Pasta Making Equipment

Pasta Making Equipment for professional kitchens covers the entire production cycle – from dough mixing and pressing to pasta thermal processing.

Pasta pressing machines – how they work

A commercial pasta pressing machine (pasta extruder) takes dough and extrudes it through interchangeable dies to produce various pasta shapes – spaghetti, fettuccine, penne, rigatoni or special shapes (shells, wheels, large-format pasta). The machine’s motor ensures constant pressure, which is critical for a homogeneous extruded dough shape. Productivity for commercial equipment ranges from 3 to 25 kg/h depending on the model, allowing large batches of fresh pasta to be prepared during restaurant service. Industrial production of fresh pasta differs from manual labour in its uniform shape, consistent thickness and reproducible quality.

Accessories and dies for pasta equipment

The value of pasta equipment is largely determined by the range of available dies (shaping attachments) – each pasta shape requires a different die. Accessories for Pasta Maker include various types of dies for different pasta shapes, spare blades or cutting elements, as well as cleaning tools. Dies can be made of bronze (a Teflon alternative that gives pasta a rougher surface) or Teflon-coated (smooth pasta, more suitable for faster production). Regular cleaning and maintenance of dies after each production session ensures their longevity, hygiene and long-term pasta quality stability.

Pasta cookers for thermal processing

After pressing, pasta is cooked in pasta cookers, which are specialised commercial cooking appliances with basins and baskets. A professional pasta cooker quickly heats water, maintains a consistent cooking temperature even under heavy load and ensures optimal cooking time with precise temperature control. Baskets for pasta cookers allow pasta portions to be evenly immersed and removed from boiling water. BHS’s range includes pasta cookers for various capacities and configurations.

HoReCa applications

In Italian restaurants, pasta equipment is a core investment – daily production of fresh pasta, various shapes for different dish options and full control over dough recipes ensure a unique product. In Mediterranean dining concepts featuring pasta dishes, pasta equipment provides a freshness factor that no competitor can replicate with dried pasta from a store. In restaurants with a fresh pasta (pasta fresca) concept, the pasta machine is a key marketing tool as a quality assurance for guests. In large-scale catering businesses, high-capacity pasta equipment (10–25 kg/h) ensures commercial-scale production. BHS supplies pasta making equipment to HoReCa establishments.

Frequently asked questions

Can a pasta machine work with different dough recipes (wholegrain, gluten-free)? Professional pasta machines are adaptable to various dough recipes depending on motor power and die material. For specific compatibility with gluten-free or wholegrain dough, consult BHS consultants.

How long can fresh pasta be stored before cooking? Fresh pasta can be stored in the refrigerator (+2°C to +4°C) for 1–3 days, depending on the composition. In frozen form, it can be stored for up to 3 months or longer depending on the type of pasta. For precise storage recommendations, contact BHS consultants regarding the specific equipment, pasta type and record-keeping requirements.

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.