In the market for a pasta extruder on the commercial scale. I have done some preliminary market/online research. Any experience you can share? Thanks!
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Really? I'm a little surprised...
Hey Chef, Panini here. I used some commercial machines 45 yrs ago. They were Italian machines. I remember having to treat the dies as gold. I think they were brass so could not be dropped or washed with other things. I used one with a side shoot that went into the hopper. It is completely fascinating to see the different types of pastas come out. I know this doesn't help, sorry.But, when I go to pick up coldcuts on Sunday I will ask to see their pasta machine.
@tweakz - thank you for your insight. As a retail aspect of our operation, we are making extruded pasta onsite and want to offer a fresh and/or a fresh-to-dry product.
@panini - Thank you! In my research, I am finding a few recurring models. If you unearth anything, please pass along. I appreciate the time!