Preparation: The first step in the pasta production process involves selecting the wheat, which is then ground to obtain semolina. Milling is followed by a crucial step called kneading. During this step, the semolina is mixed with water using machines (called "kneaders"), so that the water is evenly distributed and the wheat proteins are incorporated. This step is completed only once a homogeneous mixture has been obtained.
Kneading is essential because it allows the gluten network to develop, which is essential for the quality of the pasta, giving it the right consistency, elasticity, and resistance to cooking.
At this point the resulting dough is passed through a die, which gives the pasta the desired shape (e.g. Tagliatelle, Rigatoni, Fusilloni, etc.).
Once the pasta has been shaped, it is dried, which is necessary to eliminate moisture and allow it to be preserved.
Finally, the pasta is cooled and packaged to be sold.
