The organization of a pasta shop in terms of size and complexity can vary according to numerous factors. First it depends on the types of products and services you want to offer and, significantly, if the supply of finished products is added to ready meals, for removal or for consumption on the premises.
As the offer is wide and the store should be organized in an articulate way: there will be more work to be done and will need to have a pretty good idea of the quantity, variety and type of products and services that you intend to offer, the necessary equipment, amplitude and requirements that need to have the laboratory or other spaces, the commitment of time and skills of the staff.

Raw materials

The use of quality raw materials and the season is one of the most important aspects for the success of the pasta shop.
Since this is, in fact, a task that points on the supply of refined products, handcrafted and with quality ingredients, the type of raw materials used should be as organic and certified origin, or at least from the short supply chain. Therefore, it is important to choose reliable suppliers from the area.
The benefit of fresh pasta made by hand is the absence of preservatives, colorings, artificial additives, gluten artificially synthesized, which are often present in industrial-products. Below we list and briefly describe the main raw materials useful to the realization of the dough puff of fresh pasta:
  • Flour
  • Durum wheat flour
  • Eggs (egg pasta)
  • Other ingredients


The types of flour to be used in a factory should be adapted is to be executed by hand, with both the mixers.
In the market, there is a wide variety of flour: the choice depends primarily on the recipe and the pasta shape to be produced.
The most used is that of soft wheat flour (soft because it is a type of grain that is breaks easily), commonly called flour 0 or 00. These abbreviations indicate the various degrees of refining of wheat flour, according to what establishes the Italian law. Less flour is refined, the higher the nutritional value and the amounts of protein, calcium, phosphorus, iron, vitamin B1 and B2.
Flour 00, it may be preferred for its white color; O that appears, in fact, less clear b ecause it contains a small amount of bran. The wheat flour is suitable for the preparation of all the fresh pasta dough, including the gnocchi.

To decide the right type of flour you need to also assess the strength. The strength of a flour defines the capacity of water absorption during the mixing, at the time when they form the so-called "mesh gluten": the more the flour is strong longer produces a dry, elastic dough, not sticky.
In general for the simple dough is a flour with a not too high force (w200), while for the stuffed pasta is preferable a flour of good strength (w 250-280).
Along with the traditional flour, they are widely used even the whole. The whole wheat is a purpose flour sifted, which has undergone the first process of grinding and contains all the outer parts of the grain, including the bran. Compared to refined flour its color appears darker and more rustic flavor. It can be used for the preparation of all types of fresh pasta and goes well with the flavors of traditional Italian recipes.
In addition, the market is a long list of alternatives to those obtained from wheat flour and are becoming increasingly popular for their taste, but also by those who follow particulates diets or those who suffer from allergies and intolerances.
The kamut flour for example, is particularly suitable for people suffering from diabetes, since its glycemic index is lower than that of the traditional wheat flour. Today, it is widely used both for the production of fresh pasta with or without eggs, for both the filled pasta.
The dough produced from corn flour goes to the richest and rustic seasonings. The corn flour makes the dough less resistant to cooking and it is advisable to pull the dough to a thickness slightly higher than usual. The chestnut flour is gluten-free; it can be used in gluten free preparations.
Fresh pasta made with chestnut flour goes perfectly with white sauces that enhance the taste of the raw material of the sheet.
Finally, among the most common flour for celiac you have the rice flour, nicknamed "the light flour." Is obtained by grinding rice, it has a delicate flavor and is therefore very versatile. All flours listed is preferable that they are organic farming, that is they do not contain genetically modified organisms, are produced in compliance with the environment, human health and without the use of chemical agents.
Before using, any flour should always check its condition, evaluating the color, the smell and the absence of lumps.

Durum wheat flour

By grinding durum wheat you will get semolina and semolato with nutritional composition similar to white wheat flour. Italian law allows you to industrially produce dry pasta only with durum wheat semolina, for its handmade pasta there are no restrictions.
However, the general rule would take durum wheat to the preparations without egg, which is more common in the gastronomic tradition of southern Italy. The flour has a distinctive amber color that characterizes the products produced from it.
It can be used alone or mixed with the common wheat, to make the most workable paste and reduce the cooking time. The durum wheat semolina is obtained with an extra step in the milling process. Its grain is thinner and lighter in color than the grain of semolina.
The pasta obtained from semolina is qualitatively inferior to that achieved with 100% semolina, since the semolina gives the dough a lower consistency: the dough flakes easier, holds less cooking is less aromatic and is more difficult to digest.


For the preparation of pasta, you can use fresh eggs, not cold, and medium in size. The egg freshness is very important: the egg white must be clear, clear,
compact and spherical yolk. The shell must be clean, undamaged, free of cracks and dry. Normally the addition of the mixture of fresh egg pasta is done in measure of
5 or 6 per Kg offlour, but the doses vary considerably depending on the type of formula that you want to accomplish. The shells of the eggs will have to be carefully thrown directly into a trash can equipped with pedal, making sure the dough does not there is no trace. As for the preparation of fresh pasta are used whole eggs you can also use pasteurized eggs, in particular to limit the risks linked to the use of the food raw. It is a liquid egg product made specifically for the processing and that, if you work with large amounts can prove to be more practical and hygienic.
To ensure the high quality of the product it is possible to prefer the use of organic eggs. You can recognize them from the identification code, which for organic eggs from free-range, is characterized by number O. The hens that produce these eggs are fed with organic feed, chemical-free, and free to move outdoors. The eggs are also used for the preparation of fillings of ravioli and other types of fresh filled pasta.

Other ingredients

To prepare the stuffing and to enrich the sheets you can use a wide range of ingredients. Below we briefly describe the main.


For the fillings of fresh pasta can be used many vegetables. All the vegetables used must be fresh and preferably in season.
You may, therefore, decide to vary the fillings according to the season in which you are: for example, in the winter artichokes and squash, zucchini and eggplant in summer.


Per i ripieni della


For the fillings of fresh pasta spinach, vegetables and chard are definitely most used. They are present in many fillings such as Ravioli, Cappelletti and Pansoti. Vegetables are also used to color the pasta: green sheets are obtained with the use of spinach, red sheets with beets or tomatoes.
In the preparation of gnocchi, the main ingredients are the potatoes. The potatoes best suited are white-fleshed, as rich in starch and more floury. In addition, it is important to use immature potatoes. Young potatoes contain little starch, are rich in water and would therefore need a high amount of flour.


The meat to be used in fillings of fresh pasta and sauces depends on the recipe that you want to follow. You can use pork or bovine, but also of game. The meat you can buy already ground or whole, and if necessary crush through appropriate equipment. The culinary trend of recent years will be using more and more lean cuts of meat; as well as to limit the intake of calories the meat has less fat tend to be less need prolonged cooking. One example is found in the recipe for Bolognese sauce: instead of bacon oftentimes you use the sausage.


The use of salami makes the tasty stuffing. The most used are the prosciutto and mortadella. Already they salty, you should be careful not to add salt to the mixture of the filling.


Those most used are the ricotta and Parmesan. Ricotta matches the stuffed vegetables and makes for a very soft filling. Parmesan instead is grated and added to make it rich and tasty filling.

Herbs and spices

Herbs and spices are used to make the tastiest pasta also reducing salt. Pepper, nutmeg, mint, chives, thyme, rosemary and sage are the most widespread. They can be used dry or fresh.

The production process

The artisan production process of fresh pasta can vary significantly according to the type of products offered, the equipment you have available and the professionalism of the pasta maker. However, certain phases are common. Below, we analyze briefly, preferring automatic machining for the kneading and drawing stages and laminating that providing, where possible, the manual finishing.

Preparing the dough

The basic rule concerning the proportions expected for egg pasta, a pound of flour for each egg; for durum wheat are expected instead 3 dl water for 4 hg semolina.
The general rule is that you must get a dough with a 35% humidity for the filled pasta, the degree of humidity drops to about 30-33% for the simple fresh pasta. The proportion must be made between eggs and flour in the case of egg noodles, or between water and semolina if you prepare the pasta from durum wheat.
In addition to the exceptions derived from single receipts, you must also take into account the weather conditions of the kitchen, the type of equipment used, the characteristics of raw materials and so on.
The dosage will also vary depending on whether you choose the manual dough in an alternative to the one with the mixer. Recent technological developments enable, in fact, automatically mixing respecting the characteristics of the traditional method and getting a product very similar to that mixed by hand.
To make the colored and flavored pasta will also be necessary to directly add the extra ingredient to the dough, such as squid ink, beetroot and spinach. In this way, the dough derived from mixing will already colored.

For the simple pasta, you must mix flour or durum wheat flour to water; in case of egg pasta, it is necessary to add, for each kilogram of flour, at least four fresh whole eggs or the equivalent of pasteurized egg product. The addition of salt varies, as well as based on the type of flour, also depending on the recipe but usually takes place in cooking and not during the mixing.
The filled pasta requires fewer eggs and the addition of warm water in order to soften the dough. If the filled pasta is flavored with vegetables, also, it is usually helpful to reduce the doses of water.
The dough, measured with professional scale, can be inserted into the mixer or hand worked on a work surface in wood or stainless steel. In the case of semolina pasta, at the stage of kneading follows a second processing, called "kneading".
It is useful to remember that the dough should rest wrapped in plastic wrap or a dry cloth to allow the gluten to relax and soften. The minimum rest time for a kilogram of dough worked by hand is about half an hour. The time is reduced by up to 5 or 6 minutes if the dough has been worked with the machinery.

Kneading the dough

The mixture can be worked by hand, with a rolling pin on the wooden cutting board or through electrical sheeters or mixers presses that allow with little effort and in a short time to get a different leaf thickness depending on the type of pasta you want to accomplish .
Depending on the type of fresh pasta that you choose to carry out the kneading may be subjected to wire drawing or rolling. The wiredrawing obtained by using an extruder at low pressure and cavity dies or bronze. Bronze drawing allows you to cut the dough into the desired shape and gives the roughness necessary to keep the condiments.
The most widely used process for obtaining the sheets is instead that the lamination takes place in a machine comprising automatic cylinders, which define the thickness and the length of the pasta. If you want to get noodles or similar, you should cut the dough with the cutter. The cutter can be connected to other machines and thus to facilitate the filling of stuffed pasta. Although they are present on the market equipment that can prepare all the traditional types of fresh pasta, from Cappelletti gnocchi, it could represent an added value to manually close the filled past

The topping

In the place hosting the hobs or - if you also offer prepared meals and for consumption on the premises - in the professional kitchen, the pasta maker or one of your assistants must provide for the preparation of the filling. The variety of preparations follows the great heterogeneity of national and regional recipes and can be further enhanced thanks to the imagination of the pasta maker that can embellish his stuffed pasta with unusual and original recipes. In general, in addition to using high quality raw materials, it is important to measure out the filling over the dough well. Furthermore, the amount of filling placed for each triangle or square of pastry should not be excessive, to avoid this to fall apart letting out the filling during the cooking.
The filling may be entrusted to a specific machine or be made manually, to raise the quality of the finished product.


Once the pasta is ready you can dust with rice flour, so as to keep it from sticking to each other, to the trays or containers, where it is stored. It is not a mandatory step, but it is advisable especially if the product is not cooked right away. The dusting is more frequent if the treatment of the dough is done by hand. Many machines, however, equilibrate the moisture amount of the product by reducing the usefulness of this phase.


Pasteurization is a thermal recovery process that deprives the fresh pasta from bacteria and pathogenic microorganisms. Thanks to pasteurization, the product will keep longer, whether it is sold fresh or if it is packaged.
There are several types of pasteurization, each suitable for the storage of different types of foods.
The fresh pasta is pasteurized at high temperatures, between 80 ° C and 110 ° C. Normally, it is sufficient positional the finished product on the conveyor belt of the pasteurizer and wait for the process sequence.


When finished the preparation the products they must be placed in paper trays and stored in the fridge in the room used site counter sales.
Fresh pasta must be then stored in refrigerated compartments of the kitchen or in the window refrigerator in the sales area.
To sell packaged fresh homemade pasta you must provide for the modified atmosphere packaging using a gas mixture suitable for foodstuffs. In other words, you should pack the dough under vacuum once you remove the air from the container or from the plastic envelope and introduce oxygen mixed with nitrogen and carbon dioxide. This mixture controls humidity and prolong the "shelf-life".

Preparation of ready meals

Some of the dishes intended for takeout or consumption on site can be previously prepared, so as to be ready for the moment of maximum flow of customers. To keep them at the right temperature you can keep them in heated cabinets or counters; alternatively, you can heat them up using a microwave oven. The egg and filled pasta dishes, however, express their value added only when freshly cooked. To make this easier it is possible to keep the water in the process of boiling and gravies on the heat to a minimum.

The premise

For a production shop and sale of fresh pasta, depending on the size on which it intends to operate and the quantity and type of products that you want to propose, the local surface will be more or less high. In principle, however, a fresh pasta shop can also develop a surface area of 50/60 square meters divided as follows:
  • Kitchen
  • Sales area
  • Area for consumption on the premises
  • Bathrooms

The Workroom

It is not only the space in which the production takes place and in which, consequently, are positioned the equipment. It is also the place in which are stored inventories for the production.
Must have a minimum area of 30 square meters and it will be necessary to do the utmost to maximize space inside. Considering that, must be positioned in a professional kitchen suitable for the preparation of sauces and fillings, to have the authorization of ASL to conduct business must be equipped with chimney and be well ventilated. In the case of the preparation of gluten-free foods, the workroom should be more spacious, and allow the processing of this product remains well insulated from traditional machining avoiding hazardous contamination.
To optimize the processing laboratory should be well-lit. To achieve functional lighting and save energy you can install spotlights or LED light fixtures.
To make the functional environment and in accordance, it is necessary to make the paving material easily washable and non-slip, such as rubber, PVC or linoleum. The walls will be coated or tiled, to make them easily disinfected. The key features should be the hygienic and functional.
If you have limited space, rather than individually buy different equipment needed, you can implement a pre-mounted workroom.
These structures - also made by specialized suppliers to measure and adapt to different needs - are able to concentrate on a single work station of the kneading and working processes. It comes to "fresh pasta lines" with good technological characteristics and able to guarantee maximum safety and hygiene.
However, it comes to matching only limited production quantities. Used only in the initial stage of the activity.

Selling area

The sales area includes the area used for exhibition and sale of products. It should be organized around a refrigerated counter, large enough to accommodate even the case.
The sales area of a workshop is usually adjacent to the lab to allow transporting the pasta and materials in a fast and comfortable manner. It is important that this space that is well lit and tastefully decorated.
If, in addition to selling fresh pasta in bulk, you choose to sell fresh pasta and sauces packed in a jar, you can set up the shelves designed to accommodate products for sale.
In setting the sales area it is useful to keep in mind some studies that have verified the different effectiveness, in terms of sales, of the arrangement of "active stations" (those providing for the presence of personnel, such as the cash desk) and those "passive" in which the products are displayed in glass cases or on free shelves.
It is, for example, proven that in the way up to the cashier the items that mostly will attract the attention of customers are those exposed on the right side, as well as, within a shelf, the area for which the client will be more interested will be the middle one, between 80 and 160 cm from the floor.
Even the so-called "meditation zone" is the area of the counter-case, is of great importance, because in it the customer waiting to be served or pay is more likely to buy on impulse.

Area for consumption on the premises

If you decide to offer its customers the possibility to eat in, you will need to equip an area where customers can enjoy their orders. Recalling that it is not an activity of administration, the area for consumption on the premises may only be furnished with shelves and stools.
This must have a recognizable style, pleasant and an image that can really enhance the quality of what you offer. For this, we must study carefully the style of furniture that you want to give the local level, in order to emphasize the image.
The choice of the setting is very important to characterize the space. You can choose a traditional material such as furniture wood and wall covering, or you can give to the place a rustic touch leaving the walls with exposed brick; or you can even opt for a modern setting, by using strong colors (green, blue, red) and modern materials such as metal and PVC.
To make it even more comfortable and practical on-site consumption, you can set up one or more "islands do-it-yourself" with various condiments, napkins, glasses. It will be the holder to choose the most appropriate style according to your taste and to customers who intend to reference.


To have permission from the Health Agency to perform the activity, the place must be equipped with toilets which can be located internally and outside the space. In both cases, the local health authorities determine how they should be equipped and where they need to be prepared. In principle, for example, if they are internal to the local, they must be fitted with an ante and automatic soap dispenser. Given the rules on hygiene and health change from city to city, it is appropriate, beyond these general indications, to check the rules and regulations by requesting information directly to the office of ASL.

Equipment and furnishings

Below is a list and some general indications about the main equipment specifications and common necessary for starting and managing the activity.
If you also prepare gluten-free items, it is imperative to make sure that you use special machines, tools, cabinets and everything that can serve in the laboratory in order to avoid contamination with foods that contain gluten.

Equipment and workroom furniture

  • Electronic weighing scales
  • Business Plan
  • Pastry board
  • Rolling pin
  • Mixers
  • Press for pasta extruder
  • Bench cutter and automatic
  • Puff pastry machine
  • Ravioli machine
  • Cappelletti and agnolotti machine
  • machine for lasagna and cannelloni
  • Machine for dumplings
  • Orecchiette machine
  • Machine for special dough
  • Line paste
  • Pasteurizer
  • Vacuum packaging machine
  • Blast chiller
  • Refrigerator cabinet
  • Cold room
  • Mincer - grater
  • Equipment minute
  • Cooktops/professional kitchen
  • Cooker hood with extractor fan
  • Two basins sinks
  • Electric oven or gas
  • Microwave
  • Kitchen furniture

Equipment and furniture for the sales area and consumption on site

  • Refrigerated display counter
  • Cash point
  • Cash register
  • Electrical terminal POS
  • Corbels and brackets
  • Stools
  • Refrigerated display cases for drinks
  • Sealer for takeaway containers
  • Containers for take-away food
  • Signs / plates
  • Lighting system
  • Air conditioning and ventilation
  • Burglar alarm
  • Furnishing store
  • Office furniture
  • Another local furniture
  • Vehicle

Common equipment

  • Permanent phones and voice mail
  • Mobile phone
  • Computers
  • Software
  • Printer
  • Local cleaning equipment

Equipment and workroom furniture

Electronic scales. The number of scales which to equip your point of sale varies depending on the size of the same and the people who are responsible to serve customers. In general, however, in a small pasta shop may suffice two scales, a professional devoted to the implementation of the doses forthe dough and fillings and a commercial for the sale of bulk pasta at the counter. There are several models on the market. The important thing is that they are not very big, especially if the local space is reduced, and that they are easy to clean. They are usually made of stainless steel and can be equipped with protections for water sprays and powders. Be sure to check before you buy them and that they have the CE-M approval, to sell by weight bulk products to final consumers.

Business plan

Stainless steel, for hygienic reasons, the workbench should be sufficiently large for the processing of fresh pasta and sauces. You can buy a work plan at least 2 meters by 1.

Pastry board

It comes to wooden plank for the manual working of the dough that can be applied on the work bench and held in place by a special edge. The work surface is important to give the dough the typical roughness of artisanship. The most modern models, in stainless steel, are easily disinfected because they can be subjected to washing at high temperatures, but do not guarantee the same results of the wooden work surfaces.

Rolling pin

An artisan tool for excellence, the rolling pin suitable to work by hand the fresh pasta is longer than the usual ones for other preparations and the wood contributes to increase the porosity of the finished product.


In the market there are various types of mixers which have different capacities and production capabilities. They range from mixers with a production capacity of 5/7 kilograms of dough per hour to those which are able to produce up to 300 kg. Their operating system, which is fully automatic, is very simple. To make the dough, in fact, just put the ingredients into the mixing tank of fresh pasta (eggs, salt, flour, water), and operate the machine. The ball that is obtained from mixing is soft and can be worked by hand or inserted in the machines for the production of the various forms of pasta.
The main types of mixers are three: spiral, forked, with mechanical arms. The difference between the spiral mixers and fork is minimal. Both are excellent for obtaining the mixture of the pasta without eggs, such as Orecchiette.
The kneading machine with mechanical arms instead proposes the typical movement of the arms of a person kneading. The vertical movement, allows to oxygenate the mixture to make it more homogeneous and uniform without overheating.

Presses for pasta extruder

This machine combines the step of kneading to that drawing. The kneading machine for about 15 minutes. At this point occurs the drawing process: the obtained mixture is passed into an extruder, which can change depending on the type of dough to be obtained. Changing the dies, you can be obtained of long pasta shapes, Short and of various sizes. This step can take place in the same tank where the dough takes place, or in a second tank. If you do not want to define at this stage the dimensioning and shape of the pasta to be obtained, the machine offers the possibility of obtaining the sheets of about 40 cm which will be processed again.
In this way, you can subsequently choose the type of pasta that you want to attract and retain the whole layers in a refrigerated cell.
The drawing allows obtaining a finished product, less humid; it does not stick and therefore will not need the operation of dusting.

Automatic bench cutter

It should not immediately cut all the sheets in noodles, noodles or the like, but keep some dough full in refrigerated cells. This way the dough is preserved better and not wasted if the quantity sold is less than anticipated. The sheet can be cut at the time by using a bench cutter. The sheet, of the desired thickness, fits in sharp crevices and from here you get different long or square formats. These machines are equipped usually of 3-5 cutting areas. When cutting the dough, you can also please the customer who has special needs. There is, the mill-cutter combined version, where the dough is further pulled and then cut into various sizes.

Puff pastry machine / rolling mill

The ingredients (flour, salt, eggs) should be stored in the mixing tank. The dough must then be overturned in the hot processing. This operation, depending on the type of machinery, can be done automatically or manually, by manipulating a lever. At this point the mixture passes between the two rollers and it become a puff. The width and thickness are adjustable.
The rollers can be of variable lengths dotted and what to produce a puff slightly rough, for better adhesion of the toppings. The sheeter’s models or mills are many. The more sophisticated ones require less intervention by dell'addetto. In the market there is also the combination of sheeter, cutter, stacker. It performs: rolling, cutting, dusting and stacking layers on each other. The machine stops reached the amount of sheets set.

Ravioli Machine

The ravioli machine is a stainless steel machine that allows to produce, through the use of special molds, tortellini and ravioli of square, rectangular or round, more or less large, and fill with the filling. The mold substitution is a simple operation, which is carried out quickly. The ravioli can use dough produced or Presses dough sheeters. The pastry must be inserted around two rollers and the filling inside a tub. The driven machine rolls out the dough; you put the filling and cut into the desired shape. The thickness of the dough is adjustable and can produce ravioli with different amounts of soft stuffing, like meat, cheese, vegetables. The ravioli comes out already detached from each other.
Many companies offer the possibility of providing appropriate molds to create particular shapes. In the market, there are different production capacity machines. The ravioli machines of medium size, that are recommended for a pasta shop, are able to produce 20-30 kilograms of ravioli or tortellini per hour

Molder for cappelletti and agnolotti

This machine is useful for creating Cappelletti and Agnolotti. The dough inserted into the machine is made in advance. It is padded with the filling and sealed with the desired shape. You have the option to change Cappelletto-Agnolotto format with the machine in operation.

Machine for lasagna and cannelloni

These machines allow to decide the speed of production, the cooking time, the length of the cut and the amount of filling in the case of the cannelloni. The laminated sheet is carried by a ribbon inside a tank which contains warm water.
Depending on the set speed of the conveyor belt, will vary the degree of cooking of the dough. At this point the dough passes into a cooling tank containing water at room temperature. The dough is cut longitudinally, in two, three or four stripes. If you are producing cannelloni,the strip is laid in the filling.

Machine for gnocchi

The machines for the production of gnocchi recommended for a pasta shop of medium size are able to produce 20-30 kilograms of gnocchi per hour. There are also machines that knead; in this case you must enter the ingredients (potatoes, flour, eggs and salt) in the tub for the dough. Once the dumpling format, the product is automatically flour. All parts in contact by the dough are easily removable for easy cleaning. The trainer group, for example, you can easily replace to change the format of the dumpling. You can get smooth or ridged gnocchi. The machine can work either dough by potato, staple or preparations.

Orecchiette and typical regional pasta machine

With these machines you can produce orecchiette, trofie, cavatelli of Apulia, gnocchi, macaroni, Strozzapreti and other formats. For an average pasta factory, the production capacity can be about 30 kg per hour.
All sizes are available in the size you want, thanks to an adjustable frequency inverter. Various sizes are then customized for greatness.
The machine for pasta in its small size contains a mixer for dough made of semolina, flours with or without gluten and for using eggs.
The mixture obtained comes out from different holes and through a shaped roller, is cut in different forms. The pasta falls above a conveyor belt, which leads into the container to be collected.

Machine for special mixtures

Automatic machine for the production of puff pastry into strips of three different colors. It produces a sheet with a thickness of 2 mm to be used for the production of ravioli, farfalle, Cappelletti, ravioli or noodles.

Pasta Noodle

All or some of the equipment described above may be combined into a single block. Usually a store comprises a kneading machine, a set of cutting, a ravioli machine and a puff pastry machine. The automatic pasta line reduces the processing time and the space required, but raises the investment and limits the customization of products.Depending on your needs and products offered, you can choose to progressively buy individual machines, or invest in a monoblock. In this case, it is important that it is versatile and appropriate to the productive needs of the pasta shop.


Through the pasteurizer, fresh pasta is deprived of bacteria, organic microorganisms, fungi and yeasts that can prove harmful to consumers' health. In market, there are different types of pasteurizers, suitable for pasteurization of bulk or packaged productThe pasteurizers for the pasta consist of a conveyor belt and by a stainless steel frame for the output of the product. A compact model can be used for the pasteurization of long pasta, short and stuffed. The pasteurizer for pasta is fed with a gas burner or electrical resistors and the temperature and the stay in the steam chamber are adjustable. Normally, pasteurization can last from a few seconds to a few minutes. To optimize the performance with the space occupied by this equipment you can purchase a pasteurizer spiral.

Vacuum packaging

The vacuum packaging is useful to conserve and preserve the foods so that they retain all their freshness. It can be with external suction or counter bell. In both cases it is of little encumbrance machines.
For a factory of small to medium size, you can acquire a packaging machine in ATM rundown on wheels, suitable for packaging different size pans.

Blast chiller

The rapid reduction of temperature allows preserving the vegetable and the meat much longer and has a high bactericidal power. The importance of establishing an unbroken cold chain is an acquisition relatively recent but rapid development that comes from the fruit sector but, gradually, is also spreading among other artisans.
The process consists in the formation of microcrystals in the center of the foods. These microcrystals avoid that the molecules of the raw material from breaking and ensure the maintenance of the quality and authenticity of the product, even in the case in which a substantial and unexpected request us difficulties with stocks of fresh raw materials. The blast chiller is essential to minimize the waste of raw materials and always have available, frozen food, non-seasonal and escort.

Closet refrigerator

It is an indispensable tool for storing the perishable ingredients needed for preparing the dough, especially the stuffed, and the related sauces. Refrigerator in the closet preserves ingredients such as cheese, meat, butter, vegetables, etc. In the workshops of larger artisan pasta stores, it is often used for installation of cold storage in alternative or in addition to refrigerator cabinets.

Cold room

The cold storage systems help to preserve at low temperatures discrete amount of perishable food products. They can be of different sizes and with different thicknesses according to the requirements.

Meat grinder – grater

It is a professional machinery combined that combines the functionality of a meat grinder to those of a grater. In a factory, it is useful especially for the processing of raw materials to be used in the filling for ravioli, tortellini and other fresh pasta and for the realization of sauces. For example, it is useful for easily grating the cheese and seasoned to obtain a fresh ground. This equipment is made of stainless steel and the grinding assembly is easily removable, to allow a thorough cleaning. It is a small-sized machinery, weighs approximately 10 kg and can be easily positioned on the work surface.

Minute equipments

In addition to the rolling pin and work surface, to finish the dough by hand the pasta maker can acquire some tools of the trade that vary greatly according to the regional tradition that owns the artisan pasta shop.
Equipment necessary to cut the dough and lay the edges (i.e. smooth, knurled or zigzag) is pasta wheel size. There are several models of different diameters and of different materials; the most common are composed of a stainless steel blade and wooden handle. To optimize the work you can also buy a double wheel, usually made of brass. For cutting, shaping preparations and Serve it is also possible to equip itself with a pastry rings. Made of stainless steel, these tools are now available in many sizes, from the most traditional ones (circular and rectangular) to the most original and curious. Finally, the pasta maker can use a support to dry pasta, of wood, to close pasta (diameter 4.9 to 14 mm), to cut ravioli and many other equipments, depending on the need.

Hobs/professional kitchen

The hobs are essential to the preparation of sauces and stuffing for fresh pasta. Depending on the size of the kitchen, it will be needed one or more floors of cooking, positioned in the vicinity of the working plane and, possibly, in conjunction with one or more tiled walls. The cooktop is usually recessed and can be gas or electric. In the latter case, the electric plates may be rapid or normal heating. The size varies depending on the number of fires.

Cooker hood with extractor fan

Equipment where food must be surmounted by a hood, equipped with a powerful vacuum that abundantly covers with a "margin" of at least 20 cm, to allow for better intake. The hood, which is indispensable to prevent the fumes produced by cooking the food from stagnating in the local, should also be constituted of resistant and easily washable material such as, for example, stainless steel.

Sink with two basins

They are indispensable for the washing of the vegetables to be used in sauces and fillings, as well as in general in order to facilitate the work of personnel in the kitchen.
The basic model is stainless steel, a comprehensive collection of two tanks and side drainer, with front sliding doors and rear backsplash.

Electric or gas oven

A professional oven can be useful for a pasta shop, which offers its customers products also cooked as lasagna and cannelloni. If you buy an electric oven, make sure that the local electrical system can withstand the load in order to avoid any current jumps.

Microwave oven

Find what you are cooking in a very limited time due to the very rapid propagation of waves inside the cooking compartment. In addition to the speed of cooking, the microwave oven could also ensures uniformity. For a pasta store that offers the consumer on the spot can be useful to heat quickly the dishes ready to serve customers.

Kitchen Furnishing

For the laboratory will need to provide for the purchase of cabinets, drawers and shelves for storing all of the work equipment, especially those such as minute pots, containers and cooking utensils.
Equipment and furniture sales area and consumption on site Refrigerated display counter. The display counter is the heart of the sale of a Pasta shop
It must be large enough to be accepted and put in good displays all products made by hand and must be topped with a work plan allows staff to weigh and serve the pasta in bulk comfort and health. The work plan can be made scratch-resistant material.
Since the fresh pasta in bulk, pasteurized or less, should be stored at low temperatures, the refrigerated cabinet of a pasta should be refrigerated. The refrigeration system can be static, ventilated or combined; in any case, it is important that the temperatures be standardized throughout the depth of the display surface.
To maximize space, the chiller cabinet can also be modular and be adapted to corner solutions. Usually, these counters are stainless steel, equipped with curved glasses for the display of products and in nontoxic sheet trays.
To allow those involved in serving clients to be visible and to have the height needed to make the products on display, behind the refrigerated display counter you can place a platform. To facilitate cleaning, the platform can be covered with rubber and PVC and be mobile.

Cash counter

In addition to the refrigerated counter, particularly if you choose to offer consumption on the spot, the pasta can prepare a cash desk to be devoted to paying customers and delivery of dishes for consumption on the premises and for takeaway.
The cash counter can be of different shapes and dimensions, wood, laminate, marble or other material, but always in line with the style of the room. Depending on the size and arrangement of furniture, the cash desk may also contain some display cases such as gravies or sauces, to stimulate impulse buying.

Cash register

The cash register must not possess any particular characteristic, but to comply fully withther equirements of the Financial Police.

Electrical terminal POS (Point of Sale)

It is used to make payments via cards credit and debit cards. In a world where electronic money is replacing paper money, it is better to offer this payment option to customers. There are three different models: the so-called permanent POS, which is a terminal installed on a fixed telephone line; the cordless POS terminal installed on a fixed telephone line but that can be transported inside the room; GSM POS, common terminal for mobile management to accept payments wherever you are, thanks to a SIM card enabled for data transmission and reception.

Corbels and brackets

The shelves and shelves allow customers to lean with their dishes, while the on-site consumption. They must be in keeping with the style of the room. They can be of different materials (wooden, PVC, iron etc.). The important thing is that they are easily cleanable.


Their height depends on the positioning of the shelves, but they should be adjustable to be comfortable to all customer segments. They can be made of wood or plastic.

Refrigerated display cases for drinks

They are also called showcases refrigerator or refrigerator showcases; you are used to keep drinks fresh packaged for sale in the pasta shop, which offers the consumer on the spot. They are usually placed in the area intended for consumption on the premises so that our customers can serve themselves. The refrigerated display units have different sizes depending on the capacity. They can be single-brand or multi-brand and are often to be on loan from the suppliers of industrial drinks, sometimes with the exclusivity obligation on supplies.

Thermosealer for takeaway containers

To seal in plastic takeaway containers to heat sealer machine, stainless steel and semi-automatic is required, which allows with digital controls to manage the working temperature functions and sealing time. This machine is useful to provide, to take away or at home, the first courses made in the pasta factory, especially those in the oven.

Containers for take-away food

Despite the takeaway and home delivery of prepared dishes are ancillary services, to offer them in a professional manner it is necessary to have trays and containers capable of maintaining the freshness and the temperature of the products during transport. There are various types of containers, in which it is possible to package foods. In a workroom, the most useful are the aluminum containers or plastic sealable containers for storing the first courses. These, are not able to withstand high temperature variations, but are very useful for transporting foods, also liquid, because it is possible to seal them.

Signs / plates

During the start-up, carefully choose the sign of the pasta shop will prove to be very important, as this will allow potential customers to identify and recognize the distance activities. In addition, the sign conveys a first general impression of the activity, and must reflect, through a neat logo, unique and recognizable, the characteristics and peculiarities of the activity. Although the types of shows that you can commission are characterized by different shapes and colors, given the nature of the activity you may prefer traditional decorations, to recall the artisan nature of the pasta shop. Alternatively, if the pasta shop offers the consumer service in place even in the evening will be equipped with an illuminated sign, they are able to report even local at night.

Lighting System

The lighting design of the sales area is important to make the pleasant and functional environment. It is therefore necessary to set up a system enabling a correct and healthy visibility, avoiding the penumbra or the blinding lights and highlights of an assortment of products for sale.
The shops often resort to an intense and clear lighting, obtained by means of lights and neon lights or metal halide lamps that provide good color rendering. These can be built-in, "director" or placed inside lamps or, in some cases, inside the exhibition structures. For greater energy savings, it is possible to use, even in this place, a LED lighting.

Air conditioning and ventilation

It results from various surveys that, among the factors that influence the choice of a local, client privileges rooms cool in summer and not contaminated with odors. Exit from a local clothing impregnated with the smell of food, in fact, can be so unpleasant to discourage the customer coming back.
As it is necessary to implement a good system of air conditioning and air purification and submit to regular checks, in particular if the pasta offers the consumer on the spot.

Burglar alarm

Saw the value of the equipment present in the activity, protect the Kitchen from unwanted incursions with a good alarm system can be a worthwhile investment. From those infrared rays, to traditional electronic siren models, the anti-theft systems differ both for the degree of security that are able to guarantee both from a cost point of view.
There are also anti-theft systems with internal and external video surveillance system, with two or more cameras, and internal hard disk recording. Finally, video surveillance systems remotely enable, via an ADSL line, to monitor the situation directly from their mobile phone activity.

Furnishing the store

The racks are useful to optimize the spaces and make more generally a functional environment of limited size. They can be both wood and metal.

Office furniture

If the room is large enough for a more rational management of the activity, you can be created within a small space to be equipped to providing it with office chair, desk and shelving to store all the documents.

Another local furniture

It is useful items such as an umbrella stand and waste paper, but also of objects that have a mere decorative function, as can be prints and photographs, catalogs port, etc. Even in this case, the furnishings must be in line with the image of the shop.
The interior is even more important if you offer the consumer service in place.


If you decide to offer the delivery, service can be simply a scooter. For delivery of large quantities of pasta to commercial activities or catering it is however necessary to have at least one vehicle.
It is not necessary that the means of transport is new. Opening activities, to contain expenditure can fit a used medium, provided it is in good condition.
This purchase may not be necessary if those in charge of deliveries are already equipped with its own means. In this case, the owner of the business will refund the fuel consumption.

Common equipment Permanent phones and voice mail

It is advisable to have a line and an answering machine to entertain communications with suppliers and other stakeholders in the moments when the staff is busy and cannot answer the phone.
The phone is essential if you plan the home delivery service and helpful for reservations and to give any information to customers, for example, on the days and opening times.

Mobile phone

A cell phone, is useful to be always available to suppliers, its consultants (accountants, banks, labor consultant) and, if desired the customers. On the market, there is a wide range of models and brands to choose their own mobile phones, also depending on what you are willing to spend and the desired functionality.


It may be useful for the management of accounts, to create flyers and various information materials to be distributed to potential customers, to manage any website etc.
In the market, there are plenty of models to choose. For an activity such as that, you do not need to use very sophisticated computer, provided that they allow a fast and effective web site management.


To ensure sound management of the activity and for keeping the accounts will need is: A program that uses spreadsheets, such as, for example, Excel to do the minimum accounting operations A word processor, such as Word for Windows A program for archives that allows you to record and manage customer cards. You can buy, for example, Access.


Given the lower costs that, in recent years, featured laser printer, you should buy one that can produce quality prints in black and white and color.
The printer can also be used to produce good quality promotional material (such as simple leaflets with the list of offered dishes and some pictures of the Store), easy to accomplish on your own. Depending on actual usage, it can also be expected to purchase a model with scanner functions.

Local cleaning equipments

For food shops, cleanliness is important and certainly very important to define the image. In case you decide to personally carry out the local cleaning without relying on a specialized company, you will need to equip itself with everything needed to perform routine cleaning of all days in an effective and quickly way.

The location

Factors to be considered in identifying the most suitable location for the opening of a production shop and sale of fresh pasta are manifold. To make the best choice, the parameters to give extra attention are as follows:
  • Rank of general hotspots of the chosen area
  • Visibility
  • Availability of parking
  • Presence of competitors
  • Good connection with public transport

Rank of general hotspots of the chosen area

For a fresh pasta shop, it is important to have a consistent user base and the location in a passageway, above the pedestrian. It may decide, therefore, to start the initiative even in a residential area provided very populated. The way in which to begin the fresh pasta shop must also be characterized by an intense passage, and preferably be near offices, schools, universities and other venues.


Although there are fresh pasta stores located in premises with little visibility and not equipped with display cases, it is advisable to make the store as visible as possible. You can get a good result indicating the local presence with appropriate signs and exploiting both outdoor lighting and indoor. Also, if you offer consumption on the spot, can help increase local visibility is possible to recreate a pleasant and trendy, using the colors of the walls and the windows that usually surround the retail area.

Presence of competitors

Should always be carefully evaluated for possible competitors, direct and indirect, in the area where you intend to start the handmade pasta shop. The chances of success of such an initiative, in fact, will be enhanced if it is started in an area with good potential, which is already saturated with fresh pasta and other options for meals.
However, the opportunity to position itself in an area in which are embedded many public stores, restaurants and craft activities does not have to be put off, but may nevertheless be a good choice in the case in which the present potential customers in the area is higher than the production capacity of the existing premises. It is also Posssible to develop profitable synergies with other operators of their neighborhood.

Parking availability

Reaching the store, for customers, should be comfortable in all respects. It is therefore preferable that the store is in an area where you cannot find parking easily, possibly free.In its absence you can choose a place situated ín a street with an intense traffic, possibly in two-way traffic where customers can park their caron the street for the time necessary to fulfill purchases.

Good access to public transportation

In addition, the positioning of the store near bus stops and subways can be a success index. The fresh pasta, in fact, is a product, which is also purchased by impulse and can be bought easily by those who are going home by public transportation.
In terms of location, it deserves a separate discussion the opportunity to open the store within a center or a shopping mall. It is a solution that, compared to a traditional location, has several advantages and as many disadvantages.
The enormous expansion of shopping centers, the success we are having in every region of Italy, and above all their important recall function are undoubtedly elements in favor of operation within a shopping center.
The strong ability of customer attraction allows, in fact, a reduction of the start-up period, i.e. the time required for any activity before the full.
On the other hand, the disadvantages are the very high rents and the fact that the volume of business activity greatly affected the performance of the shopping center as a whole, which is positive but also negative.
The main parameters that can be taken into account when assessing the attractiveness of a shopping center as a possible location are:
  • Number of visitors
  • Number of tickets issued
  • Total sales area
  • Competing shopping centers within a radius of at least 20 km
  • The absence of competitors inside the mall

The Staff

For the management of a handmade pasta shop and sale of fresh pasta some professionals are indispensable, others may vary in relation to the size of the activity and the entrepreneurial formula choice. In general, you may provide the following figures:
  • Owner/s
  • Pasta maker
  • Employees at the sales counter


The owner normally is also the activity manager. It is usually the one who has the skills to carry out in person the work of pasta maker. If not, he must necessarily be able to count on the collaboration of a trusted professional pasta maker.
The owner has the responsibility for overall management of the store, from an administrative point of view and financially. Normally it deals with maintaining relationships with suppliers, check the accounts, choose and manage any personnel, assess possible shifts and rotations and relates to the accountant and the employment counselor. It establishes any promotions and strategies to build customer loyalty or to increase it.

Pasta maker

According to the ISTAT definition of the activities, the pasta maker is the one who "kneads one or more types of flour to produce fresh and dried food made pastries, processed or not with eggs, whether or not filled, drawn or work with other techniques." Often the pasta maker is the owner of the business, in other cases it is an employee hired full-time.
His professionalism should be recognized and supported by certifications and studies in the field of artisanal pasta. As well as the pizza in the pizzeria, the pasta maker is the key person required for the success of the business from his expertise, capabilities and innovations depend the quality of the products and customer satisfaction.
To achieve these skills, the pasta maker can take a variety of courses. Is possible to find out if the regional, provincial or associations organize courses for pasta makers. Alternatively, or in the absence thereof, in the table below are some private courses for the handicraft production of fresh pasta.



Staff at the sales counter

It is the staff behind the counter sales and attention to customers' requests. They are often relatives of the owner, in other cases the staff hired to carry out this task.
Depending on the size of the business, they can also work part-time. It is the person responsible for sales and is in charge of cleaning and the display area.

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