Pasta maker
Pasta is undoubtedly the main food of Italian cuisine. Known all over the world, it is proposed in the market in different types, but the best one is always the one made at home. It is very easy to prepare and very few ingredients are enough: water, flour and, optionally, eggs or other additional ingredients.
More and more nowadays we use automatic machines with engines both in work and at home, but why? Here below you can find couple of information and suggestions to let you enter the world of pasta with some basic concepts explained in the essential.
What are the ingredients for making fresh homemade pasta?
It is called fresh pasta that product based on flours that, having a moisture content higher than the 12.5%, does not fall into the category of dry pasta. The basic ingredients for making homemade pasta are essentially 2: flour and water. However, there are many variations that affect the final product such as the addition of eggs, the use of flour instead of flour or the use of condiments (spinach, chard) to give the final result a touch of color and flavor in more.
Keep in mind, however, that the final texture of the dough will be different depending on whether you are making the dough by hand or through the use of a machine; in fact, pasta machines require a much more granular dough and tend to crumble easily so that it can be correctly extruded through the die.
How to preserve fresh pasta?
The most effective preservation method for fresh pasta depends on various factors, including for example the ingredients used or how long you want to keep it.
If you do not have special storage methods (such as vacuum or ATM), the simplest solution is to store it in the refrigerator for up to 5 days (for pasta without eggs) or for a maximum of 3 days for that egg.
The most used method to prolong the duration of fresh pasta is certainly freezing: with this method you can in fact store the pasta for up to 2 months. Remember, however, not to let the pasta defrost when you use it, but to throw it directly into hot water. Another widely used storage method is drying. Do not be afraid because it is not a procedure that can be used only by those who have a laboratory dryer; on the market there are also small bench dryers, much smaller in size and in prices, which will allow you to easily dry your fresh pasta at home.
Ravioli production
Making ravioli can be a long and tiring job, but using a pasta machine it becomes easier.
There are several solutions for making ravioli: the most economical solution is to spread the pasta sheet by hand and use a manual ravioli machine. It will therefore be necessary to prepare the pasta sheet of the right width, prepare the filling and assemble everything on the manual ravioli machine, which will be activated by turning the appropriate handle.
Another solution is to produce the pasta sheet using the special pasta sheet die and then use it on a ravioli machine (which can be manual or electric). With the electric ravioli machine, the machine will do everything by itself and the ravioli must be simply detached from each other.
Through a screw placed on the pasta sheet die, it is possible to change the thickness by creating a very thin sheet suitable for the production of different types of filled pasta.
Recommended machines
Monferrina Dolly
La Monferrina Dolly is a small countertop machine, compact and reliable; it is suitable both for restaurants and for people who like good home-made pasta. It can knead by using any kind of flour and it produces long and short pasta shapes changing the die.
Bottene Lillodue
Bottene Lillodue, a domestic appliance manufactured to the same technical features and with the same robust performance as those machines supplied to larger restaurants and commercial enterprises.
Bottene Bigolaro
The Hand extruder for Bigoli Bottene is a tool for hand made fresh pasta making of various types: rigatoni, spaghetti, tagliatelle and tagliolini.
Monferrina Ravioli machine
A large production of ravioli. Simply done. The Monferrina Ravioli Machine produces 34x40mm-sized ravioli, using a pasta dough sheet with a width of 100mm, produced by Imperia Chef in Casa using a special drawplate.
Where to buy?
Lineapasta is a company founded in 2009 with one big goal: to create the largest international online supply market for pasta operators. The purchase of equipment for the production and treatment of pasta is complex and requires a professional figure to help you and follow you in your choices, Lineapasta is committed to advise you and help you step by step in all the choices that will help you produce the best pasta.
The final consumer is demanding and the high quality of the pasta is determined only thanks to professional equipment that can fully exploit the skills and qualities of the ingredients. Lineapasta has selected only quality equipment whose reliability has been proven over time. All the equipment is chosen and offered to customers to offer the best value for money.
Purchase orientation service:
A pre-sales consultancy service is almost never offered on the Internet and very few retailers are professionals able to provide technical advice from industry experts such as the Lineapasta team. Even before the purchase you can count on pasta technicians, to get directions and suggestions for the correct purchase of products that will meet your specific needs. They will help you select the necessary products, guiding you through the order process and monitoring your shipment to ensure that the goods are received safely and in the shortest possible time.