Course Details:
Dates: April 14 - 16, 2026
Location: Northern Crops Institute, Fargo, ND
Registration Fee: $1,700.00
Registration Deadline: March 31, 2026
Course Overview:
This course introduces participants to the fundamental and applied aspects of pasta production and quality through lectures and laboratory demonstrations. Grain and ingredient quality, specifications and processing variables and their impact on final pasta product quality are presented in detail. The course focuses primarily on traditional dried durum wheat-based pasta.
You will learn to evaluate the quality of durum wheat, semolina, and pasta; learn the impact of ingredient quality on the end product; learn the fundamentals of pasta production, quality assurance, die manufacturing, and die maintenance.
Who Should Attend:
Managers, supervisors, technicians, and others responsible for pasta production, plant maintenance, product development, quality assurance, and sales of high-quality pasta products.
Who to Contact with Questions:
Casey Peterson, Program Development Manager
casey.peterson@northerncrops.com
(701) 231-4250