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Title:
FORMING DEVICE FOR THE PRODUCTION OF PASTA OF ELONGATED TYPE AND RELATED METHOD
Document Type and Number:
WIPO Patent Application WO/2015/198292
Kind Code:
A1
Abstract:
A forming device (1) of a food dough (100) for the production of fresh pasta of elongated type comprises a containment tank (10) for the food dough having a loading hopper (11) and a bottom opening (12), means for homogenizing (30) in communication with the bottom opening (12), and means for extrusion (20) arranged downstream of the means for homogenisation (30) and in communication therewith. The means for extrusion (20) comprise at least one extrusion port (22) such as to form at least a semi-finished product in sheet form (110). The forming device also comprises movement means (40) for the semi-finished product in sheet form (110) along a direction of production ("MD") of the forming device (1) itself, the movement means (40) comprising at least one principal conveyor belt (42) extending and active along the direction of production ("MD"); The forming device (1) comprises a cutting member (50), interposed between the means for extrusion (20) and the movement means (40), configured for dividing the semi-finished product in sheet form (110) with cutting lines arranged transversely to said direction of production ("MD"), to obtain elongated portions (120), which are arranged over the conveyor belt (42) in a direction transverse to the direction of production ("MD") of said forming device (1). The forming device (1) also comprises a forming roller (43) arranged above the principal conveyor belt (42), transversely to the direction of production ("MD"), for shaping each elongated portion (120).

Inventors:
ANNICHIARICO, Claudio (Via Giuseppe Dozza, 110, Pianoro, I-40065, IT)
Application Number:
IB2015/054870
Publication Date:
December 30, 2015
Filing Date:
June 29, 2015
Export Citation:
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Assignee:
TECH-PRO FOOD MACHINERY S.R.L. SOCIETA' UNIPERSONALE (Via Molise, 9Fraz. Osteria Grande, Castel San Pietro Terme, I-40060, IT)
ANNICHIARICO, Claudio (Via Giuseppe Dozza, 110, Pianoro, I-40065, IT)
International Classes:
A21C11/10; A21C11/16; A21C11/22
Domestic Patent References:
1993-02-18
Foreign References:
DE19549762B42007-07-12
DE3128109A11983-02-03
ITBO20110610A12013-04-29
Attorney, Agent or Firm:
TANSINI, Elio Fabrizio (Viale Lancetti 17, Milano, I-20158, IT)
Download PDF:
Claims:
CLAIMS

1 A forming device (1 ) for a food dough (100) for the production of pasta of elongated type from a semifinished product in sheet form (1 10), comprising:

- a containment tank (10) for said food dough having a loading hopper (1 1 ) and a bottom opening (12);

- homogenization means (30) in communication with said bottom opening (12) of said containment tank (10);

- means for extrusion (20) arranged downstream of said homogenization means (30) and in communication therewith, said means for extrusion (20) comprising at least one extrusion chamber (21 ) for processing a portion of said food dough (100) and at least one extrusion port (22) such as to form at least one semi-finished product in sheet form (1 10);

- movement means (40) for said semifinished product in sheet form (1 10) along a direction of production ("MD") of said forming device (1 ), said movement means (40) comprising a principal conveyor belt (42) extending and active along said direction of production ("MD") with its own speed of advance (Vn);

- a cutting member (50), interposed between said extrusion means (20) and said movement means (40), configured for dividing said semifinished product in sheet form (1 10) with cutting lines arranged transversely to said direction of production ("MD"),

characterized in that said cutting member (50) is such as to divide the semifinished product in sheet form (1 10) into elongated portions (120) arranged on said movement means (40) in a transverse direction with respect to said direction of production ("MD") of said forming device (1 ) and to comprise a forming roller (43) for said elongated portions (120) arranged above said principal conveyor belt (42) transversely to the direction of production ("MD"). 2 The forming device according to claim 1 , wherein said forming roller (43) is of dynamic type (43'), i.e. rotates around its own longitudinal axis (43a).

3 The forming device (1 ) according to claim 2, wherein said dynamic forming roller (43') rotates with a speed (Vr) lower than the speed of advancement (Vn) of said principal conveyor belt (42).

4 The forming device (1 ) according to claim 1 , wherein said forming roller (43) is of static type (43") and is fixed with respect to its own longitudinal axis (43a).

5 The forming device according to the preceding claim, wherein said static forming roller (43") has along a lateral surface a recess (52) forming an undercut (53).

6 The forming device (1 ) according to the preceding claim, wherein said recess (52) extends along the entire longitudinal extension of the static roller (43"), to form a transverse section of said forming roller (43") having a partially circular profile (44) featuring said recess (52); said undercut (53) forming with the circular profile (44) a longitudinal edge (45) interacting with each elongated portion (120).

7 The forming device (1 ) according to claim 5 or 6, wherein said undercut (53) faces said principal conveyor belt (42).

8 The forming device according to the preceding claim, wherein said undercut (53) is turned towards the direction of production ("MD"), in such a way that said elongated portions (120), transported by said conveyor belt (42), encounter first a curved portion (46) of the profile of said static roller (43") and subsequently interfere with a longitudinal edge (45) of said roller (43") formed by the circular profile (44) itself of the roller (43") and by said undercut (53), so as to obtain elongated and shaped elements of pasta (121 ), partially rolled around their own longitudinal axis (120a).

9 The device according to one of claims 4 to 8, characterised in that it comprises rolling and closure means (54) located downstream of said static forming roller (43").

10 The device according to the preceding claim, wherein said rolling and closure means (54) comprise a static table below which pass elongated and shaped elements of pasta (121 ), after having passed through the static roller (43"), to be further rolled until the two longitudinal ends (121 a) are closed, forming an elongated and axially pierced cylindrical product.

1 1 The forming device (1 ) according to the preceding claim, wherein said static table has an irregular lower surface (54a), preferably ridged, useful for breaking the advance of each elongated and shaped pasta element (121 ) from the static roller (43"), to further roll and close into a cylinder said elongated and shaped pasta elements (121 ). 12 A method for producing fresh pasta of elongated type comprising the steps of:

- preparing in a containment tank (10) of a forming device (1 ) the ingredients for making a food dough (100);

- extruding and stretching said food dough (100) respectively using the means for extrusion (20) and the guide means (41 ) until a semi-finished product in sheet form (1 10) is formed;

characterised in that it comprises the step of

- executing a plurality of cutting lines arranged transversely to said direction of production ("MD") to divide into a plurality of elongated portions (120) said semi-finished product in sheet form (1 10) by means of a cutting member (50) in such a way that they are arranged in a direction transverse to the direction of production ("MD") of said forming device (1 ).

- shaping said elongated portions (120) by means of at least one forming roller (43) superimposed on said principal conveyor belt (42). 13 A method for producing fresh pasta of elongated type according to the preceding claim, comprising the step of rolling said plurality of elongated portions (120) by passing them through a principal conveyor belt (42) and a superimposed forming roller (43) of dynamic type (43') along said direction of production ("MD") of said forming device (1 ).

14 A method for producing fresh pasta of elongated type according to claim 12, comprising the step of rolling said plurality of elongated portions (120) by passing them through a principal conveyor belt (42) and a superimposed forming roller (43) of static type (43") along said direction of production ("MD") of said forming device (1 ), to obtain elements of elongated and profiled pasta (121 ), partially rolled around their own longitudinal axis (120a).

15 A method for producing fresh pasta of elongated type according to the preceding claim, comprising the step of rolling and closing said plurality of elements of elongated and shaped pasta (121 ), which have already been passed under the static roller, by passing them through a principal conveyor belt (42) and superimposed rolling and closure means (54) comprising a static table along said direction of production ("MD") of said forming device (1 ).

Description:
FORMING DEVICE FOR THE PRODUCTION OF PASTA OF ELONGATED TYPE AND RELATED METHOD

The present invention relates to a forming device for the production of pasta of elongated type from a semi-finished product in sheet form, and at least a production method thereof.

In particular, the present invention relates to a forming device for the industrial production of fresh pasta of elongated type, and treated so as to assume different shape and size such as, for example, pasta of the laminated and rolled bucatini and "maccheroni al ferretto" or laminated linguine types, all varieties of pasta obtained from a predetermined food dough. The present invention also relates to a method for producing pasta at industrial level in the respective aforementioned varieties using the forming device according to the invention.

State-of-art devices for pasta production at industrial level comprise a containment tank of the ingredients introduced for processing the food dough, a system for mixing and kneading the ingredients introduced into the tank, an extrusion chamber equipped with a shaft extruder or a hopper for compressing the material and force it through multiple orifices in a metal die plate to obtain, for example, a sheet of extruded material or directly the pasta of the desired shape and size.

Therefore, a plurality of extruded elements of pasta come out from the metal die plate in the desired shape and all equal to each other, which are cut by a blade which runs flush with the surface of the metal die plate. The direction of production or the direction of advancement of the pasta along the forming device is also called "machine direction", for convenience abbreviated in the following description as "MD".

In the known forming devices, the semi-finished product in sheet form obtained by extrusion, previously calibrated to obtain the desired thickness, is subjected to a further cutting and machining processing along the direction of production "MD" through the insertion along the production line of a cutting machine for pasta. It is well known that for the production of pasta as pappardelle, fettuccine, tagliatelle, caserecce and similar products, the cutting machine is placed after the extruder in order to reduce in equal portions the sheet with a plurality of longitudinal cutting lines, i.e. parallel to the "MD" direction, and at least a cut transverse to the "MD" direction. In other words, in order to reduce in portions of predetermined length the semi-finished product already cut longitudinally into many strips or portions equal to each other, the cutting means cut the dough sheet along a direction perpendicular to the direction of production "MD" of the machine so as to define from time to time the length of the food product.

The forming device is completed by processing and/or movement means for the semi-finished product and/or the finished product to take it to different machines and responsible for further processing steps, such as for example: drying, bagging and final packaging.

Along the direction of production "MD" of the device movement means are interposed that, by way of example, may comprise conveyor belts and the like.

State-of-art devices and methods for industrial production known so far require the management of at least two cuts of the sheet (longitudinal cut and transverse cut) that generates structural and managing complications of the machine itself. Furthermore, the devices and methods of industrial production known so far allow producing pasta products, which however possess only in part the characteristics of shape, size and roughness typical of pasta made by hand, which are sought in homemade pasta to improve the final delicacy.

Moreover, the devices and methods of industrial production of pasta products, especially of elongated shape, provide pasta where a piece is identical to another.

In fact, the known forming devices extrude the dough through the orifices, all identical to each other, of a metal (usually bronze) die plate, already preformed according to the shape that the pasta should have.

The cutting is performed directly at the exit of the die plate by means of a blade that passes flush with the surface of the die, at a predetermined frequency, determining the length of the pasta.

The simultaneous production of more units of pasta through a die plate comprising a plurality of orifices identical to each other, results in the complete absence of the irregular characteristics of shape, size and roughness, typical of homemade pasta.

Moreover, the production devices and the methods used by the pasta food industry do not allow significant room for improvement as regards the organoleptic and nutritional properties of the pasta, since times and methods are rigidly fixed in order to optimize the production and the quality of the same at the lowest cost for managing the industrial plant.

It is an object of the present invention to provide a forming device for the production of preferably fresh pasta of elongated type, which has characteristics resulting from the traditional manufacture, i.e., the production and processing of hand-made pasta with the advantage of having, however, a high hourly production comparable to the known values in the traditional industrial production.

It is also object of the invention to provide a forming device, which allows producing pasta with industrial quantities and with the feature and the variability of shape and thickness and geometry typical of handicraft production.

Moreover, further object of the present invention is to provide a forming device for the production of pasta of the elongated type that allows producing a food of better quality in terms of organoleptic characteristics as it has surface roughness, size and shape more adapted to retain superficially a food seasoning.

Furthermore, the present invention provides a forming device for the production of pasta such as to have optimum surfaces and thicknesses for a more even cooking compared to a real product of pasta made by hand, which tend to not bake evenly due to the intrinsic shape and thickness irregularities of the product.

These and other objects are substantially achieved by a processing and packaging system and by processing and packaging machine as described in one or more of the appended claims.

Further characteristics and advantages will become clearer from the detailed description of preferred but not limitative embodiments of a forming device and of methods for producing pasta according to the present invention.

This description is provided with reference to the accompanying figures, also provided only by way of example and not limitation, in which:

- Figure 1 A is a side cross sectional schematic view of the forming device according to a first embodiment of the present invention;

- Figure 1 B is a schematic plan view of the forming device of Figure 1 A; - Figure 1 C is a schematic front view of the forming device of Figure 1 A;

- Figure 1 D is a schematic front view in detail of a detail of the forming device of Figure 1 A;

- Figure 2A is a side cross sectional schematic view of the forming device according to a second embodiment of the present invention;

- Figure 2B is a schematic front view in detail of a detail of the forming device of Figure 2A;

- Figure 3A is a side cross sectional schematic view of the forming device according to a third preferred embodiment of the present invention;

- Figure 3B is a schematic plan view of the forming device of Figure 3A; - Figure 3C is a schematic front view in detail of a detail of the forming device of Figure 3A.

In the appended figures, a forming device has been generally shown in accordance with the inventive concept of the present invention and according to the preferred, but not exclusive, embodiments.

In the appended figures, the forming device for the production of fresh pasta of elongated type is generally indicated with the reference number 1 , while the reference number 100 indicates a generic food dough for the production of elongated pasta, while its shape of semi-finished product in sheet form is indicated with the reference number 1 10.

The forming device 1 according to the present invention comprises a containment tank 10 for the food dough 100 having a loading hopper 1 1 for the ingredients, and a bottom opening 12 operatively in communication with the other parts of the device 1 .

The containment tank 10 has preferably a truncated conical shape or the shape of a truncated pyramid upside down and made of a material compatible with the food business, such as, for example, stainless steel. The containment tank 10 may comprise the mixing means 13 in the form of a rotating shaft provided with mixing fins.

Connected with the bottom opening 12 of the containment tank 10 are arranged means for extrusion 20 comprising at least one extrusion chamber 21 for processing a portion of the food dough 100 and at least one extrusion port 22 such as to form at least one semi-finished product in sheet form 1 10. The extrusion port 22 is equipped with a die, for example made of bronze, having openings shaped so as to impart to the outlet dough the desired shape, in particular the desired thickness of the dough sheet 1 10.

The means for extrusion 20 include in addition to an extrusion chamber 21 also a shaft extruder 23 or a feed and movement screw for the dough in such a way that it is pressed with a predetermined pressure on the wall of a die 24 beyond which it must flow to get out.

Preferably, between the bottom opening of said containment tank 10 and the means for extrusion 20, means for homogenizing 30 are interposed in communication between the above-mentioned tank 10 and the means for extrusion 20. The means for homogenizing 30 are such as to effectively knead all the ingredients of the food dough. In this regard, in patent application N°BO201 1 A000610, means for homogenizing of the type mentioned above are illustrated and described. According to the present invention, the food product made with the forming device 1 is formed from a single, homogeneous, uniform in thickness sheet of dough. Therefore, the die 24 can be shaped, for example, with a single opening passage having a circular crown shape, interrupted at one point by an interruption septum.

The die 24 is not shown in the appended figures and is provided with technical solutions at least in part similar to what is already known in the state of the art, therefore, in the present description no further details are provided.

According to the present invention, the forming device 1 comprises movement means 40 for the semi-finished product in sheet form 1 10 along a direction of production "MD" of the forming device 1 .

In particular, the movement means 40, in a first part of the device 1 , that is, just after the means for extrusion 20, may comprise guide means 41 configured to stretch at least the semi-finished product in sheet form 1 10 and comprising, for example, at least one static and/or driven guide roller such as to accompany, stabilize and stretch the food dough 100 just extruded and still in a partially wrapped state around the die 24, that is, not yet fully stretched in sheet form 1 10.

The movement means 40 also comprise at least a principal conveyor belt 42 such as to extend along the direction "MD" and active along such direction with a speed Vn, namely that is in motion and transports the semi-finished food product along that direction during the production process.

The principal conveyor belt 42 has a head portion 42a, placed near the guide means 41 , and lateral edges 42b arranged substantially along the direction of production "MD" of the forming device 1 .

According to the present invention, the forming device 1 comprises a cutting member 50 for the semi-finished product in sheet form 1 10 configured to divide it according a predetermined amount and size.

Preferably, the cutting member 50 is interposed between the means for extrusion 20 and the movement means 40, in particular immediately downstream of the guide means 41 .

Preferably, the passage of the semi-finished product in sheet form 1 10 through the set of rollers of the guide means 41 allows stretching effectively the semi-finished product in sheet form 1 10 itself, prior to the cutting operation. Preferably, the semi-finished product in sheet form 1 10 is stretched along a substantially vertical direction so as to also exploit the force of gravity as an aid to the stretching of the same.

Advantageously, the cutting member 50 is such as to cut the semi-finished product in sheet form 1 10 into a plurality of sheet strips or elongated portions 120 along a plurality of cut lines transverse to the direction of production "MD". The elongated portions 120 preferably have a length at least equal to 150 mm, and are arranged, soon after the cutting step, with an axis arranged transverse to the direction of production "MD" of the forming device 1 . In other words, the cutting member 50 is such as to reduce the semi-finished product in sheet form 1 10 in elongated portions 120, all of which having the same width (in the direction of production "MD"), and preferably ranging between 3 mm and 10 mm depending on the type of dough that is to be achieved, and arranged in a direction transverse, preferably perpendicular, to the direction of production "MD" of the forming device 1 . In particular, before their processing, the elongated portions 120 have a length (perpendicular to the direction of production "MD") equal to the width of the semi-finished product in sheet form 1 10 leaving the guide roller 41 .

Preferably, the cutting member 50 is of the guillotine type, comprising a pair of blades 51 movable along a preferably horizontal plane "T", and configured to perform a mutual approach, in a configuration for cutting the semi-finished product in sheet form 1 10 and subdividing the same in a plurality of elongated portions 120, and a mutual spacing, in a configuration for releasing the cut portions 120.

Preferably, the pair of blades 51 has a first 51 a and a second blade 51 b, which face each other, having an elongated shape and such as to be arranged transversely to the direction of production "MD" of the forming device 1 . In particular, during an operative configuration for cutting the semi-finished product in sheet form 1 10, the pair of blades 51 is movable with respect to the plane horizontal "T", while the semi-finished product in sheet form 1 10 is disposed in a vertical position and passes through an area between the first 51 a and the second blade 51 b. The pair of blades 51 is such as to have a longitudinal extension equal to the width of the principal conveyor belt 42, or at least equal to at least the predetermined width of the extruded and stretched semi-finished product in sheet form 1 10. Preferably, following the cutting procedure, the plurality of strips of sheet dough or elongated portions 120 is released and arranged starting from the head portion 42a of the principal conveyor belt 42. This passage from the cutting zone to the movement means 40 can take place by the controlled fall of the elongated portions 120, thus, for example, again under the action of the force of gravity.

The plurality of elongated elements 120 are arranged, processed and treated on the principal conveyor belt 42, from the cutting station until the achievement of the final product along the direction "MD".

Above the conveyor belt 42, located downstream of the cutting member 50, the forming device 1 comprises a forming roller 43 for shaping suitably the said elongated portions 120 and confer to each of them the desired shape of elongated pasta 121 . In particular, the roller 43 is transverse to the direction of production "MD".

The forming roller 43 is configured to be at least partly overlapped without contact and facing from above onto the principal conveyor belt 42.

Between principal conveyor belt 42 and the forming roller 43 there is a preferably adjustable opening passage 48, through which the elongated portions 120 pass in succession with the purpose of being rolled up and shaped to respective pasta elongated elements 121 .

Advantageously, the opening passage 48 has a height lower than the height of the individual elongated portions 120, since the latter must also be suitably flattened and shaped.

Preferably, the principal conveyor belt 42 and the forming roller 43 have the same direction of advancement matching said direction of production "MD" of said forming device 1 .

Preferably, the distance between the forming roller 43 and the principal conveyor belt 42, which is facing from above, is predetermined and in any case adjustable, for example manually, by an operator, according to the type of food product to be obtained or to the prepared type of dough 100. The mechanical solution that allows the adjustment of the distance is not illustrated in the appended figures and may comprise threaded pawls or other similar means.

In a first embodiment, illustrated in Figure 1 A and in the detail of Figure 1 D, the forming roller 43 is of dynamic type 43', i.e., it rotates around its longitudinal axis 43a.

Each elongated portion 120, defining a strip of dough to be processed, advances on the principal conveyor belt 42 until it meets the dynamic forming roller 43', which tends to crush each strip of dough to give it a slightly U shape, with the concavity facing the high and extended along the whole axial extension to shape it in respective portions or elements of elongated and shaped dough 121 .

Advantageously, the feed speed Vn of the principal conveyor belt 42 along the direction of production "MD" and the rotational speed Vr of the dynamic forming roller 43' are different to each other, preferably the rotational speed Vr of the dynamic forming roller 43' around its axis 43a is smaller than the feed speed Vn of the principal conveyor belt 42. In this way, due to the presence of a relative speed between the principal conveyor 42 and the dynamic forming roller 43, it is possible to laminate and/or shape each individual strip or elongated portion 120 originating from the cutting member 50 so as to give to each of it the typical form of a linguina or a bavetta 121 (Figure 1 B). In other words, the longitudinal edges 121 a of each individual portion of the elongated, already shaped dough 121 , tend to rise to give to every single element of dough 121 a boat-like shape.

In a second embodiment in accordance with the present invention and illustrated in the appended Figures 2A-2B, the forming device 1 comprises, in an alternative to the dynamic forming roller 43', a static forming roller 43".

In other words, the forming roller 43, arranged above the principal conveyor 42 and transversely to the direction of production "MD", is a static roller 43", and then fixed with respect to its longitudinal axis 43a.

Along the entire axial extension of the lateral surface, the static roller 43" has a recess 52 defining an undercut 53.

Therefore, a generic cross section orthogonal to the axis 43a of said static forming roller 43" has a partially circular shape and a profile 44 with a preferably sawtooth-shaped discontinuity and recess 52 at said undercut 53.

The undercut 53 defines, along with the circular profile 44 of the static roller 43", a longitudinal edge 45, extending along the entire axial extension and interacting with each elongated portion 120.

The undercut 53 faces said principal conveyor belt 42 and is advantageously turned towards the direction of production ("MD").

Against this edge 45 the individual elongated portions 120 interfere, arriving from the cutting member 50: specifically, the elongated portions 120, transported by the conveyor belt 42, first meet a curved portion of the profile 44 of the static roller 43" and subsequently interfere with the longitudinal edge 45.

The individual strips of dough 120 are thus slightly crushed below the static roller 43" and simultaneously sent to be rolled up on themselves around its own axis 120a from the longitudinal edge 45, which acts transversely on each individual elongated portion 120, and then in the transverse direction to the axis 120a, so as to assume to each of it a rolled and still partially open conformation, with the longitudinal edges 121 a which tend to rise up and to get closer. In this way, ziti or "maccheroni al ferretto" (indicated with the number 121 in Figure 2B), and so an elongated cylindrical pasta, which is partially rolled up on itself and still slightly open, are obtained.

A third embodiment, illustrated in Figures 3A-3C, provides that downstream of the static forming roller, identical to that shown in Figure 2B, rolling and closure means 54 are arranged.

Such rolling and closure means 54 comprise a static table, overlapped on the principal conveyor belt 42 and extending transversely at least over the entire width of the latter.

Between the conveyor belt 42 and the static table 54 there is a preferably adjustable passage opening 49, to allow the passage of the elongated portions 120 after being suitably shaped and rolled by the static roller 43". The static table has an irregular lower surface 54a, preferably ridged, useful for braking the advance of each elongated, already rolled up portions 121 .

The passage of the latter below the static table 54 increases the rolling of the dough, due to the friction between the static table 54 and the moving belt 42, and provides the overlap and the closure of the two longitudinal ends 121 a of the rolled dough 121 , giving rise to an elongated and axially pierced cylindrical product 122, such as bucatini or pierced maccheroni. Advantageously, the features imprinted to the plurality of elongated portions 120 are identical to those provided by the handicraft process, with a production that is much higher as compared to the handicraft production of the hand-made pasta.

The present embodiments are such as to process the dough to obtain an elongated food product having features and roughness typical of a handicraft production. Specifically, the shown variants of the shaping device are such as to shape the elongated dough giving it a particular slightly concave form, as linguine or bavette, or a rolled partially open form, as ziti or "maccheroni al ferretto", or even a rolled closed and centrally holed formed, as bucatini or holed maccheroni.

In accordance with the inventive concept of the present invention, methods are comprised that produce fresh pasta of elongated type described below by way of example and not of limitation, according to a sequence of operations. Possible variations and modifications of one or more transactions are to be considered included in the inventive concept of the present invention.

In use, after having prepared the necessary ingredients to obtain a food dough 100 in a containment tank 10 of a forming device 1 of the type described, the food dough 100, made homogeneous by suitable mixing means 13, is extruded through means for extrusion 20 and subsequently smoothed through guide means 41 , for example the guide roller 41 illustrated in the appended figures, that open it, giving it the shape of a semi-finished product in sheet form 1 10.

Subsequently, the semi-finished product in sheet form 1 10 is divided into a plurality of strips of dough or elongated portions 120.

Preferably, said elongated portions or strips of dough 120 have a length at least equal to 150 mm and a thickness of between 3 mm and 10 mm.

The strips of dough or elongated portions 120 thus obtained are arranged singly and in succession on the principal conveyor belt 42, in such a way that they are arranged in a direction transverse to a direction of production "MD" of the forming device 1 , and then transversely, preferably orthogonally to the direction of advancement "MD" of the conveyor belt 42. Once the individual strips of dough 120 are arranged on the principal conveyor 42, they are individually laminated by a passage through a passage opening 48 between the principal conveyor belt 42 and the forming roller 43, overlapped on the first, along the direction of production "MD" of the forming device 1 .

Following the action of rolling carried by the conveyor belt 42 and by the forming roller 43, each elongated portion 120 undergoes an effect of lamination and/or stretching, resulting in an enlargement of the same and an extension of their longitudinal dimension at least equal to 10% compared to their original size.

In a first variant of this method (Figures 1 A-1 D), the forming roller 43 is of dynamic type 43'. The passage of the single elongated portions 120 below such dynamic roller 43', suitably motorized for rotating around its own longitudinal axis 43a with a rotation speed, Vr, lower than the feed speed, Vn, of the principal conveyor belt 42, reduces their thickness and produces a concavity along the entire axial extension. In this manner, an elongated pasta is obtained, which is in the form of bavette or linguine having features and roughness typical of the handicraft production.

Alternatively, a second variant of this method (Figures 2A-2B) provides that the forming roller 43 is of static type 43". The passage of the single elongated portions 120 below such static roller 43", suitably shaped and having an edge 45 along the entire longitudinal extension, reduces their thickness and rolls and rolls up the individual portions 120 around their axis 120a, to create an elongated and cylinder-rolled up pasta in the form of ziti or "maccheroni al ferretto", which is partially open and having features and roughness typical of the handicraft production.

A third method (Figures 3A-3C) provides the further step of rolling and closing each elongated portion 120, already passed below the static roller 43", by a passage through the principal conveyor belt 42 and the rolling and closure means 54, comprising the above-mentioned static table, overlapped on the conveyor belt 42.

In this way, thanks to the friction created and the irregular surface of the static table facing the conveyor belt 42, the single elongated, already rolled portions 121 , are further rolled and closed by matching better the longitudinal edges 121 a which overlap one the other. In this manner, an elongated and cylinder-rolled up pasta is obtained, in the form of bucatini or holed maccheroni 122, which are axially pierced, cylinder-closed, and having features and roughness typical of the handicraft production. Advantageously, with the methods described above and the embodiments illustrated above, the object of the present invention has been achieved, namely the producing of fresh pasta of elongated type from a semifinished product in sheet form having the features of size, geometry and roughness typical and in some cases specific of the handmade craftsmanship production.