Pasta Extruder Product

Overview

A pasta extruder turns flour and water into shaped pasta in one continuous flow. The Mixing Trough kneads semolina and metered water into a stiff, crumbly dough; the Vacuum Chamber pulls air out of it; the Extrusion Auger & Barrel compresses the dough and pushes it through the Die Head, whose Bronze Die forms the profile. A Strand Cutter trims the strands to length, and the Temperature Jacket holds the dough at the right temperature throughout. The Control System stores recipes and runs the process, all built on a wipe-down Frame & Panels.

How it works

Pasta dough is far drier than bread dough, closer to wet sand than a kneadable ball, so it is never rolled but forced through a die under pressure. The Mixing Trough runs twin paddle shafts in a trough, lifting and folding the semolina as the Water Dosing Valve doses water to the recipe hydration. The crumb then passes into the Vacuum Chamber, where the Vacuum Pump evacuates the chamber; removing trapped air makes the finished pasta dense and translucent instead of porous and chalky, and it cooks and keeps better.

The de-aerated dough drops to the Extrusion Auger & Barrel, a single screw turning in a hardened Extrusion Barrel driven by the high-torque Auger Drive Motor. The screw both conveys the dough and builds the pressure that forces it through the Bronze Die; bronze is chosen because it gives the pasta a slightly rough surface that holds sauce, where smooth steel dies give a glassy finish. As strands emerge, the Strand Cutter sweeps its blade across the die face, and its speed sets the cut length. Friction in the auger heats the dough, which would damage texture, so the Temperature Jacket wraps the barrel with water that a Heating Element warms or a Cooling Coil chills, holding temperature steady. The Control System reads the barrel probes and screw load and switches the motors, pump and heater to keep every shape consistent.