Pasta & Macaroni Making Machine
Pasta & Macaroni Making Machine Manufacturer in India
SS Engineering Works and Growmatic Solutions Pvt Ltd have been manufacturing pasta making machines and macaroni making machines in India since 2011. We design, assemble and install fully automatic dry pasta production lines for short-cut shapes, long pasta formats, and specialty configurations – supplying food manufacturers across India and internationally.
Setting up a new pasta production facility or expanding an existing plant? We size every line to your actual output requirement and floor space – not a standard catalogue configuration.
- Capacities: 50 kg/hr to 500 kg/hr
- Short-cut pasta (penne, fusilli, macaroni) & long pasta (spaghetti, linguine)
- SS304 food-grade stainless steel throughout
- Free installation & operator training included
- Clients: Haldiram, Bikaji, Patanjali
What Our Pasta Production Line Includes
A complete pasta production line from SS Engineering Works covers the full production sequence – from raw dough preparation to dried finished product:
- Pasta press with high-speed mixer – consistent dough preparation from semolina or flour
- Continuous vacuum kneader – uniform dough density across a full production shift
- Screw extruder with replaceable dies – switch between penne, fusilli, macaroni, spaghetti and other shapes
- Rotating knife cutter – precise sizing for short-cut pasta formats
- Vibrating pre-dryer – shape fixing before the main drying chamber
- Multi-stage drying chamber – temperature zone control for uniform moisture removal
- Conveyor drying system – electricity, gas or thermic fluid heating options
- Finished product discharge and packaging conveyor
- PLC control panel with operator display – full-line monitoring from one point
All food-contact parts are SS304 stainless steel. The vacuum kneading system ensures consistent dough density across a full shift – which directly affects how uniformly the pasta dries and how well it holds shape during cooking.
Pasta & Macaroni Shapes We Manufacture Lines For
Macaroni Making Machine
Our macaroni making machine uses a hollow-tube die to extrude the classic elbow or straight macaroni shape. The rotating knife cutter sizes each piece uniformly after extrusion. Macaroni is one of the fastest-selling dry pasta formats in India – used in institutional kitchens, packaged food brands, and school meal programmes. The drying time is shorter than long pasta formats, which makes it a high-output format for manufacturers targeting volume production.
- Hollow-tube die for elbow and straight macaroni profiles
- Rotating cutter for uniform piece length
- Short drying cycle – faster output per shift than long pasta
- Raw material: durum wheat semolina, wheat flour or blended inputs
- Capacity: 50 / 100 / 250 / 500 kg/hr
Penne Making Machine
The penne making machine uses an angled-cut die and cutter system to produce the diagonal-end tube shape that defines penne pasta. Penne rigate (ridged) and penne lisce (smooth) are both possible by changing the die insert. Penne is the most exported dry pasta shape from Indian manufacturers to Africa and the Middle East, making it a commercially important format for brands targeting institutional or export buyers.
- Angled cutter die for diagonal-end penne profile
- Ridged (rigate) or smooth (lisce) surface – die insert change only
- High demand in export markets: Africa, GCC, Southeast Asia
- Capacity: 50 / 100 / 250 / 500 kg/hr
- Same extruder body as macaroni and fusilli lines
Fusilli Making Machine
Our fusilli making machine produces the spiral or corkscrew pasta shape using a spiral-channel die with a helical insert. The spiral structure holds sauce and masala coating better than smooth pasta shapes – which is why fusilli is increasingly popular in the Indian retail market for flavoured and masala pasta products. The spiral die requires slightly more precise dough hydration control, which our vacuum kneading system handles consistently.
- Helical insert die for spiral fusilli shape
- Dough hydration control via vacuum kneader – essential for spiral consistency
- Popular format for flavoured and masala pasta retail packs
- Capacity: 50 / 100 / 250 / 500 kg/hr
- Quick die change to switch between fusilli and other short-cut shapes
Spaghetti Making Machine
The spaghetti making machine uses a multi-hole rod die to extrude long, thin pasta strands simultaneously. After extrusion, strands are draped over hanging rods or laid on a long conveyor belt for staged drying. Long pasta formats like spaghetti and linguine require a longer drying chamber than short-cut pasta – the conveyor and chamber configuration differs from the short-cut line. We build both configurations and can advise on which suits your floor layout before you order.
- Multi-hole rod die for spaghetti and linguine strand extrusion
- Hanging rod or flat conveyor drying system options
- Longer drying chamber than short-cut lines – floor layout planning required
- Capacity: 50 / 100 / 250 / 500 kg/hr
- Same extruder, kneader and PLC system as short-cut lines
Vermicelli Making Machine
Our vermicelli making machine extrudes thin wheat or rice flour strands through a fine multi-hole die. Vermicelli (seviyan) is a high-volume product in the Indian food market – used in sweets, savoury dishes and instant noodle formats. The line handles both roasted and unroasted vermicelli. Roasted vermicelli requires an in-line roasting conveyor after extrusion before the drying stage, which we include as a configuration option.
- Fine multi-hole die for thin strand extrusion
- Handles wheat flour and rice flour inputs
- Roasted or unroasted vermicelli – in-line roasting conveyor available
- High-volume format: consistent demand in India and export markets
- Capacity: 50 / 100 / 250 / 500 kg/hr
Capacity Options
We manufacture pasta and macaroni lines across four standard capacity ranges:
| Capacity | Best For |
|---|---|
| 50 kg/hr | Small food manufacturers and pasta startups |
| 100 kg/hr | Regional food brands and institutional suppliers |
| 250 kg/hr | Mid-scale manufacturers running dedicated pasta shifts |
| 500 kg/hr | Large-scale industrial pasta and macaroni output |
Most buyers start at 100 or 250 kg/hr and return when they need to expand. If your requirement sits between standard figures, call us at +91 98184 89414 with your daily target and we will size the line from there.
Short-Cut vs Long Pasta Lines
We supply both. Here is what separates them:
Short-Cut Pasta Line – Produces penne, fusilli, rigatoni, macaroni, farfalle and other cut shapes. Uses a rotating knife cutter after the die head. Shorter drying time, easier to pack, and broader retail demand in the Indian market. Most buyers in India start with short-cut formats.
Long Pasta Line – Produces spaghetti, linguine, vermicelli and similar strand formats. Requires a longer conveyor drying system and a different die head configuration. Floor space requirement is higher than a short-cut line at the same capacity.
The extruder, vacuum kneader, and PLC system are the same on both lines – only the die head, cutting system and dryer conveyor layout differ. If you are unsure which suits your product mix, we will walk you through both before you decide.
Why Manufacturers Across India Choose SS Engineering Works
Since 2011, SS Engineering Works and Growmatic Solutions Pvt Ltd have supplied pasta making machines, macaroni making machines, penne making machines, and complete pasta production lines to manufacturers across Delhi, Rajasthan, Punjab, Maharashtra, Gujarat, and internationally.
- Factory visit welcome – see machines running live before purchase
- No subcontracting – we manufacture, install, and service everything in-house
- One-year warranty on all mechanical parts
- AMC (Annual Maintenance Contract) available after warranty period
- Spare parts support dispatched directly from our factory
Related Machines
- Kurkure / Niknaks Making Machine – extruded kurkure and niknaks lines, 100–1000 kg/hr
- Puffed Snacks Machine & Plant – cheese balls, ring making machine, twin screw extruder
- Batch Fryer Machine – diesel, wood pellet, continuous and rectangular fryers
Pasta Production Line
SS Engineering Works and Growmatic Solutions Pvt Ltd design, assemble and install fully automatic dry pasta production lines in Noida short-cut pasta shapes, long pasta formats and specialty configurations. Every line is built to your output capacity and floor plan. We don’t sell standard catalogue setups when your production floor doesn’t match them.
The pasta production line is a multi-stage system: ingredient dispensing, mixing, vacuum kneading, extrusion, cutting, pre-drying and final drying all happen in sequence on a single integrated line. Each stage uses dedicated technology to ensure the finished pasta has the right surface texture, colour and cooking behaviour.
- Fully automatic dry pasta processing line for short-cut shapes
- Customisable output capacity – 50 kg/hr to 500 kg/hr
- Multi-stage drying system using low-temperature drying technology, which preserves surface colour and extends shelf life without additives
- Replaceable die system for switching between pasta shapes without a separate machine
- PLC-controlled with SS304 food-contact surfaces throughout
Also manufacturing puffed snacks processing lines and Kurkure making machines for food manufacturers running multiple product lines on one floor. Call +91 9811817863 for capacity options and pricing.
Pasta Press
The pasta press is where dough formation happens. Dry ingredients go in through dispensers mounted on the press – the dispensing is accurate, not approximate – and a high-speed mixer combines them before feeding into a continuous kneading machine. Kneading happens under vacuum conditions, which removes air from the dough. Air pockets in pasta dough cause surface defects and uneven cooking later. Getting this stage right is what separates consistent pasta from inconsistent.
After kneading, a screw extruder pushes the dough into the press head under high pressure. The die and inserts determine the shape penne, fusilli, rigatoni, farfalle, or your product spec. A rotating knife cuts the extruded dough to length. Swap the die and you change the shape. Liquid or bulk additives can be introduced at the kneading stage to produce coloured or flavoured pasta.
- Accurate ingredient dispensers – dry and liquid components dosed separately
- High-speed mixer feeding a continuous vacuum kneader
- Screw extruder with high-pressure die head
- Replaceable dies and inserts – covers the full range of short-cut pasta shapes and sizes
- Rotating knife for precise cut-to-length control
- Additive port for colour or flavour ingredients at the kneading stage
The pasta press uses the same screw-driven, high-pressure extrusion principle as our Kurkure extruder – manufacturers already running one format find the transition to a second line straightforward. Call +91 9811817863 for die configuration options specific to your pasta shapes.
Drying Chamber
The pasta drying chamber uses multi-stage, low-temperature drying – not a single high-heat pass. Slower drying at controlled temperatures preserves surface colour, prevents micro-fractures in the pasta wall and gives the finished product a longer shelf life without additives. High-temperature shortcuts are cheaper to build but produce pasta that cracks in storage and cooks unevenly. That’s a quality problem your retail buyers will notice before you do.
The chamber is designed individually for each installation – length, width, number of conveyor tiers and whether the chamber divides into separate temperature blocks all depend on your pasta format, target output and available floor length. Energy source is your choice: electricity, natural gas, liquid fuel or solid fuel. We’ve built chambers for all four.
- Multi-stage low-temperature drying across controlled humidity zones
- Smooth, light-coloured surface finish on finished pasta – no browning or surface cracking
- Long shelf life without compromise on texture
- Conveyor drying chamber with configurable number of tiers
- Energy source options: electricity, natural gas, liquid or solid fuel
- Chamber dimensions, tier count and zone separation selected to your output spec and floor plan – not a standard unit
The drying chamber is the stage most buyers underspecify when budgeting a pasta production line. If you want to understand the difference in chamber design between short-cut and long pasta formats before committing, also see our fryums frying line – the multi-stage thermal processing logic is comparable. Call +91 9811817863 to discuss drying specifications for your product.
Continuous Dryer
The continuous vibrating dryer sits between the extruder and the main drying chamber. Pasta coming out of the press is soft and sticky – it needs shape-fixing before entering a long drying tunnel, otherwise pieces deform or fuse together and you get rejects at the end of the line. The vibrating pre-dryer handles this: a combination of controlled vibration and hot air sets the surface of the dough pieces without over-drying them, so they hold their shape through the full main drying cycle.
The vibration is specific to this stage. Pasta sits on a vibrating conveyor in the hot air stream – the movement prevents pieces from resting against each other long enough to stick while the surface dries. Skip this stage and you’ll see sticking and deformation in the main chamber, particularly with shapes that have thin walls or irregular surfaces.
- Controlled vibration and hot air – works together, not separately
- Prevents sticking and deformation before the main drying chamber
- Stabilises moisture distribution early, which reduces total drying time downstream
- Maintains surface colour and rich texture of the pasta coming out of the extruder
- Compatible with pasta from a screw extruder or a rolling mill
The continuous dryer is part of the full pasta production line we supply – not a standalone add-on. If you’re evaluating a complete line, all stages from press to final dryer are quoted and installed as an integrated system. Also see our puffed snacks processing line for a comparable multi-stage processing approach. Call +91 9811817863 for full line specifications and pricing.
How Pasta is made?
- The press is selected depending on the raw materials used in the production: durum wheat flour, soft flour, a mixture of soft and hard types of flours
- High quality dough is ensured due to its preparation in deep vacuum conditions
- A wide range of pasta is produced due to the use of interchangeable dies and spinnerets
Models Available
- 100KG/HR
- 200KG/HR
- 300KG/HR
- 400KG/HR
- 500KG/HR
- 700KG/HR
- 1000KG/HR
SS Engineering works and growmatic solutions guarantees high-quality pasta
- Getting high-quality pasta is a difficult process. There are many details that determine quality at all stages of production from dough preparation to stabilization of ready-made pasta.
- High-speed mixing at the inlet ensures perfect hydration of the raw materials, fully moistening each particle of flour.
- Mixing of the pasta dough in a vacuum condition throughout the whole process ensures high-quality of dough. At the same time, besides air removal and compaction of the dough, the glassiness of the products improves and the roughness decreases, the darkening of dough does not occur.
- Installation of filtering mesh and grate, individual for each extrusion die, ensures the correct shape and length of pasta.
- The use of the low-temperature drying technology with the delicate removal of excess moisture from pasta allows avoiding the appearance of cracks in the production of thick-walled pasta.
Frequently Asked Questions
What is the price of a pasta making machine in India?
Price depends on capacity, pasta format (short-cut or long), and drying system type (electric, gas or thermic fluid). A 50 kg/hr macaroni line is priced differently from a 250 kg/hr fully automatic pasta production line. Call +91 98184 89414 or fill the enquiry form for a detailed quote within 24 hours.
Can the same pasta machine make macaroni, penne and fusilli?
Yes. The extruder body, vacuum kneader and drying system are the same. You change the die head insert to switch between macaroni, penne, fusilli, rigatoni and other short-cut shapes. Die changeover takes 15–30 minutes. Our lines come with the dies for all shapes you plan to run.
What raw materials does the pasta production line work with?
Standard input is durum wheat semolina for premium dry pasta. Whole wheat flour, refined wheat flour, and blended grain flours are also compatible. For vermicelli and rice noodle formats, rice flour is used. We advise on exact raw material specifications based on the product and market you are targeting before you finalise your supplier.
What is the difference between a short-cut pasta line and a long pasta line?
Short-cut lines produce penne, fusilli, macaroni and similar shapes – they use a rotating knife cutter after the die and have a shorter drying conveyor. Long pasta lines produce spaghetti, linguine and vermicelli – they require a longer drying system and a hanging rod or flat-belt conveyor layout. The extruder and kneader are the same; the cutting and drying configuration differ. Most buyers in India start with short-cut for faster drying and broader retail demand.
Who is SS Engineering Works?
SS Engineering Works and Growmatic Solutions Pvt Ltd are food processing machinery manufacturers based in India, supplying pasta making machines, macaroni making machines, kurkure lines, puffed snack lines, batch fryers, and fryums frying lines since 2011. Clients include Haldiram, Bikaji, Bikano, and Patanjali. We manufacture, install, and service every machine in-house – no subcontracting.
Does SS Engineering Works supply pasta machines outside India?
Yes. We supply pasta and macaroni production lines to buyers in Africa, the GCC, and Southeast Asia. Pasta – especially penne and macaroni – is a high-demand format in institutional and retail markets across these regions. Call +91 98184 89414 or write to SSENGG17@gmail.com to discuss your export requirement.
How does SS Engineering support customers after installation?
Every pasta line comes with free installation, operator training, and a one-year warranty on all mechanical parts. After the warranty period, AMC (Annual Maintenance Contract) is available. Spare parts are dispatched directly from our factory. For overseas buyers, we provide remote support and complete maintenance documentation with every shipment.
What is the ROI on a pasta production line?
ROI depends on capacity, selling price per kg, and number of shifts. A 100 kg/hr pasta line running one shift typically recovers investment in 12–18 months. A 250 kg/hr line running two shifts can achieve ROI in 8–12 months. We can share a basic production cost calculation based on your target capacity – call +91 98184 89414 to discuss.
Do you provide installation and training outside India?
For domestic buyers, our team installs the machine at your factory anywhere in India at no extra charge. For international buyers, we provide detailed installation manuals, video guidance, and remote support. On-site commissioning for export orders can be arranged – contact us at SSENGG17@gmail.com to discuss your location and timeline.