Pasta is made from the hardest of wheats (durum) and has a higher protein and gluten content that other wheats, giving it the capability of producing a very stiff dough.
Pasta has two main ingredients: water and either flour or semolina. Semolina is the choice for commercial pasta makers for it has large chunks of protein and little starch. A dough made from it requires less water than flours, and pasta dough contains only about 25% water as 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 with stand the pressure of dried to about 10% moisture.This process is sensitive and requires much care to assure the timing and temperature are perfect to dry thoroughly but on the surface and the escaping inner moisture will cause cracking when it is added to pasta to produce egg noodles. The main purpose for the addition of eggs is for color and flavor.
Making Pasta
