Pasta Machines and Utensils

Pasta Machines and Utensils give your kitchen everything needed to roll, cut and dry fresh pasta with consistent, professional results. This range includes manual pasta machines, adjustable rollers, drying racks and specialist cutters for ravioli, spaghetti, fettuccine and tagliatelle. Ideal for restaurants, trattorias, hotels, cafes and catering operations that want to offer authentic Italian dishes. Durable construction and precise controls help maintain hygiene, speed of service and portion consistency in busy commercial kitchens.

• Manual and adjustable pasta machines for rolling lasagne sheets and fresh dough to precise thicknesses.
• Compact bench-top units suited to restaurant, hotel and deli prep areas with limited space.
• Specialist cutters for ravioli, spaghetti, fettuccine and tagliatelle to achieve authentic shapes and even cooking.
• Pasta drying racks to support efficient production and hygienic air-drying of fresh pasta.
• Heavy-duty models and premium brands designed for frequent use in professional catering environments.
• Easy-to-use controls and ergonomic handles that streamline pasta preparation for chefs and kitchen teams.

How to choose the right Pasta Machines and Utensils

• Consider your pasta volume and menu: choose light-duty manual machines for occasional specials and heavier-duty models for daily service.
• Check roller width and thickness settings to ensure the machine can produce sheets and shapes suitable for your signature dishes.
• Look at available cutter attachments such as ravioli, spaghetti, fettuccine and tagliatelle to match your required pasta styles.
• Assess the footprint of the machine and drying racks so they fit comfortably on existing prep benches or worktops.
• Prioritise robust, food-safe materials and reputable brands for reliability in busy Irish commercial kitchens.
• Decide whether you need separate drying racks and cutters to support a smooth production flow during peak service.

Care and maintenance

• Clean rollers, cutters and frames after each use, following the manufacturer guidelines and avoiding immersion where not recommended.
• Use soft brushes or cloths to remove flour and dough residues, avoiding abrasive pads that can damage surfaces.
• Periodically check screws, clamps and moving parts for wear or looseness and tighten or replace components as needed.
• Lightly oil approved metal parts where specified to prevent corrosion and keep the mechanism running smoothly.
• Store cutters and accessories in a dry, protected area to prevent damage to blades and maintain hygiene.
• Inspect drying racks regularly for cracks or damage and clean thoroughly to avoid contamination of fresh pasta.

Pair your pasta equipment with our pizza utensils, cookware, gastronorm pans and food storage solutions to build a complete prep line.

Need help choosing? Call Caterboss on (01) 687 5772.