Product Description
Here are the steps to make pasta using a single - screw extruder: ### 1. Raw material preparation - **Flour selection**: Choose high - quality durum wheat semolina, which is commonly used for making pasta due to its high protein content and ability to form a strong gluten network. You can also use a blend of different flours, such as durum wheat semolina and common wheat flour, to achieve specific textures. - **Additives (optional)**: - **Eggs**: Adding eggs can enhance the flavor, nutritional value, and color of the pasta. One or two eggs can be used per 100 - 200 grams of flour, depending on the recipe. - **Salt**: Salt is added for flavor. A typical amount is about 1 - 2% of the flour weight. - **Water**: The amount of water added is crucial. Generally, for durum wheat semolina, about 30 - 35% of the flour weight in water is needed. The water helps to hydrate the flour and activate the gluten - forming process. ### 2. Mixing the ingredients - Use a large mixer or a dough - mixing machine. First, add the flour to the mixer. If using eggs, break them into a separate bowl, beat them slightly, and then add them to the flour. - Gradually add the water while the mixer is running at a low speed. Mix the ingredients until a rough dough forms. The dough should be slightly sticky but hold together when pressed. - Continue mixing for about 5 - 10 minutes to develop the gluten. Gluten gives pasta its elasticity and chewiness. ### 3. Preparing the single - screw extruder - **Cleaning**: Before use, thoroughly clean the single - screw extruder to ensure there are no remnants of previous materials. - **Temperature setting**: Set the temperature of the extruder barrel. For pasta making, the temperature usually ranges from 40 - 60°C. This relatively low temperature helps to prevent over - cooking of the pasta and maintain the integrity of the gluten structure. - **Screw speed adjustment**: Adjust the screw speed according to the type of dough and the desired production rate. A slow to medium screw speed, typically around 50 - 150 revolutions per minute (RPM), is often suitable for pasta extrusion. A slower speed allows for better mixing and shaping of the dough. ### 4. Extrusion process - **Feeding the dough**: Feed the prepared dough into the hopper of the single - screw extruder. The screw will gradually convey the dough through the barrel, applying pressure and shear force. - **Shaping**: At the end of the extruder barrel, a die is attached. The die has holes of various shapes (such as round for spaghetti, long and flat for fettuccine) to give the pasta its final shape. As the dough is forced through the die, it takes on the shape of the holes. - **Cutting**: After the pasta is extruded through the die, it can be cut into appropriate lengths using a cutter attached to the extruder. The cutting speed can be adjusted to control the length of the pasta pieces. ### 5. Post - extrusion processing - **Drying**: Freshly extruded pasta contains a relatively high moisture content. To extend its shelf - life and achieve the desired texture, it needs to be dried. There are different drying methods: - **Natural drying**: Hang the pasta in a well - ventilated area with a moderate temperature (around 20 - 25°C) and low humidity. This can take several hours to a few days, depending on the thickness of the pasta. - **Forced - air drying**: Use a drying oven or a specialized pasta dryer. Set the temperature at around 40 - 50°C. Drying time can range from 1 - 4 hours, depending on the type and thickness of the pasta. - **Quality control**: - **Appearance**: Check the pasta for any irregularities in shape, such as broken pieces or uneven thickness. - **Texture**: The dried pasta should be firm but not brittle. When cooked, it should have the right amount of chewiness (al dente). - **Moisture content**: Ensure that the moisture content of the dried pasta is within the appropriate range, usually around 12 - 14%. ### 6. Packaging - Once the pasta has been dried and passed the quality control checks, it can be packaged. Use appropriate packaging materials, such as plastic bags, boxes, or vacuum - sealed containers, to protect the pasta from moisture, air, and pests. Label the packaging with relevant information, including the type of pasta, ingredients, cooking instructions, and expiration date.
Company Profile
pasta machine macaroni machine short pasta machine
Jinan Sunward Machinery Co., Ltd is an industry and trade integrated enterprise. The company is committed to R & D extrusion machinery and related ancillary equipments. It is covering mainly machinery and equipment for corn meal milling system, corn flakes/breakfast cereal system, baby food system, corn puff snacks system, pellets system, artificial rice system,soy nuggets system; as well as pet food/fish food system.Jinan Sunward Machinery Company's workshop was founded in 2009. All machines were exported to all over the world by export agent. Company begin to have Independent import and export rights in 2014. For supplying best service, technology department, Sales department, producing department , after- sales department are always available for you. Sales department includes two international sales department and two domestic sales department. Our machines have been exported to many countries of Asia, America, Africa, Europe etc. Machines are welcome in the countries. So until now, there are not only direct customers, but also some long term cooperation agents. Such as Indonesia agent, Iran agent, Nigeria agent and so on. Don't hesitate to contact us. Sunward team from pre- service to after-service will prove your choice is worth it.
SPECIFICATIONS
| Model |
Main motor |
Output |
| TSE65 |
22kw |
100kg/h-150kg/h |
| TSE70 |
30kw |
200kg/h-250kg/h |
| TSE85 |
55kw |
300kg/h-500kg/h |
| TSE90 |
75kw |
800kg/h-1000kg/h |
Certification
Package
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