Pasta machines

A pasta machine designed for connoisseurs: Sirpasta

The Sirpasta model has a capacity of 4.2 kg and, with its planetary spiral system , meets the needs of experts and perfectionists. It is designed to mimic hand-kneading , as it aerates the dough by mixing it from below, and it can be completely dismantled for easy cleaning. Thanks to its sophisticated mechanism, it produces a smooth dough with a perfect texture , loved by connoisseurs.

The perfect machine for restaurants: Concerto

The Concerto pasta machine is suitable for both experienced users and beginners and also has a capacity of 4.2 kg . It is a paddle-mixing model , similar to traditional professional pasta machines.

Unlike these, however, it features a composite bowl made from an extruded anodised aluminium profile, which gives it greater robustness . Furthermore, in the Concerto EC model, the bowl is removable to facilitate cleaning.

In the standard version, the Concerto 5 can be ordered with an optional die-cooling system . This helps to keep the extruded pasta within the ideal temperature range of around 23 degrees, particularly when multiple batches are produced in succession and the extruder may become hot.

The ideal solution for small businesses: Sinfonia

For small restaurants with lower workloads, Sirman offers the Sinfonia model, which can hold up to two kg of flour and therefore 2.8 kg of dough .

A pasta machine for high workloads: Orchestra

The Orchestra model is a commercial pasta machine , which can be used in supermarkets, workshops, or canteens. It can hold up to 7 kg of flour, which becomes 9.8 kg of dough when liquid ingredients are added.

Unlike other models, this is a floor-standing machine rather than a benchtop model, and has been designed to accommodate drawers for collecting the pasta, including a drying drawer with a special fan.

Professional pasta machines: the advantages of SIRMAN models

Over the years, Sirman has developed a range of innovative solutions to ensure its pasta machines are effective, robust, and safe :

• Sirman supplies a special funnel with its entire range of professional pasta machines to ensure the liquid is dispensed evenly and uniformly. This ensures that the liquid falls onto the flour and prevents it from sticking to the paddles themselves. In many models from other manufacturers, halfway through mixing it is necessary to scrape off the flour that has solidified on the paddles and in the corners of the bowl. The funnel prevents build-up in these areas and helps to create a homogeneous dough.
• To prevent the pasta machines from being subjected to undue strain, Sirman models feature an extrusion button that must be pressed for 3 seconds before it activates. This prevents it from being pressed accidentally instead of the kneading button. This very common mistake can, in fact, damage the machine.
• For the same reason, Sirman’s professional machines are also fitted with a polyethylene dough die : with its large holes, this accessory allows the flour to escape should the extrusion function be activated by mistake whilst the dough is not yet ready. Furthermore, this model prevents the dough from blocking the bronze dies. When kneading times are longer and the bronze die is already fitted, it can become blocked by the dough, which begins to dry out inside it.
• Sirman has also made modifications to the dough-cutting motor to ensure maximum safety during use. In this case, the shaft loses drive if it is disconnected from the machine, causing the blade to stop immediately.
• In the case of the Sansone dough sheeter, a stainless steel safety mechanism has been fitted to prevent the operator from accidentally inserting their fingers into the mechanism.

FAQ

Below, we answer some frequently asked questions about professional pasta machines and how to use them.

How do you choose a professional pasta machine?

The choice of model depends on the customer’s needs and, generally speaking, it is based on how the machine will be used . You can assess a machine based on the capacity of the mixing bowl, as well as the processing time.

Sirman machines are available in three versions, with bowls of different sizes. Their processing time is typically 10–12 minutes for kneading and 15 minutes for extrusion, depending on the type of recipe and die used. On average, therefore, a batch of pasta is produced every 30 minutes . If the machine has a capacity of 10 kg, this means it can produce 20 kg of fresh pasta per hour.

How do you use a professional pasta machine?

Pasta machines are generally easy to use , but it is important to measure out the flour and liquids correctly . Generally, the liquid should account for no more than 40 per cent of the total dough , or 38 per cent if the substance used is water.

For handmade pasta , larger quantities of liquid are necessary, but when using a dough mixer with an extruder, it is important not to exceed 40 per cent so as not to put the machine under excessive strain. The dough in the machine should be grainy and coarse if it has the right consistency.

How do you clean a pasta machine?

Cleaning professional pasta machines is simple, especially when the components can be dismantled. The removable parts can be washed with lukewarm water and a suitable detergent, whilst the rest of the machine is cleaned with a damp sponge.

The fact that pasta residues dry quickly and are easy to remove generally makes maintenance easier.

How do you clean pasta dies?

Pasta dies cannot be cleaned mechanically to avoid damaging the holes, which would compromise the quality of the pasta produced. For this reason, they are usually soaked in water between uses, to prevent any residue inside them from drying out and clogging them up. The next time they are used, any residue is removed as the first batch of dough passes through.

What types of pasta can be made with Sirman machines?

Sirman offers a wide selection of dies in stock and an even wider range available to order, so that clients can produce every type of pasta. It is also possible to request customised dies made to specification. All models available in the Sirman catalogue are made from bronze by specialist manufacturers.

What are the differences between a dough sheeter and an extruder?

For extruders , there are specialised dies for producing sheets of adjustable thickness, which can be very thin.

When using a pasta sheeter , on the other hand, the dough is first prepared by hand or using a pizza dough mixer. In this case, it is moist, producing a smoother and more refined result , less coarse than that achieved with an extruder. This choice depends on the requirements of different recipes, but also on the user’s personal preferences.