The term pasta refers to a product generally consisting of hard wheat grain semolina and water, although the use of soft wheat or “alternative” flours are allowed for the production of the s... Read more

For some time now, the food industry has been focusing its attention on the alternative use of legumes, in many fields of application ranging from the manufacturing of pasta, to bakery, beve... Read more

Consumers in the last ten years have changed their food and purchase choices, moving towards products considered more healthy or otherwise less refined. Read more

To produce excellent pasta you cannot ignore the characteristics of the raw materials, which must be excellent. However, the entire production process has a significant influence on quality:... Read more

The fresh filled pasta is the result of mixed different raw materials (even 25-30). For example the eggs, which are the preferred substrates for the growth of microorganisms, have a high moi... Read more

All the steps of the pasta static drying process (heating, predrying, drying, stabilization) have already been described and specific technological principles for “heating” and “pre-drying”... Read more

The static drying process of pasta is probably the most popular stabilization method of this product, since small and medium homemade discontinuous systems are much more common and widely-sp... Read more

Pasta drying in air flow is a complex phase in the pasta making process. Traditionally, dehydration temperatures range between 50 and 120° C. However, within the range of methods available,... Read more