Always searching for a pasta similar to the artisanal one
When producing fresh pasta industrially, we always try to obtain a product with organoleptic properties similar to the artisanal one, as well as respecting the tradition behind its processing. At the same time, it is important that the product can be preserved in the best way for longer or shorter periods of time, without drying, typical of dry pasta. In this regard, there are machines that meet the needs of producers of pasta: the dryers and drying rooms.
The dryer: why use it? This machine is used to separate and dry fresh pasta (stuffed or not), while allowing it to retain its original shape. The trembling movement, ventilation and heating of this machine dry the individual pieces with the same intensity and degree of humidity, so as to facilitate the packaging of the dough and therefore prolonging its preservation.
Our dryers, available in various models, have a stainless steel structure mounted on adjustable feet in order to level the machine; the side panels are insulated. They are composed of seven vibrating shelves with a thick net that supports the numerous stresses. Below the floors, there is a group of helical electric fans that guarantees the ventilation and forced air circulation. Thanks to a general control panel with display, the temperature and humidity can be adjusted.
The dryer: why use it for typical regional pastas? In fact, for this type of pasta drying rooms are used, which perform the same function as the dryer (which is generally used for any type of pasta). Drying rooms also dry the surface of the dough, separate the product keeping its original shape, and facilitate its packaging. They are especially suitable for small shops. Our drying rooms expect three steps. The structure and the panels are entirely in stainless steel; they are complete with fans, electric quartz resistors, electrical and control panel.
Consumption, production and diffusion of pasta in the world
According to data from the 2017 World Pasta Day, Italy is still the world’s first country for pasta consumption. Then followed by Tunisia, Venezuela and Greece. Italy is also the world’s leading producer of pasta, followed by the United States and Brazil.
Pasta is therefore spread everywhere. Researches and studies on the origins of pasta show that recipes based on flour and water have developed independently and in parallel in different countries. However, the ones in which pasta products are still worked following old traditions and ancient techniques are mainly China and Italy, even if it is widespread in all the oriental cuisines and also in the Arab one.
Pasta consumption in the world: China
Chinese cuisine makes extensive use of pasta. There are pastas made with wheat flour (mian) and pasta made with rice flour (fen). A typical type is spaghetti (which can be considered an essential dish of Chinese cuisine), but there are also fettuccine or ravioli, the latter generally steam cooked. The Chinese often cook pasta in soups, with only vegetables or beef or fish; spaghetti, especially the egg ones, are also served in dry dishes seasoned with spices and vegetables.
The rest of the world
The consumption of pasta in the world: Japan is another country where you eat a lot of pasta. In particular, three are the most common types of Japanese pasta: ramen, soba and udon. The first are tagliatelle (of Chinese origin) served in a meat or fish broth. The second is a buckwheat pasta similar to spaghetti, served with various seasonings or in broth. The udons are made from durum wheat flour and are also eaten in broth.
As for the Arab world, there are documents talking about the production of a pasta called itryya, made with wheat flour and water, during the Middle Ages. Even today, in Maghreb, we can find pasta similar to tagliatelle or short pasta, often cooked in broth or put into soups.
Summer has finally arrived! It is now easier to spend the weekends by the sea or have a picnic outdoors, as well as enjoying the much desired vacation! And what is better than a nice plate of cold pasta to eat outdoors, maybe with company? Here are some tips on the heat and how to deal it by eating cold pasta.
Advantages of cold pasta
In summer, with the heat, we tend to consume more cold foods. Therefore, rice, barley and pasta salads seasoned are prepared more frequently and in the most varied ways. These dishes, besides being more desirable, also have a great benefit. In fact, pasta contains starch-resistant compounds: these are carbohydrates similar to soluble fiber, which nourish the bacterial flora instead of being digested by our body. The cooking and subsequent cooling of the pasta make the concentration of starch-resistant compounds increase, favoring in the long run the loss of weight: in fact, the foods rich in fibers increase the sense of satiety and reduce the appetite, thus decreasing the daily intake of calories.
Cold pasta for all tastes
The heat has arrived … and how to face it by eating cold pasta? A healthy (and classic!) way to cope with the heat is to prepare cold pasta with fresh tomatoes, olives, Parmesan or mozzarella cheese, basil and oil. But the variations are many.
In addition to tomatoes, you can use other vegetables such as zucchini, pepperoni, aubergines – raw or grilled or cooked in the oven. Legumes such as peas or chickpeas can be also used. Among the cheeses, in addition to the already mentioned mozzarella, you can use feta. The pasta can be enriched with spices, such as saffron or turmeric. Other ingredients with which you can season the pasta are tuna or shrimps. In short, just some fantasy and you will cook for sure an amazing plate of cold pasta!
The ingredients for the perfect dough
In order to produce the real plate of Italian cuisine, few ingredients are needed: semolina (or refined flour), water and salt. The semolina is obtained from the grinding of durum wheat; on the other hand, the refined flour is obtained from the grinding and the sifting of the durum wheat cleaned of the impurities, after the extraction of the semolina. The water should be hard and lukewarm; it serves to form the dough by hydrating the starch, thus creating gluten. The maximum amount of salt allowed is 4%. In a pasta factory pasta kneader machines can not be missing, which allow the automation of the dough phase.
The kneading flouring machines
Our company offers pasta kneader machines suitable for every need. These machines are motorized and built with a steel base (which, on request, can be covered in stainless steel) on which a kneading tank is fitted with a shaft with blades. According to the models, the capacity of the tank could range from 15 to 85 kg of semolina and from 20 kg to 110 kg of finished dough; moreover it can be reversed by 45 degrees on its base. The tank is equipped with a closing and opening grille with two locking devices (one electric and one mechanical). All parts in contact with the mixture are made of stainless steel. At the sides of the machine there are low-voltage controls to adjust the functioning.
The pasta kneader machines are often inserted in automatic or semi-automatic multifunction machines, also equipped with a sheeter, ravioli machine, cutter etc. The advantage of these equipments is that in a single machine with reduced dimensions, various functions are combined and this allow an high productivity. All the combined models have a mixing tank with removable shaft (in order to facilitate cleaning) for the preparation of flour doughs.