Pasta Machine – An Investment in Authentic Italian Cuisine
The pasta machine is a key tool that has revolutionized the way pasta is served in restaurants, pizzerias, and catering outlets around the world. It allows for the preparation of fresh, homemade pasta with excellent texture and taste that far outperforms industrial products. At Wammashop.pl, you will find professional electric pasta machines and a complete range of accessories – from dies and cutting knives to dough sheeters. all devices come from leaders in the catering market, such as Sirman, Bartscher, and Hendi.
Types of Pasta Machines – Match the Equipment to Your Venue
The market for pasta production equipment offers solutions tailored to various scales of operation. We can divide them into three main categories:
Manual Machines – Classics and Control
A manual machine is traditional equipment operated by a crank. It is the choice of chefs who value full, manual control over the rolling and cutting process. Although cheaper than electric models, they require physical effort and take more time. They are perfect for intimate venues where pasta is an exclusive addition rather than the basis of the menu.
Electric Machines – Efficiency and Ergonomics
An electric machine is a step towards automation. A built-in motor takes over the rolling and forming process, significantly relieving the staff and speeding up work. The chef's task remains only to prepare the dough. In the Wammashop.pl assortment, we recommend, among others, Hendi devices from the Kitchen Line series, which represent an ideal compromise between performance and compact size.
Multifunction and Professional Machines – Heavy-Duty Task Specialists
For Italian restaurants and production facilities, professional pasta machines are dedicated solutions. Models such as the Sirman Concerto 5 (with a 10-liter bowl) are built for special tasks. They achieve an output of around 13 kg per hour, allowing for the smooth handling of high traffic. Their biggest advantage is the compatibility with interchangeable dies, enabling the production of dozens of pasta shapes without investing in additional machines.
Dough Sheeters – The Foundation of Ideal Structure
The secret to good pasta lies not only in its shape but primarily in properly prepared dough. A dough sheeter is a device that guarantees sheets of ideal, uniform thickness. At Wammashop.pl, we offer professional sheeters from the SANSONE XP series by Sirman, differing in working width:
- SANSONE XP 25 – 250 mm roller
- SANSONE XP 32 – 320 mm roller
- SANSONE XP 42 – 420 mm roller
- SANSONE XP 52 – 520 mm roller
Precise regulation of rolling thickness is essential for obtaining reproducible quality. The set should be complemented by dough cutting knives (available widths: 2, 4, 6, 8, 12 mm), which allow you to instantly turn a rolled sheet into ready-made ribbons.
Dies – Infinite Creative Possibilities
The final character of the dish is determined by the shape of the pasta, which depends on the applied die (matrix). These are interchangeable discs that "extrude" the dough into the desired form. We have a wide selection of dies for Sirman Concerto 5, Sirman Sirpasta, and Bartscher machines.
Dies for Sirman Concerto 5 Machine
The professional Sirman Concerto 5 machine can produce, among others:
- Spaghetti – classic strings (diameters: 1.1; 1.5; 1.7; 2.1, and 2.3 mm);
- Linguine – flattened strings (3×1.6 mm);
- Tagliatelle – ribbons (4.5; 6; 8, and 10 mm);
- Pappardelle – wide ribbons ideal for heavy sauces (12, 15, 16 mm);
- Cannelloni – tubes for stuffing (Ø 25 mm);
- Maccheroni rigati – ridged tubes that hold sauce perfectly;
- Gramigne – small tubes (Ø 3 mm);
- Gnocchetti sardi – Sardinian shells (Ø 19.5 mm);
- Casarecce / Strozzapreti – twisted, flattened tubes (8.8 mm);
- Fusilli – classic spirals (Ø 7 mm).
Bartscher Dies
Users of Bartscher equipment can choose from dies for producing:
- Caserecce (9×5 mm);
- Fusilli (Ø 9 mm);
- Pappardelle (16 mm);
- Gnocchi (Ø 25 mm);
- Capelli d'Angelo (Ø 1 mm) – so-called "Angel Hair";
- Spaghetti (Ø 2 mm and square 2×2 mm);
- Sfoglia (135 mm) – sheets for lasagne;
- Cannellone (Ø 25 mm);
- Bigoli (Ø 3 mm) – a thicker variety of spaghetti.
Selecting the right dies allows for dynamic changes in the menu and surprising guests with new forms without the need to replace the entire machine park.
What to Consider When Choosing a Machine?
The decision to purchase a pasta machine should be based on a cold calculation of the venue's needs. The most important parameters are:
- Actual Efficiency – large restaurants require machines with a throughput of over 10 kg/h, while smaller bistros will be satisfied with compact models.
- Versatility – the ability to easily change dies and the availability of accessories is key to kitchen flexibility.
- System Consistency – ensure that the selected dies and knives are fully compatible with the base (motor).
- Material Quality – stainless steel and certified plastics guarantee resistance to corrosion and mechanical damage.
- Work Hygiene – the design should allow for quick disassembly and washing of elements in contact with food.
Why is Fresh Pasta a Business Advantage?
Introducing your own pasta production is an investment that builds the reputation of the venue. Fresh pasta wins over dried equivalents in every field:
- Taste and Texture – incomparably better elasticity and sauce absorption.
- Service Time – fresh pasta cooks instantly (often just 2–3 minutes).
- Uniqueness – the possibility of creating proprietary doughs (e.g., herbal, truffle, sepia-colored).
- Prestige – "Handmade pasta" is a strong marketing argument.
- Clean Label – full control over the composition, no unnecessary preservatives.
Wammashop.pl – Professional Support for Gastronomy
At Wammashop.pl, we offer only proven equipment that will withstand the test of time in a professional kitchen. Our pasta machines are devices designed for continuous operation, safety, and reliability. A wide selection of accessories allows us to complete a set perfectly tailored to the specifics of your business.
