PASTA SECCA DI QUALITÀ
EXCELLENCE IN THE PRODUCTION PROCESSES IS THE ONLY WAY TO CONSTANTLY ACHIEVE THE BEST RESULTS.
1. The choice of wheat 2. Extrusion and drying
THE CHOICE OF WHEAT
In the process of making dried pasta, the first stage is the choice of durum wheat, selected on the basis of the chemical and physical properties. The raw material is taken to the mill where it is sifted to remove all impurities and then ground to make it into semolina.
The semolina is sent to the pasta manufacturing plant where the hydration stage begins with water in a percentage of between 30 and 35% to obtain a quality product.
The dough making stage, known as kneading, takes place in a vacuum to obtain a more resistant mixture containing no air bubbles.
This result has to be compact and transparent, but above all the colour must be very bright. It is at this stage that other ingredients can be added, carefully dried, to give aroma and colour to the mixture: from powdered tomatoes and spinach to spices such as chilli pepper, oregano, basil, rosemary or similar.
EXTRUSION AND DRYING
A this point the dough, which has the appearance of an amber-yellow colloid mass, is pushed inside the same machine through disc-shaped with a series of holes called “inserts” from which the different shapes of pasta emerge. The pasta shapes are cut while the dough is still soft and hot before it is dried.
They are then dried for around 5/7 hours for continuous production or 16/18 hours for static production, so that the total humidity rises to 12.5%, the maximum amount permitted by the law. As well as ensuring the pasta will be conserved for longer, the drying process is necessary to stabilise the quality of the raw material, bringing out the organoleptic qualities and creating a balance of starch and gluten contained in the semolina in order to optimise the quality and consistency during cooking.
The longer the drying time, the better the results because even the innermost part can then free its humidity content.
It is precisely this procedure that makes the difference between the type of artisan production engaged in by Dalla Costa, and large scale industrial production which, to reduce drying times, subjects the shapes to high temperatures (over 100 degrees) that alter and modify the product’s organoleptic properties as well as its nutritional value.
Paesi nel mondo
Semole e farine lavorate