Fundamentals of food technology study manual

2.8. Production technology of pasta products 
Pasta products have been produced since ancient times: first in the form of 
flat noodles, and later in the form of tubular pasta. The first description of how to 
prepare ugra can be found in the culinary treatise of Anicho, a Roman food 
courtier, composed in the first decade of the new era. Documentary records of 
pasta cooking in Italy date back to the beginning of the 12th century. 

---

123 
Pasta products were prepared at home until the middle of the XIV century. 
The first pasta production shops with simple techniques were built in Italy at 
the end of the 14th century. Pasta and vermicelli are pressed in screw-type wooden 
presses and dried in frames on racks installed in the workshop building. 
The next big step in the pasta industry was the introduction of non-stop 
dryers, and based on them, mechanized lines appeared in units of screw presses: in 
1945-1948, the first lines of the "Braybanti" company (Italy) for the production of 
short products, 50- at the beginning of the years, the first lines of the "Buhler" 
company (Switzerland) for the production of long products. The further 
development of the pasta industry, which continues until now, is in the direction of 
modernization of the techniques and technologies of dough kneading and shaping, 
drying of pasta products, and expanding the assortment (varieties) of products. In 
this sense, vacuum processing of the dough, the use of matrices with Teflon 
additives, 
Currently, Italy is in the first place in terms of production, consumption and 
export of pasta products: in the last decade, the average annual production of pasta 
products in Italy varies from 1800 to 2500 thousand tons. 
The USA ranks second in the production of pasta products: 1300-1800 
thousand tons per year. As for the equipment used for the production of pasta 
products, here too Italy is at the forefront. Two ancient Italian firms: "Braybanti" 
and "Pavon" - produce the most modernized lines for the production of long, short 
and honeycomb pasta products, which are widely used in almost all countries of 
the world. Only the lines of the Schweizer "Bühler" company are competitive to 
them. 
Classification of pasta products. Pasta products are food products obtained 
from the following form of dough made from wheat flour and water, dried to 13% 
moisture content. The main qualities of pasta products as a food product: 
- long-term storage (more than one year) without losing its characteristics: 
macaroni products do not harden at all, they are less hygroscopic than biscuits and 
cookies, they are better transported; 
-quick and simple preparation (boiling duration 3-20 min depending on the 
assortment); 
-relatively high nutritional value: 100 g of dry pasta food satisfies 10-15% of 
a person's daily need for proteins and carbohydrates; 
- high digestibility of the main nutrients of pasta products - protein and 
carbohydrates. 
Depending on the shape, pasta products are divided into the following types: 
tube-shaped, stringy (vermicelli), ribbon-like (noodles) and various shapes. In turn, 
these pasta types are divided into subtypes and types. 
Tubular products are divided into subtypes shown in the table depending on 
their shape and length. 
Division of subtypes of tubular products 
table-16 
Subty
pe 
form 
Product length, cm 

---

124 
Pasta 
A pipe with a straight or 
wavy cut 
Short-15-20 
The length is not less 
than 20 
Rojkis 
Straight cut bent or straight 
tube 
1.5-4 on the upper 
curve 
3-10 on the amateur 
Perya 
Curved cut tube 
3-10 from the sharp 
corner to the pass 
Pieces 
of pasta 
Deformed pasta 
Macaroni scraps and scraps 
5-13.5 
Filamentous products (vermicelli) (can also have any shape of cross-sections. 
According to the size of the cross-section (mm), vermicelli is divided as follows: 
pautinka (no more than 0.8), thin (0.9-1.2 ), Normal (-1.5), amateur. 
Depending on the length, the vermicelli is cut into short pieces, its length is 
not less than 20 cm. 
Long vermicelli produced abroad are mostly called spaghetti. 
Strip products are available in various shapes and sizes, with different names: 
with smooth or jagged surfaces, straight, serrated, notched, and similar edges. The 
width of the noodles should be from 3 to 10 mm, and the thickness should not 
exceed 2 mm. 
Products of various shapes are made by pressing and stamping. Shaped 
products can be produced in various shapes and sizes, but when any part of the 
product is broken, the thickness should not exceed 3.0 mm for pressed products 
and 1.5 mm for stamped products.