de segunda manoDisponible
Categoría del producto: Pasta & Noodle Machines
Pasta & Noodle Machines
Fresh pasta commands premium prices precisely because it is harder to make well at volume, and the machinery is what closes that gap. Pasta and noodle machines cover mixers and extruders for shaped pasta, sheeters and laminators for filled and flat formats, ravioli and tortellini machines, gnocchi formers and noodle lines. Dough hydration, die material and drying control decide the finished quality. Machinery Masters lists pasta machinery from verified sellers, with new and used equipment presented together, direct seller contact and finance on qualifying listings.
Mostrar filtros
Ordenar por
Más relevantes
de segunda manoDisponible
Categoría del producto: Pasta & Noodle Machines
Panaroma AT400 Pasta stacking and cutting machine
de segunda manoDisponible
Categoría del producto: Pasta & Noodle Machines
Dominioni Punto and Pasta Pasta extruder machine
3
Anuncios activos
1
Marca de confianza
100 %
Vendedores verificados
24/7
Mercado global
Pasta & Noodle Machine Product Types
Pasta production splits into extruded, sheeted and filled technologies, each with dedicated machinery. The principal types listed here are summarised below.
Pasta extruders
Mixing and extrusion units force semolina dough through bronze or Teflon dies into shapes from penne to fusilli. Die material sets the surface texture that determines how sauce clings.
Sheeters and laminators
Roller systems develop dough into smooth sheets at precise thickness for lasagne, tagliatelle and filled pasta. Progressive gauging protects gluten structure through each reduction.
Ravioli and filled pasta machines
Double sheet and single sheet machines form, fill and seal ravioli, tortellini and speciality shapes. Filling dosing accuracy controls both cost and the eating experience.
Gnocchi and speciality formers
Dedicated formers shape gnocchi, cavatelli and regional specialities from soft doughs. They bring consistency to products traditionally dependent on hand skill.
Noodle production lines
Mixing, sheeting, slitting and steaming stages produce fresh, dried or instant noodles continuously. Wave forming and frying or air drying sections define the final format.
Últimos anuncios de Pasta & Noodle Machines
Por qué elegir Machinery Masters
Solo vendedores verificados
Cada vendedor se verifica antes de que se publique un solo anuncio. Machinery Masters también revisa la exactitud de los anuncios, para que los compradores puedan invertir con confianza en maquinaria de alto valor.
Alcance global
Los anuncios proceden de vendedores de toda Europa, Norteamérica y otros lugares. Ese alcance amplía las opciones más allá de cualquier red regional de distribuidores y, a menudo, es la única forma de encontrar modelos descatalogados en buen estado.
Opciones de financiación flexibles
Los anuncios que cumplen los requisitos ofrecen financiación a través de proveedores asociados. Las condiciones se muestran directamente en las páginas de producto correspondientes, repartiendo el coste en lugar de agotar el capital circulante de una sola vez.
Contacto directo con el vendedor
No hay ningún intermediario entre el comprador y el vendedor. Pregunte por el historial de mantenimiento, organice inspecciones y negocie directamente con la persona que realmente conoce la máquina.
Applications and Uses
Pasta and noodle equipment serves producers from artisan workshops to national brands. These four settings account for most listings in the category.
Fresh pasta manufacture
Extruders and sheeters supply chilled retail and food service pasta with short shelf lives and high quality expectations. Rapid chilling after forming preserves colour and texture.
Filled pasta production
Ravioli machines dose ricotta, meat and vegetable fillings into sealed shapes at line speed. Seal integrity is the critical quality point, since leakers ruin whole packs.
Dried pasta plants
Extrusion feeds long goods and short goods dryers where staged temperature and humidity prevent cracking. Drying curves are where dried pasta quality is truly made.
Noodle and instant noodle factories
Continuous lines mix, sheet, steam and dry or fry noodles for retail and food service. Consistent sheet thickness drives cooking time uniformity in the finished product.
Benefits from Machinery Masters
Pasta machinery moves through narrow channels, and an open marketplace widens the field considerably.
01
Mixers, sheeters and filled pasta lines together
The full pasta and noodle process lists inside the depositing and extruding equipment category, from dough mixing to drying. One search covers a new facility or a single gap.
02
Bronze die quality without new machine outlay
A cared for used pasta machine extrudes identical product to its new counterpart at a fraction of the price. Startups can see precisely what their budget buys.
03
Hydration and die knowledge included free
Sellers share which semolina specifications and die sets their noodle machines ran best with. Qualifying listings carry finance for continuous production steps.
Frequently Asked Questions sobre Pasta & Noodle Machines
Bronze dies give the rough, porous surface that holds sauce and marks a premium product, while Teflon lined dies extrude faster with a smooth golden finish. Dies wear differently too, since bronze abrades faster and needs periodic refurbishment. Ask exactly which dies are included in a listing and their condition, because a good die inventory can be worth a substantial share of the machine's value.
Small artisan extruders produce from around 20 to 100 kg per hour, while industrial machines run to a tonne per hour and beyond. Realistic output depends on the shape, since intricate dies extrude slower than simple tubes. Size against your peak weekly demand with margin for growth, and remember downstream chilling or drying capacity must match or the extruder waits.
The forming moulds and sealing rollers are the heart of the machine, so inspect them for wear, dents and corrosion that would compromise seal integrity. Run a test with dough and filling if at all possible, checking for leakers and consistent filling weights. Confirm mould availability for the model, since additional shapes extend the machine's usefulness and discontinued moulds limit it.
Most run on three phase power with modest water requirements for mixing. Drying and pasteurising stages add significant energy and extraction needs, and fresh pasta rooms need reliable chilled conditions for food safety. Flour handling also creates dust, so extraction and cleaning routines matter. Ask the seller for the full utility schedule of any line before planning your installation.
Where the machine is still installed, many sellers will arrange a demonstration, and contacting them directly through Machinery Masters makes that easy to request. Watching dough behaviour through the machine tells you more about condition than any static inspection. If a live demonstration is impossible, ask for recent production video and records, and structure your offer to allow a commissioning trial on delivery.