Precision in dosing guarantees a constant ratio between semolina or flour and water in the dough, which is the first step to a steady production process. This allows us to avoid undesired fluctuations in the extrusion and drying steps.

In pasta, different raw materials require different mixing times, specifically according to their granulation. For finer flours, the Polymatik can offer operational benefits in start-up and changeovers. For coarser semolina, the Priomatik is a traditional press redesigned for modern times.

Drying is key for the pasta structure and al dente texture, because the protein structure strengthens at high temperatures. Due to their shape and thickness, different products require different drying parameters to dry correctly, as uneven processing can lead to structural faults.

To prepare for storage and packaging operations, hot pasta coming from the dryer cools to room temperature in less than 20 minutes. This operation must be managed well to safeguard the pasta structure and exclude risks of condensation, which can lead to molding inside the machine.

Stacker and cutting machines for long pasta ensure a steady upstream process and are designed to maximize reliability and speed of the operations. Additionally, cutting pasta is important to have the right spaghetti length and minimize waste.