Pasta Makers Manual

For many years now, there have been various models of pasta machines on the market, machines that allow you to prepare dough and cut pasta into many shapes. The first ones were manual, but they are now considered obsolete since you have to use a crank to roll out the dough and cut it.

Then came the electric models, which allow for simpler and faster processing. With these, all you need to do is add the necessary ingredients, and the machine will take care of the rest.

These devices offer a practical and quick solution for producing different types of pasta, making home cooking similar to professional cooking. Pasta machines are mainly divided into two categories:

• pasta machines or dough sheeters. These are mainly used to roll out the dough and create sheets of pasta that can be cut into different shapes.
• pasta presses or extruders. These models allow you to insert the dough and obtain the desired shape of pasta directly thanks to specific dies.

Both categories offer different advantages and features, making them suitable for both domestic and professional use.

Fresh pasta machines are devices designed to facilitate the production of fresh pasta at home or in professional environments. These tools allow you to obtain pasta of different shapes and textures, improving the quality of the final product compared to industrial pasta. Using a pasta machine, you can quickly and easily prepare various types of pasta such as tagliatelle, lasagne, penne, spaghetti, etc.
This type of pasta machine allows for various processes for homemade fresh pasta, such as:

• Rolling and cutting the pasta, thanks to classic fresh pasta machines with rollers, which allow you to roll out the fresh pasta dough manually or electrically, obtaining sheets for lasagne or various shapes of long or processed pasta, such as ravioli, strangozzi or pappardelle, thanks to the special pasta cutting accessories.
• Extruding or drawing pasta: in this case, the pasta machine, thanks to the thrust of the auger, pushes the dough through special dies, allowing you to extrude many different shapes of pasta. Pasta presses can be either electric, with a 220V single-phase motor, or manual. The choice of one or the other depends on the quantity of pasta you want to make and the continuity of the work to be carried out.

These tools are suitable for various uses:

• Homemade pasta machines: Ideal for those who want to prepare fresh pasta at home, offering a healthier and tastier cooking experience.
• Professional pasta machines: More advanced and powerful models are suitable for restaurants, pasta factories and other businesses that require a higher production of pasta.

Pasta machines are divided into various types, each with specific characteristics and uses. Below is an introduction to the main types of products and a brief description of each:

• Pasta machines or dough sheeters: Ideal for rolling out dough and obtaining sheets of pasta that can be cut into different shapes.
• Pasta presses or extruders: Perfect for extruding pasta directly into the desired shape using specific dies.

Pasta machines or dough sheeters are tools used mainly to roll out dough into thin sheets. Here are the main features and functions of these machines:

• Structure and materials: Made of stainless steel or aluminium, these machines are sturdy and durable. The structure is designed to accommodate adjustable rollers and a crank or electric motor system.
• Adjustable rollers: The rollers are adjustable to obtain sheets of different thicknesses. This allows you to create sheets suitable for different preparations such as lasagne, ravioli or tagliatelle.
• Integrated cutter: Some models include an integrated cutter that allows you to cut the dough into various shapes of long pasta such as fettuccine or pappardelle.
• Ease of use: Both manual and electric models are easy to use. Manual models only require turning the crank, while electric models work at the touch of a button.
• Versatility: These machines are ideal for those who love making fresh pasta at home and want to experiment with different recipes and pasta shapes.

Pasta presses or extruders are a more advanced solution for pasta production. They use an extrusion mechanism to shape the pasta directly into the desired form. Here are the details on this type of machine:

• Extrusion mechanism: The heart of the pasta press is the extrusion mechanism that pushes the dough through a die. This process allows you to obtain pasta of various shapes with great precision.
• Die: Dies are available in different materials such as ABS, stainless steel or bronze and determine the shape of the pasta. Bronze dies, for example, produce pasta with a rough surface that holds sauces better.
• Kneading function: Many pasta presses include a kneading function that automates the entire process from dough preparation to pasta extrusion. This makes the process much more efficient.
• Power supply: Pasta presses can be manual, single-phase or three-phase. Manual models require the use of a crank handle, while electric models offer greater power and speed.
• Versatility of dies: With a wide range of dies available, it is possible to produce a large variety of pasta shapes such as spaghetti, penne, fusilli, tagliolini, pappardelle and many others.

Home pasta-making machines have various technical features that determine their effectiveness, versatility and ease of use. Below is an introduction to the main technical features and a brief description of each of them:

• Power supply: single-phase, three-phase, manual
• Housing colour: Red, black, steel
• Die: ABS, steel, bronze for various pasta shapes
• Kneading function: Present in some models
• Sheet width: From 130 to 220 mm

Pasta machines can be powered in three main ways: single-phase, three-phase and manual. Let's take a closer look at these options:

• Single-phase: Powered by standard 230V single-phase domestic electricity, these machines are ideal for home use. They offer a good balance between power and practicality, allowing you to prepare fresh pasta with ease.
• Three-phase: Powered by 400V three-phase electricity, these machines are mainly intended for professional use. They offer greater power and efficiency, making them suitable for more intensive production. These models are particularly popular in restaurants and pasta factories.
• Manual: Manual pasta machines are the simplest to use, slightly speeding up the preparation phase, but still requiring time and effort. They use the classic method of rolling the dough with the machine, using a manual handle, and then cutting it to the desired size. They are ideal for longer types of pasta and are generally cheaper than automatic models.

It should be noted that electric pasta machines make the job much quicker and easier, and also allow you to make many more types of pasta. The entire job is done by the appliance; you just need to insert the pasta and the machine will do all the work. The cleaning process is also often easier, as many models can be dismantled and put in the dishwasher.

The colour of the pasta machine housing does not affect performance but can be an important aesthetic factor. The main options are:

• Red: A red housing adds a touch of vibrant colour to the kitchen, making the machine a design feature as well as a functional tool.
• Black: Black offers an elegant and modern look, easily adapting to any kitchen environment.
• Steel: The stainless steel housing is classic and professional, as well as being durable and easy to clean.

Dies are essential components in pasta presses and determine the shape of the extruded pasta. The main types of dies include:

• ABS die: Made of food-grade resin or ABS, these are lightweight and easy to replace. They are suitable for producing various pasta shapes but may not be as durable as metal ones.
• Steel die: Made of stainless steel, they are sturdy and wear-resistant. They offer long life and produce pasta with a smooth surface.
• Bronze dies: These dies produce pasta with a rough surface that holds sauces better. They are particularly appreciated for the quality of the pasta they produce.

Dies can be used to produce a wide range of pasta shapes, including:

• Spaghetti
• Penne
• Fusilli
• Tagliatelle
• Pappardelle
• Bucatini
• Macaroni
• And many more

Some advanced models of fresh pasta machines include a kneading function that allows you to mix and prepare the dough before rolling or extruding it. This function automates the kneading process, making the entire procedure faster and less laborious.

The sheet width is another important feature in pasta machines. The machines can produce sheets of varying widths, generally from 130 to 220 mm. This variability allows you to prepare different types of pasta such as lasagne and tagliatelle with the desired width.

Choosing the ideal pasta machine requires careful evaluation of the technical and functional characteristics based on your needs. Here are some tips for finding the most suitable model:

• Power supply type: Manual, single-phase electric and three-phase electric. Manual machines are ideal for those who prefer a traditional method without the need for electricity, requiring physical effort but being easy to use. Single-phase electric machines, which operate on 230V household current, are perfect for domestic use, offering a good balance between power and practicality. Three-phase electric machines, powered by 400V, are intended for professional use, offering greater power and efficiency for intensive production.
• Die materials: ABS, stainless steel and bronze. ABS dies are lightweight and easy to replace, suitable for home use. Stainless steel dies are sturdy and wear-resistant, ensuring a long service life. Bronze dies produce pasta with a rough surface that better retains sauces, ideal for those seeking high quality.
• Kneading function: Some models include a kneading function that automates dough preparation, simplifying the process and reducing the time required.
• Size and capacity: Consider the size of the machine and its production capacity based on the space available and the amount of pasta you want to make.
• Speed of use: Making homemade pasta can be a long and slow process if not done with the right machines. For this reason, if you want to work quickly, electric machines are always recommended.
• Ease of cleaning: Another factor to consider for greater ease of use.
• Types of pasta you want to make: Another factor to consider is the type of pasta that can be made with the model of pasta machine you want to buy.
• Cost: The cost can vary greatly depending on whether you choose a manual or electric model. In both cases, a different that has a significant impact is the manufacturer. Our catalogue includes brands such as Imperia, Marcato, Reber, and New O.M.R.A.

• Cooking hobbyists: Preparing fresh pasta for family and friends, experimenting with new recipes. Features to consider: manual or single-phase models, ease of use, interchangeable dies, sturdy materials.
• Large families: Regular production of fresh pasta for daily meals. Features to consider: single-phase models with good production capacity, kneading function, dies for various shapes.
• Catering professionals: Intensive production of fresh pasta for restaurants or pasta factories. Features to consider: three-phase models, high power and efficiency, high-quality materials such as stainless steel and bronze, wide range of dies.
• Traditional cooking enthusiasts: Creating pasta using traditional methods, perhaps in contexts where electricity is not always available. Features to consider: manual models, bronze dies for superior quality, sturdy construction.
• Small business owners: Production of fresh pasta for small shops or local markets. Features to consider: single-phase or three-phase models, good production capacity, durable materials, possibility to customise production with different dies.

Buying homemade fresh pasta machines from the best brands guarantees quality, durability and excellent performance. AgriEuro offers the most reliable and renowned brands in the industry. Here is a brief overview of the main brands and their distinctive features:

• Imperia fresh pasta machines and pasta presses: A brand synonymous with quality and Italian tradition in the production of pasta machines. Imperia machines are known for their robustness and durability.
• Marcato pasta sheeters and pasta presses: A world leader in the production of pasta machines, Marcato offers a wide range of innovative and easy-to-use models, perfect for both domestic and professional use.
• Reber extruders: Specialising in machines for domestic and semi-professional use, Reber combines tradition and innovation to offer reliable, high-quality products.
• Fimar pasta presses: An Italian brand known for its professional pasta machines, Fimar is appreciated in restaurants and pasta factories for the power and efficiency of its models.
• DCG pasta machines: Offers practical and functional pasta machines, ideal for domestic use. DCG products are recognised for their good value for money.

Buying from AgriEuro offers numerous advantages, guaranteeing a safe and convenient shopping experience. Here are the main reasons why it is worth choosing AgriEuro for your purchases:

• Fast and free shipping: Managed by AgriEuro's logistics centres, shipping is fast and free, ensuring that the product arrives quickly and directly to your home.
• Spare parts always available: The ability to order spare parts ensures long life and easy maintenance of the machines you purchase.
• Attentive and personalised after-sales service: AgriEuro offers dedicated customer service, ready to answer any questions and provide technical support and personalised assistance.

Choosing to purchase pasta machines from AgriEuro means relying on an industry leader that puts customer satisfaction first. Visit the AgriEuro website to discover all the offers available and choose the fresh pasta machine that best suits your needs!

The basic ingredients for making fresh pasta are simple and easy to find. Here's what you need:

• Flour: Type "00" soft wheat flour is the most commonly used due to its fineness and ability to absorb liquids.
• Eggs: For every 100 grams of flour, use one medium-sized whole egg. Eggs give the pasta elasticity and colour.
• Salt: A pinch of salt to flavour the dough.
• Olive oil (optional): Some recipes include a teaspoon of olive oil to make the dough more elastic.

To prepare the dough, place the flour in a mound on a flat surface, break the eggs in the centre, add the salt and begin to mix with a fork. Then knead by hand until the mixture is smooth and even.

Using a pasta machine is simple and allows you to obtain thin, even sheets of pasta. Here's how to do it:

• Prepare the dough: After preparing the dough, leave it to rest for about 30 minutes wrapped in cling film.
• Divide the dough: Cut the dough into small pieces to make it easier to pass through the machine.
• Set the thickness: Start by setting the machine to the widest thickness.
• First step: Pass the piece of dough through the machine's rollers. Fold the dough and pass it through several times, gradually reducing the thickness until you reach the desired thickness.

Rolling out the dough with the machine requires precision to achieve optimal results. Follow these steps:

• Adjusting the rollers: Start with the widest setting and gradually reduce the thickness.
• Repeated passes: Pass the dough through the roller several times, folding it in half between each pass until you achieve the desired consistency.
• Dust with flour: Lightly dust the dough with flour during the process to prevent it from sticking.

Extrusion is a process used in the production of dry pasta and other foods that involves forcing the dough through a die to form different shapes of pasta. Here are the details:

• Extrusion machine: The dough is fed into a special machine equipped with a die with holes in the desired shape.
• Pressure: The dough is pushed through the holes at high-pressure, creating pasta shapes such as spaghetti, rigatoni, fusilli, etc.
• Drying: The pasta obtained is then dried to remove moisture and prolong its shelf life.

Extrusion ensures uniform and rapid pasta production, mainly used at an industrial level.

The history of pasta is ancient and complex, with different cultures claiming its invention. There is no single inventor of pasta. Here are some highlights:

• Ancient origins: Pasta dates back to ancient civilisations, with evidence of its existence in ancient China, Greece and Rome.
• Italy: Pasta as we know it today is deeply rooted in Italian culture. The ancient Romans prepared a dish called "lagana," a type of lasagna, as early as the 1st century BC.
• Marco Polo: A popular but historically questionable legend claims that Marco Polo brought pasta from China to Italy in 1295. However, there is evidence that pasta was already present in Italy long before that.
• Arabia: The Arabs introduced pasta drying techniques to Sicily during their invasion in the 8th century, influencing the production of dry pasta in Italy.

Egg pasta has a distinct history compared to other types of pasta, with specific origins in Italy:

• Emilia-Romagna: Egg pasta is particularly associated with the Emilia-Romagna region of Italy. Here, the tradition of making fresh pasta with eggs is deeply rooted.
• Regional differences: Different Italian regions have their own versions of egg pasta. For example, in Emilia-Romagna you will find tagliatelle, tortellini and lasagne, while in Piedmont they produce tajarin.
• Ingredients: Traditional egg pasta requires soft wheat flour and fresh eggs. The use of eggs gives the pasta a rich texture and a golden yellow colour.

The pasta-making machine has evolved over time with several inventions contributing to its current form:

• First machine: The first manual pasta machine was patented by Cesare Spadaccini, an Italian inventor, in the 19th century. This device simplified the production of pasta at home.
• Subsequent innovations: Over time, pasta machines have been improved. Today, there are manual and automatic machines that facilitate the process of making fresh pasta.
• Industry: At the industrial level, pasta-making machines are more complex and automated, allowing for large-scale production.

Rolling out fresh pasta requires adequate space and appropriate equipment:

• Flat surface: Fresh pasta is traditionally rolled out on a flat surface such as a wooden table or a pastry board. Wood is preferable as it helps to maintain the right moisture level in the dough.
• Flour for dusting: The surface should be lightly dusted with flour to prevent the dough from sticking.
• Rolling pin or machine: A long rolling pin or pasta machine is used to roll out the dough, depending on preference and recipe.

Drying homemade pasta is a crucial step in ensuring its quality and shelf life. Here are some general guidelines:

• Drying time: Drying time depends on the type of pasta and environmental conditions. Generally, fresh pasta should dry for at least 15-30 minutes if it is to be cooked immediately, or 12-24 hours if it is to be stored.
• Environmental conditions: A dry, well-ventilated environment is ideal. Excessive humidity can serve as an extension to the drying time and compromise the quality of the pasta.
• Tools: Using grids, pasta drying racks or hanging the pasta on a clothesline can help distribute air evenly and speed up the drying process.

Making homemade pasta soft is important for achieving a pleasant texture on the palate. Here's how to do it:

• Correct proportions: Use the right amount of eggs for the flour. Eggs give the dough elasticity and softness.
• Proper kneading: Knead the dough until it becomes smooth and elastic. Well-kneaded dough ensures soft pasta.
• Resting the dough: Leave the dough to rest, wrapped in cling film, for at least 30 minutes. This allows the gluten to relax and makes the pasta easier to roll out and softer once cooked.
• Cooking correctly: Cook the pasta in plenty of salted water for a few minutes. Fresh pasta cooks more quickly than dried pasta and overcooking can make it tough.

Calculating the right amount of fresh pasta for each diner is essential to avoid waste. Here are the recommended quantities:

• Individual portion: Generally, calculate about 100-150 grams of fresh pasta per person for a main course. For a smaller portion, such as a side dish, 80-100 grams is sufficient.
• Family: For a family of four, prepare about 400-600 grams of fresh pasta.
• Dinner with guests: If you are planning several courses, reduce the amount of pasta slightly to 80-100 grams per person.

The choice of flour is crucial for making good homemade pasta. Here are the differences:

• Type 00 flour: Type '00' flour is the most refined and fine, ideal for obtaining smooth and delicate pasta. It is the traditional choice for egg pasta.
• Type 0 flour: Type "0" flour is less refined and contains more gluten, making it suitable for pasta that requires a more sturdy structure, such as tagliatelle.
• Flour mix: Some chefs prefer to mix 00 flour and semolina flour to obtain pasta with a good consistency and tenacity.

Cooking fresh pasta is a fundamental step in achieving a perfect dish. Here are some general guidelines:

• Cooking time: Fresh pasta requires a very short cooking time, generally between 2 and 4 minutes. The exact time depends on the thickness and type of pasta.
• Checking: Tasting the pasta during cooking is the best way to determine when it is ready. The pasta should be 'al dente', i.e. cooked but still slightly firm to the bite.