This is the first phase of the production process. The final result will depend in part on the quality of this operation, which consists of obtaining a perfectly homogeneous mixture by mixing the 'solid' part (semolina/flour) with the 'liquid' part (water or water plus eggs, or even other liquids, such as wine, for example, which is used in the composition of certain Italian specialities, such as Barolo pasta).
The kneading vat: the first stage of processing

Extruders or sheeters are usually equipped with a bowl, known as the 'kneading bowl', with a horizontal mixing shaft fitted with specially designed blades to ensure correct mixing.

Once the mixing operation is completed, i.e. when the dry part is homogeneously hydrated, the kneading stage is finished and the next stage (rolling or extrusion) can be carried out.

At this stage of the production process, the mixture must be in granular form, with the agglomerated semolina forming small balls one to two centimetres in diameter.

In the case of industrial production, dosing devices ensure the precise supply of semolina, water mist and eggs.