The advantages of fresh pasta machines

Do you have a restaurant, run a community or are you simply a lover of homemade, fresh and tasty pasta?

You have already noticed that buying fresh pasta generates a significant disadvantage: that of the price. Buying good pasta, especially if in large quantities, is quite expensive. It must also be considered that there are different types of fresh pasta on the market, but some characteristics are not suitable for vegan diets or those with gluten intolerances.

The best solution is therefore to make it at home, but at what cost? For example, if we wanted to prepare the dough manually it will be necessary, after having prepared the dough, pass it several times with a rolling pin until it reaches the desired thickness. Of course, this operation is tiring and time-consuming.

If you love to eat fresh pasta, it is therefore much more convenient to make it using a “pasta machine“. With the latter, in fact, you will get a perfect browse by simply pressing a couple of buttons.
Bottene produces electric pasta machines, particularly useful if you need to have a large amount of pasta and to get it quickly. The result will also be a good and natural pastry, as if made by hand.

Let’s take an example: for families who love the taste of homemade pasta, or for the managers of a small restaurant seating up to 20 people, there is our Lillodue pasta machine. The tank capacity of this machine is 1,400 kg and allows an hourly production of about 3 kg of pasta. To get an idea, with Lillodue you can make about 10 portions of pasta in less than ½ hour. With an avant-garde design and made of stainless steel, it is a very simple fresh pasta machine, ideal for those who prefer to use robust and semi-professional equipment.

It is ideal for lovers of good food. different pasta shapes can be extruded in a very short time thanks to the variety of dies available for both short and long pasta.
It is also possible to have an automatic pasta cutter for shorter formats such as maccheroni, rigatoni, gargati, fusilli and more. Of course, in addition to Lillodue Bottene produces professional pasta machines for restaurants, bars, trattorias, large communities and laboratories, always with the characteristics of quality, solidity and extreme ease of use.

Fresh pasta: some other advice

Let your imagination run free, then, and start creating all kinds of fresh pasta you want by preparing doughs with semola di grano duro, grano tenero, integrale, with or without eggs, and even colored ones, using centrifuged vegetables.

Remember the first rule of a good dough is the raw materials that are used and that for each kg of flour you need about 360 / 380ml of liquid; the result will be a drier paste that does not stick.

Simplicity also in cleaning: simply remove the mixer and the extrusion screw and wash them normally; clean the steel tank thoroughly with a damp cloth or wait for the paste residues to dry and then remove them with a wire brush.

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