Pastas are generally made of flour and water although eggs are sometimes added. Durum semolina is the best material for making flour for pasta.
Durum wheat is hard wheat and gives pasta its yellow color and is generally different from common wheat. Dough made from it requires less water than flours, and pasta dough contain only about 25% water compared to about 40% in bread dough.
In order to produce superior quality, attention has to be paid to the source and quality of raw materials used; the quality of water mixed with the raw materials to form dough prior to extrusion; the quality of other ingredients used in the dough mix; extrusion condition; and drying conditions.
In pasta making, after the dough is made it is extruded into various shapes. A single screw extruder with deep flight channels to eliminate shear is used for the extrusion of pasta products.
It acts as a mixer, kneads the dough and exerts pressure. The dough then is dried to about 12.5% moisture. This process is sensitive and requires much care to assure the timing and temperatures are perfect to dry thoroughly but not too quickly.
Drying is most important process in pasta production as cracking or checking can occur if the product is not dried properly.
After the final drying, there is a cooling. Cooling conditions must be carefully controlled to avoid the checking that can arise if there is a moisture imbalance with the pasta.
Processing of pasta
