How High Quality Foodservice Pasta is Made
The basic recipe for pasta is simple – wheat and water – but high-quality pasta requires a very specific type of wheat and a rigorous production method. At Pasta Montana we use the highest quality enriched durum semolina mixed with pure water to form dough. Some specialty recipes include dry egg solids or vegetable powders for flavor or color.
Lower-quality pasta is often made with flour and, as a result, the gluten breaks down while cooking and the pasta falls apart. Not exactly what you’re looking for in foodservice, right?
The Pasta Montana Way: Quality is our High Road
Customers often ask how we transform simple ingredients into pasta with a higher performance level.
Here are the basic steps:
- The dough is extruded through a forming head under high pressure (3 tons per square inch) 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.
- The dry pasta is inspected.
- The inspected pasta is packaged in plastic liners and durable corrugated boxes to prevent damage during shipping and storage.
Ready to put Pasta Montana to the test in your kitchen?