For over 60 years we have been designing and building machines and lines for the production of fresh, dry and gluten-free pasta

Absolutely not. It is fast, safe and easy to use. Our machines for fresh pasta? Are designed and built to be functional and economical to use. In a few minutes you can produce any size of fresh pasta.

We have many opportunities for long and short pasta with about 80 formats. Then we have the traditional ravioli, such as round, square and moon-shaped but also special shapes like heart, funghi, caramel and fish. Not to mention the Cappelletti, tortellini and ravioli in all sizes.

With our presses it is very simple. You can also adjust the thickness in widths of 140 , 280 and 400 mm.

It ‘s simple. Just change the bronze die with the desired format and mount the automatic knife for cutting.

The courses of instruction are our strong point. Once you buy the machines, you will take a course of 2-3 days at our pasta labs, where you will learn the use of machinery and the secrets to make fresh pasta.

It is the period of use of the product on the market , which is the time between the date of packaging and expiration date. It is the result of laboratory tests that go on to analyze the organoleptic, chemical and bacteriological aspects aimed at identifying the appropriate time period in which the product maintains its characteristics.

The technology or protective packaging in modified atmosphere (MAP ) is ?the packaging of food products in an atmosphere different from that natural and consists of gas mixtures in different proportions: primarily oxygen, nitrogen and carbon dioxide (two inert gases, which are common in the atmosphere).