Dry Pasta Processing Equipment
GEA designs and builds complete turnkey automated manufacturing lines for long and short-cut dry pasta, nest shaped pasta and cous cous. Working side by side with our customers we develop tailor made solutions to satisfy all their needs.
The technology developed by GEA allows to manufacture good quality pasta with every kind of flours. The percentage of protein presence is fundamental to the quality of the pasta as it gives strength to its texture.
By applying technologies such as TAS, climatic zones and vacuum, it is possible to make excellent end products even from flours with low protein contents. High temperatures are excellent for processing products made from weak flours and bread wheat flours with low protein contents because they facilitate coagulation and improve the quality of the pasta.
Get the GEA Dry Pasta Processing brochure.
Boost your dry pasta processing line with GEA's cutting-edge machinery designed to reach high standard of quality for you dry pasta products. Inside our brochure, you can find all the detailed specifications and performance metrics needed, guiding you towards optimal decision-making and enhanced productivity.
Products
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Cous cous - Production line
The technological capacity of GEA machinery to industrialize a process that has artisanal traditions that go back a century is most effectively shown in the cous cous line.
Long-cut pasta - Multi tier production line
Turnkey and space saving lines for the production of all the most iconic long-cut past formats, such as spaghetti, bucatini, vermicelli and many more.
Long-cut pasta - Multidrive production line
GEA new Multidrive technology allows making long cut pasta of unrivalled quality while granting energy savings and reduced overall footprint.
Long-cut pasta - Single tier production line
Long-cut dry pasta production line characterised by a single-tier dryer, expressing full potential of TAS technology.
From waste stream to wholegrain pasta
GEA has successfully managed to convert the so-called brewer’s spent grain into both short cut and long cut dry pasta.
GEA and Pastificio Felicetti: an ongoing success story
Cutting-edge systems and novel technologies contribute to reduce the environmental footprint in the Felicetti modern-day dry pasta plant. Discover the full story
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Crafting pasta stories
Crafting Pasta Stories - Expertise and experience behind every project
Customer story: Pastificio Felicetti
GEA Insights
Feeding the future: The power of freeze-drying innovation
Waste reduction is important to us at GEA, and by harnessing the power of freeze drying technology, we can transform surplus food into valuable, long-lasting products – helping to reduce waste, extend shelf life and build a more resilient food supply for generations to come.
GEA and Pulmuone honor generations of cold noodle craftsmanship
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.
