After mixing the ingredients and creating the dough in the kneading machine, the production process of fresh pasta includes a stage in which the dough is laminated. The dough sheet is then sent to the forming machine, if pasta is filled, or for pasteurization and cutting in the case of long unfilled pasta (tagliatelle, fettuccine, etc.). The dough formed into a sheet to the desired thickness (typically between 0.8 and 1 mm) can basically take place in two ways: by extrusion or by sheet rolling by a cylindrical shape.
Product aspects offered to the finished product
The choice between these two techniques is fundamental for the quality and product aspects of the finished product. It is therefore important to carefully evaluate the impact of these two processing methods on pasta properties, before and after being cooked by TECHNIQUESthe consumer. Obviously, the choice between the two types of lamination only applies to “long” unfilled pasta obtained by cutting the pasteurized dough sheet (“long” pasta: tagliatelle, fettuccine, tagliolini, etc.) or to filled pasta, while for “short” fresh pasta (fusilli, penne, rigatoni, etc.) extrusion represents the only applicable process for pasta molding and production.
Extrusion
The extrusion process consists in sending the dough into a chamber with a single screw…
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