What machines are used to produce pasta?

From ancient times to the present day, pasta has remained almost always the same: a simple dough of durum wheat and water, the result of centuries of history and tradition. If once the production processes were largely manual, today there are several innovative machines that speed up and optimize the production of pasta. In this article, we show you the main types of machinery that are used in pasta factories.

Types of machinery used for the production of pasta

Behind a simple plate of pasta, there are sets of machinery that work in synchrony in an advanced production chain. The production process of industrial pasta is articulated and varies according to the format to be obtained.


Whether it is dry, fresh or pre-cooked pasta, the indispensable machine from which the entire manufacturing process starts is the mixer. As its name implies, this mixes the semolina and water until the desired mixture is obtained.

Presses, cutters and calibrators

The time has now come to choose the pasta format from the approximately 30 varieties produced and consumed in America and Canada. In this stage, the presses shape the pasta, while the cutters cut it automatically.

For lovers of tagliatelle and lasagna it is also essential to add calibrators to the system, machinery specifically designed to adjust the thickness of flat pasta.

Cookers, pasteurizers or spreaders

So far the dough has followed the same path, but once it reaches the processing stage, the pasta takes different paths depending on the format chosen.

For precooked pasta, water cookers are used for continuous cooking. Thanks to these machines it is possible to process the production of pasta up to 2000 kg per hour.

If you want to produce fresh pasta, you switch to the use of pasteurizers, a necessary treatment to kill the bacteria.

Finally, the spreaders are used for the production of dry pasta. These spread the long pasta on canes automatically, to then proceed to the pre-drying phase.

Shuttles, dryers and sterilizers

We have reached the end of the production process. In this phase, the shuttles move the pasta from the production area to the treatment area. Here, the wrappers or dryers are essential for drying and reducing the humidity of all products and ensure that they maintain their quality in the subsequent stages. In fact, good drying is also responsible for a surface without cracking and for the integrity of the product during cooking.

Dry pasta goes through the drying process, while fresh and pre-cooked pasta is treated with sterilizers.

Now the pasta is ready to be packed and enjoyed in all its goodness.

Thanks to the use of the tools listed, its production takes place automatically, without hitches. At SARP you can find these and many other machines to make your pasta factory even more efficient!