Pasta is a typical product of the Mediterranean area which nevertheless has a growing success in many other countries of the world. The pasta quality is assessed mainly using both chemical and instrumental methods of analysis although the sensorial evaluation is closer to the quality perceived. Firmness, stickiness and bulkiness, characteristics as a whole defined texture, have the most importance for consumers. Beyond the nutritional value of pasta, its value is mainly linked both to the cost and ease of use. Furthermore, the low environmental impact of production and its versatility in adapting to tastes and traditions are also important features of this product.
How evaluate firmness, stickiness and bulkiness
Durum wheat semolina pasta In Italy, the denomination of “durum wheat semolina pasta” destined for trade is defined by the current legislation as the product obtained by the extrusion, rolling and consequent drying of a dough prepared exclusively with durum wheat semolina and water.