one. Dried durum pasta is now made on an
industrial scale in many countries. In addition,
modern heat treatments and vacuum-packing
have also made it possible to keep fresh pasta
for several weeks in the refrigerator.
Recent decades have brought a revival in
Italy of small-scale manufacturing using
selected wheat varieties, old-fashioned
extrusion dies that produce a rough, sauce-
holding surface, and longer-time, low-
temperature drying that is said to produce a
finer flavor.
Making Pasta and Noodle Doughs
Basic Ingredients and Methods The aim in
making pasta and noodle dough is to
transform dry flour particles into a cohesive
mass that is malleable enough to be shaped
into thin strips, but strong enough to stay
intact when boiled. With wheat flours, the
cohesiveness is provided by the gluten