How is pasta made from the flour?

1. Milling:

- Wheat grains are cleaned and tempered to prepare them for milling.

- The wheat is then passed through a series of rollers to break it down into smaller pieces and separate the endosperm (the inner part of the grain) from the bran (the outer layer).

- The endosperm is further ground into flour of different textures, such as semolina (coarse flour) or all-purpose flour.

2. Mixing:

- The flour is mixed with water to form a dough.

- Salt and other ingredients, such as eggs or flavorings, may be added at this stage.

- The dough is kneaded until it reaches the desired consistency, smooth and elastic.

3. Shaping:

- The dough is shaped into various forms depending on the type of pasta.

- Common pasta shapes include spaghetti (long, thin strands), penne (cylindrical with slanted ends), rigatoni (short, cylindrical tubes), and many more.

- Shaping can be done manually using a rolling pin and a knife, or with the help of machines called pasta makers or extruders.

4. Drying:

- Fresh pasta can be cooked immediately, but most pasta undergoes a drying process to preserve it and enhance its texture.

- The pasta is typically hung on racks in a warm, well-ventilated area or placed in drying machines.

- Drying can take several hours to days, depending on the type of pasta and the desired moisture content.

5. Packaging:

- Once the pasta is dry, it is packaged to prevent damage and preserve its quality.

- Common packaging materials include plastic bags, boxes, or airtight containers.

The final product is dry pasta, which can be cooked by boiling in water and then used in various dishes, salads, casseroles, and more. Different types of flour, such as whole wheat, durum wheat, or gluten-free flours, can be used to create different pasta varieties.