Fabrication de pâtes, machines professionnelles, pâtes par extrusion

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There are many varieties of wheat and their particularities can be appreciated in the pasta, in terms of flavour, colour and texture.

Two main species:
However, all varieties are represented by two main species: "durum wheat" and "soft wheat".

- HARD WHEAT, richer in protein, is the species most commonly used for pasta production and French law requires it to be called "pasta".
- TENDER WHEAT, with a lower protein content, can be used to make pasta (in theory, products made from this raw material cannot be called 'pasta'). The behaviour of soft wheat "pasta" is usually less resistant to cooking, precisely because of its lower protein content.

However, there are specialities, popular in France and Italy, which are produced from common wheat or from a mixture of common and durum wheat.

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- The equipment for the production of pasta, by extrusion or rolling, is compatible with all varieties of common or durum wheat, provided that the flour or semolina used meets the minimum and maximum required characteristics in terms of grain size, moisture, ash and protein.

- EXTRUSAS or PRESSES are capable of perfectly moulding all types of dough. LAMINOIRS, on the other hand, can only produce flat pasta (all types of tagliatelle, lasagne sheets or rolls to feed a ravioli machine or a cutter).

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The percentage of liquid added to the semolina/flour may consist of water only or may also contain eggs and other additives, intended to give colour and flavour.

1) The contribution of eggs in the manufacture of pasta:
- They enrich the quality of the pasta (from an organoleptic and nutritional point of view) and add colour. They also "reinforce" the texture of the pasta, especially that produced from soft wheat.
- But they also affect the yield of extrusion production, whose capacity can be reduced by 5% above 3 eggs/kg (about 140g/kg, yolk and white combined) and up to 30%, in case water is fully replaced by eggs.

What does the law say about the presence of eggs in pasta?
- Nowadays, legislation tends to impose eggs in liquid "egg runny" form, as a hygienic measure and to prevent eggshell residues from falling into the dough tank.
- According to the legislation in force, the designation 'egg pasta' must correspond to a minimum percentage of 140 g of eggs per kilo of semolina.

2) Other additives to customise the pasta:
There are many possible additives and you can give free rein to your imagination, as long as you choose these additives in powder or liquid form:
- Spinach, tomato or beetroot juice, for example, which will colour the pasta green or red....
- Cumin powder, paprika and other spices, which will add colour, but above all flavour...

In what form should the additives be incorporated?
- Extruded pasta
For the production of pressed pasta, liquid or powdered forms must be respected, as the dies do not accept larger granulometries, otherwise they will clog;
- Rolled pulp
The production of laminated pulp can slightly deviate from this rule: it allows the use of ingredients (in limited proportions, however) with a particle size slightly larger than that of powder.

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This is a very important factor and, above all, it must not be excessively hard, i.e. loaded with ions, calcium and magnesium (known as calcareous water).

There are other elements in the water that can interact with the quality of the pulp, but the most important is purity.

Large pulp production lines use specific facilities to manage the quality of the water used in the production process. The aim is to guarantee the quality of the pasta produced, while ensuring the smooth running of the line and the preservation of the equipment.

The water used must also meet the standards set by the WHO, be perfectly colourless, be free of suspended solids of more than 5 microns and not exceed the maximum chloride and ion content.