1) Pasta production by extrusion (extruders or presses)
This process uses an Archimedes screw, commonly known as an "endless screw", which exerts a thrust inside the extrusion neck to make the mixture (previously kneaded) pass through dies, at the exit of which the pasta is formed. This type of equipment is the most versatile, as the machines are capable of producing all shapes of pasta, long or short, as well as 'flat' pasta, such as noodles, or abaisses (sheets of dough).

The pressure exerted by the Archimedean screw is on average 100 kg per cm2 for professional machines. This pressure causes heating after a long production period. The temperature must remain below 50°C to avoid deterioration of the physical and nutritional qualities of the semolina. Therefore, it is useful to cool the extrusion tube, especially if the machine is working continuously. Depending on the size of the extruder, cooling is achieved by simply circulating a stream of water through the cooling device around the neck or by using a cooling unit, which ensures a precise and constant temperature.

Extrudate characteristics:
In addition to its versatility, extrusion dough production is characterised by a denser and firmer dough.
The type of dies can also influence the final result.
- Bronze dies, which give the dough a more rustic and rough "old-fashioned" look and which, according to enthusiasts, "catch" the sauce better.
- dies with Teflon inserts, which give the pasta a smoother and more attractive appearance. Smaller presses are often used with Teflon-coated dies, as these promote "better sliding" and thus improve production capacity. But industrial lines are also adopting them, to improve their production output.

2) Production of pasta by rolling
This process consists of passing the mixture from the kneading vat (a mixture made with semolina/liquid proportions identical to those of extrusion), between cylinders that will roll out the dough in several stages.

With a semi-automatic sheeter, the operator will have to take the kneaded dough and pass it between the cylinders of the sheeter to stretch it little by little, reducing the thickness each time, until a sheet is obtained.

In semi-industrial or industrial production units, the system is automated and at the exit of the mixer, the mixture passes to a lamination group inside the body of the machine, to be mixed by rolling mills. At the exit of the laminating unit, the sheet (plate) is placed on a conveyor belt and wound onto reels. These coils can be used to feed ravioli machines, machines for the production of nests or Farfale (butterflies) and noodle cutting machines.

Rolling is a less versatile technique than extrusion: it produces a 'sheet' of dough, but not short pasta, such as Fusili, or long, spherical pasta, such as Spaghetti. However, this 'sheet' can be cut into tagliatelle of different widths or into square spaghetti 'alla chitarra'. This technique also produces a softer dough, very suitable for stuffed pasta (ravioli, tortellini, etc.) and fresh tagliatelle.