Dies, Moulds & Cutters
Expand the capabilities of your La Monferrina pasta machines with our extensive range of dies, moulds…
Pasta Extruders
Our range of commercial pasta extruders are the industry standard for producing short and long fresh pasta shapes. Unlike sheeters, an extruder allows you to produce a variety of shapes, from spaghetti and fettuccine to more complex shapes like penne, rigatoni and fusilli, just by changing the die. We are proud suppliers of the La Monferrina pasta machines, including benchtop models like the Dolly and P3 as well as larger units like the P6, P12 and more.
11 products
Dolly Extruder
A compact benchtop extruder that mixes and extrudes fresh pasta, built for small kitchens.
P3 Extruder
Benchtop extruder with an automatic cutter and drying fan, for restaurants making fresh pasta every day.
P6 Extruder
A floor-standing extruder on castors for restaurants that have outgrown a benchtop machine.
P12 Extruder
Double-vat extruder with a water-cooled head, built for restaurants and pasta shops producing fresh pasta all…
P30 Extruder
A stainless steel extruder for fresh and dried pasta, making long and short shapes at 30…
P50 Extruder
Double-vat production extruder with speed inverter and water cooling, for pasta shops and small manufacturers.
P60 Extruder
Double-basin extruder that keeps dough moving continuously, making sheets, long and short pasta at 60 kg/h.
P100 Extruder
A semi-industrial extruder that anchors a production line, linking to cutters, nest makers and ravioli machines.
P120 Extruder
Double-basin production extruder for manufacturers making 120 kg/h of fresh or dried pasta.
P220 Extruder
Our biggest extruder, built to drive automatic pasta lines at up to 220 kg/h.
Choosing an extruder
Buying guide-
Extruder or sheeter?
Extruders push dough through a die, so one machine makes dozens of shapes. Sheeters roll flat sheets for lasagne, tagliatelle and filled pasta. Many kitchens end up with both.
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Size it on output
Dolly and P3 up to 8 kg/h; P6 and P12 up to 30 kg/h; P30 to P100 up to 100 kg/h; P120 and P220 for full production lines.
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Power and dies
Commercial models like the P12 run on three-phase power, so check your supply first. Brass dies give a rough, sauce-holding finish and teflon dies give a smooth, glossy one.
Common questions
What is the difference between a pasta extruder and a pasta sheeter?
An extruder mixes the dough and pushes it through a die, so one machine makes dozens of shapes, from spaghetti and fettuccine to rigatoni, fusilli and penne. A sheeter rolls dough into flat sheets for lasagne, tagliatelle and filled pasta. Many kitchens run both.
Which extruder size do I need?
Work out how many kilos of fresh pasta you need per hour at peak, then allow some headroom. As a guide: the Dolly and P3 make up to 6–8 kg/h for small restaurants; the P6 and P12 make 15–30 kg/h for busy restaurants and pasta shops; the P30 to P100 cover 30–100 kg/h for production; the P120 and P220 suit full production lines.
Do I need three-phase power?
The Dolly and P3 run on single-phase power. The P6 and every larger model need three-phase, so check your supply before ordering.
What is the difference between brass and Teflon dies?
Brass (bronze) dies give pasta a rough, porous surface that holds sauce. Teflon dies give a smooth, glossy finish and release the dough more easily. Most La Monferrina models take both.
How many dies come with the machine?
The Dolly, P3, P6 and P12 come with four dies. Extra dies, sheet dies and penne dies with cutters are available for the La Monferrina range.
Do you offer service and a warranty?
Foodquip products carry a 12-month warranty. Call 1300 882 850 for service and parts across Australia.
Not sure which machine?
Tell us what you are making and how much per day. We will recommend a model and, for commercial machines, quote the full package.