GLUTEN FREE PASTA FACTORY
THE LABORATORY OF FRESH PASTA GLUTEN FREE
Pasta, a great passion for Italians and others, is a sector that is always appreciated by everyone.
The goodness of the product is out of the question, whether it is produced by hand or in large industries.
Pasta is always pasta.
That said, if we are passionate about the sector and have some business ideas, even in small, opening a pasta factory is certainly a good idea to start on your own.
We can start a career in the gluten-free pasta sector.
Provided that your bakery is well positioned, it offers high quality products, a lot of assortment, a certain variety and extra suggestions, such as particular condiments, fresh, maybe organic, gluten-free pasta for celiac sufferers.
It would also be good to offer a range of wholemeal products made with other cereals besides wheat, such as durum wheat, buckwheat (for example, do you know pizzoccheri?), Kamuth, barley, etc.
The more your laboratory will be organized and varied, the greater the offer and the possibilities of expanding customers.
Therefore, that you are in a very small center or in a bigger reality, you will have to study very well the situation and the target of the clientele, you should also study the competition well and evaluate the points of merit but above all the flaws.
Another idea, to open a pasta factory, is that of home delivery and the preparation of some dishes based on fresh organic pasta.
Also important is respect for local traditions.
A detailed assortment of pasta and condiments typical of the area and the region should never be missing.
Next, you can then very well propose national variants, which gourmets or those who simply want to change menus will not mind.
That said, you can start producing gluten-free pasta!
To do this, you do not need huge spaces, but you also need a 50 square meter room.
Your room must be divided into an area dedicated to the laboratory and one dedicated to the point of sale.
The area used as a laboratory must be equipped with all the tools necessary for processing and mixing the product.
There must be: a work table, a kneader, a cutter, a ravioli machine, a gnoccatrice, a press for the preparation of short pasta, a scale, a cold storage room, kitchen tools (mincers, vegetable cutter, ladles, and so on) via), four or five-burner stoves for the preparation of condiments and sauces, a refrigerator for storing fresh food.
At www.acoccasioni.com you can also find all the equipment necessary for your pasta factory. Work tables for pasta factories, meat mincers, vegetable slicers, ladles, kitchens with burners, refrigerators, cold storage, etc.
In the sales department, there must be a refrigerated counter, an electronic scale and a cash register.
Eventually you can prepare the sale of fine and typical local wines, an assortment of quality extra virgin olive oil and maybe even fresh bread.
What matters, though, is that the quality of your pasta and the organization of your laboratory are perfect.
The sector is growing, especially during holidays and is linked to the need of people to eat well and live in a healthy way.
That’s why the attention to the quality of the product, perhaps combined with healthy and organic condiments can promote your business.
It is also important to establish business relationships with trattorias and restaurants, with catering companies and canteens, to propose your range trying to be as competitive as possible.
In this regard, it is essential to open a pasta factory in an area where there are not too many.
Study well, therefore, the area and all the operators who operate there, including restaurants and taverns.
To physically open a pasta factory, you must have the VAT number and register with the Business Register at the local Chamber of Commerce.
After this, you must register with the Register of Craft Companies, request the authorization of ASL for the laboratory and HACCP for food hygiene and, finally, request the appropriate authorization for the sale from the Municipality.
Regarding the staff, at the beginning you can start with a family management, with a maximum of two or three people.
To learn the tools of the trade, you can make paid courses or courses organized by companies that market machines for pasta factories.
Displaying certificates in your shop is also a way of recalling your professionalism in the customer.
In any case, beyond the certificates, what needs to be done is to make sure that their offer meets the needs of customers.
The more the assortment of the product will be varied, the greater the quality and care in the preparation of condiments, ready-made and semi-cooked dishes, such as lasagna, cannelloni, baked pasta, but also aubergine parmigiana and various flans you can make with vegetables more organic customers will be attracted to your store.
The important thing is to have a lot of determination, passion for the industry, but also ideas and resourcefulness, always trying to renew itself, proposing, alongside traditional offers, also national offers, for the gluten-free, and maybe, why not, also open to some “ethnic” offer, with international proposals, reworked according to the local taste.