Opening an artisan pasta factory where you can produce fresh pasta, dry pasta lines, organic pasta or gluten-free pasta for coeliacs, it is the equivalent of opening a business of production and sale of handmade egg and stuffed pasta of the utmost interest.
Supermarkets and hypermarkets are becoming more and more fearsome competitors of the common fresh pasta shops. The evergreen business of artisan pasta production finds its business strength in a genuine product, a specialism of pastry, ice cream, rotisseries and fresh pasta shops.
The fresh pasta business has been growing continuously lately, even thanks to a higher attention that has been drawn to healthy eating which pushes people towards a homemade-oriented choice when seeking for traditional dishes.
If you want to develop this type of business, do not forget to spoil your customers with niche products of ultimate quality, the only products that will make their mouth water and their needs met. Think about coeliacs who miss out on this “NATIONAL” delicacy due to food intolerance.
If you want to opening an artisan pasta factory, keep in mind that you don’t need particularly high investments or sophisticated technical knowledge.
All you have to do is take up on our free course where our visitors will learn for free how to start an artisan pasta factory from the very beginning, in order to produce fresh, dry or gluten-free pasta.
It is fundamental that you rely on field-related companies to gain all their experience in pasta production, preservation, management and sale.
The full compliancy of the machines with current safety regulations is of no less importance.
Let’s face it: there is no bad reason to start a fresh pasta shop today. Get your entrepreneur career started!
Today, one of the options to opening a Pasta factory is to rely on a Business Consultant who helps you develop your Business Plan and search for financing, incentives and contributions
Our consultancy is topped off with training for the production of fresh, dry and gluten-free pasta and after-sale courses dedicated to you and to be completed in 4-5 days at your opening a Pasta Factory.
Today, our activity boasts the collaboration with different consulting firms for the research of incentives, start-up reliefs and contributions that Italy or the European Community offers to open and start up an artisan or industrial pasta factory.
You can also take part in our Free course to opening a Pasta Factory where we will show you all the aspects you need to know to take up your new adventure in the world of fresh, dry or gluten-free pasta.
To opening a pasta factory you can start small with only a 50-square meters space to be used as a laboratory. The laboratory should be equipped with everything that would facilitate the preparation of fresh pasta and the sale of the final product.
A group of 2/3 people is usually sufficient to manage a small pasta factory.
To set up your lab for the production of egg pasta, you will need:
We estimate a total start-up investment from 40,000 up to 70,000 Euros, considering the option of using SECOND-HAND and REVIEWED MACHINE GUARANTEED AS NEW.
Today you have tons of possibilities to open a fresh pasta business, also with the help of regional, state and European contributions and funding. Read the information on the specific portals on this page and ask your Accountant for the perfect strategy to be adopted.
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PAMA PARSI MACCHINE srl, with registered office in Via Maremmana III, 55 – 00030 San Cesareo (RM), CF and VAT number 03979131004 (hereinafter, “Owner”), as data controller, informs you pursuant to art. 13 Legislative Decree 30.6.2003 n. 196 (hereinafter, “Privacy Code”) and art. 13 EU Regulation no. 2016/679 (hereinafter, “GDPR”) that your data will be processed in the following ways, which you can find on this page, thanks
Una giornata interamente dedicata all’essiccazione della pasta: il Corso pasta secca. Nella programmazione dei corsi per chi vuole aprire un Pastificio, abbiamo introdotto una giornata illustrativa e formativa, per illustrare e spiegare il processo produttivo di produzione di pasta secca artigianale.
Andremo ad analizzare, con contenuti pratici, le varie fasi che compongono la produzione di pasta secca:
Al termine della giornata, avrete modo di interagirer con i tecnini commerciali, che vi daranno supporto nello sviluppo pratico sulla vostra idea.
Il business della pasta fresca negli ultimi anni è in continua crescita, ciò è dovuto soprattutto alla maggiore attenzione verso un’alimentazione sana e alla ricerca di piatti tradizionali e caserecci. Per questo motivo abbiamo introdotto nella nostra Azienda i Corsi GRATUITI per aprire ed avviare un Laboratorio Artigianale per la produzione di pasta fresca e Gastronomia.
Parleremo di: impasti, ripieni e utilizzo di tutte le Macchine, cottura a Convenzione Vapore per Gastronomie, Ristoranti e Pastifici, l’Abbattitore di Temperatura ed i suoi vantaggi, la Pastorizzazione e l’Essiccazione, il Confezionamento Sottovuoto in Atmosfera Modificata (ATM) degli alimenti.