• Manufactured entirely in stainless steel.
• This machine has been produced for a pasta production with raw materials like farina type 00, adding eggs and/or water and even spinach for green pasta or tomatoes for red pasta.
• Basically, it allows to mould pasta (capacity of the basin: 2 kg farina), as well as automatic production of pasta (hard semolina) (production 6 kg/h).
• Knife for automatic cutting of short or long pasta.
• Adjustable velocity.
• Standard delivered with 4 matrixes.
  n° 7 (1,5 mm) for tagliolini,
  n° 28 (6 mm) for tagliatelle,
  n° 89 (10 mm) for macaroni,
  Leaves Sfoglia 170 mm
• The machine complies with the current "CE" standards for safety and hygiene.
• This machine is designed to make pasta from raw materials such as hard or soft wheat flour with the addition of water and/or eggs, or even spinach for green pasta or tomato paste for red pasta.
• Some practical tips:
  * Preparation of tagliatelle dough:
  70% flour type 00,
  30% durum wheat semolina,
  5 eggs per kg + water (+/- 300 -350 gr liquid per kg), or 100% durum wheat semolina,
  5 eggs per kg of semolina + water (+/- 300 -350 gr of liquid per kg),
  Knead for about 15 minutes with a humidity of about 33%.

  * preparation of semolina pasta:
  type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water in a percentage of 30 - 33% is used.        When using different types of flour, mix well before adding the liquid.
  Depending on the consumer's taste, salt can be added in a proportion of about 2 g per kg of flour, taking care to dilute it in the liquid to avoid lumps.

• N.B. Other paste dies are available as an option.

The +