Thirty-six participants from pasta manufacturing companies in Brazil, Nigeria, South Africa, and USA are attending the Pasta Production and Technology Short Course this week at NCI. This is a record enrollment for the short course, which has been offered annually since 1984. The pasta course, which runs from April 10-12, is designed to showcase the high quality durum wheat that is produced in this region. Eight participants are sponsored by U.S. Wheat Associates. Participants will gain hands-on experience in processing traditional pasta made with semolina, as well as ravioli and gluten-free pasta.