Five Latin American pasta manufacturers and millers attended NCI’s Utilization of U.S. Wheat Classes in Pasta Production and Technology course this week. They are from Ecuador, Colombia, and Haiti. Hands-on pasta processing and cooking quality evaluations supplemented course lectures. Course topics included an overview of U.S. wheat classes, 2014 U.S. wheat supply and outlook, wheat quality evaluation, physical and rheological quality tests for flour and semolina, impact of protein and starch on pasta quality, commercial pasta production, quality assurance, functional and alternative pasta ingredients, food safety, and possible causes and solutions of pasta defects.