Pasta and Noodles: Raw Materials & Processing

April 21-23 , 2004

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Twenty-two participants attended the Pasta and Noodles course in April. They represented both multinational and small family-owned companies

NCI Technical Director Brian Sorenson explains the pasta extruder's dies. The dies determine the shape of pasta.

Bonnie Jacobson, NCI food technologist, demonstrates pasta and noodle cooking quality evaluations.

Wes Twombly, NCI extrusion specialist, explains the TX-52 twin screw extruder.

Bonnie Jacobson demonstrates whole grain moisture analysis.

Brian Sorenson discusses grain quality tests and grading procedures.

Participants get a hands-on opportunity to test their own knowledge by identifying pasta defects and suggesting their cause.

Pasta is extruded during the course on the NCI's pilot scale pasta press.

Jacobson and a participant examine pasta that was made during the course.