. Vladu Sergiu and Adelina, a very young husband and wife, find in pasta the inspiration for doing business in Romania.
“My name is Unick, I’m a French workhorse. My size is massive and I am a hard worker. I returned my great friend Pasquale with the sweetness that distinguishes me and with a lot of work in the fields
Restaurants, pasta factories, delicatessens and caterers that have a high production of crêpes can find in the CR / 200 a valid help in automatic production. Possibility of producing crêpes in round and square format by easily replacing the forming rollers. Roller supplied in round or square format with very high efficiency for lower power consumption and cooking stability.
Until his death in 1995, Gustavo Parsi directed the company with dedication, passion and extreme sacrifice, which today is worthily carried on by his son Alberto. Born in 1920 to a noble family, he soon saw himself falling into the onerous task of head of the family, starting to work at the tender age of thirteen.
How to produce artisanal dry pasta The artisanal cycle to produce artisanal dry pasta is the result of centuries of history and tradition. In all these years it has changed in the processing and treatment phase, while keeping the product intact and as good as it once was. The main
An Agricultural Pasta Factory is an amazing place, where farmers not only cultivate wheat, but transforms it into fresh pasta, dried pasta, or gluten-free alternatives. Today, producing pasta on a farm isn’t difficult, as long as you use the right tools and can rely on a company that has been
We are pleased to announce PAMA ROMA’s participation in IPACK-IMA 2025 in Milan, a leading event for the packaging and food processing industry. On this prestigious occasion, we will showcase our latest innovations in machinery for the production of fresh and dry pasta.
For future pasta makers CAST ALIMENTI chose the PAMA machines Previous Next The most important
It is a place where not only pasta is made, but wheat is also grown to produce it. Let’s go to the Apulian hinterland, and more precisely to the Murge plateau to discover the Swabian Pastificio.
On this occasion, in Puglia, an artisanal long dried pasta plant was built for the production of dried, short and long pasta and typical Apulian pasta shapes like orecchiette.
A story like many others, but always with the intention of creating something unique for your family and for your country. Vladu Sergiu and Adelina, a very young husband and wife, find in pasta the inspiration for doing business in Romania.
“My name is Unick, I’m a French workhorse. My size is massive and I am a hard worker. I returned my great friend Pasquale with the sweetness that distinguishes me and with a lot of work in the fields
Restaurants, pasta factories, delicatessens and caterers that have a high production of crêpes can find in the CR / 200 a valid help in automatic production. Possibility of producing crêpes in round and square format by easily replacing the forming rollers. Roller supplied in round or square format with very high efficiency for lower power consumption and cooking stability.
Until his death in 1995, Gustavo Parsi directed the company with dedication, passion and extreme sacrifice, which today is worthily carried on by his son Alberto. Born in 1920 to a noble family, he soon saw himself falling into the onerous task of head of the family, starting to work at the tender age of thirteen.
How to produce artisanal dry pasta The artisanal cycle to produce artisanal dry pasta is
An Agricultural Pasta Factory is an amazing place, where farmers not only cultivate wheat, but
Set up pasta factory to produce fresh pasta dry and gluten free
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.