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.
