pizza-pasta
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- Manufactured entirely in stainless steel.
- This machine has been produced for a pasta production with raw materials like farina type 00, adding eggs and/or water and even spinach for green pasta or tomatoes for red pasta.
- Basically, it allows to mould pasta (capacity of the basin: 2 kg farina), as well as automatic production of pasta (hard semolina) (production 6 kg/h).
- Knife for automatic cutting of short or long pasta.
- Adjustable velocity.
- Standard delivered with 4 matrixes.
n° 7 (1,5 mm) for tagliolini,
n° 28 (6 mm) for tagliatelle,
n° 89 (10 mm) for macaroni,
Leaves Sfoglia 170 mm - The machine complies with the current "CE" standards for safety and hygiene.
- This machine is designed to make pasta from raw materials such as hard or soft wheat flour with the addition of water and/or eggs, or even spinach for green pasta or tomato paste for red pasta.
- Some practical tips:
* Preparation of tagliatelle dough:
70% flour type 00,
30% durum wheat semolina,
5 eggs per kg + water (+/- 300 -350 gr liquid per kg),
or
100% durum wheat semolina,
5 eggs per kg of semolina + water (+/- 300 -350 gr of liquid per kg),
Knead for about 15 minutes with a humidity of about 33%.* preparation of semolina pasta:
type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water in a percentage of 30 - 33% is used. When using different types of flour, mix well before adding the liquid.
Depending on the consumer's taste, salt can be added in a proportion of about 2 g per kg of flour, taking care to dilute it in the liquid to avoid lumps. - N.B. Other paste dies are available as an option.
- Preparation of semolina pastes:
Type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water are used in a percentage of 30 - 33%. If several types of flours are used, mix well before adding the liquid. Depending on the taste of the consumer, it is possible to add salt in a proportion of about 2 gr per kg of flour, taking care to dilute it in the liquid to prevent it from forming lumps.
MPS6_CP-230/1
- Family
- Automatique / 6 Kg/heure
- Electrical connection
- 230/1N 50-60Hz
- Electrical connection
- 230/1N 60HZ
- Electric kw
- 0.6
- Horse power
- 0.8
Dimensions :
| Longueur | 500 | mm |
| Profondeur | 300 | mm |
| Height | 250 | mm |
| Weight | 27 | kg |
- Manufactured entirely in stainless steel.
- This machine has been produced for a pasta production with raw materials like farina type 00, adding eggs and/or water and even spinach for green pasta or tomatoes for red pasta.
- Basically, it allows to mould pasta (capacity of the basin: 2 kg farina), as well as automatic production of pasta (hard semolina) (production 6 kg/h).
- Knife for automatic cutting of short or long pasta.
- Adjustable velocity.
- Standard delivered with 4 matrixes.
n° 7 (1,5 mm) for tagliolini,
n° 28 (6 mm) for tagliatelle,
n° 89 (10 mm) for macaroni,
Leaves Sfoglia 170 mm - The machine complies with the current "CE" standards for safety and hygiene.
- This machine is designed to make pasta from raw materials such as hard or soft wheat flour with the addition of water and/or eggs, or even spinach for green pasta or tomato paste for red pasta.
- Some practical tips:
* Preparation of tagliatelle dough:
70% flour type 00,
30% durum wheat semolina,
5 eggs per kg + water (+/- 300 -350 gr liquid per kg),
or
100% durum wheat semolina,
5 eggs per kg of semolina + water (+/- 300 -350 gr of liquid per kg),
Knead for about 15 minutes with a humidity of about 33%.* preparation of semolina pasta:
type: rigatoni, fusilli, conchiglie, spaghetti, etc., for this type of pasta, only durum wheat semolina and water in a percentage of 30 - 33% is used. When using different types of flour, mix well before adding the liquid.
Depending on the consumer's taste, salt can be added in a proportion of about 2 g per kg of flour, taking care to dilute it in the liquid to avoid lumps. - N.B. Other paste dies are available as an option.