Pasta, types, ingredients, mixing operation, extrusion, importance, drying, cooking, packaging, health factor and consumption in the world.

PASTA
Pasta is defined as a food generally made with the unleavened dough consisting of flour, water and eggs. This is then rolled into sheets and cut with perfection. Pasta due to its strong flavor profile and ease of cooking is now widely consumed all over the world.
TYPES OF PASTA
Despite of hundreds of different pasta shapes, if we talk about the type of pasta it can be divided into two broad categories i.e. the fresh and dried pasta.
FRESH PASTA
 It contains eggs, flour and more water than required in dried pasta.
 It is tender than dried pasta.
 Takes half the time to cook as compared to dried pasta.
 Its delicate texture makes it perfect for the sauces based on dairy i.e. cream sauces.
 Fresh pasta is smoother in texture than dried pasta.
 It is more expensive than dried pasta when it comes to fine dining eating.
 Fresh pasta must be refrigerated in order to prevent deterioration.
DRIED PASTA
 Dried is pasta is made from semolina flour, salt, and water.
 It can be stored at room temperature for an indefinite time after its drying and packaging.
 These type of air-dried and bronze-extruded pastas were originated in southern Italy.
 The property of firmness in dried pasta allows it to hold even the heartiest sauces.
 The rough texture in this type helps flavorful sauces to hold back to dried pasta.
 Most shapes of dried pasta double when cooked in hot boiling water.
MIXING OPERATION
During the process of mixing, water is added into the milled wheat in a mixing trough for the good quality dough production with total moisture percentage of approximately 31 percent.
Addition of eggs and other optional ingredients are also added. Most modern pasta production equipment consist of a vacuum chamber machine for the removal of air bubbles from the pasta before it goes into the process of extruding.
If these air bubbles are not eliminated prior to the process of extruding, they will result in the production of pasta which has diminished mechanical strength resulting in the production of pasta with white and chalky appearance.
WORLD PASTA CONSUMPTION
Pasta being very cost effective and easy to prepare has a huge demand and most importantly it can be prepared in many different ways according to the culture and taste of people.
According to international pasta organization abbreviated as IPO the country with most consumption of pasta is obviously its inventor the Italy. The consumption of pasta per head in top countries in 2018 are as follows:
 Italy 26 kg
 Venezuela 13.2 kg
 Tunisia 11.9 kg
 Greece 10.6 kg
 Switzerland 9.2 kg
LARGEST PASTA PRODUCING COUNTRIES
According to same report of IPO i.e. the international pasta organization which contains the information of year 2018 the largest pasta production of countries recorded includes:

1. HOOR BAHADUR PASTA

2. Pasta is a food generally made with the unleavened dough consisting of Water Flour Egg Then this rolled into sheets and cut with perfection 2

3. Pastas were first developed and introduced in Italy in 13th century Efficient pasta manufacturing equipment and highly quality products, they came in existence during 20th century. Pasta as a staple food in Italian cuisine Pasta was introduced and brought to Italy from China by Marco Polo during the 13th century.

4. TYPES OF PASTA 4

5. Eggs, flour and more water more tender. Takes half time to cook Smoother in texture More expensive Refrigeration is very important . Semolina flour, salt, and water. Stored at room temperature W ere originated in southern I taly. Rough texture helps flavorful sauces to hold back to dried pasta. . FRESH PASTA DRIED PASTA 5

6. INGREDIENTS 6

7. Flour Water Egg 7

8. Use milled durum wheat which is also known as triticum durum Prefer semolina flour Should be pure Should be free from off-flavors Must be suitable for drinking Should be of low bacterial count. Improves nutritional quality Improve the richness of the pasta Add egg if we are making egg noodles, egg spaghetti or egg pasta Flour Water Eggs INGREDIENTS 8

9. SALT GARLIC CELERY . BAY LEAFS OPTIONAL INGREDIENTS 9

10. It is basically a food additive. Recognized as GRAS DISODIUM PHOSPHATE 01 02 10 Used for the enhancement of food characteristic 03

11. MILLING OF WHEAT Durum wheat is very hard in texture and is also very light in color. It contains around 6.5 to 20% protein content It is milled such as semolina, durum granular, or durum flour using roll mills. 11

12. MIXING OPERATION 12 During the process of mixing, water is added into the milled wheat at the moisture percentage of approximately 31 percent . Addition of eggs and other optional ingredients modern pasta production equipment consist of a vacuum chamber for the removal of air bubbles If these air bubbles are not eliminated they will result in the white and chalky appearance.

13. EXTRUSION 13

14. 14 Important function of extruder is to controls the rate of production Although the dimensions and construction of the extrusion augers vary by equipment manufacturers Sharp-edged augers consisting of uniform pitch over their entire length in modern presses This auger is made to fit into a grooved extrusion barrel This cooling jacket maintain a constant extrusion temperature, approximately 51°C (124°F)

15. Uniform flow rate of the dough Products of non-uniform size must be reprocessed IMPORTANT PARAMETERS 01 02 15 The inside surface of the die greatly influences the product appearance. 03 04 Dies are made up of bronze, have been improved majorly by fitting the extruding surface of the die with teflon

16. DRYING 16

17. Objective of drying is to reduce the moisture percentage of the pasta from approximately 31 percent to 12-13 percent . Finished product to have a well-defined and hard texture can retain its shape and can be store without deterioration. Preliminary drier immediately after the extrusion process 17 Then final drier is used

18. Drying temperature and relative humidity are the two most important factors Cracking can also takes place, the long process of drying for instance if several weeks after the product has left the drier. IMPORTANT PARAMETERS 01 18 02

19. DRYING OF SHORT PASTA Short pasta is dried by making it fall on the shaker conveyor belt and then strong hot air is provided to the pasta immediately after the process of extrusion. This process will result in the reduction of moisture content by 5% and also it will prevent the sticking and flattening of pasta.

20. DRYING OF LONG PASTA The strands of long pasta are hanged on the metal sticks and hot air is blown. This process of pre drying reduces the moisture percentage from 31 to 18 percent in an hour. Then pasta moves forward for the second phase of drying

21. PACKAGING

22. PACKAGING Keep product free from contamination Protects pasta from damage Protect during storage and shipment Displays the product favorably 22

23. PACKAGING MATERIAL 23

24. CELLOPHANE BAG Provides the moisture-proof packaging Easily used on automatic packaging machines Difficulty to stack on grocery shelves 24

25. BOXES Easy to place on shelves Gives a good protection Printing details is easier to read 25

26. COOKING

27. COOKING OF PASTA C ooked “Al dente” means ‘to the tooth’ C ooked to a point when it feels firm on eating OVERCOOKING: Not advisable Pasta loss its texture F eels soft or mushy 27

28. COOKING TIME N ot the same for every type D epends upon: Shape of pasta Size of pasta Kind of flour used Moisture content 28

29. INSTRUMENTS

30. INSTRUMENTS T ools used in the making of pasta at home: 30

31. PASTA ROLLING MACHINE Toll involved in the production of pasta Made up of stainless steel which preforms the function of rolling the dough sheets to perfection Used in the cutting of pasta into fettucine, spaghetti, ribbon pasta and many other shapes It can run manually or it can run through motor 31

32. RAVIOLI STAMPS Tools to cut pasta in a very clean and perfect way Ravioli is stuffed pasta so sealing of dough sheets important S tamps comes in many different shapes Ranging from oval to circle Towards square and rectangular 32

33. GNOCCHI BOARD Made up of wood or plastic . S mall rectangular board having raised lines Lines gives the texture to gnocchi with classic ridged shape Textures on pasta helps the sauce to stick to pasta 33

34. PASTA DRYING RACK Made of wooden material Used at small scale Batch of pasta sheet is cut down into desired thickness D ried on racks so it does not stick together Meanwhile other batch of pasta sheet processed 34

35. CHITARRA PASTA CUTTER Made of wood Traditional tool invented in Italy Italian translation of guitar Have strings to cuts pasta into fettucine pasta shape O perates by laying down the pasta sheet on strings T hen pressing it by a rolling pin 35

36. ` SHAPING

37. HOMESCALE SHAPING 37 https://www.youtube.com/watch?v=UfvrcHzv4TQ https://www.youtube.com/watch?v=UfvrcHzv4TQ

38. INDUSTRIAL SHAPING Various shapes of dies are used to form different shapes of pasta Material for making these dies is Teflon-coated bronze Circular dies with rotating blades used for short pasta products Long rectangular dies used for long pasta products E xtruder pushes the dough into die P asta cut down with blades and trimmers 38

39. INDUSTRIAL SHAPING 39

40. PASTA AND HEALTH Pasta is a rich source of carbohydrates Provide instant boost of energy Pasta is assosiated with certain type of diseses and helth issues.

41. DISEASES DIABETES OBESITY METABOLIC SYNDROME GLUTEN INTOLERANCE

42. WHOLE GRAIN PASTA Consumption of whole grain pasta is much better in term of health and nutrition. It is made up of whole kernel of wheat. Rich source of fiber , vitamins, and minerals. Refined pasta is made up of only with the endosperm portion of the grain. It has the major portion of carbohydrates. It cause many health issues in humans. REFINED PASTA WHOLE GRAIN PASTA VS REFINED PASTA

43. 26 kg 13.2 kg 11.9 kg 10.6 kg 9.2 kg Pasta is cost effective and easy to prepare. It can be prepared in many different ways. According to international pasta organization the consumption of pasta per head in top countries in 2018 are Italy Venezuela Tunisia Greece Switzerland WORLD PASTA CONSUMPTION

44. LARGEST PASTA PRODUCING COUNTRIES According to the same report of IPO the international pasta organization. 1n 2018 the largest pasta production of countries recorded includes USA Italy Brazil Russia Germany 2 million 7000 tons 1524 million tons 1191 million tons 1128 million tons 650 million tons

45. DIFFERENT SHAPES OF PASTA Shaped pasta Tubular pasta Strand pasta Ribbon pasta Soup pasta Stuffed pasta

46. SHAPED PASTA Shaped pastas are available in many different sizes and shapes. Shaped pasta include shapes that resemble shells, bow ties, spirals, snails, wheels and radiators .

47. TUBULAR PASTA In the shape of a tube Tubes are narrow and long some short and wide. Their ends are cut straight or some cuts an angle. served with a heavy sauce and can be stuffed with meat and cheese Examples: macaroni, penne, rigatoni, and ziti

48. STRAND PASTA Strands pasta are long rods T hickness of the strands . T hicker strands were serves with a heavier sauce T hin varieties are serve with a more delicate sauce. S auces may include Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces. For example: Angel hair, spaghetti

49. RIBBON PASTA   Ribbon pasta is basically a flat stands of pasta. A vailable in different lengths, widths and thickness D ried ribbon pasta are generally used with a thick, heavier sauce F resh ribbon pasta are served with a more delicate sauce. For example: Fettuccine, lasagna, linguine

50. SOUP PASTA Soup pasta consist of small to very tiny shapes. The larger pastas are used in thicker based soups Smaller pasta shapes are used in light or broth based soups. Light sauces is mainly use in soup pasta. For example: alphabets, orzo, round balls, thin strands, small tubes, rings, bow ties and stars.

51. STUFFED PASTA F resh pasta sheets that are stuffed with a filling . S hapes of stuffed pasta available such as squares, circles etc. S tuffed with a variety of ingredients, such as meats, cheeses, herbs, mushrooms, and vegetables. Sauces include light tomato sauce and light cream base sauce For example: Ravioli and tortellini

52. 53 CONCLUSION

53. THANK YOU

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