Lasagna Processing Plant & Machinery Solutions

Sifted semolina, water and any egg or additional ingredients are dosed and worked into a smooth, extensible dough. A sheet dough is kept softer than a short-cut pasta dough so it rolls without tearing.

The dough leaves the die as a continuous ribbon and is reduced to an even thickness across the full width of the sheet.

The sheet is trimmed at the edges and cut into rectangular sheets of the required size.

Sheets are laid flat on trays and dried with controlled air so they do not curl, warp or crack. Flat drying is the step that separates a lasagna line from an extruded short-cut line.

Dried sheets are counted, stacked and placed into cartons, which protect the brittle sheets better than a flexible pouch.