Pasta Extruder

Discussion in 'Cooking Equipment Reviews' started by jim berman, Sep 20, 2014.

  1. jim berman

    jim berman

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    In the market for a pasta extruder on the commercial scale. I have done some preliminary market/online research. Any experience you can share? Thanks!
     
  2. jim berman

    jim berman

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    Really? I'm a little surprised...
     
  3. tweakz

    tweakz

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    Maybe because pasta is one of those things that isn't made better by being fresh, but by using a quality grain. Pasta can also be rolled out, hand formed, or pulled.
     
    Last edited by a moderator: Apr 28, 2015
  4. panini

    panini

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    Hey Chef, Panini here. I used some commercial machines 45 yrs ago. They were Italian machines. I remember having to treat the dies as gold. I think they were brass so could not be dropped or washed with other things. I used one with a side shoot that went into the hopper. It is completely fascinating to see the different types of pastas come out. I know this doesn't help, sorry.But, when I go to pick up coldcuts on Sunday I will ask to see their pasta machine.
     
  5. jim berman

    jim berman

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    @tweakz - thank you for your insight. As a retail aspect of our operation, we are making extruded pasta onsite and want to offer a fresh and/or a fresh-to-dry product.

    @panini - Thank you! In my research, I am finding a few recurring models. If you unearth anything, please pass along. I appreciate the time!