Pasta is a universal food loved by everyone but when it comes to fresh pasta, it's a whole different story. Genuine ingredients, a long centuries-old tradition and an intense flavor: for all these reasons, fresh pasta is considered a superior quality product compared to dry pasta. In this article, we will show you how to make fresh pasta by listing the necessary processes and machinery.
Based in Italy, we design and manufacture customized machinery to optimize the times, spaces, and costs of industrial food production and more. At Sarp, we develop innovative solutions for industrial processes, from the processing of raw materials to packaging.
We were born as specialists in machinery for pasta factories and today we also offer spiral conveyor belts and equipment for the food processing and thermal treatment of bulk or packed foods.
in one word?
We offer a wide range of machinery for the production, thermal processing, and conveying of food products.
We make the know-how and the knowledge of the Sarp Lab Research & Development available to our customers, to create tailor-made systems: each industrial line is customized to save the space, to be very intuitive to use, guarantee precise execution, and ensure easy maintenance.
We dialogue with the customer at every stage, to best meet their needs: we study the floor plans of the spaces, examine the characteristics of the product and analyze the specificity of the production line, to design a customized solution.
To guarantee quality, ergonomics, and safety, we test each machine in our Sarp Lab and assemble it, component by component, on our site.
How much does it cost to open a pasta factory?
Come per ogni altra attività commerciale, avviare un pastificio comporta un percorso impegnativo ma ricco di soddisfazioni. L’investimento iniziale stimato va da un minimo di 250.000 euro fino a un massimo di 800.000 a seconda del tipo di pasta che si vuole produrre e delle dimensioni dell’impresa.
What machines are used to produce pasta?
From ancient times to the present day, pasta has remained almost always the same: a simple dough of durum wheat and water, the result of centuries of history and tradition. If once the production processes were largely manual, today there are several innovative machines that speed up and optimize the production of pasta.