The basic recipe for pasta is simple (wheat and water), but high-quality pasta uses enchriched durum
semolina, mixed with pure water to form dough (dry egg solids or vegetable powders may be added
for flavor or color). Lower quality pasta may include flour, but the gluten of this pasta will break down while
cooking, and the pasta may fall apart.
Under high pressure (3 tons per square inch) the dough is extruded through a forming head to create
various shapes of pasta.
To create a strong dry pasta, the extruded pasta shape is slow dried for 3.5 to 9.5 hours (depending on
the shape), until only 11% to 12% moisture remains (dryer temperatures range from 165°F to 180°F).
The dried pasta is held for 24 hours at room temperature. This additional cooling step guarantees
minimal cracking and breakage.
Plastic liners and durable corrugated boxes are used to prevent damage during shipping and storage.
