How To Build A Homemade Or Fresh Pasta Factory

Today we will see how to set up a homemade pasta factory, a profitable business that does not need a large investment to undertake.Although there is industrially processed pasta, which is sold in all supermarkets and warehouses; People continue to choose homemade pasta, because they do not contain any type of chemical or extra added.

Also if you want you can also sell the homemade pasta in a closed container, but that if not contain any chemical its duration will be less than the industrialized product. But still, it is an option to take into account since it could be sold at different fairs on the same day.

Before talking about what machines are needed to make homemade pasta, we will see what kind of pasta there is and what their variety is. Since they can be made with different flavors.

How To Start A Homemade Pasta Factory

Difference between fresh pasta and dry pasta

As we all know, pasta is basically made with flour and water. Where in most cases flour is used that comes from hard or soft wheat, which is mixed with egg, vegetables, and protein supplements. With this mixture, it is possible to have a unique consistency with an excellent color and at the same time, it is possible to have a more nutritious food.

We could say that this is the main formula for pasta, but now we should make a distinction between fresh and dried pasta. The fresh pasta was the one that originated first and is the one that is used in all cultures; On the other hand, dried pasta originated in Italy, more precisely in the sixteenth century, where the first homemade pasta factory appeared, which little by little spread throughout the world.

Now, you have to know that all pasta start being fresh, and to make them dry you have to carry out a drying process to achieve a more lasting conservation. Since the main advantage of dry pasta is that it can last several months without the need for chemical aggregates.

But fresh pasta usually has a better reputation in the customers, due to its great flavor, since it requires less cooking and also for the traditional one of so many years.

The idea for the pasta factory is to have both versions, both fresh and dried pasta.

Fresh pasta and its varieties

In the pasta factory, there can be many types of varieties, which are differentiated mainly by the ingredients contained in the dough, the shape, size, and filling. Undoubtedly, there is a wide variety of flavors that call customers to consume fresh pasta. Therefore, it is necessary to plan very well what types of flavors and styles will be manufactured.

The main thing when it comes to making the different varieties is not to forget that the taste and quality of the pasta will be the engine of the business. Therefore you have to focus on each recipe and learn to get a product of excellent quality.

Starting with the fresh pasta factory

Once we have planned the varieties and the type of pasta we will make, it is time to decide what method we will do; Either the craft mode (the most chosen) or the industrial model.

The ideal for someone who has just started in the field of pasta is to buy a semi-industrial machine, which does not need a three-phase electrical connection, so it can be connected quietly to a normal connection.

Now, the main machines that we will need for the pasta factory are:

  • – Mixer or mixer (which is to mix the ingredients and form the dough or bun).
  • – Sobadora (used to roll the dough, in simple words refines the bun until it reaches the necessary thickness).
  • – Tallarinera (It is to cut the noodles).
  • – Raviolera (It is used to produce ravioli, the ideal is to buy one with interchangeable molds, this way you could also make raviolo, Sorrentino, capelets and other varieties).
  • – ñoquera (to make gnocchi).
  • – Freezer and Refrigerators.
  • – Balance, Packing, Tools, Chopping machine and other utensils.

Total investment in machinery: USD $ 8,000 if purchased used the number will be less.

Place for the pasta factory

As is known, in order to be successful in any business, location is fundamental and in the case of the pasta factory, it is the same. You need a room that is functional and comfortable for making pasta. So when choosing the place you have to inspect the area, and see if the business can really work; And if it is comfortable for work.

It must be remembered that for a pasta business the premises must comply with the optimal hygiene conditions. And as I said before, you should see if it really will reach the audience you want to capture.

And as a last advice, we must learn and respect all the regulations in force, especially health.

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