1,000 kg/h Pasta Production Line
A turnkey 1,000 kg/h pasta production line produces roughly 24 tonnes of dry pasta per day in continuous operation. It is the step producers most often take once a first line has proved itself. Talia Makina has delivered 8 projects in 6 countries at this capacity — short-cut and spaghetti lines, plus a drying system and an instant pasta line. The oldest has been in production in Ukraine since 2013. All of them are listed on this page with their year and status.
8Projects delivered at 1,000 kg/h
7 in operation · 1 under installation
7 in operation · 1 under installation
6Countries with a 1,000 kg/h Talia line
2013Our first 1,000 kg/h line — still in production
24 tTheoretical output per 24 hours
What 1,000 kg/h means in practice
A pasta line is designed to run continuously, and this holds for short-cut as well as long-cut. The product spends hours in drying — and long-cut makes the rule even stricter: because the spaghetti strands travel hanging on sticks, stopping the line at the end of a shift would put the entire stick circuit at risk. That is why the planning unit is not the shift but the production day.
| Production time | Output | Note |
|---|---|---|
| 1 hour | 1,000 kg | Nominal line capacity |
| 1 production day (24 h) | 24 tonnes | The line's normal operating unit |
| 1 week (7 days) | 168 tonnes | A week of continuous running |
| 1 month (25 production days) | 600 tonnes | Monthly figure with maintenance and cleaning allowed for |
| 1 year (300 production days) | 7,200 tonnes | Typical annual planning figure |
| 1 year (330 production days) | 7,920 tonnes | High-utilisation operation |
A shift is the operator's working time, not the line's. The 24-hour cycle is covered by successive operator shifts; the line does not stop at handover. In other words, "how many shifts will I run" is a staffing question, not an output question.
These are theoretical line figures. On a long-cut line the practical constraint is usually not the press but the stick circuit and the packaging section — final cutting and flow-pack speed have to keep up with the tunnel. We size those together with the line. The investment guide and capacity calculator is a good first sanity check on your own annual target.
Line types at 1,000 kg/h
Short-cut and long-cut are separate lines. We have installed both at this capacity, and we have also delivered a drying system integrated with an existing press and an instant pasta line. In Türkiye one producer commissioned a 1,000 kg/h short-cut line and a 1,000 kg/h spaghetti line together.
Short-cut line — 3 installationsPenne, fusilli, elbow macaroni, shells and more than 30 shapes via circular die changes. Ukraine (2013), Türkiye (2020), Madagascar (2020). The Ukrainian line has been in production for over 13 years — our oldest 1,000 kg/h reference.
Long-cut — spaghetti line — 3 installationsSpaghetti and linguine; cutting length 23–26 cm, diameter 1.2–1.7 mm. Afghanistan (2019), Türkiye (2020), Kazakhstan (2025). All three are producers extending their range or starting with both product groups at once.
Drying system — 1 installationBangladesh (2016): a complete 1,000 kg/h drying system built from scratch to integrate with the customer's existing press — a way to gain capacity without renewing the whole line.
Instant pasta line — 1 installationBangladesh (2026, under installation): a third project for the same food group. The 1,000 kg/h instant pasta line was ordered in the first quarter of 2026.
Technical specification — 1,000 kg/h line
| Capacity | 1,000 kg/h finished dry pasta — the second step of a range reaching 6,000 kg/h in short-cut and 4,000 kg/h in long-cut |
|---|---|
| Line types at this capacity | Short-cut line, long-cut (spaghetti) line, drying system or instant pasta line |
| Short-cut products | Penne, fusilli, elbow macaroni, shells, square cut and more than 30 shapes via circular die changes |
| Long-cut products | Spaghetti and linguine; cutting length 23–26 cm in the final package, set to your product requirement |
| Spaghetti diameter | Set by the die; 1.2–1.7 mm across our installed lines |
| Automation | Siemens PLC-based fully automatic production with multi-level, zonal drying control; Schneider or Yaskawa panel components |
| Material | Food-grade AISI 304 stainless steel on all product-contact surfaces |
| Raw material | Semolina or flour-based recipes |
| Operation | 24/7 continuous industrial production |
| Warranty | 24-month standard warranty; remote support and spare parts continue beyond it |
| Delivery | Turnkey — line design, manufacturing, shipment, installation, commissioning and operator training from a single source |
How a long-cut (spaghetti) line works
A long-cut line is built around a stick circuit rather than a conveyor; that is what really separates it from short-cut. These are the stages the product passes through:
1 · Feeding, dosing and mixingSemolina or flour is fed automatically from the silo; a precision flour-and-water dosing unit prepares a homogeneous dough to the stored recipe.
2 · Vacuum extrusion pressDough is worked under stable pressure in an air-free environment, giving a bubble-free, homogeneous structure — the basis of a spaghetti strand that does not break.
3 · Spreading and pre-cuttingThe extruded product is hung onto drying sticks evenly and at equal length, then cut to stick length by a synchronised automatic knife system.
4 · Pre-dryingSurface moisture is removed rapidly so the strand holds its form before it enters the main tunnel.
5 · Main drying tunnelMulti-stage tunnel with zonal climate control — temperature, relative humidity and airflow held per zone for homogeneous drying.
6 · Stabilisation and coolingInternal moisture and stresses are balanced to prevent glassy brittleness, then a controlled cooling section lowers product temperature gradually.
7 · Stick holding areaProduct is stocked on sticks before packaging, so production and packaging can run independently of each other.
8 · Final cutting and packagingA synchronised final cutting unit sets the 23–26 cm package length; fully automatic integration with horizontal flow-pack systems is optional.
The full twelve-step process, with technical drawings for each stage, is on our long-cut pasta production line page. For the 12-step short-cut process see our short-cut pasta production line page — there the product is not hung on sticks but conveyed on belts after cutting.
Every 1,000 kg/h project we have delivered
Counting short-cut lines, spaghetti lines, the drying system and the instant pasta line together, we have delivered eight projects at this capacity since 2013. They are worth reading together: they show how the same capacity step serves a first investment, a capacity expansion and an addition to an existing plant alike. Each row links to that country's reference page.
| Country | Year | Line type | Status | Project |
|---|---|---|---|---|
| Ukraine | 2013 | Short-cut | In operation | A producer replacing two European semi-automatic lines with one fully automatic PLC-controlled line — our oldest 1,000 kg/h reference, in production for over 13 years. |
| Bangladesh | 2016 | Drying system | In operation | A complete 1,000 kg/h drying system built from scratch and integrated with the customer's existing press. A partnership of more than a decade with one of the country's largest food groups began here. |
| Afghanistan | 2019 | Spaghetti | In operation | A repeat investment: the same producer started with a 500 kg/h short-cut line in 2015 and returned for spaghetti once its products took hold. |
| Türkiye | 2020 | Short-cut | In operation | The short-cut half of a two-line first investment by a producer entering pasta from scratch; once production started it began exporting to 23 countries. |
| Türkiye | 2020 | Spaghetti | In operation | Commissioned together with the short-cut line in the same factory; the producer went on to order a 2,000 kg/h spaghetti line in 2023. |
| Madagascar | 2020 | Short-cut | In operation | A capacity expansion by a producer already running European-origin lines; the Talia line works alongside them. |
| Kazakhstan | 2025 | Spaghetti | In operation | Installed with a 3,000 kg/h short-cut line for a grain-sector investor with its own flour mills. Siemens PLC + Schneider. |
| Bangladesh | 2026 | Instant pasta | Under installation | Third project for the same food group — a 1,000 kg/h instant pasta line ordered in the first quarter of 2026. |
Ukraine, Bangladesh, Afghanistan, Türkiye, Madagascar and Kazakhstan. Since 2007 we have carried out turnkey pasta plant installations in 18 countries — see all Talia Makina references.
Who chooses a 1,000 kg/h line
Producers moving from semi-automatic to fully automaticUkraine 2013: a producer replaced two European semi-automatic lines with a single fully automatic line. Operator-related errors and quality swings ended, and the same output is produced with fewer staff.
Producers adding long-cut to their rangeAfghanistan 2019 and Kazakhstan 2025 are short-cut producers extending into spaghetti — same market, same distribution, a second shelf position.
First investments that start with both product groupsTürkiye 2020: a producer entering pasta from scratch commissioned a 1,000 kg/h short-cut line and a 1,000 kg/h spaghetti line together, and began exporting to 23 countries.
Producers adding to an existing plantIn Madagascar 2020 our line runs alongside the customer's European-origin lines; in Bangladesh 2016 we built a drying system to integrate with a press already on site.
Flour mills moving into finished goodsKazakhstan 2025: a grain-sector investor with active flour mills turning its own semolina into a branded product for domestic and export sales.
Producers outgrowing a 500 kg/h line1,000 kg/h is the natural next step when a first line is running at its ceiling and the packaging section can absorb the extra output.
What a turnkey 1,000 kg/h line includes
The units that make up the line
The line is turnkey: raw material goes in at the front and pasta ready for packaging comes out at the back — in the resting silos on a short-cut line, in the stick holding area on a long-cut line. Every unit except packaging is included in the delivery. The list below follows the production sequence; short-cut and long-cut are separate lines, so the relevant column depends on which line you build.
| # | Short-cut line — 1,000 kg/h | Long-cut (spaghetti) line — 1,000 kg/h |
|---|---|---|
| 1 | Raw material feeding and storage above the press Raw material is taken from your store into the storage unit above the press, which keeps the line continuously fed. | Raw material feeding and storage above the press Raw material is taken from your store into the storage unit above the press, which keeps the line continuously fed. |
| 2 | Dosing and mixing unit Precision flour–water dosing; homogeneous dough to the stored recipe. | Dosing and mixing unit Precision flour–water dosing; homogeneous dough to the stored recipe. |
| 3 | Vacuum extrusion press Three-stage screw press; bubble-free dough at stable pressure. | Vacuum extrusion press Stable pressure in an air-free environment; bubble-free, homogeneous structure. |
| 4 | Cutting system Rotary blade; automatic, synchronised, dimensionally precise cutting. | Spreading (hanging) unit Product is spread onto the drying sticks evenly and at equal length. |
| 5 | Pre-drying — shaker Surface moisture is removed fast so the product does not stick together. | Pre-cutting unit A synchronised automatic knife system cuts the product to stick length. |
| 6 | Elevator Carries product from the shaker to the multi-tier dryer without damage. | Pre-drying Surface moisture is removed so the product holds its form. |
| 7 | Multi-tier dryer Advanced airflow and humidity control for homogeneous, crack-free drying. | Main drying tunnel Multi-stage tunnel with zonal climate control for homogeneous drying. |
| 8 | Cooling section Brings the product down to a temperature suitable for storage. | Stabilisation section Internal moisture and stresses are balanced; glassy brittleness is prevented. |
| 9 | Elevator Transfers the cooled product to the product silos. | Cooling section Product temperature is lowered gradually. |
| 10 | Product (resting) silos Product ready for packaging rests and is stocked here; production and packaging run at independent speeds. | Stick holding area / silo Stocking before packaging; production and packaging become independent. |
| 11 | Packaging (optional) Integration with fully automatic weighing and packaging systems. | Final cutting unit A synchronised final cutting unit sets the finished product length. |
| 12 | Packaging (optional) Fully automatic integration with horizontal flow-pack systems. |
The electrical panel, Siemens PLC and operator terminal are integral parts of the line, and the auxiliary equipment needed to run it is included in the delivery as well. Dies are defined by the shapes you intend to produce and are itemised in the quotation. Silo volumes, elevator count and layout are engineered around your building.
Services included in the delivery
- Line design engineered around your building — critical on a long-cut line, where the stick circuit sets the layout
- Manufacturing in our own facility in Gaziantep, Türkiye
- Siemens PLC automation with a recipe-based operator interface
- Shipment, on-site mechanical and electrical installation, commissioning and production trials
- Operator training, 24-month warranty, a recommended critical spare-parts list and continuing remote support
Horizontal flow-pack packaging integration, silos, laboratory and utility equipment can be included in the same scope or left out. That choice moves the budget more than most people expect, so it is agreed explicitly at the offer stage.
Frequently asked questions about the 1,000 kg/h line
How much does a 1,000 kg/h pasta production line produce per day?
Because the line runs on a 24-hour basis, theoretical daily output is 24 tonnes (1,000 kg × 24 hours). A pasta line is designed to run continuously: the product spends hours in drying — on a long-cut line the spaghetti strands pass through pre-drying, the main tunnel, stabilisation and cooling while hanging on sticks. That is why the line is not stopped at the end of a shift. Here, a shift describes operator planning, not the line's running time.
Which line types do you build at 1,000 kg/h?
We have delivered four different types at this capacity: short-cut lines (Ukraine 2013, Türkiye 2020, Madagascar 2020), long-cut — spaghetti lines (Afghanistan 2019, Türkiye 2020, Kazakhstan 2025), a drying system integrated with an existing press (Bangladesh 2016) and an instant pasta line (Bangladesh 2026, under installation). Short-cut and long-cut are separate lines; for producers who want both they are planned side by side — which is exactly what was done in Türkiye.
What is the cutting length and diameter of the spaghetti produced?
Cutting length in the final package is 23–26 cm, adjusted to your final product requirement. Spaghetti diameter is set by the die: across our installed lines customers produce diameters from 1.2 mm to 1.7 mm — 1.2 and 1.6 mm in Türkiye, 1.6 mm in Kazakhstan, 1.7 mm in Bangladesh. Changing diameter is a die change, not a line change.
Why is a spaghetti line different from a short-cut line?
Long-cut pasta is not cut and conveyed — it is hung. The extruded product is spread onto drying sticks at equal length, pre-cut by a synchronised knife system, then carried through pre-drying, a multi-stage main drying tunnel, stabilisation and controlled cooling while still hanging, and only cut to final length at the end. That stick circuit, and the stabilisation stage that prevents glassy brittleness, are what distinguish a long-cut line — which is why short-cut and spaghetti are always built as separate lines.
Where are your 1,000 kg/h lines installed?
Eight projects in six countries: Ukraine (2013), Bangladesh (2016 and 2026), Afghanistan (2019), Türkiye (2020, two lines), Madagascar (2020) and Kazakhstan (2025). Seven are in operation, one is under installation. All are listed on this page with year, line type and status.
Is 1,000 kg/h the right capacity for a second investment?
It is the step our customers most often take when a first line has proved itself. In Afghanistan a producer that started with 500 kg/h in 2015 came back in 2019 for a 1,000 kg/h spaghetti line. In Türkiye a first-time investor started directly with 1,000 kg/h short-cut plus 1,000 kg/h spaghetti and later added 2,000 kg/h. Whether 1,000 kg/h is right for you depends on your annual sales target, how many days a year you plan to produce and your packaging capacity rather than on the hourly figure alone.
Can a 1,000 kg/h line be added to an existing factory?
Yes, and several of our references are exactly that. In Kazakhstan the spaghetti line was installed next to the same investor's short-cut line; in Madagascar our 1,000 kg/h line runs alongside the customer's existing European-origin lines; in Bangladesh we built a new 1,000 kg/h drying system to integrate with a press already on site. What matters is the available building envelope, the utilities and how the new line's material flow meets your existing packaging section.
What does a 1,000 kg/h pasta production line cost?
Capacity alone does not set the price. Delivery scope is usually the bigger variable: whether packaging, silos, laboratory and utility equipment are included, whether the building exists, and which energy sources are available. We build the production scenario with you and then give a firm figure. Our cost & investment guide sets out the six factors that move the budget.
What automation is used, and can an inexperienced team run it?
The line runs on Siemens PLC-based automation with multi-level drying control; panel components are Schneider or Yaskawa depending on the project. Drying is the part of long-cut production that is hardest to get right by hand, and it is precisely the part that recipe-based automation controls: temperature, relative humidity and airflow are held per zone rather than adjusted by feel. Operator training on operation, recipe use, cleaning and basic maintenance is given on site during commissioning.
How long does the line stay in production, and what happens after the warranty?
The standard warranty is 24 months. Our oldest 1,000 kg/h line, in Ukraine, was commissioned in 2013 and has been running for more than 13 years; its warranty expired long ago, but remote support and spare-parts supply continue without interruption. In Madagascar spare parts reach the island by air cargo when needed, years after commissioning.
What information do you need to prepare a quote?
Your target hourly or annual capacity, the spaghetti diameters and pack formats you plan to sell, your raw material, the number of production days you target per year, your building dimensions, the energy sources available on site, the automation level you want and the delivery scope — including whether packaging, silos or laboratory equipment should be part of it.
Related pages
Long-Cut (Spaghetti) Production LineThe full 12-step process with technical drawings, and the complete 500–4,000 kg/h range.500 kg/h Pasta Production LineThe entry capacity, with all 13 of our installed 500 kg/h lines listed.Short-Cut Pasta Production LinePenne, fusilli and 30+ shapes on one line; 500–6,000 kg/h.Cost & Investment GuideThe six factors that determine a pasta line budget, plus a capacity calculator.Choosing a Pasta Line ManufacturerWhat to verify before you sign — and how to check it.All ReferencesTurnkey pasta plant installations in 18 countries since 2007.
Planning a 1,000 kg/h pasta plant?
Send us your target output, your product group and your building details — we will come back with a layout proposal and a technical offer.