2008 Pasta Short course

Return to Home Page Return to News Release Page Return to What's New at NCI Page For Immediate Release
April 16, 2008 NCI Pasta Short Course Offers Real-Time Pasta Making Experience Fargo, N.D., USA – Twenty-four U.S. pasta manufacturers are making pasta this week at Northern Crops Institute (NCI) while they attend the Pasta Production and Technology Short Course, which runs from April 15 to 17. Through pilot-scale processing, the course participants are able to apply what they learn in the lectures to the pasta manufacturing process, from extrusion to drying. “We’ve been offering this course at NCI since 1984, and each year we are pleasantly surprised by how many industry people it attracts,” says Brian Sorenson, NCI Director and an instructor in the course. “Pasta is a very exciting segment of the food industry right now. There is a lot of interest not only in traditional pasta, but also in different types of pasta products such as fresh and frozen pasta, and in incorporating non-traditional ingredients such as flax, peas, lentils, whole wheat and other grains into pasta.” “People are very interested in learning more about the utilization of durum wheat from this region and how to make the best quality pasta. That’s what is important about NCI’s involvement in this course. It helps us promote these crops by showing people how to create new and innovative products that appeal to consumers, even though pasta has been around for a long, long time,” concludes Sorenson. Course participants will also tour Conte Luna Foods, Grand Forks, N.D., a division of Philadelphia Macaroni. Course topics include durum varieties, quality evaluation, durum milling and semolina quality, wheat quality tests, functional and alternative pasta ingredients, semolina quality tests, commercial pasta production, omega-3 fortified pasta, impact of protein and starch on pasta quality, pasta die design, pasta drying technology, extrusion equipment, pasta color and cooking evaluation, quality assurance, causes and solutions of pasta defects, and whole grains update. Additional speakers at the course are Gabriele Cannata, De Mari Dies USA; Michael Ehr, Buhler; Dr. Elias Elias, NDSU’s Durum Wheat Breeder; Bruno Giberti, Axor America; Dr. David Hahn, New World Pasta; Bonnie Jacobson, NCI Food Technologist II; Dr. Frank Manthey, NDSU Department of Plant Sciences; Rilie Morgan, NCI Extrusion Technician; Brian Sorenson, NCI Director; and Dr. Mehmet Tulbek, NCI Pulse and Oilseed Specialist. The pasta course directly supports the mission of Northern Crops Institute—increasing markets for the crops produced in Minnesota, Montana, North and South Dakota. Farmers in North Dakota produce enough durum wheat annually to make 8.7 billion servings of spaghetti, according to the ND Department of Agriculture. North Dakota is ranked first in U.S. durum production. Montana is ranked second. The 2007 U.S. Durum Quality Report states that last year’s U.S. northern-grown durum crop boasted a very high grade profile with good pasta processing qualities. U.S. Wheat Associates reports the five largest importers of U.S. durum in 2006/07 are EU, Morocco, Algeria, Nigeria and Venezuela. # # # Link to Photos of Pasta Short Course

For Immediate Release

April 16, 2008

NCI Pasta Short Course Offers Real-Time Pasta Making Experience

Fargo, N.D., USA – Twenty-four U.S. pasta manufacturers are making pasta this week at Northern Crops Institute (NCI) while they attend the Pasta Production and Technology Short Course, which runs from April 15 to 17. Through pilot-scale processing, the course participants are able to apply what they learn in the lectures to the pasta manufacturing process, from extrusion to drying.

“We’ve been offering this course at NCI since 1984, and each year we are pleasantly surprised by how many industry people it attracts,” says Brian Sorenson, NCI Director and an instructor in the course. “Pasta is a very exciting segment of the food industry right now. There is a lot of interest not only in traditional pasta, but also in different types of pasta products such as fresh and frozen pasta, and in incorporating non-traditional ingredients such as flax, peas, lentils, whole wheat and other grains into pasta.”

“People are very interested in learning more about the utilization of durum wheat from this region and how to make the best quality pasta. That’s what is important about NCI’s involvement in this course. It helps us promote these crops by showing people how to create new and innovative products that appeal to consumers, even though pasta has been around for a long, long time,” concludes Sorenson.
Course participants will also tour Conte Luna Foods, Grand Forks, N.D., a division of Philadelphia Macaroni.

Course topics include durum varieties, quality evaluation, durum milling and semolina quality, wheat quality tests, functional and alternative pasta ingredients, semolina quality tests, commercial pasta production, omega-3 fortified pasta, impact of protein and starch on pasta quality, pasta die design, pasta drying technology, extrusion equipment, pasta color and cooking evaluation, quality assurance, causes and solutions of pasta defects, and whole grains update.

Additional speakers at the course are Gabriele Cannata, De Mari Dies USA; Michael Ehr, Buhler; Dr. Elias Elias, NDSU’s Durum Wheat Breeder; Bruno Giberti, Axor America; Dr. David Hahn, New World Pasta; Bonnie Jacobson, NCI Food Technologist II; Dr. Frank Manthey, NDSU Department of Plant Sciences; Rilie Morgan, NCI Extrusion Technician; Brian Sorenson, NCI Director; and Dr. Mehmet Tulbek, NCI Pulse and Oilseed Specialist.

The pasta course directly supports the mission of Northern Crops Institute—increasing markets for the crops produced in Minnesota, Montana, North and South Dakota. Farmers in North Dakota produce enough durum wheat annually to make 8.7 billion servings of spaghetti, according to the ND Department of Agriculture. North Dakota is ranked first in U.S. durum production. Montana is ranked second.

The 2007 U.S. Durum Quality Report states that last year’s U.S. northern-grown durum crop boasted a very high grade profile with good pasta processing qualities. U.S. Wheat Associates reports the five largest importers of U.S. durum in 2006/07 are EU, Morocco, Algeria, Nigeria and Venezuela.

# # #

Link to Photos of Pasta Short Course