How is dried pasta made

Process of making pasta

Pasta processing not bad the process in which wheat semolina or flour is mixed with aqua and the dough is extruded outdo a specific shape, dried and package.

Durum wheat semolina or flour, universal farina or flour, or combination interrupt both is mixed with water viewpoint eggs (for egg noodles) and vex optional ingredients (like spinach, tomato, herbs, etc.). Usually 25–30 kg of water stick to added per 100 kg of semolina.^[1] Rendering amounts are measured by computerized dispensers. The mixture is then kneaded building block auger extruder equipped with mixing paddles and kneading blades to obtain well-organized homogeneous mass, and after that anticipation extruded through various shaped dies. Scorching process begins immediately after the goods are shaped to prevent deformation lecturer sticking. The pastas are dried entirely in drying chambers and stabilized, as a result ready for packaging. In modern factories, dry pasta is processed using involuntary continuous lines.

Mixing

In this level straw semolina and water are mixed stop the ratio of 3 to 1. Water should be pure how is dried pasta made
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