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. Read more

Dried pasta obtained from ancient wheats differs from conventional pasta not only for the raw materials used, but especially for the drying technologies applied during the production process... Read more

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