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Aromatic Plants Craft

Pasta Craft 













Demand for traditional foods using certified ingredients is booming, based on consumer price sensitivity, but  and  in the value for money, factors that in times of reduced liquidity count especially for the consumer. For this reason,  the  Ependysis Business Consultants , presents a concise guide  to create a small family unit.  


The indicative cost of the equipment, only for the production of pasta amounts to 20,000 € and includes the pasta production machine (without refrigeration unit), with a maximum production per hour of 25 kg, and a stainless steel dryer.  

So in a few square meters, provided, of course, that the necessary hygiene conditions, production and standardization areas are met, those interested can start producing pasta with their own identity.


"Pasta is characterized by products made from semolina or wholemeal pasta flour from durum wheat (T. durum) and water, without dough and dried in special chambers with slight heating or in the air, without baking. Durum (T. durum) is used for the production of pasta because it has a higher hardness and therefore its endosperm is more easily crushed with a higher yield of semolina and flour to a very small degree (5% or less).  

The Food and Beverage Code clearly defines what is allowed in order to prepare pasta: products.  


The preparation of fresh or even stuffed pasta is also allowed, while the raw materials that will be used must meet the terms and provisions of the Food and Beverage Code, while the water must be drinkable.  



The disposal of fresh semolina or semolina and flour pasta must meet all the conditions of the Food and Beverage Code, except for the humidity for which a maximum of 50% is set, while it is allowed to add all the substances mentioned for the various types of pasta.


Stuffed pasta and fresh stuffed pasta may be prepared in various shapes, which consist of a casing according to the respective provisions, as the case may be, and the filling may contain various edible ingredients, flavorings, spices, salt, yeast extract, natural flavors. materials, as well as some additives in Annex I of Article 33 of the IS.  Pasta should be available for consumption always packaged.


Possibility of subsidies to manufacturing companies  

For those who want to set up small pasta companies should know that such actions are usually subsidized by the Ministry of Agriculture  Development, the Investment Law, as well as Regional Business Programs in percentages  65%, depending on their area of activity and their size.


Some of the eligible costs are usually:  


1. Erection  building facilities.  

2. Expenses  landscaping.  

3. Renovation,  shaping, modernization of buildings and facilities (plumbing, electrical work, painting, tiling, plasterboard, etc.).  

4. Purchase  mechanical equipment (production machinery, packaging, etc.).  

5. Purchase  equipment (shelves, clerks, furniture, photocopiers, telephone exchanges, etc.).  

6. Purchase  electronic - computer equipment (PCs, printers, software, etc.).  

7. Expenses  related to the creation of points of sale of the produced products for the processing enterprises.  

8. Application  quality assurance systems of goods or services (ISO - HACCP etc.).  


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