Collection: Pasta Maker

Commercial pasta makers produce fresh pasta in-house for restaurants, cafés, Italian-cuisine venues, delicatessens and catering kitchens. Hospitality Connect supplies manual, electric and high-volume extruder pasta machines from Marcato, Imperia, La Monferrina, Bottene and Brice - in 150mm hand-crank to 600mm production-line widths.

Types of commercial pasta maker

• Manual hand-crank rollers (150-180mm): Marcato Atlas, Imperia. Sheet roller with snap-on cutter heads. 5-8kg/hour skilled production.
• Motorised hand-crank machines: Atlas Motor and Imperia Electric attachments; 8-12kg/hour with reduced operator fatigue.
• Combined sheeter-cutter machines: Bottene CL and similar; integrated rolling and cutting in one unit. 15-25kg/hour.
• Pasta extruders: La Monferrina and Brice extruders push dough through dies for spaghetti, penne, rigatoni and short pasta. 30-100kg/hour.
• Ravioli and stuffed-pasta makers: Sheet-and-fill machines for ravioli, tortellini and pierogi production.

Sizing for production

Match the machine to daily fresh-pasta volume. A small Italian café making 5-8kg per day runs an Atlas 150 manual. A trattoria at 15-20kg/day needs a motorised Atlas or combined sheeter-cutter. A pasta-focused restaurant or delicatessen at 30-50kg/day needs an extruder. Specialty operations (ravioli, tortellini) need dedicated stuffed-pasta machines. Confirm power: manual machines need only bench space; motorised attachments draw 10A 240V; commercial extruders need 15A or three-phase. Plan flour-storage and pasta-drying space - extrusion produces faster than drying capacity in most kitchens.

Operating notes

• Don't wash with water: Most pasta machines are brush-cleaned only; water rusts the chromed rollers and dies.
• Flour type matters: 00 flour (fine semolina) for sheets; durum semolina for extruded pasta. Mismatch produces poor pasta.
• Dough hydration: Sheeted pasta runs 35-40% hydration; extruded runs 25-30%. Too wet jams the machine.
• Daily breakdown: Strip rollers, cutters and dies daily; flour residue hardens overnight and damages the next batch.
• Drying rack and pasta tree: Plan drying space - 20-30kg of fresh pasta needs 4-6m of drying rack length.

Operational tip: schedule pasta production in the morning before service so dough has time to rest, sheets can dry slightly before cutting, and cutters run cleaner. For restaurants serving fresh pasta on the menu, two pasta types per day (one long, one short or stuffed) is achievable with a manual or motorised setup; more variety needs an extruder. Genuine Italian dies (bronze for traditional, Teflon for fine-dining) affect mouth-feel and sauce-adhesion - bronze dies produce a rougher surface that holds sauce better. Stock spare cutter heads, dies and a backup motor as critical-path equipment.

Pair with

Combine with marcato, dough sheeters and roller and noodles pasta cookers for full pasta production.

Why buy pasta makers from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Pasta makers care and longevity

• Hand wash timber and plastic-handled tools: Dishwasher heat and detergents shorten handle life.
• Dry immediately after washing: Moisture trapped in joints causes rust and dulls polish.
• Inspect rivets weekly: Loose rivets become a foreign body risk; replace at first sign of movement.
• Don't leave on hot plates: Stainless wires lose temper above 250°C; tools deform and fatigue at the joint.
• Match the tool to the task: Heavy-mix paddles aren't for whisking; whisks aren't for stirring polenta.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right pasta makers to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.