Pasta Processing and Technology Short Course

April 17-19, 2007

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28 participants from four countries attended the 2007 pasta course at NCI.

Participants do a manual speck count on semolina.

NCI Technical Director Brian Sorenson discusses test procedures with short course participants.

Participants examine newly extruded rotini.

Extruded spaghetti is cut into lengths before drying.

Spaghetti is arranged on drying racks.

Participants perform cooking tests on spaghetti.

Cooking tests determine cooked weight.

More cooking tests for cooking loss.

Participants perform test for cooked firmness.