FIMAR Pasta Machine 2.5NC for Fresh Pasta Production

A pasta machine for continuous fresh pasta production presses dough through interchangeable dies to shape strands, ribbons or filled tubes. An electric auger inside the hopper forces the dough forward under steady pressure, while the die at the front determines the final shape. The process relies on consistent pressure and a smooth flow of dough, avoiding air pockets that would break the pasta as it emerges. Fresh pasta made this way cooks faster and holds sauce better than dried pasta, making it a staple in professional kitchens that serve Italian menus.

The operator loads the hopper with prepared dough, selects the die for the desired pasta shape, and starts the motor. The machine draws the dough through the auger and extrudes it in a continuous length, which the operator cuts to portion or coils for storage. The adjustable height of the front roller allows the pasta to fall onto a worktop or tray without stretching or tearing. Once production is complete, the hopper and auger are emptied and cleaned to prevent dried dough from hardening inside the mechanism.

The machine is built with a stainless steel AISI 304 body for corrosion resistance and hygiene. An electric blade is included in the set, though additional nozzles are sold separately. The 230 V single-phase supply matches standard UK commercial circuits, and the 0.37 kW motor draws a modest load, allowing it to run alongside other kitchen equipment without overloading the circuit.

The 8 kg per hour capacity sets the volume of pasta the machine can produce in continuous operation, suitable for restaurants, delis or small production kitchens. The footprint of 260 mm depth, 600 mm width and 380 to 560 mm height fits on a standard worktop or shelf, with the adjustable height accommodating different tray sizes. The 29 kg weight means the unit can be moved by two people or a trolley, but is stable enough to stay in place during use.

Cleaning involves removing the hopper and auger for washing, wiping down the stainless steel body, and ensuring the die and blade are free of dough residue. The machine is designed for daily use and requires regular maintenance to keep the auger and dies in good condition, preventing build-up that could affect pasta quality or damage the mechanism.

The FIMAR 2.5NC is listed in the professional pasta equipment section of the catering catalogue.