Description
Mechanical shaping—hand‑rolling, extrusion, and sheeting—controls dough hydration, gluten development, and starch gelatinization to produce pasta of varying thickness and texture.
Technical
During mixing, water hydrates durum wheat semolina, allowing gluten proteins to form a viscoelastic network at ~30 °C. Shear and pressure in extrusion or sheeting raise dough temperature, initiating starch gelatinization around 60 °C, which locks the shape and determines final firmness. Proper moisture balance prevents structural failures such as cracking or brittleness.
Science
Primary Reaction
Starch gelatinization and gluten network formation
Sensory Profile
Aroma ()
floralnuttywheatfreshdryearthytoasty
Origin & History
Civilization