Long Cut Pasta

Sale of long cut pasta plants

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Please find below a list of our current offers of machineries and plants for the long cut pasta production (spaghetti, linguine, vermicelli, bucatini, bigoli ecc).

How to choose the right plant for the long cut pasta

How to produce a good long cut pasta?
Here is a brief description of the production process together with some advice from our experts.

The process begins when water and the flour meet the vacuum mixer tank. The dough is mixed and hydrated until it reaches the suitable degree of humidity. The vacuum plays a very important role since it blocks the enzymes that are responsible for the dough oxidation and in the mean time it gives the product a bright amber colour.

The dough is then conveyed towards the die: through an endless spiral that keeps turning, the dough is pushed through a stainless steel extruder that allows an homogeneous spread of the dough on the entire surface of the die in order to avoid different measures of spaghetti.

Here the pasta is shaped and cut with proper cutters according to the wanted shape and then  laid on drying lines . Our technicians are aware that this is a crucial stage of the process. Spaghetti in fact has not reached its final shape yet. It has an upside down U shape .

The hot air inside the pre dryer, causes the formation of a crust on the pasta surface thus avoiding sticking and change of shape during the following stages. This process is called continuous pre-dryer.

Once the product is pre-dried, it needs to be dried passing through a multi levels dryer where humidity and heat are constantly monitored. It is preferable to keep the control parameters as near as possible to the natural ones. Not to dry at very high temperatures is therefore highly recommended in order to keep the Italian quality standard!

Before the product is finished, it needs to be stabilized and cooled up in order to avoid condensation inside the packet. Finally, a cooler lowers temperature to 20-24. Spaghetti can now be cut and removed from the drying line to get the shape and length required by tradition.

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