Instant Noodle & Frozen Food
Instant Noodle Production Line
New and expanding noodle brands that need one supplier for the whole line, from dough mixing to packing.
Sized to finished noodle blocks per hour at a set block weight
04 · Instant Noodle & Frozen Food — Production line
Macaroni and Short-cut Pasta Line
Mixes semolina or flour with water, extrudes it through shaped dies, cuts it into short pasta and dries it to a stable product.
- Rating
- Sized to dried pasta output per hour for a given shape
- Versions
- Screw extrusion · Vacuum mixing and extrusion · Short-cut dies
- Best for
- Pasta makers and private-label brands producing macaroni, penne, shells and other short shapes
- Interchangeable dies for macaroni, penne, shells and other short shapes
- Vacuum extrusion option for denser, smoother pasta
- Drying planned around your shapes to limit cracking
- Capacity counted on dried pasta for the shape you name
Short answer: A macaroni and short-cut pasta line doses semolina or flour and water, mixes them into a crumbly dough, extrudes it through shaped dies, cuts it to length and dries it slowly to a stable moisture. Your raw material and the drying curve decide quality more than the extruder alone.
How it works
- Dosing – flour or semolina and water (plus any egg, vegetable powder or other ingredients) are metered continuously.
- Mixing – the ingredients are mixed to an even, crumbly dough, optionally under vacuum to remove air.
- Extrusion – a screw compresses the dough and pushes it through a bronze or coated die that sets the shape.
- Cutting – a rotary knife at the die face cuts the pasta to length.
- Pre-drying – a shaker or pre-dryer removes surface moisture so pieces do not stick.
- Final drying – pasta passes through a dryer with controlled temperature and humidity until it reaches the target moisture.
- Cooling and packing – pasta is cooled, stored briefly and packed.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Screw extrusion | General short-cut shapes | Air bubbles and dull surface without vacuum |
| Vacuum mixing + extrusion | Premium appearance, denser pasta | Vacuum system maintenance |
| Short-cut dies | Several shapes from one press | Die change and cleaning time, die wear |
The drying section usually takes more space and engineering than the extruder. Thick-walled shapes such as large shells need gentler, longer drying than thin elbows, so if you plan a wide shape range we size the dryer for the most demanding shape rather than the most common one.
What we need from you to quote
- Raw material specification (semolina or flour, protein, any additives)
- List of shapes and sizes, with photos
- Acceptable cracking and breakage
- Target final moisture and shelf-life expectations
- Output in dried pasta per hour and running hours
- Pack format, site plan and utilities: power, heating source, water, compressed air
Where it sits in a line
Flour can come from a grain milling line or from bulk storage. After drying, pasta is weighed on a multihead weigher, packed on a VFFS packaging machine and checked by a food metal detector and in-line checkweigher.
Common configurations
- Option A
Screw extrusion
a screw presses the dough through the die, the basic route for most short-cut shapes.
- Option B
Vacuum mixing and extrusion
air is removed before extrusion, giving a denser, smoother pasta with better colour and fewer white spots.
- Option C
Short-cut dies
interchangeable dies and a rotary cutter set the shape and length, so one press can make several products.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01Flour or semolina type and its protein and gluten quality
- 02Shapes and sizes to be produced, and how often you change dies
- 03Acceptable cracking and breakage of the dried product
- 04Drying curve and target final moisture
- 05Pack format and packing speed
Frequently asked questions
What raw material do we need for good pasta?
Durum wheat semolina gives the classic firm bite; soft wheat flour, blends and added ingredients such as egg or vegetable powder are also used. Protein level and gluten quality affect extrusion and cooking, so we ask for your raw material specification.
Why does dried pasta crack?
Cracks usually come from drying too fast, so the surface dries and shrinks before the inside. A staged drying curve with controlled humidity is the main remedy, together with correct dough moisture.
Can the same line make long pasta like spaghetti?
Long pasta needs a different spreading, cutting and drying section. The extruder can sometimes be shared, but this must be planned from the start.
Get a quote for the Macaroni and Short-cut Pasta Line
Tell us your raw material, finished product and target output. Our engineers reply with a matched configuration and quotation.
What to send with your inquiry
- 1Raw material and its condition
- 2Finished product and packaging
- 3Target output — raw input or finished product
- 4Site photos, power supply, utilities
Email sales@hnfoda.com
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