How Pasta Is Made
How Pasta Is Made.
Pasta is one of the simplest and purest foods around, as it is made of just two ingredients, semolina and water, without the addition of any hidden artificial preservatives or colorings.
Selection of Raw Material
The first decisive step in making good pasta is the selection of the appropriate raw material. All quality pasta is made from Durum wheat semolina. Durum wheat is considered to be the most noble of all hard wheat and the richest in nutritional value. Durum wheat is what gives pasta its rich taste, pleasant aroma and bright, amber-yellow color. It is also what helps it remain firm and keep its shape and its nutrients while cooking.
Mitsides long expertise of 8 decades ensures that the best quality durum wheat from various granaries around the world is always selected for the production of its pasta. Each wheat cargo is laboratory tested to ensure that it conforms to all standards and is then stored in the company’s special grain silos. From there it is transferred to the Mitsides Flourmills for the production of the semolina.
Semolina Production
Before the milling begins, the wheat kernels are thoroughly cleaned to rid them of any foreign substances and are then brushed to remove the external layer of the bran and any remaining impurities. They are then conditioned and hydrated to ensure they obtain the right moisture levels, before they enter the cylinder machines where the milling begins. The grinding is done in stages where the wheat kernel is broken until the inner part of the grain (endosperm) is separated from the outer skin (bran). The milling derivative is then sieved to remove all bran leaving behind pure semolina. The semolina is then transferred to the Pasta factory, where the pasta production will begin.
Production of Pasta
The semolina first enters the kneading machines, where it is mixed with water until it forms a dough. For special kinds of pasta such as lasagne and tricolore, additional ingredients such as dried eggs,
Pasta is one of the simplest and purest foods around, as it is made of just two ingredients, semolina and water, without the addition of any hidden artificial preservatives or colorings.
Selection of Raw Material
The first decisive step in making good pasta is the selection of the appropriate raw material. All quality pasta is made from Durum wheat semolina. Durum wheat is considered to be the most noble of all hard wheat and the richest in nutritional value. Durum wheat is what gives pasta its rich taste, pleasant aroma and bright, amber-yellow color. It is also what helps it remain firm and keep its shape and its nutrients while cooking.
Mitsides long expertise of 8 decades ensures that the best quality durum wheat from various granaries around the world is always selected for the production of its pasta. Each wheat cargo is laboratory tested to ensure that it conforms to all standards and is then stored in the company’s special grain silos. From there it is transferred to the Mitsides Flourmills for the production of the semolina.
Semolina Production
Before the milling begins, the wheat kernels are thoroughly cleaned to rid them of any foreign substances and are then brushed to remove the external layer of the bran and any remaining impurities. They are then conditioned and hydrated to ensure they obtain the right moisture levels, before they enter the cylinder machines where the milling begins. The grinding is done in stages where the wheat kernel is broken until the inner part of the grain (endosperm) is separated from the outer skin (bran). The milling derivative is then sieved to remove all bran leaving behind pure semolina. The semolina is then transferred to the Pasta factory, where the pasta production will begin.
Production of Pasta
The semolina first enters the kneading machines, where it is mixed with water until it forms a dough. For special kinds of pasta such as lasagne and tricolore, additional ingredients such as dried eggs,