Core Extrusion Technology
The screw-and-die extrusion core at the heart of every pasta and macaroni production line we build.
A pasta extruder pushes semolina dough through a screw under high pressure, forcing it through an interchangeable bronze or Teflon die that shapes it into macaroni, penne, fusilli or other pasta forms as it exits.
Our extruders use a vacuum-assisted mixing chamber to remove air pockets from the dough, producing a denser, smoother pasta with better cooking quality and a longer shelf life.
Every extruder we build uses SS 304 contact parts, a geared main drive and VFD speed control, and is sized to feed directly into our cutting, drying and roasting equipment — so you can start with the extruder and expand your line over time.
We manufacture both automatic (PLC-controlled) and semi-automatic extruders depending on your production volume and budget.
The vacuum removes air pockets from the dough during mixing, producing a denser, smoother pasta with better cooking quality and a longer shelf life.
Yes. Our extruders are sized to feed directly into our cutting, drying and roasting equipment, so you can expand your line in stages as your production grows.
We offer interchangeable bronze and Teflon dies — bronze gives a rougher, more porous surface that sauce clings to, while Teflon produces a smoother, faster-extruding surface.
Talk to our engineering team — we'll recommend the right machine for your capacity and budget.