fresh pasta production line / fettuccine / stabilization / pasteurization

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fresh pasta production line / fettuccine / stabilization / pasteurization fresh pasta production line / fettuccine / stabilization / pasteurization


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  • Other characteristics:

    stabilization, pasteurization


The fresh pasta lines have been designed to guarantee maximum quality and shelf-life to fresh laminated pasta subjected to a single pasteurization process. In this kind of fresh pasta line the double pasteurization system is available for the production of stabilized pasta.

The best compromise between the product’s shelf-life and its organoleptic characteristics. Thanks to the technology for the production it is possible to obtain high quality dough mixes with excellent firmness to the bite when cooked and a superb yellow colour, thanks also to the vacuum technology. The dough sheeters provide for the application of vacuum technology to the production of laminated pasta: an absolute novelty in the fresh pasta sector!

Various configurations in this fresh pasta production line: pre-portioned tagliatelle of various types for loose packaging in square bottom bags, automatically stacked lasagna with or without plastic film in between the layers and, on request, coil type pre-portioned tagliatelle for packaging in thermoformed trays.

Want to produce rough-surface sheets, have totally automatic lines and increase your market, meeting the demands of even the most demanding customers? Achieve these goals with us, choose the Pama fresh pasta production equipment!

The modular system designed by PAMA PARSI MACCHINE for the creation of its special production lines is aimed at using various high quality serial machines, interconnected and intercontrolled by their centralized control system. Tagliatelle production line