Drying in the pasta workshop is not only about fruit, vegetables, herbs and special flours to be incorporated into doughs: it can become the very heart of your production, allowing you to create fresh pasta that becomes quality dried pasta, ready to store and sell.
This approach allows you to enhance raw materials, reduce waste and obtain stable and versatile products with vibrant colours and authentic flavour.
Powders, mixes and natural flavourings can enrich doughs, while proper drying of the dough guarantees integrity, consistency and durability del prodotto
By drying, you can obtain natural, time-stable ingredients ready to be incorporated into your doughs.
Vegetable powders, dried fruit, spices and natural flavourings become versatile componentsperfect for fresh pasta, gnocchi, ravioli, crackers, biscuits and sweet and savoury products.
The physical drying process can cause cracks and breakage if it happens too quickly. As the surface dehydrates before the interior, the volume of the paste is reduced, creating micro-cracks, which in time lead to product breakage.
🌱 The solution is slow drying that allows water to gradually migrate from the inside to the outside, ensuring even drying without internal tension.
The Biosec Pro of Tauro Dryers with system Smart Dry optimises drying through constant humidity control: when humidity drops below the threshold, the chamber closes and redistributes vapour over the surface; when humidity is excessive, the chamber opens to provide ventilation. This continuous “dialogue” allows the water inside to migrate to the outside gradually, avoiding tensions and cracks.
❗ Every pasta is different: hydration, type of flour, format and presence of eggs require customised drying curves.
Three fundamental elements are needed to obtain dough of consistent quality: careful choice of raw materials, controlled mixing and shaping phases and tailor-made drying curves.
💡 Practical tidbits Tauro: se la pasta si rompe in essiccazione → rallenta il ciclo; se si rompe in confezionamento → prolunga i tempi di asciugatura; se si rompe in cottura → piccolo affinamento necessario; se si rompe alla masticazione → assaggia sempre ogni lotto.Supporto Tauro: consulenza completa
Tauro not only sells machines, but also accompanies laboratories at every stage: laboratory tests for new products, technical and commercial advice, and after-sales support to optimise drying cycles.
💬 With Tauro you can develop customised and replicable processes, guaranteeing quality and reliability for your dried pasta production.
Drying also means diversifying the offer and propose unique products on the market.
You can create colourful and nutritious dough lines, mixes for special pizzas or focaccias, artisanal snacks and ready-made products to sell or offer in local markets and online.
A way to enhance raw materials, reduce waste and tell your craft story to customers.
Professional drying is also suitable for micro productionsModular machinery and simple processes allow you to start small, test recipes and then grow without compromising product quality and control.
La schiscéta Homemade cooking, Ameno (NO)
“Sperimentare, sperimentare e sperimentare! Ma anche affidarsi a chi ha già fatto esperienza e condivide conoscenze in questo meraviglioso mondo”
- Federica Mora
Federica runs a small home cooking workshop (IAD), con prodotti artigianali e a km0.
La sua produzione comprende fresh pasta enriched with vegetable powders, special flours, spirulina, ancient grains, but also courgette chips, vegetable stock cube, dried fruit, flavoured salts and herbs from his garden.
His adventure in drying started almost by chance: he was looking for an alternative method to preserve the abundance of his garden.
After initial experiments with an inexpensive dryer, she made the leap to quality with Taurus B12, now the heart of its production.
Federica does not have a fixed point of sale, but brings her products to the markets, promotes them on Facebook and Instagram and works extensively by reservation. In the meantime, the aim is to expand the range of dried production and to continuously innovate.
Do you want to understand how to integrate drying into your pasta and bakery production?
We help you plan volumes, choose professional machinery and optimise processes, to make handcrafted products innovative and ready to sell.
👉 Scopri le soluzioni professionali più adatte al tuo pastificio
Drying means dehydrate, that is, subtracting from a food its share of water, which is often the bulk of its weight.
In this way, the raw material changes its appearance slightly, but retains - or rather concentrates - its organoleptic and nutritional properties.
Not only that: removing water decomposition and oxidation processes are stopped or drastically slowed down, and the shelf life of the product is greatly extended. from perishable to durable. This greatly simplifies logistics management, storage and sales.
Drying therefore allows preserve food better and longer, preserving its flavour and nutritional qualities.
You can drying and transform:
– frutta
– piccoli frutti
– frutta oleosa
– erbe aromatiche
– erbe officinali
– fiori
– spezie
– zafferano
– spirulina
– alghe e microalghe
– funghi
– cereali
– pasta
– carne
– pesce
– trebbie di birra
– bucce e vinacce
– proteine alternative
You can obtain and commercialise:
– chips e snack di frutta e verdura
– polveri e sali aromatizzati, insaporitori
– spezie, erbe aromatiche e fiori edibili
– sfoglie croccanti (leather) di frutta o verdura
– ortaggi e minestroni disidratati
– piatti pronti e preparati da cuocere
– barrette energetiche
– pasta fresca
– farine
– tisane
– pet food
Yes, in order to market, sell or administer processed products, it is necessary to operate in a laboratory that is recognised by the health authorities (HACCP), even if it is small or located within the company.
Absolutely. Many facilities start with small quantities to test recipes, snacks or flavour powders before expanding production.
Yes. Drying makes it possible to reduce waste, valorise surpluses and offer natural products with low costs and a concrete economic return.
If you have a farm, drying is an optimal and efficient way to enhance the 100% of your production. You can process products grown by yourself or by third companies with whom you can create network synergies.
You get several benefits, all related:
- zero waste and convert surpluses into a long-term resource
- give a destination to aesthetically imperfect or damaged products by hailstorms or (increasingly frequent) frost, which you would not be able to sell otherwise
- diversify your business and minimise business risk
- increase the catalogue of your offer and distinguish yourself by competitors
- you can sell is directly to the final purchaser, in person and online; but also to retailers such as e-commerce, shops, farms and restaurants.
In general, the advantages of dried products are many.
If you make or trade dried products:
- obtain or resell food with a high shelf life (shelf life)
- greatly simplify the logistical management of your offer, from warehouse to sale
- create a line of healthy products without added sugar or preservatives, of course rich in fibre and nutrients
- conquer a steadily growing slice of the market, which demands healthy, artisanal and ready-to-eat products
