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Content
• Pasta

Pasta and noodle processing – Introduction

– Classification
technology – Materials
– Processing technology
Prof. Dr. Pham Van Hung • Noodles
Department of Food Technology – Introduction
– Classification
– Materials
– Processing technology
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Pasta Pasta
• Pasta is a staple food of traditional Italian cuisine.
• See movie!
• Pasta products were first introduced in Italy in the
13th century.
• Prior to the industrial revolution, most pasta
products were made by hand in small shops.
Today, most pasta is manufactured by continuous,
high capacity extruders.
• Pasta comes in a variety of different shapes that
acts as a carrier for the different types of sauce
and foods.
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Pasta 1. Macaroni
• Pasta is categorized in two basic
styles: dried and fresh. • Macaroni is a variety of moderately extended,
• Dried pasta made without eggs can be stored for machine-made, dry pasta made with durum
up to two years under ideal conditions, while wheat.
fresh pasta will keep for a few days under
refrigeration. • Macaroni noodles do not contain eggs, and
• Pasta is enriched with iron, folate and several are normally cut in short, hollow shapes.
other B-vitamins, including thiamine, riboflavin
and niacin.
• Some varieties of whole grain pasta can provide
up to 25% of daily fiber requirements in every
one cup portion.
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2. PENNE 3. Rigatoni
• Penne is a type of pasta with cylinder-shaped • Rigatoni is a form of tube-shaped pasta of
pieces. varying lengths and diameters.
• The hollow center allows it to hold sauce, • The word rigatoni comes from the Italian word
while the angular ends act as scoops. rigati, which means "ridged" or “lined”.

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4. Cannelloni 5. Fusilli
• Fusilli are long, thick, corkscrew shaped pasta.
• Cannelloni are a cylindrical shaped pasta. • The word can also mean “little” in Italian.
• It is generally served baked with a filling and
covered by a sauce.

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6. Rotini 7. LINGUINE PASTA

• Rotini is a type of helix or corkscrew shaped • Linguine is a form of pasta, flat like fettuccine
pasta, the name derives from the Italian word and trenette.
for “twists” • It is wider than spaghetti, about 1/4 to 3/8
• They are often used in pasta salads with inch, but not as wide as fettuccine.
tomato-based sauces.

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8. Fetttuccine 9. Rotelle
• Fettuccine (literally "little ribbons" in Italian) is • Rotelle are a type of pasta resembling wheels
a type of pasta popular in Roman Cuisine. with spokes.
• It is a flat thick noodle made of egg and flour • Also known as wagon wheels, the name
wider than but similar to the tagliatelle. derives from the Italian word for little wheels.

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10. FARFALLE 11. Conchiglie

• Farfalle are a type of pasta, commonly known • Conchiglie, commonly known as "shells" or
as "bow-tie pasta" the name is derived from "seashells" is a type of pasta.
the Italian word farfalla (butterfly). • The shell shape of the pasta is good at
catching the sauce.

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12. Tortellini 13. RAVIOLI

• Tortellini are ring-shaped pasta and their • The word ravioli is reminiscent of the Italian
alternative name is "belly button" verb riavvolgere (to wrap).
• Originally from the Italian region • They are composed of a filling sealed between
of Emilia, they are usually served in broth, two layers of thin egg pasta dough.
either of beef or chicken.

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14. Cencioni Ingredients

• Cencioni is a type of pasta and the name • Main ingredients
derives from the Italian word for little rag – Semolina made from durum wheat
– Water
• Cencioni are oval and petal-shaped, with a
– Salt
slight curve.
• Optional ingredients
– Eggs
– Spinach, tomato puree, chilli, mushrooms for flavour
• Substitutes:
– Rice, corn, spelt, kamut for semolina flour
– Whole grain, non-grain, or soy-bean flour for semolina to
make it more nutritious.
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Semolina Semolina
• Most pasta manufacturers prefer semolina, which
consists of fine particles of uniform size and • Semolina preferential to other flours for its
produces the highest quality pasta product.
– Particle size
• Semolina, which originates from the endosperm
of durum wheat, is essentially coarse flour. – High protein content of 13-14% dwb
• T. durum/Durum wheat/Macaroni wheat – has a – Makes a less sticky dough during processing for easier
hard, translucent, light colored endosperm extrusion
• Durum wheat is milled into semolina, durum
granular, or durum flour using roll mills.
• Semolina milling is unique in that the objective is
to prepare granular middlings with a minimum of
flour production.
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Pasta manufacture Pasta processing line

Mixer Screw conveyor

 Single screw extruder Cutter Oven
 Cooling conveyor
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Pasta Pasta
• Mixing and kneading
– The semolina is stored in giant silos that can • Flavoring and coloring
hold up to 150,000 pounds (68,100 kg). – Eggs are added to the mixture if the product is an
– Pipes move the flour to a mixing machine egg noodle.
equipped with rotating blades. – If pasta is to be a flavored variety, vegetable
– Warm water is also piped into the mixing juices are added here. A tomato or beet mixture is
machine to bring the moisture content of the added for red pasta, spinach for green pasta,
dough to 28-32%. carrots for orange pasta.
– Spaghetti requires 16-18 minutes in the
– Herbs and spices can also be folded in for
mixing chamber.
additional flavoring.
– The mixture is kneaded to a lumpy
consistency.
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Pasta Pasta
• Rolling • Pasteurization
– The mixture moves to a laminator where it is – The roll of dough moves through a steamer, which
pressed into sheets by large cylinders. heats the dough to 220°F (104°C) in order to kill
any existing bacteria.
– A vacuum mixer-machine further flattens the
dough while pressing air bubbles and excess
water from the dough to reach the optimum
water content of 12%.

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Pasta Pasta
• Extrusion • Cutting
– Screw brings mixture to extrusion barrel, where it is
compacted. – Depending on the type of noodle to be produced, the
dough is either cut or pushed through dies.
– Screw continues to move dough along to extension
plate. – Ribbon and string-style pasta—such as fettucine,
– The pasta will be fully developed by the time taken to linguine, spaghetti, and capellini (angel hair)—are cut
reach the end of the extension tube by rotating blades.
– Die is used with an insert to shape pasta – To make vermicelli and capellini, the pasta dough is
pushed through holes between 0.8-0.5 mm in
diameter. The cutting machine then cuts the pasta into
lengths of 10 inches (250 mm) and twists it into curls.
Spaghetti ranges from 1.5-2.5 mm in diameter and is
left straight.

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Pasta Pasta
• Drying • Packaging
– The pasta is placed in a drying tank in which heat,
moisture, and drying time are strictly regulated. – Fresh pasta is folded in pre-measured amounts into
clear plastic containers. As the containers move along
– The drying period differs for the various types of
a conveyer belt, a plastic sheet covers each container
pasta. It can range from three hours for elbow
and is sealed with a hot press.
macaroni and egg noodles to as much as 12 hours for
spaghetti. – Dried pasta is loaded, either manually or by machine,
– The drying time is critical because if the pasta is dried into stainless steel buckets which move along a
too quickly it will break and if it is dried too slowly, the conveyer belt to the appropriate packaging station.
chance for spoilage increases. The pasta is measured by machine into pre-printed
boxes, which also list the type of noodle, ingredients,
– The oxygen level in the tank is also regulated, and lab
preparation, and expiration date. The boxes are then
technicians test frequently for salmonella and other
sealed by machine.
bacteria.
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Pasta Noodles
• Wheat flour noodles are an important part in the diet of
• Quality Control many Asians.
– Nutritional composition • It is believed that noodles originated in China as early as
– Appearance 5000 BC, then spread to other Asian countries.
– Texture • Today, the amount of flour used for noodle making in
– Eating quality Asia accounts for about 40% of the total flour consumed.
• In recent years, Asian noodles have also become popular
in many countries outside of Asia.

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Classification Classification
• Based on Raw Material
• Based on Salt Used
– Noodles can be made from wheat flour alone or in
combination with buckwheat flour. – Based on the absence or presence of alkaline salt
in the formula, noodles can be classified as white
– Wheat flour noodles include Chinese and (containing salt) noodles or yellow (containing
Japanese type noodles. These noodles are alkaline salt) noodles.
typically light brown or gray in color with a unique
taste and flavor. – Alkali gives noodles their characteristic
yellowness.
– Noodles containing buckwheat are also called
soba, meaning buckwheat noodle. – White salt noodles comprise Japanese noodles,
Chinese raw noodles or dry noodles.
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Classification Classification
• Based on Processing
• Based on Size
– According to the width of the noodle strands,
Japanese noodles are classified into four types:
• So-men: Very thin, 0.7-1.2 mm wide
• Hiya-mughi: Thin, 1.3-1.7 mm wide
• Udon: Standard, 1.9-3.8 mm wide
• Hira-men: Flat, 5.0-6.0 mm wide
– So-men and hiya-mughi noodles are usually
served cool in the summer, and udon and hira-
men are often eaten hot in the cool seasons.
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Ingredients Wheat flour

 Flour from common wheat (Triticum • Each noodle type requires its own specific flour quality
criteria.
aestivum) • Flour protein, ash content and flour-pasting characteristics
are major specifications.
 Water • Protein content varies according to the noodle type to
 Table salt achieve the desired eating quality.
• Japanese udon noodles require soft wheat flour of 8.0-9.5%
 or Alkaline salts protein. Other noodles require hard wheat flours of high
protein content (10.5-13.0%), giving a firmer bite and
 e.g. Sodium or potassium carbonates springy texture.
• Most noodle flours require ash content below 0.5%, but
premium quality noodles are often made from flours of
0.4% or less ash.

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Noodle processing Noodle processing

• Mixing
– Mixing formula ingredients is often carried out in a
horizontal or vertical mixer for 10-15 minutes.
– Mixing results in the formation of a crumbly dough with
small and uniform particle sizes.
– Since the water addition level is relatively low, gluten
development in noodle dough during mixing is
minimized.
– This improves the dough sheetability, sheeted dough
smoothness and uniformity.
– Limited water absorption also slows down noodle
discoloration and reduces the amount of water to be
taken out during the final drying or frying processes.
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Noodle processing Noodle processing

• Sheeting and Compounding
• Dough Resting – The rested, crumbly dough pieces are divided into two
portions, each passing through a pair of sheeting rolls to
– After mixing, the dough pieces are rested for 20-40
form a noodle dough sheet.
minutes before compounding.
– The two sheets are then combined (compounded) and
– Dough resting helps water penetrate into dough passed through a second set of sheeting rolls to form a
particles evenly, resulting in a smoother and less streaky single sheet. The roll gap is adjusted so that the dough
dough after sheeting. thickness reduction is between 20-40%.
– The combined dough sheet is often carried on a multi-
– In commercial production, the dough is rested in a
layer conveyor belt located in a temperature and relative
receiving container while being stirred slowly. humidity controlled cabinet. This step is to relax the dough
for easy reduction in the subsequent sheeting operation.
The resting time takes about 30-40 minutes.
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Noodle processing Noodle processing

• Sheeting, Slitting and Waving
• Cooking Noodles
– Further dough sheeting is done on a series of 4-6 pairs
of rolls with decreasing roll gaps. – Cooking processes include parboiling, boiling, and
– Noodle slitting is done by a cutting machine, which is steaming.
equipped with a pair of calibration rolls, a slitter, and a – Japanese udon noodles are boiled for 10-15 minutes,
cutter or a waver.
rinsed and cooled in running water, steeped in dilute
– The sheet is cut into noodle strands of desired width acidic water before packing, and further steamed for
with a slitter. more than 30 seconds in a pressurized steamer.
– Noodles can be either square or round in shape by using
various slitters. – This type of noodle usually has a shelf-life of 6 months
to one year.
– Noodle strands are cut into a desirable length by a
cutter.
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Noodle processing
• Drying Noodles
– Noodle drying can be achieved by air drying, deep frying or
vacuum drying.
– The air drying process has been applied to many noodle
types, such as Chinese raw noodles, Japanese udon Instant noodle processing
noodles, steamed and airdried instant noodles, and others.
– Air drying usually takes 5-8 hours to dry regular noodles
(long and straight) and 30-40 minutes to dry steamed and
airdried instant noodles.
– Drying by frying takes only a few minutes. Vacuum drying of
frozen noodles is a newer technology making it possible to
produce premium quality products.
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