Pasta processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to a specific shape, dried and packaged. Durum wheat semolina or flour, common farina or flour, or combination of both is mixed with water and eggs (for egg noodles) and other optional ingredients (like spinach, tomato, herbs and etc.). Usually 25-30 kg of water is added per 100 kg of semolina. The amounts are measured by computerized dispensers. The mixture is then kneaded by auger extruder equipped with mixing paddles and kneading blades to obtain a homogeneous mass, and after that is extruded through various shaped dies. Drying process begins immediately after the products are shaped to prevent deformation and sticking. The pastas are dried completely in drying chambers and stabilized, then ready for packaging. In modern factories, dry pasta is processed using automatic continuous lines.

Textauszug zu Pasta processing aus Wikipedia (Lizenz)

Das Bild „Pasta auf dem Campo de’ Fiori“ von Marco Verch kann unter Creative Commons Lizenz genutzt werden. Es ist auf Flickr in voller Auflösung verfügbar.

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Aufgenommen am 09.01.2016 mit der Kamera NIKON D90 und diesen Einstellungen: f5.0 - 1/400 - 17.0 mm (25 mm) - ISO640

Das Bild ist in Roma (Italien) entstanden:

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