Production Pasta

1 production

1.1 pasta made fresh
1.2 storage
1.3 processing

1.3.1 steps in processing


1.4 factory-manufactured

production

pasta made fresh

a pasta machine in use

ingredients make pasta dough include semolina flour, egg, salt , water. flour first mounded on flat surface , in pile of flour created. egg poured , fork used mix egg , flour. there variety of ways shape sheets of pasta depending on type required. popular types include penne, spaghetti, , macaroni.

kitchen pasta machines, called pasta makers, popular cooks make large amounts of fresh pasta. cook feeds sheets of pasta dough machine hand, , turning hand crank, extrudes pasta through machine comb shapes pasta noodles extruded.

storage

the storage of pasta depends on how far along processed. uncooked pasta kept dry , can sit in cupboard year if airtight , stored in cool, dry area. cooked pasta stored in refrigerator maximum of 5 days in airtight container. adding couple teaspoons of oil helps keep food sticking , container. if cooked pasta not used in 5 days may frozen 2 or 3 months. pasta start dry after period of time, varies type of pasta. should pasta dried completely, can placed in cupboard.

processing

semolina flour consists of protein matrix entrapped starch granules. upon addition of water, during mixing, intermolecular forces allow protein form more ordered structure in preparation cooking.

steps in processing

durum wheat ground semolina flour sorted optical scanners , cleaned. pipes allow flour move mixing machine mixed warm water rotating blades. when mixture of lumpy consistency mixture pressed sheets or extruded. varieties of pasta such spaghetti , linguine cut rotating blades while pasta such penne , rotini extruded. size , shape of dies in extruder through pasta pushed determine shape results. pasta dried @ high temperature.

factory-manufactured

the ingredients make dried pasta include water , semolina flour; egg colour , richness (in types of pasta), , possibly vegetable juice (such spinach, beet, tomato, carrot), herbs or spices colour , flavour. after mixing semolina flour warm water dough kneaded mechanically until becomes firm , dry. if pasta flavoured, eggs, vegetable juices, , herbs added @ stage. dough passed laminator flattened sheets, compressed vacuum mixer-machine clear out air bubbles , excess water dough until moisture content reduced 12%. next, dough processed in steamer kill bacteria may contain.

the dough ready shaped different types of pasta. depending on type of pasta made, dough can either cut or extruded through dies. pasta set in drying tank under specific conditions of heat, moisture, , time depending on type of pasta. dried pasta packaged: fresh pasta sealed in clear, airtight plastic container mixture of carbon dioxide , nitrogen inhibits microbial growth , prolongs product s shelf life; dried pastas sealed in clear plastic or cardboard packages.