Mechanization of pasta production

Although pasta products were first introduced in Italy in the 13th century, efficient manufacturing equipment and high-quality ingredients have been available only since the 20th century. Prior to the industrial revolution, most pasta products were-made by hand in small shops.

In 1800, a first mechanical device for making pasta appeared in Italy. The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega, who spread his spaghetti strands on the roof to dry in the sunshine.

Around 1850, the first hand-operated pasta press was built. By 1860 more elaborated presses had been had been made. By increasing the popularity of pasta it required more efficient production process to be developed.

By early 1900s, mixers, kneaders, hydraulic piston type extrusion presses and drying cabinets were available for batch manufacturing of pasta.

First extrusion process was invented in 1707 by Joseph Bramah. The first precursors to the modern extruder were developed in the early 19th century. Since 1930s, extrusion method had been used for production of dry pasta.
Mechanization of pasta production