Fresh pasta can be made of durum wheat, just as orecchiette from Apulia, in the South of Italy or soft wheat flour and/or semolina and eggs. Just think about the dough for tortellini and lasagne. Fresh pasta, born in Italy, has become increasingly popular also across the border. The reference markets include Great Britain, France, Spain and the United States.
Tips to meet food safety requirements for pasta
In fresh pasta, be it filled or not, eggs account for 16.7% to 27%. In fact, this ingredient is extremely important, since it provides the dough with unique characteristics, due to its structuring, colouring and emulsifying capacity, as well as its nutritional and organoleptic properties.
The egg makes the dough more elastic and softer
Its composition, quality, health and safety characteristics have an impact on the final result and, subsequently, on fresh pasta quality.
Pay attention to…
Therefore, quality eggs are essential. When purchasing eggs, the company shall pay attention to its microbiological, chemical and composition requirements. It is advisable to consider the product characteristics as well, as consumers pay attention to treatment methods of laying hens, which is an ethical aspect, but the environment in which the hens live and how they are treated have also an impact on the composition and quality of production.
to be continued
