Fresh dry gluten free pasta labeling Italy is the leading producer and first exporter of pasta and it is also its main consumer, given that an Italian eats an average of 27 kg of pasta per year, while other Europeans eat 6 kg. There are different types of pasta, but
Fresh pasta machinery 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 positive change compared
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,
Building machines for pasta factories is our job. With the OR/16-N we have fulfilled a dream, a wish that 20 years ago seemed unthinkable to fulfill. To produce 200 kg / h of orecchiette in absolute “silence”, satisfying the needs of the most expert pasta makers. Mind-boggling numbers; perfect shapes
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
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
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
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
Pasta machines for courses and training schools for pasta makers 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,
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
Fresh dry gluten free pasta labeling Italy is the leading producer and first exporter of
Fresh pasta machinery The market for fresh pasta, filled pasta and dry pasta is constantly
Static dryers for pasta factories The drying of pasta with static dryers for pasta factories
Building machines for pasta factories is our job. With the OR/16-N we have fulfilled a
Small dry pasta dryer VR/20 for pasta shop and restaurant. Have ever dreamed of producing even small
From a recent research carried out by Federalimentare, it appears that in our territory (Italy),
Fresh pasta and all-Italian gastronomy Mike Dimitru and his wife wanted to bring the taste
Designed and made entirely of stainless steel, it is generally used after the pasteurization treatment
Pasta machines for courses and training schools for pasta makers Whether it is a course
Fresh pasta km. 0 makes a difference Having been able to combine the tradition of
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.