Dry pasta line

Dry pasta lines are machines that make dry pasta products such as spaghetti or penne on a commercial scale, used for high-volume continuous production ranging from 500 to 8,000 kg per hour capacity.

It is common for dry pasta lines to run continuously for up to six weeks, with packaging done in shifts.

The extruder typically uses a vacuum system in the mixing process to keep air out of the dough.

Air circulation, heat and moisture control are critical factors to the pasta drying process.

Finished short cut pasta is usually held in large storage silos until it is packaged or boxed.