Things to know about Pasta

 

Pasta Market

Pasta is a starchy food preparation (pasta alimentaria) prepared from semolina, a granular product generated from the endosperm of a variety of wheat known as durum wheat and contains a high concentration of gluten (elastic protein). It's made into ribbons, cords, tubes, and a variety of other shapes, all of which were designed with specific properties in mind, such as the ability to keep heat or hold sauces.

According Coherent Market Insights the Pasta Market Size, Share, Outlook, and Opportunity Analysis, 2019 – 2027.

Semolina is blended with warm water and kneaded into a smooth stiff dough before being extruded in commercial processing. While being crushed and combined, the dough is driven through perforated plates, or dies, that mould it into the required shape. When the perforations are small and contain steel pins, hollow tubular forms such as macaroni develop, whereas smaller holes without pins yield spaghetti. Slitted holes provide flat ribbon-like typefaces. A unique die creates shell shapes, while rotary knives slice the dough as it emerges from the die to create miniature decorative shapes. After that, the produced dough is dried, reducing the moisture content from around 31% to around 12%. Drying is carefully controlled since rapid drying can cause cracking, while delayed drying can cause stretching and stimulate the growth of mould or organisms that cause sourness.

Pasta is cooked by boiling until firm and resilient to the bite (al dente) or until very soft (al dente). They can be served with a number of sauces, including tomato, cream, shellfish, and others, or tossed with butter, cheese, and seasoning (nutmeg, pepper). Meat, cheese, spinach, or a mix of these and other components are frequently stuffed into shaped pastas. Pastas are also used in soups and casseroles, as well as other meals that call for noodles, a similar starch preparation (see noodle). Pasta that hasn't been cooked keeps its freshness for three to six months.