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Bottene Pasta Machines

Bottene Pasta Machines

Bottene specialises in pasta machines and nothing else, and the appeal for a commercial kitchen is that they are simple to run, strip down quickly for cleaning, and keep producing through daily use.

The range at AGC is structured by volume, so the right model comes down to how much pasta you make before each service. The Lillodue sits at the entry point for small restaurants and light commercial use. The PM35 and PM50 step up to bench-top extruders for busy restaurants and noodle bars. The PM80 is offered in a single phase and a three phase version, which matters when choosing, because a three phase unit needs the right electrical supply on site. The PM96 is the largest, built for production kitchens and wholesale pasta makers.

Two further pieces extend what a kitchen can make. The manual extruder suits venues that already own a mixer and only need the extrusion head, and the RMB0090 ravioli maker handles filled shapes that an extruder cannot.

Every Bottene extruder shapes pasta through interchangeable dies, so the shapes on your menu depend on which dies you order. Check which die packs are included with a machine before you buy, and plan extra dies into the budget if the menu changes seasonally.

Compare the models above, or ask our team about dies and spare parts.