Pasta is made from the hardest of wheats (durum) and has a higher protein and gluten content than other wheat, giving it the capability of producing a very stiff dough. Pasta has two main ingredients: water and either flour or semolina .Semolina is
choice for commercial pasta maker. Dough made from it requires less water than flours, and pasta dough contain only about 25% water compared to about 40% in bread dough.In pasta making, after the dough is made it is extruded into various shapes. The gluten matrix of semolina is stronger than that of flours and can withstand the pressure of extraction into spaghetti rods or other shapes of pasta.
The dough then is dried to about 10% moisture. This process is sensitive and requires much care to assure the timing and temperatures are perfect to dry thoroughly but not too quickly. If the temperature set too high, the pasta will be come rigid on the surface and escaping inner moisture will cause cracking when it is removed later in the drying process.Up to 5.5% egg solid by weight may be added to pasta to produce egg noodles. The main purpose for the addition of eggs is for color and flavor.
The Noodle
