Description
Pasta production uses hand‑rolling for artisanal shapes and extrusion for mass production.
Technical
Gluten extensibility is preserved by maintaining dough at 20–25 °C for hand‑rolled pasta, while extrusion dough is kept at 25–30 °C to allow smooth flow through the die. During cooking, starch gelatinization occurs at 60–70 °C, swelling granules and leaching amylose, which imparts the characteristic texture. Commercial drying at 50–60 °C for 24–48 h reduces moisture below 12 % to extend shelf life.
Science
Primary Reaction
Starch gelatinization and gluten network formation
Sensory Profile
Aroma ()
flourynuttywheatbreadyfreshearthytoastedmildly yeastyhint of semolinawarm grain