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Preparation of Different types of Pasta

Preprint · June 2012

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Pasta is a important ready to eat food product mostly use in households, restaurants, and
institutional settings. Pasta was consumed in Italy as early as 600 BC. Italy is generally
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considered as home of pasta. The 13 Century Italian explorer Marco Polo is considered as
introducer of pasta to Europe from China. Italian pastas namely Macaroni and spaghetti are
being traditionally made from semolina flour from durum wheat. There are various ways to serve
pasta, these are boiled and served with a sauce, added to soups; stuffed with meat, cheese or
vegetables followed by baked, served cold with salad. There are a dozens of varieties available
for Italian pasta, and they have named by their sizes and shapes.
The following are the types of pasta available in international market.

Nutrition
Pasta is one of the ideal sources of carbohydrates given its average composition which is as
follows
Semolina pasta (%) Egg pasta (%)
Carbohydrates 74-75 70-72
Proteins 10-12 13-15
Fats 1-2 3-5
Water 11-12 11-12
The fat available in the pasta is mostly unsaturated fatty acids. Pasta is food of low fat, moderate
protein and high carbohydrate which suited for daily balance diet. Pasta and noodles contain
carbohydrates and are often eaten by athletes who participate in long, exhaustive exercises, such
as marathons or triathlons. To eat lots of carbohydrates before these kinds of activities is called
carbohydrate loading which increases the amount of muscle glycogen and assisting to extend
energy levels.
Health benefits of Pasta given below:
 Pasta meals help lower the glycemic index of a meal
 Pasta can be beneficial for those with diabetes
 Pasta may reduce the risk of breast cancer
 Pasta may lower the risk of Type 2 diabetes
 Pasta meals can help people maintain or lose weight
 Pasta does not lead to abdominal obesity
 pasta is one of the cornerstone foods, may reduce the risk for developing
 Alzheimer’s disease

Pasta-making process:
The basic processing techniques for the types of pasta are same where in a semolina or flour is
moisten to form stiff dough followed by shaping the dough by extrusion through various shaped
dies after that formed pasta are dried to reduce moisture content in between 12 percent to 13
percent moisture content. The top quality pasta is being made from 100 percent semolina from
durum wheat but it also is made either with durum wheat flour or a blend of durum wheat flour
(granular) and semolina. The pasta can also be prepared from common (soft or bread) wheat
farina or flour but not have good cooking quality and appearance (color).

Mixing
In the first stage of the process, semolina were moisten by adding 25-30% of water. The
measured quantity of semolina, water and other optional ingredients (such as eggs, spinach,
herbs enrichment etc.) are added into mixing chamber and mix till achieved a homogeneous
mass by hydrating all the particles of semolina. The proper mixing is essential to prevent the
formation white specks (unhydrated semolina particles) or streaks in the dried pasta.

Extrusion
After uniform mixing of semolina with water, it leads to form stiff dough which is allowed to
pass d through a die under high pressures. By changing shape of die a wide variant of pasta can
be produced. During extrusion, the temperature inside the extrusion chamber is increased due to
continuous rotation of screw which create pressure and and friction against chamber wall. The
maintain the chamber temperature within 50ºC the water of 20–temperature is being circulated in
water jackets around the extrusion cylinder and head just to prevent damage to the gluten
network, and to achieve good cooking in finished product. The immediate after coming from die
a blast of hot air are allowed to pass through to minimize strands sticking together before
entering the pre-dryer.

Drying
The extruded pasta are allowed to dry inside a pre-dryer where moisture for ‘long goods’ is
decreased from about 30 percent down to around 17 -19 percent and for ‘short goods’ is
decreases from about 25–27 percent 17 -19 percent. Finally both long or short goods pasta are
dried to reduce moisture content further to about 12.5 percent. The product moisture is then
stabilized so that the moisture remaining within the product can redistribute itself evenly to
decreases the moisture gradients from the center to the outside.

Cooling
In the case of ‘long goods’ a dampening step is followed by stabilization to increase moisture
content slightly and further stabilize the product to protect it from cracking. The product( 12.5
percent moisture) is cooled at temperature of 28–32ºC which is close to that of the surrounding
environment.
 Packaging
Packaging of pasta is a most important processing operation, carried carefully to protect the
product from breakage or contamination in marketing channel. It is packed in high density
polyethylene with proper nutritional labeling and other information abides by laws.

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