HOW PASTA IS MADE
Enriched Durum Semolina is mixed with water to
form alimentary paste.
Dry egg solids or vegetable powders are added at this point if required.
Under high pressure (3 tons per square inch) the alimentary paste is
extruded through a forming head to create the various shapes.
The extruded pasta shape is then slow dried for 13 hours to create a
strong dry pasta (6 hours at 180F and 7 hours at 100F).
The pasta is dried until only 12% to 12.5% moisture remains.
The dried pasta is held for 24 hours at room temperature. This additional
cooling step guarantees minimal cracking and breakage.
The dry pasta is inspected and hand packed.
Plastic liners and durable corrugated boxes are used to prevent damage
to the pasta during shipping and storage.