Pasta manufacturing

The Italian explorer Marco Polo has been commonly credited with bringing the noodle back to Italy from his travels in the Orient during the 1300s.

However, some contend that a close examination of Polo's papers reveals that he reported enjoying a certain type of noodle in China, comparing it favorably to the pasta he was accustomed to eating in Italy.

Nevertheless, it is true that Chinese noodles have been around for centuries.
The vermicelli-like transparent noodles are made from the paste of germinated mung beans and are usually soaked in water before they are boiled or fried
(Pasta has not always been prepared by boiling, in fact, boiled noodles were once considered a relatively bland meal. Frying or grilling were the preferred preparations). Koreans claim to have taught the Japanese how to make soba noodles in the 12th century, using Chinese buckwheat grown in the northern regions where rice paddies could not survive.

Early French writers also mention a dish called pastillum, essentially a ravioli-like pouch filled with meat. However, the Italians have staked the claim so vehemently that today we generally think of pasta dishes as Italian in origin. In fact, the word "pasta" comes from the Italian phrase "paste (dough) alimentari (relating to nourishment)."

The first industrial production of pasta occurred in Naples in the early 15th century.
The site was chosen for its naturally fluctuating temperatures, sometimes as much as four times a day, which provided the hot and cold temperatures necessary for drying.
Mechanical drying was not invented until 1800. (Gragnano is a hill town edged between a mountain crest and the Amalfi Coast, home to some of the best dried pasta in Italy-Gragnano's main street was laid out expressly to capture the mountain breeze mixed with sea air back when pasta makers hung spaghetti on drying rods like laundry).

Pasta is made from a mixture of water and semolina flour.
Semolina is a coarse-ground flour from the heart, or endosperm, of durum wheat, an amber-colored high protein hard wheat that is grown specifically for the manufacture of pasta.

With a lower starch content and a higher protein content than all-purpose flours, semolina flour is easily digested. 
Farina, rougher granulation of other high-quality hard wheat, is also used to make some pastas.
The semolina and farina flour are enriched with B-vitamins and iron before they are shipped to pasta plants.

Mixing and kneading - The semolina is stored in giant silos that can hold up to 150,000 pounds (68,100 kg). Pipes move the flour to a mixing machine equipped with rotating blades.
Warm water is also piped into the mixing machine.
The mixture is kneaded to a lumpy consistency.

Flavoring and coloring - Eggs are added to the mixture if the product is an egg noodle.

If pasta is to be a flavored variety, vegetable juices are added here.

A tomato or beet mixture is added for red pasta, spinach for green pasta, carrots for orange pasta.
Herbs and spices can also be folded in for additional flavoring.

Rolling - The mixture moves to a laminator where it is pressed into sheets by large cylinders.
A vacuum mixer-machine further flattens the dough while pressing air bubbles and excess water from the dough to reach the optimum water content of 12%.

Pasteurization - The roll of dough moves through a steamer, which heats the dough to 220°F (104°C) in order to kill any existing bacteria.

Cutting - Depending on the type of noodle to be produced, the dough is either cut or pushed through dies.
Ribbon and string-style pasta—such as fettucine, linguine, spaghetti, and capellini (angel hair)—are cut by rotating blades.

To make tube or shell-shaped pasta such as rigatoni, ziti, elbow macaroni, and fusilli, the dough is fed into an extruder which then pushes it through metal dies.
Contrary to industrial pasta makers who use plastic dies for extruders (they are cheaper and faster to replace) which tends to give the finished product a smooth surface, small artisan pasta makers use bronze dies, leaving the pasta rough so the sauce can better stick to it.

The size and shape of the holes in the die determine the type of pasta.To make vermicelli and capellini, the pasta dough is pushed through holes between 0.8-0.5 mm in diameter.

The cutting machine then cuts the pasta into lengths of 10 inches (250 mm) and twists it into curls. Spaghetti ranges from 1.5-2.5 mm in diameter and is left straight.

Tortellini (filled pasta rings) are made on a separate machine.
The machine cuts small circles from a roll of dough. A bucket of ricotta cheese mixture drops a pre-measured amount of cheese onto the circle of dough. The dough is then folded over and the two ends are joined to form a circle.

To make ravioli (filled pasta squares), premeasured quantities of cheese filling are dropped by machine at pre-measured intervals on a sheet of pasta. Another sheet of pasta is placed over this sheet as it moves along a conveyer belt.
The two layers then pass under a cutting machine that perforates the pasta into pre-measured squares.

Drying - The pasta is placed in a drying tank in which heat, moisture, and drying time are strictly regulated. The drying period differs for the various types of pasta.

It can range from three hours for elbow macaroni and egg noodles to as much as 12 hours for spaghetti.
The drying time is critical because if the pasta is dried too quickly it will break and if it is dried too slowly, the chance for spoilage increases.
The oxygen level in the tank is also regulated, and lab technicians test frequently for salmonella and other bacteria.
Careful handling of the pasta during the drying period is also crucial. Spaghetti is the most fragile of the noodles and is therefore hung high above the floor.

Packaging - Fresh pasta is folded in pre-measured amounts into clear plastic containers. As the containers move along a conveyer belt, a plastic sheet covers each container and is sealed with a hot press.

At the same time, a small tube sucks the air of the container and replaces it with a mixture of carbon dioxide and nitrogen to prolong the product's shelf-life.
Labels listing the type of noodle, nutritional information, cooking instructions, and expiration date are attached to the top of the containers.

Dried pasta is loaded, either manually or by machine, into stainless steel buckets (usually of heavy gage type 304) which move along a conveyer belt to the appropriate packaging station.
The pasta is measured by machine into pre-printed boxes, which also list the type of noodle, ingredients, preparation, and expiration date. Again, careful handling is important.

For example, because lasagna noodles are particularly fragile, workers place them on metal slides that ease the pasta into boxes. The boxes are then sealed by machine.

Homemade Pasta - The popularity of pasta has spread to the home-cooking arena. Pasta-rolling machines and pasta cookbooks are available at house-wares stores and in cooks' catalogs.

The recipe for homemade pasta is similar to the industrial process with the exception that eggs are generally used in all home pasta recipes. Sometimes oil is added to the mixture, particularly if a lesser grade of flour is used.

The flour is measured out onto a wooden or marble surface and formed into a mound with a well in the center.
Eggs, water, oil and any other desired ingredients are poured into the well and mixed lightly with a fork. Then, beginning from the outside of the mound, the flour is incorporated into the center.

The dough is kneaded for approximately five minutes until a smooth, elastic ball is achieved. Rolling the dough into sheets is done with a long Italian-style rolling pin or with a rolling machine. Most rolling machines have attachments for cutting the dough into various forms of pasta such as spaghetti, fettucine, lasagna, or ravioli. The dough can also be cut by hand using a sharp knife or rolling blade. Specially marked rolling pins that imprint squares on the dough or ravioli trays can be used for making stuffed pasta. Extrusion machines for making tube-style pasta such as rigatoni or fusilli can also be purchased for home use.