Italgi P35A Pasta Extruder

The Italgi P35A represents the next level in professional pasta extrusion, delivering a powerful step up from the popular P17 extruder for operations that demand higher throughput without compromising on pasta quality. Engineered and manufactured at Italgi’s factory in Carasco, Genova, the P35A is purpose-built for pasta shops, large-volume restaurants, hotel kitchens, supermarket deli counters, bakeries, and catering operations that need to produce significant quantities of fresh pasta consistently throughout the day.

Water-Cooled Extrusion: The Key Differentiator

What truly sets the P35A apart from smaller extruders is its water-cooled extrusion pipe — an engineering feature that becomes essential at higher production volumes. During extrusion, the mechanical pressure required to push dough through dies generates substantial heat through friction. In smaller machines, this heat is manageable because production runs are shorter and volumes lower. But at 30 kg/h actual production (and 50 kg/h extrusion capacity), the P35A operates under significantly greater pressure and for longer continuous periods.

Without active cooling, this heat would gradually cook the pasta dough during extrusion, degrading its texture, color, and cooking properties. The water-cooled system continuously circulates cool water around the extrusion pipe, drawing heat away from the dough as it moves through the system. The result is pasta that emerges at the ideal temperature — preserving the raw dough’s natural elasticity, golden color, and ability to cook perfectly al dente. This is the same approach used in industrial-scale pasta plants, brought down to a size that fits in a professional kitchen.

Higher Capacity, Fewer Interruptions

The P35A features a 10 kg hopper capacity, a significant increase over the P17’s 7 kg hopper. This larger hopper means fewer refill interruptions during production runs — particularly important for operations producing large batches for service, retail display, or next-day use. With 30 kg/h actual production output, you can produce enough fresh pasta for a full day’s service at a busy restaurant in just one to two hours of operation, freeing up staff time for other kitchen tasks.

The extrusion production rate of 50 kg/h represents the raw mechanical throughput before accounting for the natural pauses during dough loading and die changes. In practice, the 30 kg/h actual production figure reflects realistic sustained output during a typical production session with normal workflow.

Larger Dies, More Possibilities

The P35A uses 109mm diameter interchangeable dies, larger than the 94mm dies used by the P17. This increased die size opens up possibilities for wider pasta shapes, higher-throughput die configurations, and more uniform extrusion across the die face. The larger surface area means dough is distributed more evenly, reducing the risk of uneven extrusion that can occur with smaller dies running at higher pressures.

With these dies, you can produce every pasta shape imaginable: spaghetti, linguine, fettuccine, penne, rigatoni, fusilli, maccheroni, bucatini, paccheri, casarecce, orecchiette, and many more. The P35A is also compatible with Italgi’s ravioli machine attachments, enabling production of filled pastas including ravioli, tortellini, and agnolotti — expanding your menu possibilities even further.

Engineered for Durability and Hygiene

Every surface of the P35A is constructed from AISI 304 stainless steel, the industry standard for food-contact equipment. The internal propeller is specifically designed in stainless steel with an optimized geometry that delivers consistent pressure throughout the extrusion cycle while minimizing wear on both the propeller itself and the extrusion chamber walls. This engineered pressure distribution means more uniform pasta quality and longer machine life between service intervals.

The machine arrives complete with an electronic cutter that precisely portions pasta as it exits the die, a stainless steel trolley for stable positioning and easy mobility within the kitchen, and a drying fan that gently sets the surface of extruded pasta to prevent sticking during collection. These are included as standard — not optional extras.

Flexible Power Options

Available in 220V single-phase, 240V single-phase, and 380V three-phase configurations, the P35A adapts to virtually any commercial kitchen electrical setup. The maximum power draw of 2.1 kW is remarkably efficient for its production capacity, meaning it won’t overburden your existing electrical infrastructure or significantly impact energy costs. Single-phase options make installation straightforward in locations without three-phase power, while the three-phase variant offers the smoothest motor operation for the most demanding production schedules.

Ideal For

The P35A is the ideal choice for dedicated pasta shops producing fresh pasta for retail sale, large restaurants serving 150+ covers per service, hotel kitchens supplying multiple outlets from a central production area, supermarkets and delis offering fresh pasta as a premium product line, bakeries diversifying into fresh pasta, and catering operations that need to pre-produce large quantities for events. If you are outgrowing a P17 or similar machine, or starting a new operation that demands serious production capacity from day one, the P35A delivers professional-grade output in a compact footprint of just 58 × 114 × 132 cm.