WHAT IS PASTA MADE FROM?
All pasta is made from dough of grain flour mixed with water without the addition of any artificial preservatives or color. There are many different shapes and sizes of pasta. While most are made from wheat, other grains can also be used on their own (for people who are gluten intolerant) or combined with wheat.
Most pasta is made with durum wheat. This is why pasta dough sticks together so well which is a very important feature to pasta makers. The reason durum wheat produces sticky dough is because it his high in protein and gluten.
Most of the dried pasta we are used to is made with semolina or farina, or a mixture of the two. Semolina is a milled product of durum wheat and is more coarse than regular flour. In these flours the germ and bran of the wheat has been removed and therefore they offer fewer nutrients and are lower in fibre. Pastas that are made from whole grain are of course more nutritious because the germ and bran of the wheat has been left in. Colourful pasta usually contain added vegetables, such as spinach, carrot and tomato, to add taste, variety, and nutrition to different types of pasta.
Most pasta is made with durum wheat. This is why pasta dough sticks together so well which is a very important feature to pasta makers. The reason durum wheat produces sticky dough is because it his high in protein and gluten.
Most of the dried pasta we are used to is made with semolina or farina, or a mixture of the two. Semolina is a milled product of durum wheat and is more coarse than regular flour. In these flours the germ and bran of the wheat has been removed and therefore they offer fewer nutrients and are lower in fibre. Pastas that are made from whole grain are of course more nutritious because the germ and bran of the wheat has been left in. Colourful pasta usually contain added vegetables, such as spinach, carrot and tomato, to add taste, variety, and nutrition to different types of pasta.
Durum Wheat
HOW IS PASTA MADE?
1. Mixing
Dry pasta is made with semolina. Semolina is made by grinding kernels of durum wheat. The dough is formed by mixing semolina with water. It is at this point that any other ingredients are being added to the pasta, such as eggs to make egg noodles, or spinach or tomato to make red or green coloured pasta. The pasta is then passed through the pasteurizers for sterilization at 80 - 90 degrees Celsius, where any germs such as salmonella are destroyed.
2. Extruding
The dough is kneaded in vacuum until it reaches the correct evenness, and then it is pushed, through a die, a metal disc with holes in it. This die contains shapes and holes in it which decide the size and shape of the pasta. When the extruded pasta reaches the right length, it is cut with sharp blades that rotate beneath the die.
3. Drying
Next the pasta is the pasta is then conveyed through large dryers. These dryers move hot, moist air to gradually dry the pasta. Due to the fact that various pasta shapes vary in degrees of thickness, they dry for different lengths of time. Most take 5 or 6 hours to dry.
4. Packing
After the pasta is fully dried it is then packed in bags or boxes. Some of the pasta is more fragile, such as lasagna and manicotti, and therefore it is possible that they are packed by hand to protect them from breaking.
5. Cooking
Pasta is cooked by boiling it in salted water until it reaches a preferred tenderness. Then it is drained and typically served with a sauce or other toppings.
Dry pasta is made with semolina. Semolina is made by grinding kernels of durum wheat. The dough is formed by mixing semolina with water. It is at this point that any other ingredients are being added to the pasta, such as eggs to make egg noodles, or spinach or tomato to make red or green coloured pasta. The pasta is then passed through the pasteurizers for sterilization at 80 - 90 degrees Celsius, where any germs such as salmonella are destroyed.
2. Extruding
The dough is kneaded in vacuum until it reaches the correct evenness, and then it is pushed, through a die, a metal disc with holes in it. This die contains shapes and holes in it which decide the size and shape of the pasta. When the extruded pasta reaches the right length, it is cut with sharp blades that rotate beneath the die.
3. Drying
Next the pasta is the pasta is then conveyed through large dryers. These dryers move hot, moist air to gradually dry the pasta. Due to the fact that various pasta shapes vary in degrees of thickness, they dry for different lengths of time. Most take 5 or 6 hours to dry.
4. Packing
After the pasta is fully dried it is then packed in bags or boxes. Some of the pasta is more fragile, such as lasagna and manicotti, and therefore it is possible that they are packed by hand to protect them from breaking.
5. Cooking
Pasta is cooked by boiling it in salted water until it reaches a preferred tenderness. Then it is drained and typically served with a sauce or other toppings.
