Pasta Production

While the way dry pasta is made has changed over time, the product itself has

remained the same: a simple blend of flour and water. In Italy, while fresh pasta can

also be made with soft wheat flour, dry pasta is made exclusively with durum wheat

semolina, which contains gluten, a tenacious substance that remains al dente even

when boiled.

1. Selection

Selecting the durum wheat is a key phase that has great influence on the quality of

the final product. Pasta making uses only the highest quality durum wheat that

comes from the heart of the kernel without the bran. It has a uniform yellow color

and high protein content, with high-quality gluten.

2. Milling

Wheat is brought to a mill to be dried, cleaned and ground. During the milling

process, the kernels pass through a series of separators that break them down,

remove their external layers and grind them into progressively finer flour.  The last

phase refines the flour and creates a product called semolina.

3. Dough

Wheat semolina is then kneaded with very pure water. The starch and protein in the

wheat bind with the water to form gluten, a protein network that holds the

hydrated starch granules together.

4. Extrusion

During the extrusion phase, the dough is molded by dies into one of many possible

shapes. An extrusion die has holes at its entrance and exit points that form the

dough into a specific shape as it is pushed out of the pasta-making machine. The

holes in the dies can be made of bronze or covered with teflon. Bronze die extrusion

creates a very rough and porous surface on the pasta, which helps sauces to cling

much better. Teflon die extrusion, on the other hand, creates pasta that is

smoother, and more lustrous and elastic.

5. Drying

Drying is the most critical part of the entire pasta production process. During this

phase, pasta is left to rest inside dryers that are ventilated with hot air, which

reduces their water content down to the 12.5% max. moisture level provided for by

Italian law. The length of the drying process will vary depending on the type of pasta

being produced. The final product is then slowly cooled at room temperature.

6. Packaging

At the end of the production cycle, the pasta is packaged in various types of boxes

and bags depending on its shape and size. Packaging serves two purposes: to

protect the product from external contaminating agents and to provide consumers

with full nutritional information.


To conserve the nutritional value and quality of pasta, store it in a clean, tidy, cool

and well-ventilated place. Open or damaged packaging can attract insects, so always

store pasta well-sealed in its package.

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