How is pasta produced?
• Pasta production is a step-by-step process. First the semolina is mixed with purified water; it is then passed from the mixing chamber to the extruder where the dough is forced through die of various shapes. One die produces only one shape. The dough is forced through at an extremely high amount of pressure. Pasta is then “pre-drier” for either a large blast of air for long goods or a shaking pre dryer for the short and soup cuts. Drying is an essential part of the pasta process. Quality control specialists must carefully control every aspect of humidity, airflow and temperature. During the final stage the pasta is returned to normal conditions via a cooling chamber. After the drying the product is cut and packaged and shipped to bring to you our great tasting product!
