PASTA SHAPE CATALOG

LOLA

FOR ARCOBALENO AEX10 EXTRUDER

1 6 0 G R E E N F I E L D R O A D | L A N C A S T E R , PA 1 7 6 0 1
ARCOBALENOLLC.COM | 717.394.1402 @ A R C O B A L E N O PA S TA
E X T R U D E D PA S TA S H A P E S
FOR MODELS AEX10 LOLA new = New Dies = Favorite Dies

S PA G H E T T I
#5 1.1mm

#8 1.7mm

#9 1.9mm

#10 2.1mm

#10 2.1mm Teflon TA G L I AT E L L E

#32 3.5mm

FETTUCCINE

#35 8mm

PA P PA R D E L L E

BIGOLI
#38 15mm
#12 2.5mm

#13 3mm

LINGUINE
#40 25mm (1 inch)
#22 4 x 1.6mm

S PA G H E T T I / A L L A C H I TA R R A /
TONARELLI
#24 2mm

TWO ARCOBALENOLLC.COM | 717.394.1402

E X T R U D E D PA S TA S H A P E S
FOR MODELS AEX10 LOLA
MM to INCHES
Conversion Chart
M A FA L D E

#50 8.5mm
Dime = Penny =
17mm (11/16”) 19mm (3/4”)

#55 12mm

Nickel = Quarter =
21mm (7/8”) 24mm (15/16”)

MM Approx. Size in Inches

1mm 1/32”
2mm 1/26”
3mm 3/32”
4mm 1/8”
5mm 3/6”
6mm slightly less than 1/4”
7mm slightly more than 1/4”
8mm 5/16”
9mm slightly less than 3/8”

B U C AT I N I / P E R C I AT E L L I 10mm slightly more than 3/8”

11mm 7/16”
12mm slightly less than 1/2”
13mm slightly more than 1/2”
14mm 9/16”
#61 3 mm #62 4 mm 15mm slightly less than 5/8”
16mm 5/8”
17mm slightly less than 11/16”
18mm slightly less than 3/4”
19mm slightly more than 3/4”
20mm slightly less than 13/16”
21mm slightly more than 13/16”
Z I T I / PA C C H E R I 22mm slightly less than 7/8”
23mm slightly more than 7/8”
24mm 15/16”
25mm about 1”
26mm about 1 1/32”
27mm about 1 1/16”
28mm about 1 1/8”
29mm about 1 5/32”
30mm about 1 3/16”
#69 25 mm 31mm about 1 7/32”
32mm slightly more than 1 1/4”
33mm about 1 5/16”
34mm about 1 1/32”

@ A R C O B A L E N O PA S TA THREE
E X T R U D E D PA S TA S H A P E S
FOR MODELS AEX10 LOLA

R I G AT O N I [ W I T H R I D G E S ]

#76 6mm #77 8mm

#78 10mm
#79 12mm

#80 15mm #82 25mm

CANESTRI/LUMACHE [WITH RIDGES]

#100 10.5mm #101 13.5mm

FOUR ARCOBALENOLLC.COM | 717.394.1402

E X T R U D E D PA S TA S H A P E S
FOR MODELS AEX10 LOLA new = New Dies = Favorite Dies

MACARONI [SMOOTH]

#122 6mm

MACARONI [WITH RIDGES]

#133 10.5mm

CRESTE DE GALLO [WITH RIDGES]

#145 10 mm

SHELLS [SMOOTH]

#160 15 mm

SHELLS [WITH RIDGES]

#171 21 mm

@ A R C O B A L E N O PA S TA FIVE
E X T R U D E D PA S TA S H A P E S
FOR MODELS AEX10 LOLA new = New Dies = Favorite Dies

ORECCHIETTE [SMOOTH]

#181 18 mm

ORECCHIETTE [WITH RIDGES]

#182 18 mm

GNOCCHI SARDI [WITH RIDGES]

#195 24.5 mm

SIX ARCOBALENOLLC.COM | 717.394.1402

E X T R U D E D PA S TA S H A P E S
FOR MODELS AEX10 LOLA
GEMELLI

#214 6.4 mm #215 8.8 mm

CASARECCE

#220 8.8 mm

FUSILLI

#230 7mm #231 19.8mm #232 12.6mm #239 6.5mm #240 8.4mm #241 10mm

@ A R C O B A L E N O PA S TA SEVEN
E X T R U D E D PA S TA S H A P E S
FOR MODELS AEX10 LOLA new = New Dies = Favorite Dies

S P E C I A LT Y S H A P E S

#251 10.4 mm #252 11.4mm #254 11 mm

Trottole Campanelle Torchietti
(with ridges)

#260 17.5mm # 2 6 7 8.3 mm #268 6.6mm

Radiatori Garganelli Messinesi
[with ridges]

#374
#368 10.5mm
Rustic Gemelli (with ridges) Zucca

DID YOU K N OW ?
Tef l on di es a v a i l a bl e f or sm oo t h t ex t ur e
a n d u sed f or G l u t en F r ee a n d N on
Tr a di t i on a l Reci pes.

C al l f or m or e i n f or m at i on !

#390
Spaccatelli

EIGHT ARCOBALENOLLC.COM | 717.394.1402

E X T R U D E D PA S TA S H A P E S
FOR MODELS AEX10 LOLA
LASAGNA SHEET DIE

#60s
Lasagna Sheet Die
with Adjustable thickness

Dough Width: Up to 5”
Adjustable Thickness: 1/32” - 3/16”

CUSTOM DESIGNED SHAPES

@ A R C O B A L E N O PA S TA NINE
EXTRUDER + MIXER | HOME MODEL

A EX10
LOLA
FOR THE NOVICE CHEF

STA N DAR D F EAT U RE S

■ Automatically mixes and extrudes all-in-one
■ Industrial grade professional pasta extruder high torque motor
■ Crumbly dough mixture is extruded through a solid brass die to
form the many possible pasta shapes
■ Stainless Steel hopper
■ Removable stainless steel mixer shaft and auger for easy cleaning
■ Extruded pasta is dryer so it will not stick together,
making it easy to handle and cook
■ Brass dies give the pasta a textured surface
■ Over 40 different pasta shapes to choose from
■ Portable, compact and versatile machine extremely
easy to operate with amazing results!
■ 110 Volts
■ Factory and on-location training—the only full–service
pasta machine manufacturer in North America

OPTIONAL FEATURES & ACCESSORIES

☐ Additional Standard Dies
☐ Over 50 pasta shapes to choose from ■ WARRANTY 1 YEAR
WA R R
ANTY
☐ Lasagna Sheet Die with adjustable thickness One Year: For more information PA R T S

☐ Rolling Pins for Lasagna Sheet Die visit arcobalenollc.com/warranty.html

☐ Pasta trays - solid and perforated ■ TRY BEFORE YOU BUY
☐ APC-8 Mobile pasta cart with 8 trays In an effort to ensure success, we maintain a test
☐ APC-20 Mobile pasta cart with 20 trays kitchen where you can have your very own recipe
tested for quality — at NO COST to you! Call for details.

Specifications subject to change without notice. ©2019 Arcobaleno, LLC

TEN ARCOBALENOLLC.COM | 717.394.1402

EXTRUDER + MIXER | HOME MODEL

A EX10
TECHN ICA L SPECIFICATIONS

M
6 M IN
46 /AEX10
Model 12
18

303.096 MM
11 5/8 IN
Hourly Production 10-13 lbs/hr
Flour Volume 2.5 lbs
Mixer Production 3.25 lbs per batch
(flour+liquid)
Electrical Power 110V 60Hz 0.4HP (6 Amps)
Nema Plug 5-15 239.657 MM
9 3/8 IN
Machine Dimension 9.50”W x 18.50”D x 11.75”H
Shipping Dimension 13”W x 23.50”D x 16.25”H
Net Weight 43 lbs
Shipping Weight 55 lbs M
6M
46 /2 IN
Shipping Class 85 1
18

303.096 MM
SEMO L I NA F L O U R R E C IP E F O R AEX 10
INGREDIENTS DIRECTIONS
40 – 41 oz of Semolina flour (1150 grams) Put semolina flour in the hopper and press mix. Drizzle
12 – 13 oz of Water (345 grams) 10 oz of water into the hopper while mixing. Mix for 3-5
Note: This may vary upon kitchen humidity & minutes. Check the consistency after 3 minutes; it should
environment. Please adjust accordingly. begin to resemble a crumbly dough mixture. Grab a
handful of dough and open your palm. If you see any dry
FOR EGG PASTA flour, drizzle the remaining liquid (2 oz) while in mix mode
Add 1–2 eggs per lb of flour for 30 seconds — then begin to extrude.
Whole eggs are 65.6% water
Egg yolks are 48% water
Egg whites are 88% water
RECI
PE!
©2019 Arcobaleno™, LLC CAD file available. Please contact factory 717-394-1402.

@ A R C O B A L E N O PA S TA ELEVEN
PA S TA C A RT S
PA I R S P E R F E T LY W I T H A E X 1 0
A P C8 APC 2 0 STA N DA RD F E AT U RE S
PASTA ON THE MOVE TOWER OF PISA

• APC8 ideal for models AEX10, AEX18 & AEX30

(Standard counter top height)
• Removable pasta trays
• NSF approved
C AT E R I N A

M A RT I N A
T E C H N I CA L S P E C I F I CAT I O N S

Model APC8 APC20

Trays 8 20
Cart Dimensions 19.5”W x 26.75”D x 36” H 19.5˝W x 26.75˝D x 71.5˝H
Tray Dimensions 15.5˝W x 23.5˝D x 2.75˝H 15.5˝W x 23.5˝D x 2.75˝H
Net Weight 48 lbs 80 lbs

PA S TA D RY E R
E X T E N D S S H E L F L I F E O F PA S TA

A SD 20 - LAB ASD 50/ 7 5/ 1 00/ 1 50/ 200

ARTISAN SMALL BATCH LAB DRYER EXTENDS SHELF LIFE

STA N DA RD F E AT U RE S

• Advanced programmable recipe dryer

• Fan controls temperature & humidity, so
PICASSO

product dries from the inside out

MONICA

TRAY
SIZES:
ASD50S
21.50”W x 23.75”D
ASD50/75/100/150/200
21.50”W x 23.75”D

TE C H S P ECS ASD 50S ASD 50 ASD 75 TECH S P ECS

Trays 50 50 Trays 75
Pasta per Tray 4 - 6 lbs 6 - 8 lbs Pasta per Tray 6 - 8 lbs
Fresh Capacity 300 lbs 400 lbs Fresh Capacity 660 lbs
STANDARD F EATUR ES Dry Capacity 240 lbs/cycle 320 lbs/cycle Dry Capacity 480 lbs/cycle
Power 230V/3/60Hz, 5.5kW 230V/3/60Hz, 6.5kW Power 230V/3/60Hz, 8.5kW
• Advanced programmable recipe dryer
• Programmable recipes for different
shapes and thicknesses ASD 10 0 TECH S P ECS ASD 150 TECH S P ECS ASD 200 TECH SPE CS

Trays 100 Trays 150 Trays 200

Pasta per Tray 6 - 8 lbs Pasta per Tray 6 - 8 lbs Pasta per Tray 6 - 8 lbs
Trays 20
Fresh Capacity 800 lbs Fresh Capacity 1200 lbs Fresh Capacity 1600 lbs
Tray Size 31.50”W x 23.75”D
Dry Capacity 640 lbs/cycle Dry Capacity 960 lbs/cycle Dry Capacity 1280 lbs/cycle
Pasta Per Tray 4 - 5 lbs
Power 230V/3/60Hz, 12kW Power 230V/3/60Hz, 16kW Power 230V/3/60Hz, 20kW
Fresh Capacity 80 - 100 lbs
Dry Capacity 60 - 80 lbs/cycle
Power 230V/3/60Hz, 16 Amps
Machine Weight 411 lbs
Machine Dimensions 51”W x 37”D x 71”H

T W E LV E ARCOBALENOLLC.COM | 717.394.1402
F R E S H LY M I L L E D F L O U R
H O W T O D I F F E R E N T I AT E A N D B E A L E A D E R I N F R E S H PA S TA M A K I N G

A F M1 50
FARM TO TABLE FRESH FLOUR
Make fresh flour right when you need it!

STA N DA R D F EATURE S
• Ideal for obtaining fresh flour for pasta,
pastries, bread and many others
• Adjustable grinder for regulating
the flour granular
• Interchangeable screens for different
granularity

T EC H N ICA L S P E CIFICATIO NS

Hourly Production Soft White Wheat 75% extract

LUNA

1ph - 120 lbs/hr

3ph - 150 lbs/hr
Electrical Power 220/1/60Hz & 220/3/60Hz
Machine Dimensions 16.25˝W x 16.50˝D x 33.75˝H

Fresh Whole Berries from the farm, fresh ground flour with interchange screens
for different textures, is filled with delicious flavor, wholesome goodness, and
new pastabilities!

Get ready to join the food revolution and discover fresh ground flour.
Exceptional flavor-filled flour to make your fresh pasta with outstanding taste
and health benefits.

TYPES OF FLOUR

SEMOLINA DURUM WHEAT WHOLE WHEAT GLUTEN FREE DOUBLE ZERO

Semolina flour is a granu- Durum wheat has the ideal Whole wheat flour is pro- Gluten is the protein pres- In Italy, flour is classified
lar flour with a light yel- properties form making duced from grinding the ent in wheat flour and it as 1, 0, or 00, according to
low color. It is produced the best pasta. It is high in full wheat berry (kernel). can be challenging to bake how finely ground the flour
fro durum wheat, which protein and gluten, which All parts of the wheat without it. Some popular is and how much bran and
is used almost exclusively are both necessary for berry are used in the flour gluten free flours are white germ have been removed.
for making pasta. It is also pasta making. including the bran, germ rice, buckwheat, millet, 00 is the most highly re-
high in protein and glu- and endosperm; which masa and chickpea flour. fined flour and is talcum
ten. When using Semolina when milled, creates the powder soft, yet holds
flour in a extruder, you will speckled brown color that its protein and nutritional
be delighted with supe- is a characteristic of the value.
rior results! flour.

@ A R C O B A L E N O PA S TA THIRTEEN
M E E T T H E E X T R U D E R FA M I G L I A !
C O U N T E R T O P PA S TA E X T R U D E R S

H OME + NOVICE CHEF FO O D S E RVI C E

AEX 5 AE X10 AEX18 A E X 30

HOME MODEL FOR THE NOVICE CHEF CHEF’S FAVORITE IMPROVING ON THE ORIGINAL
V I TA

STELLA
JEMMA
LOLA

M E E T T H E E X T R U D E R FA M I G L I A !
I N D U S T R I A L PA S TA E X T R U D E R S

A EX50 AE X90 A EX 90M

PUSHING BEYOND EXCELLENCE THE ARTISAN THE ARTISAN TWO

GIA-M
ARIA

GIA

A EX130 AE X130M A EX 440/ 440M

IN LOVE WITH PASTA IN LOVE WITH PASTA FACTORY DUTY
CHIARA-M

DANIELLA-M
CHIARA

FOURTEEN ARCOBALENOLLC.COM | 717.394.1402

THE ONLY F UL L -S E RVIC E PA S TA MA C HIN E MA N U FA C T U R ER IN N ORT H AM ERICA!

ARCOBALENO LANCASTER HEADQUARTERS

WE LOVE VISITORS!

ARCOBALENO’S ON-LOCATION TEST KITCHEN

COME MAKE PASTA WITH US!

Pasta is for sharing! N S _ 08 1 9

Specifications subject to change without notice. ©2019 Arcobaleno, LLC

1 6 0 G R E E N F I E L D R O A D | L A N C A S T E R , PA 1 7 6 0 1
ARCOBALENOLLC.COM | 717.394.1402 @ A R C O B A L E N O PA S TA