English: Pasta Sheeter built by Consolidated Macaroni Machine Corporation, Brooklyn, New York. This machine makes a sheet of pasta or other dough product. This sheeter employs two sets of forming rolls so the sheet thickness can be progressively reduced with less damage to the structure of the dough.

These machines were often called "dough brakes" at the time, and the two station versions like the one shown were called "tandem dough brakes".

This machine was designed to create a thin sheet of dough for use by a slitter for making noodles or a stamping machine that made products such as bowties (farfalle). At the time, the common stamping machine used punches and dies, and were often called "Bologna paste machines".

In this two station, or tandem sheeter, the first station of two rolls was the preliminary or "roughing brake". This set of rolls would reduce the dough to a uniform thickness of about 1/2 to 3/4 inch. The second set would take the dough sheet to about 1/4 to 1/8 inch. Using two stations for progressively reducing dough thickness in two steps was a good way to preserve the dough strength by not overworking it from a large reduction in one step using a single station system. This machine made a high-quality sheet of dough, and the concept is still used in modern sheeters.