Short-Cut Pasta Production Line
Advanced Short-Cut PastaProduction Infrastructure
Stable, Flexible, and High-Yield Industrial Pasta Production
The modular short-cut pasta production line is designed for stable production of penne, macaroni, fusilli, elbow macaroni and special pasta shapes.
The system can operate with semolina or flour-based recipes depending on production requirements. Thanks to its modular extrusion, cutting and drying structure, different pasta shapes and capacities can be produced efficiently on the same line.
The entire process is monitored through PLC-based automation systems to ensure stable product quality, reduced operator dependency and continuous industrial production performance.
The system can operate with semolina or flour-based recipes depending on production requirements. Thanks to its modular extrusion, cutting and drying structure, different pasta shapes and capacities can be produced efficiently on the same line.
The entire process is monitored through PLC-based automation systems to ensure stable product quality, reduced operator dependency and continuous industrial production performance.
Production Process
From raw material to packaging in eleven steps
01
Raw Material Feeding
01 · Raw Material Feeding
Semolina or flour is fed to the line automatically from the silo.
02
Dosing & Mixing
02 · Dosing & Mixing
Precision flour and water dosing unit; ensures homogeneous dough preparation according to the recipe.
03
Vacuum Extrusion Press
03 · Vacuum Extrusion Press
Three-stage screw press; produces bubble-free, homogeneous dough under stable pressure.
04
Cutting System
04 · Cutting System
Automatic, synchronized and precise cutting with rotary blade technology.
05
Pre-Dryer (Shaker)
05 · Pre-Dryer (Shaker)
Surface moisture is removed quickly; prevents products from sticking together.
06
Elevator
06 · Elevator
The product is conveyed damage-free from the shaker outlet to the multi-tier dryer.
07
Multi-Tier Dryer
07 · Multi-Tier Dryer
Homogeneous, crack-free drying with advanced airflow and humidity control.
08
Cooling
08 · Cooling
The controlled cooling section brings the product down to storage temperature.
09
Elevator
09 · Elevator
The cooled product is transferred to the product silos by elevator.
10
Product Silos
10 · Product Silos
The product is stored in silos before packaging; decouples production and packaging pace.
11
Packaging (optional)
11 · Packaging (optional)
Integration with fully automatic weighing and packaging systems.
ALL
All
Complete Line · All
All steps from raw material to packaging in one integrated system — the complete short-cut pasta production line.
Technical Specifications
Our short-cut pasta production lines are engineered in eight standard capacity options.
| Capacity options | 500 kg/h1,000 kg/h1,500 kg/h2,000 kg/h3,000 kg/h4,000 kg/h5,000 kg/h6,000 kg/h |
|---|---|
| Producible shapes | Penne, fusilli, elbow macaroni and more than 30 short-cut pasta shapes — with circular dies |
| Automation | PLC-based fully automatic production and drying control |
| Operation | 24/7 continuous industrial production |
| Raw material | Semolina or flour-based recipes |
| Warranty | 24-month standard warranty |
Frequently Asked Questions
What capacities are available for the short-cut pasta line?
Our lines are engineered in eight standard capacities: 500, 1,000, 1,500, 2,000, 3,000, 4,000, 5,000 and 6,000 kg/h. The right capacity is defined together with you based on your target market and investment plan. For a first capacity estimate, you can use our Investment Guide & Capacity Calculator.
Which pasta shapes can be produced on the same line?
Thanks to circular dies, more than 30 short-cut shapes including penne, fusilli and elbow macaroni can be produced on the same line; product variety is achieved through die changes.
Can the line run continuously?
Yes. Our lines are designed for 24/7 continuous industrial production with PLC-based automation and are manufactured to European standards.
How is the right capacity of a pasta production line determined?
Line capacity is not selected based on hourly output alone. Annual sales targets, shift patterns, number of working days, planned downtime, product mix, die-change frequency, packaging capacity and future growth plans are evaluated together. The right capacity is defined according to a production scenario built on this data.
Can short-cut and long-cut pasta be produced on the same line?
Short-cut and long-cut products have different forming, conveying and drying requirements, so dedicated lines are generally used in industrial production. Both lines can be designed as an integrated factory project, taking raw material feeding, utilities, automation infrastructure and the packaging plan into account.
How do semolina or flour properties affect line design and product quality?
The raw material's particle size, moisture, protein and gluten structure and colour properties affect water dosing, mixing behaviour, extrusion pressure and the drying recipe. The line must be configured by evaluating the raw material and the targeted final product together. In projects with high raw material variability, a wide process adjustment range is particularly important.
How is the drying recipe defined?
The drying recipe is built according to product shape, wall thickness, raw material properties, initial moisture, target final moisture and ambient conditions. Temperature, relative humidity, airflow and time are managed together across the pre-drying, drying, stabilisation and cooling stages. Product-group-specific parameters are defined instead of using a single recipe for all products.
What processes does a turnkey pasta production line cover?
The project scope is defined across raw material feeding and dosing, mixing, vacuum extrusion, forming or cutting, pre-drying, drying, stabilisation, cooling and product transfer stages. Silo systems, packaging, utilities and in-plant connections are included according to the investor's needs. Clearly defining delivery limits in the offer is important.
What building and infrastructure information should be prepared?
For the layout study, the building's net dimensions, column positions, floor and ceiling heights, floor load capacity, entry openings and storage areas must be known. Electricity, thermal energy, compressed air, process water, drainage and ventilation infrastructure are also evaluated. Required consumption and connection values are finalised per project after the line configuration is selected.
What parameters does PLC automation manage on the production line?
The PLC-based control system manages the coordinated operation of the dosing, extrusion, cutting, conveying and drying sections. Temperature, relative humidity, airflow, motor status and process alarms can be monitored from the operator screen. Recipe management and logging level are configured according to the project's automation and traceability needs.
How is the line's energy consumption calculated at the offer stage?
There is no single energy figure applicable to all lines. Capacity, product type, drying cycle, heating source, ambient conditions, operating time and auxiliary equipment directly affect the calculation. Electrical and thermal energy requirements are prepared per project based on equipment loads and process requirements once the line configuration is defined.
How are installation, commissioning and line acceptance carried out?
The process proceeds through site readiness checks, mechanical and electrical installation, equipment checks, dry-run tests, production trials and process adjustments. Operator training covers operation, recipe use, cleaning and basic maintenance. Capacity, product quality and acceptance criteria are evaluated according to the technical scope agreed at project start.
How are the maintenance plan and critical spare parts list created?
The maintenance plan is prepared according to equipment operating hours, production intensity, product changeover frequency and site conditions. Wear parts, sensors, drive elements and process-critical components are evaluated separately. Keeping the recommended spare parts on site for the initial operating period helps reduce the risk of unplanned downtime.
What information is required to prepare a technical offer?
For a sound technical offer, the target hourly or annual capacity, products to be manufactured, raw material, shift plan, building dimensions, available energy sources, desired automation level and delivery scope should be shared. Packaging, silo, laboratory or utility requirements should also be added to the initial data.
Countries Where We Installed This Line
Ready to Start Your Pasta Production Project?
Discuss capacity selection and line layout for a turnkey short-cut pasta line with our team.
Industrial Short-Cut Pasta Production Line Gallery
Production details from Talia Makina industrial pasta production facilities.
