Pasta Processing and Technology Short Course

April 5-7 , 2006

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24 participants from six countries attended the 2006 pasta course at NCI.

Dr. Pat Berglund, NCI Director, greets the participants.

NCI Technical Director Brian Sorenson prepared a wheat sample for testing.

Participants examine the cleaned sample.

NCI Food Technologist Bonnie Jacobson demonstrates the colorimeter test.

Sorenson demonstates how to prepare a flour slick.

Sorenson shows the participants a pasta die before he attaches it to the pasta press.

Sorenson begins operating the pasta extruder.

Jacobson prepares spaghetti for drying.

A participant from Nigeria prepares spaghetti for drying.

Dr. Carl Anderson (center) of Monterey Gourmet Foods discusses refrigerated pasta with a participant.

Dr. David Hahn from New World Pasta answers questions about pasta defects.

A participant examines a pasta sample after drying.

Another pasta sample is brought from the dryer rack.

Two participants compare their samples.

Two more samples.

Pasta, pasta everywhere.

Tour to Dakota Growers Pasta, Carrington, N.D.

Tour to Conte Luna, Grand Forks, N.D.

Regular and whole wheat pasta made during the course.