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The artisanal cycle to produce artisanal dry pasta is the result of centuries of history and tradition. In all these years it has changed in the processing and treatment phase, while keeping the product intact and as good as it once was.
The main ingredients remained semolina flour, durum wheat and water. Fundamental to being able to produce artisanal dry pasta in Italy is the exclusive use of durum wheat semolina, which contains that tenacious gluten that allows it to keep cooking and remain al dente.
The chosen grain is selected for grinding based on its hygienic, chemical and physical characteristics. Italian law states that only durum wheat semolina can be used to produce dry pasta.
This is because durum wheat semolina contains that tenacious gluten that allows dry pasta to keep cooking and remain al dente. The selection of durum wheat semolina is an important and delicate phase, which influences the quality of the final product itself.
Once the grain has been chosen, is it taken to the mill to be first sieved, cleaned of impurities? of the harvest, then ground to obtain the best quality semolina.
In order to produce dry pasta, only durum wheat is used, while soft wheat and therefore the flour obtained from it, is destined for bakeries and the confectionery industry.
The durum wheat semolina is mixed with pure water inside special kneading tanks. It is here that starch and proteins bind to water forming gluten, a protein network that binds the hydrated starch granules.
The dough thus takes on its characteristic appearance. With the subsequent extrusion phase, the well-worked dough becomes homogeneous and elastic.
So pasta is? a food obtained exclusively from the processing of durum wheat semolina and water, does not contain salt and Italian law prohibits the addition of preservatives and dyes.
In the drawing phase, the mixture obtained is then modeled by the dies, which determine the chosen shape.
The die is a cylindrical tool in bronze or Teflon, with inlet and outlet holes; the “extruder” gives the dough the plastic shape of the format to be produced.
The pasta obtained from bronze drawing has a rough and porous surface, which allows you to better retain some condiments.
Drying represents the most delicate moment of the entire production cycle. During this phase, the pasta is left to rest inside the static dryers ventilated with hot air. This cycle will serve to reduce the water content and reach the maximum humidity limit of 12.5% required by law.
Inside the dryers, the electrically operated ventilation groups generate hot air currents, which hit the pasta, drying it. The drying process has a variable duration, depending on the type of pasta being produced.
The control of drying times, ventilation cycles, temperature and humidity control is entrusted to a PLC (Programmable Logic Control) Programmable Logic Controller.
At the end of the production cycle, the pasta is packaged inside cardboard boxes or transparent bags for display and sale.
The pasta packaging phase fulfills the dual function of preserving the product from contamination by external agents and presenting it to the consumer accompanied by the appropriate information label.
The packaging phase fulfills the dual function of preserving the product from contamination by external agents and presenting it to the consumer accompanied by the appropriate information label.
Participating in the course to open a pasta factory is an excellent opportunity for those who want to produce dry pasta
Our teachers with many years of experience and former pasta makers, will transmit you the necessary to decide how to start this magnificent business, which is experiencing a period of great euphoria.
The professional training day with the course to produce artisanal dry pasta takes place within our production plant in San Cesareo (RM), the main production site for over 60 years.
The new COURSE DIDACTIC ROOM to open a dry pasta factory, set up with specific machinery and equipment, of 250 square meters. hosts courses, demos and professional training seminars.
Set up pasta factory to produce fresh pasta dry and gluten free
Una giornata interamente dedicata all’essiccazione della pasta: il Corso pasta secca. Nella programmazione dei corsi per chi vuole aprire un Pastificio, abbiamo introdotto una giornata illustrativa e formativa, per illustrare e spiegare il processo produttivo di produzione di pasta secca artigianale.Andremo ad analizzare, con contenuti pratici, le varie fasi che compongono la produzione di pasta secca:
Al termine della giornata, avrete modo di interagirer con i tecnini commerciali, che vi daranno supporto nello sviluppo pratico sulla vostra idea.
Il business della pasta fresca negli ultimi anni è in continua crescita, ciò è dovuto soprattutto alla maggiore attenzione verso un’alimentazione sana e alla ricerca di piatti tradizionali e caserecci. Per questo motivo abbiamo introdotto nella nostra Azienda i Corsi GRATUITI per aprire ed avviare un Laboratorio Artigianale per la produzione di pasta fresca e Gastronomia.Parleremo di: impasti, ripieni e utilizzo di tutte le Macchine, cottura a Convenzione Vapore per Gastronomie, Ristoranti e Pastifici, l’Abbattitore di Temperatura ed i suoi vantaggi, la Pastorizzazione e l’Essiccazione, il Confezionamento Sottovuoto in Atmosfera Modificata (ATM) degli alimenti.