Currently in our general catalog you can find as many as 59 different types and shapes of stuffed pasta and 19 kinds of noodles. Download the catalog in PDF format from our "Machines" section

Yes, thanks to a research and development center within the company, all our machines can be modified according to specific customer needs, up to a production of a specific and unique machine.

Fresh and stuffed pasta in general. Ravioli, cappelletti, gnocchi and laminated sheets for the production of long pasta such as spaghetti and tagliatelle.

The truth lies in the middle. The range of our machines covers the needs of restaurants, the classic point of sale of fresh artisanal pasta, gastronomy, third-party producers for restaurants or businesses. We do not have machines for small domestic productions and for big industry.

No! All our pasta production machines do not require any particular maintenance since all the mechanical and electrical parts are spaced and separated from the processing and production areas.
In this way the flours, raw materials and the finished product are not contaminated and vice versa they do not affect the mechanical parts.

In the last few years, Capitani has expanded its sales and distribution network and today has a sale of its machines all over the world. This is to make up for the ever-increasing demand of the foreign market, for fresh pasta and Italian-made machines.

Yes you can use the new molds even on older machines.
Thanks to the internal production control of the company, it is possible to design each component of the machine so that it fits both new and old models.

All our machines have 2 years warranty on all mechanical problems.

There is a difference between a rolled or laminated pasta and an extruded pasta.  Extruded pasta is formed by virtue of force. A worm  housed within a barrel turns at a continuous rate forcing mixed pasta dough down this barrel. Once the product reaches the end of this barrel, it encounters a die. Rolled pasta is formed by passing mixed dough through a set of adjustable opening rollers several times to form a continuous sheet of pasta dough. Each time this sheet is passed through the rollers, the space between the rollers is decreased making the sheet thinner. The force applied by a set of rollers strongly integrates the sheet giving it resiliency and strength. Once the sheet reaches the desired thickness, it is passed through a set of cutting rollers. Rolled pasta is up to 50% less dense than extruded pasta. This makes the final cooked product lighter or more delicate. The thickness of the final product is completely adjustable with a rolled product.  With an extruder, you are limited by the die. The final product is always the same thickness and shape as the openings in the die. Rolled pasta cooks in less time than the extruded pasta.  During formation, extruded pasta experiences a great deal of pressure, heat (from friction) and twisting (from the motion of the worm).   These factors cause internal stress on the pasta which leads to a compromised product quality. Vast fluctuation in recipe formulations are possible when you are producing a rolled pasta. Such gourmet ingredients as cracked pepper, basil, grilled radicchio, etc. can be laminated into the dough. The rolling process also allows the reuse of pasta waste from other processing such as the formation of ravioli.