Pasta Making

Pasta Making project — pasta bar is one of the most popular fast casual concepts: quick service, visible preparation, personalised choice; the layout is compact, but the equipment must be professional; BHS helps create an efficient Pasta Making kitchen.

Pasta cooker — pasta cooking equipment

Pasta Making project — pasta cooker is specialised equipment that quickly cooks pasta in small baskets in hot water. Electric or gas pasta cooker — the electric version is more commonly used indoors; the gas version provides faster water heating; both have a thermostat and several basket positions. Baskets and capacity — a standard pasta cooker has 2–4 baskets; each basket is designed for one portion; quick turnover (pasta ready in 2–4 minutes); see Fast Food Projects. Water change cycle — pasta cooker water must be changed regularly (every 2–3 hours) as starch build-up reduces cooking quality.

Sauce and topping preparation

Pasta Making project — sauces are the main value of the Pasta Making concept; their preparation and storage require the right equipment. Induction hob or gas burners — sauces are heated on an induction hob or gas burner just before serving; several sauces in parallel require multiple heating points. Bain-marie for sauces — hot sauces are stored in a bain-marie (water bath) near the serving area to maintain serving temperature. Saladette for cold toppings — parmesan, basil, chilli, olives and other cold toppings are stored in a saladette; see Sushi Bar.

Pasta Making kitchen layout and HACCP

Pasta Making project — in the open-kitchen concept, HACCP compliance is visible to customers, which creates additional motivation to follow it. Linear workflow — pasta prepared in a basket → cooked in a pasta cooker → drained, mixed with sauce → toppings added → served to the customer; 3–4 minutes in total. Temperature control — pasta must be served at +65°C or higher; sauces must be stored at +75°C or higher near the hot serving area; cold toppings at +4°C in a saladette. Handwashing — in an open kitchen, staff handwashing in view of customers reinforces hygiene discipline; a handwashing sink must be installed in a convenient location; see Fast Food Projects. BHS provides kitchen layout in Europe.

Pasta Making project examples in HoReCa

Pasta Making counter format in a shopping centre in Europe — 8–12 m2 open kitchen with a pasta cooker, 3–4 sauces, customer counter; BHS provides setup in Europe. Restaurant show-kitchen element — a pasta cooking station at an open-kitchen counter as a visual element in a restaurant. Fast casual pasta bar with a wide sauce selection — 20–30 seats, 5–6 sauces, option to add a salad bar; BHS provides the project. BHS offers Pasta Making project setup.

Frequently asked questions

Does a Pasta Making concept require pasta production equipment? Pasta Making project — most Pasta Making concepts use high-quality dried or fresh pre-made pasta from a supplier; a fresh pasta machine (pasta machine) can be added as a visual element but is not mandatory; BHS can advise on equipment selection; see Fast Food Projects.

How many sauces should optimally be offered in a Pasta Making bar? Pasta Making project — 4–6 sauces is the optimal number: enough variety without compromising quality; classics (bolognese, carbonara, arrabbiata) and 1–2 seasonal or local sauces should be kept; see Sushi Bar.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.