Shape-Specific Production
Extrusion lines configured with penne dies for the classic diagonal-cut, ridged tube shape.
Penne gets its ridged surface and angled ends from a specialised bronze die combined with a synchronised rotary cutter — the die shapes the ridges as dough is extruded, and the cutter slices at an angle as it exits.
Our plants use the same extruder core found across our pasta range, fitted with penne-specific tooling, so producers already running our macaroni or fusilli lines can add penne with a die and cutter change rather than a new machine.
Bronze dies hold their ridge profile through long production runs, and the cutter speed is synced electronically to extruder output so penne length stays consistent even as throughput varies.
Pair the plant with our continuous conveyor dryer for even moisture reduction across every ridge and cut edge.
A specialised bronze die shapes the ridges as dough is extruded, while a synchronised rotary cutter slices at an angle as the pasta exits, giving penne its signature diagonal-cut ends.
Yes. Our plants share the same extruder core across the pasta range — adding penne typically just requires a die and cutter change rather than a new machine.
The cutter speed is electronically synced to extruder output, so penne length stays consistent even as production throughput varies.
Talk to our engineering team — we'll recommend the right machine for your capacity and budget.