Commercial pasta machines

The three 100% fully automatic pasta machines knead, shape and cut the pasta, so you only have to pour ingredients into the machine and wait. The two semi-automatic pasta machines knead and shape the pasta, but do not include an electronic knife. Call and hear more on 42613995.

References: Restaurant Ravello | Tivoli | Basso Aarhus | Basso KBH Etc.

Guide to pasta machines

Pasta is a fantastic food and comes in many forms. Several of our customers have been very successful in making the pasta themselves and when it comes down to it, it's not that difficult again.

It simply requires that you invest in a professional pasta machine that can both knead the pasta dough and shape (extract) the pasta. When the pasta is shaped through the machine, you can either choose to cut it off with scissors or opt for a rotating knife, which can be adjusted in speed. In this way, you ensure that your pasta is the same length every time.

With or without water cooling

If you make a lot of pasta at once, you may want to consider a model with a large vessel and greater capacity. If your production is more spread out throughout the day, consider a water-cooled model, so you don't have to clean the machine as often. A water cooling system also prevents the inlet from overheating during shaping of the pasta dough. The cooling system thus prevents the pasta dough from becoming warm and thereby losing the right consistency. (Requires connection to water supply and stopcock)

Choose the right discs

You can put pasta slices on the mouth. There are more than 20 different types and you can make pretty much any pasta you want. For example macaroni, gnocchi, linguine, fettuccini, spaghetti and more. They cost from DKK 500 ex. VAT per item

This is how you do it

First pour flour (e.g. type 00) and then liquid (water and egg) into the container. It is important that you do not pour the liquid into the container, as it will then run out of the holes of the mold. Close the cover. Set the machine to knead and wait 6-8 minutes. When the pasta dough is grainy, you know it is almost ready. Add either more flour or water depending on the consistency.

Here is an example of a recipe that can be adjusted slightly

1 kg of flour type 00 + 7-8 eggs (one egg corresponds to approx. 50 g or 50 ml), or 380-400 ml of mixed egg and water (use at least 3 eggs to give the mixture the right consistency). The machine can be used with different types of flour (flour 00, durum wheat flour, spelled flour, kamut flour, whole grain flour). When using these types of flour, it may be necessary to adjust the amount of liquid (egg or egg and water) so that the pasta dough gets the right consistency (gritty).

The pasta must then be refrigerated and is ready to be cooked. We recommend a professional pasta cooker with small inserts so that you can cook pasta lightning fast in 3-4 minutes.