In the fresh pasta (filled and unfilled) production process five essential phases can be distinguished: selection and mixing of the raw materials, production process, thermal treatment, packaging in modified atmosphere and cooled-storage.

The machines and equipment required for the production and sales of fresh, genuine, traditional pasta in a modern artisanal lab are following: Extruder/Sheeter for the production and moulding of any kinds of short-cut pasta and long pasta besides sheet pasta for filled products; double-sheet Ravioli machine, Forming machine for cappelletti e tortelloni,  Gnocchi machines and, when need be, machines for the production of special pasta; continuous Pasteurizer to sanitize fresh pasta and extending shelf-life, thus satisfying the commercial distribution needs; multi-tier or mat-equipped machines running by hot air for product drying (also called pre-drying machines); Weigher and Packaging machine.

Pasteurization is fundamental for foodstuff safety, enabling fresh pasta sanitation and extending its shelf-life thus satisfying the commercial distribution needs. At exit of the pasteurizer the product is pre-dried to reduce pasta humidity and temperature thanks to suitable multi-tier or  mat-equipped machines running by forced hot air between 40 and 60°C. The product requires further temperature lowering in order to prevent free water to generate inside the package and this thanks to passage in a forced-air cooler, to extend dehumidification pasta bringing it to a temperature lower than 10°C.