1. Marcato Machines (except Regina) must never be washed or put under running water. They are Chrome Plate and must be wiped with a moist cloth after use. Regina is completely made of Plastic and can be washed after each use.
  2. Never use Oil, Butter, margarine when Preparing Dough for Pasta. It is difficult to prepare pasta sheet when the dough has some kind of fat added to it.

  1. Dough can be made from several kinds of flours, but the best is Durum Wheat Semolina. You can also use Maida, Suji, Rava, Whole Wheat Flour or Raagi. Generally one should add 300ml of water to 1kg. of flour, but the proportion changes with the type of flour and the manufacturess of such Flour. The best combination is derived only after trial and error. in Italy they use 3 Eggs instead of water in 1 Kg of Flour to prepare the dough. One could also use Spinach Jucie, Tomato Juice or Carrot Juice instead of water to prepare the dough. This would add colur and flavour to the Pasta.
  2. The best way to prepare good Pasta
    • Add one teaspoon of olive oil and one pinch of salt in water and boil it.
    • When it reaches Boiling Point, add the freshly made pasta and let it boil until it is Al-dente.
    • Even Lasagna Sheets should be boiled before preparing Lasagna Dishes.
    • Ravioli, Cannelloni, Agnolotti should also be boiled first before adding the sauce to the same.
    • Toss Pasta in sauce, herbs, vegetables etc as per taste.

  1. There are more than 600 pasta shapes produced worldwide.
  2. Top-quality pasta is made from Durum Wheat Semolina.
  3. In Italian, fettuccine means ribbons; stelline means little stars; and capelli d’angelo means angel’s hair.
  4. All pasta is made by essential the same equipment using the same technology. The ingredients and shapes differ slightly with each country’s tastes and eating methods.
  5. In Western Countries, Pasta is one of the foods kids most frequently eat at home. According to research 17% eat spaghetti, while 16% eat macaroni and cheese and 30% eat noodles.
  6. Consumers enjoy pasta for dinner more than 40 times a year (approximately once a week), with dry pasta as their favorite form
  7. The word “pasta” comes from Italian for paste, meaning a combination of flour and water – including the many forms of spaghetti, macaroni, and egg noodles. The term pasta has always been used in Italian restaurant menus to encompass all the various pasta offerings.
  8. Pasta existed for thousands of years before anyone ever thought of putting tomato sauce in it. The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.
  9. One cup cooked spaghetti provides about 200 calories, 40 grams of carbohydrates, less than 1 gm of total fat, no cholesterol and only 1 gm of sodium when cooked without salt.
  10. Cooked al dente (al-DEN-tay) literally means “to the tooth,” which is how to test pasta to see if it is properly cooked. The pasta should be a bit firm, offering some resistance to the tooth, but tender.

  1. Canton Noodles : Long egg Chinese noodles that have been precooked and dried before packaging.
  2. Chow Mein : Short lengths of deep-fried Chinese egg noodles that have been cooked until they are brown and crunchy.
  3. Kuk Soo : A thin, pale coloured Korean noodle made with wheat flour. They are available as flat narrow rods or thin round rods.
  4. Hiyamugi : Thin, fragile, white Japanese noodles made from wheat flour.
  5. Miswa : Long Philippine wheat noodles, which are very fine and delicate.
  6. Mi Fun : Long, thin, brittle noodles made from rice flour. They are white and translucent in colour.
  7. Pad Thai : Thai noodles thin, square type made from Rice Flour.
  8. Taiwanese Noodles : Very thin, long noodle. They are made with whole-wheat.
  9. Soba : A flat Japanese noodle made from a mixture of buckwheat flour and standard wheat flour.
  10. Udon : A thick, white Japanese noodle made from wheat flour and water.
  11. Somen : A thin, round, white Japanese noodle made from wheat flour. It is similar to vermicelli.
  12. Ramen : A long thin noodle of Chinese / Japanese origin made with wheat flour.
  13. Bahmi : Indoneasian Noodles.
  14. Kaukswe : Burmese Noodles made from Wheat Flour. They are thin, square, short cut noodles instead of the long traditional Chinese noodles

  1. After the Pasta / Noodles / Namkeen / Fryums / Vermicelli are extruded you must dry them. Drying can be done with the use of Hot Air Dryer or it can be done by sunlight but this is not advisable. Since our Dryer from Italy will be expensive we suggest that you buy a Dryer locally from any good manufacturer.
  2. The machines are extremely versatile that allow you to produce any shape and size of pasta and noodles. On allthe above machines there is a possibility to make any kind and shape of Pasta or Noodles / Namkeen / Fryums / Vermicelli depending on the Die that you are using. Alognwith the machine quoted above you will get only one Die Free of Cost. Additonal Dies may be manufctured by you in India or can be procured from us for which we have quoted extra prices
  3. Shelf life of the Pasta, Noodles, Namkeen, Fryums depends on primarily the type of extrusion process, the type of dough used and the final drying process adopted by you. For this purpose you must install a Dryer to dry the Pasta / Noodles,Namkeen / Fryums once they are extruded from our machines.
  4. The machine will have a One-year Warranty from the date of instsllation. As such the machine does not require any maintenance except preventive maintenance like greasing and oiling of moving parts. The machine is robust and sturdy and can run continuously 24 hours a day and 365 days a year.
  5. You need approximately 1000 square feet of built area to install one such machine including space for the Dryer.
  6. You do not need any skilled labour. We will train your operator for 2 days and he can then run the machine, change the dies and also carry out routine maintenance. You need only one person per shift for operating the machine
  7. It runs on 3 Phase with a maximum installed electric power of 10 kW for the biggest machine whereas for the small machine the power required is barely 1 kW. The Electricity cost is therefore extremely low as far as the processing is concerned. Dryers take up a lot of electricity and their data can be obtained directly from the manufactures.
  8. All the machines are euipped with an Automatic Cutting Device with adjustable speed so that you can cut desired lenghts. You can increase or decrease the length of the item by decreasing or increasing the speed of the Cutter.
  9. We offer different downstream equipments based on particular needs like sheeting lines only, pasteurizer, nesting machine, Filling equipment (like samosa) etc. Please ask us for more details for your particular needs.
  10. Standard spares required are supplied with the machine at the time of delivery.
  11. It is ideal to use Durum Wheat Semolina for making Pasta & Noodles but you can also use Super Fine Rava, Suji,Maida, Ragi, Whole Wheat Flour, Soya Flour or Steamed Rice to make Pasta & Noodles on our machines