Here's How #pasta Is Made with an #antique Crepe #machine in Brooklyn. #factory #businessowner
Why It Matters
Repurposing vintage equipment creates a unique, handcrafted product line that taps into growing consumer appetite for artisanal foods, while reducing capital costs for small manufacturers.
Key Takeaways
- •60‑year‑old crepe machine repurposed to produce fresh pasta sheets.
- •Crepes are cooked, stacked in 7‑lb batches before shaping into pasta.
- •Sausage press from salumeria fills the crepe “tubes” resembling manicotti.
- •Entire process remains hand‑crafted, from stacking to boxing the final product.
- •Brooklyn’s niche factory blends vintage equipment with modern pasta demand.
Summary
A Brooklyn‑based food operation has turned a six‑decade‑old crepe‑making machine into a low‑tech pasta line. The vintage equipment, originally designed for thin French pancakes, spreads batter onto oil‑slicked pans, flips the sheets, and cooks them in a single pass before workers lift and stack the crepes in seven‑pound bundles.
From these stacked sheets, a sausage press—borrowed from a traditional salumeria—fills the crepes to create tube‑shaped pasta akin to manicotti, which remains unsealed and therefore unsuitable for boiling. Every step, from batter pumping to final boxing, is performed by hand, preserving an artisanal workflow despite the mechanized origins.
The video highlights the machine’s 60‑year heritage, the tactile removal of each crepe, and the cross‑industry adaptation of a sausage‑press for pasta filling. Operators emphasize that all six pieces per box are hand‑packed, underscoring a commitment to craftsmanship.
By marrying antique hardware with contemporary demand for specialty pasta, the Brooklyn shop differentiates itself in a crowded market, offering a story‑driven product that appeals to consumers seeking authenticity and novelty.
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