Machinery for the production of fresh and dry pasta

Machinery for the production of fresh and dry pasta

Machinery for fresh and dry pasta The market for fresh pasta, filled pasta and dry pasta is constantly evolving. In 2020, the export of Italian pasta increased considerably, thanks to the success on foreign markets of Italian excellences that the whole world envies us. In January and February 2019, the

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Static dryers for pasta factories

Static dryers for pasta factories

Static dryers for pasta factories The drying of pasta with static dryers for pasta factories is perhaps the most important process in the final phase of pasta production. To avoid complications, such as the formation of cracks and color variations, humidity control must be controlled in the best possible way,

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Small dryer for dry pasta VR / 20

Small dryer for dry pasta VR/20

Small dry pasta dryer VR/20 for pasta shop and restaurant. Have ever dreamed of producing even small amount of dry pasta in your own restaurants, farm houses, agricultural holdings, agriculture schools or small pasta factories? If you haven’t, well now you should! Dry pasta is undergoing something of an amazing rebirth, entrenched

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CAST ALIMENTI has chosen PAMA PARSI MACCHINE

How to open a Pasta Take Away

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

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Macchine per pasta fresca PamaRoma

Eataliana, fresh pasta and gastronomy in Detroit

Fresh pasta and all-Italian gastronomy Mike Dimitru and his wife wanted to bring the taste of fresh homemade pasta to the Americans table … and they succeeded. Eaitaliana is a little bit of Italy with the taste of fresh pasta. So much sacrifice to prepare fresh pasta every day with

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Belt pre-dryer for pasteurized fresh pasta

Belt pre-dryer for pasteurized fresh pasta

Designed and made entirely of stainless steel, it is generally used after the pasteurization treatment of fresh pasta. The main task is to superficially dry the fresh pasta and significantly reduce its internal humidity, while maintaining its shape, shine and color. The various adjustment systems with which it is equipped

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La Pama in Japan with 0 km fresh pasta

La Pama in Japan with 0 km fresh pasta

Fresh pasta km. 0 makes a difference Having been able to combine the tradition of Italian pasta with the TOP raw material in Japan was a real bet but… WINNING.Claudia Cecchini, an enterprising Italian girl, has been able to combine 2 food traditions: Italian pasta and Asian rice. Yes, because

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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.