Search in blog

Blog categories

View all categories

Latest posts

HOW TO CHOOSE A JUICER

Posted in: LIST, Bar equipment

2024-06-27

Through a professional juicer, you can offer your customers fresh, wholesome juice, prepared with top-quality fruit...

PROFESSIONAL CHOCOLATE MAKER: OFFER THE BEST CHOCOLATE TO YOUR CUSTOMERS.

Posted in: LIST, Bar equipment

2024-06-27

The chocolatier became very much in use in the seventeenth century, when it began to establish itself first in the...

Minibars: how to choose the right model

Posted in: LIST, Professional machinery

2024-06-27

A minibar is a small bar, that is, a smaller version in size and content than the more classic drink corner or bar...

Is it better to choose a centrifuge or a juice extractor?

Posted in: LIST, Bar equipment

2024-06-27

The terms extracting, centrifuging and juicing are often mentioned as if they were synonymous, but in fact all of...

Professional blender: how to choose it?

Posted in: LIST, Bar equipment

2024-06-27

The blender is an indispensable element in your professional kitchen. You should know that there are four categories...

View all latest posts

Photo gallery

View all Photos

Archived posts

FRESH PASTA MACHINE: SOME ADVICE

In the kitchen of a restaurant making dough by hand is certainly a great waste of time and energy, This is why automatic pasta machines have made it possible to speed up and simplify the production of fresh pasta.

The secret to get a good dough is to keep in mind that for each kg of flour you need about 400ml of liquid (eggs, water, vegetables, etc...). For the dough you can use any type of flour (durum wheat, gluten-free flour, double 0, semolina or mixed semolina-wheat flour). Different is the production of pasta with gluten-free flour and for this we recommend to use for each kg of flour about 350 grams and 50 grams of water.

The professional fresh pasta machine is made of stainless steel and is equipped with single-phase or three-phase industrial motor, there are smaller machines for small productions and large production machines, some can also make the sheet, with the appropriate drawing.

Depending on the pasta format you want to get, you need to buy the right one.

All dies must be inserted and fixed manually, before operating the machine. Their cleaning is simple and fundamental it is enough to leave them immersed in a container full of water so that the residue of dough always remains soft and therefore easily removable during subsequent kneading.

As for the cleaning of the steel tank we recommend to use a damp cloth and to clean carefully.

On the website www.ristorazione-refrigerazione.it we will help you to choose the best machine for fresh pasta professional for your restaurant.