NCI Hosts Pasta Production and Technology Course | April 14–16, 2026
All 25 Participants from 8 different countries at the Peltier Complex in Fargo, ND
The Northern Crops Institute (NCI) hosted its Pasta Production and Technology course from April 14 to 16, 2026, at its facility in Fargo, North Dakota. The course welcomed 25 participants from the United States, Canada, and Mexico for three days of in-depth learning focused on traditional dried durum wheat-based pasta production.
Designed for professionals involved in pasta production, quality assurance, product development, and plant operations, the course combined classroom instruction with hands-on laboratory demonstrations. Participants gained a strong understanding of how grain and ingredient quality, processing variables, and production techniques impact final pasta product quality.
Building a Foundation in Durum and Quality
The first day focused on the fundamentals of durum wheat, semolina, and pasta quality. Participants heard from industry experts and NDSU faculty on topics ranging from genetics and variety development to milling and regional production.
Hands-On-Demonstration in NCI’s Pasta Processing Laboratory
Together, these sessions provided a strong foundation in understanding how raw materials and quality specifications influence the pasta production process.
Semolina Quality Test with Rachel Carlson
From Processing to Practice
Day two blended classroom learning with hands-on experience. Al Lucia of DEMACO led sessions on pasta processing and drying technology, giving participants insight into the mechanics and efficiencies of modern production systems.
Participants then moved into the NCI Pasta Processing Laboratory, where Rilie Morgan and Chris Cossette led an interactive demonstration. This hands-on experience allowed participants to see the equipment in action and better understand each stage of the pasta-making process.
The afternoon included a tour of the North Dakota Mill and Elevator in Grand Forks, North Dakota. This provided participants with a real-world look at large-scale milling operations and how ingredient quality is managed at an industrial level.
Focusing on Quality and Finishing Strong
The final day emphasized quality, formulation, and product evaluation. Dave Hahn returned to discuss the impact of protein and starch on pasta quality, followed by a hands-on pasta cooking quality evaluation led by NCI Food Scientist Rachel Carlson.
Additional sessions included quality assurance and die maintenance with Alexis Johnson of Richardson International Limited Foods, pasta die design with Giovanni Cannata of De Mari Pasta Dies, and pasta line maintenance with Al Lucia. These presentations helped participants connect technical knowledge with practical applications in their own operations.
Fresh, Refrigerated, Frozen Pasta Course: Ravioli Demonstrations
Optional Course Expands Learning
Following the main course, six participants stayed for an optional one-day course on Fresh, Refrigerated, and Frozen Pasta Technology. This add-on course introduced participants to the unique considerations involved in producing fresh and frozen pasta products.
Led by Al Lucia, the day included sessions on processing methods, food safety, and equipment specific to fresh and refrigerated pasta. Participants also took part in hands-on demonstrations, including a ravioli lab, cooking evaluation, and sheeting demonstration led by NCI’s Rilie Morgan, Chris Cossette, and Rachel Carlson.
Supporting Pasta Innovation
The Pasta Production and Technology course reflects NCI’s mission to provide practical, industry-driven education that supports innovation in food production. By combining technical expertise with hands-on learning, participants left with a deeper understanding of pasta processing and the tools needed to enhance product quality.
NCI extends its gratitude to the Minnesota Wheat Research & Promotion Council, South Dakota Wheat Commission, North Dakota Wheat Commission, and Montana Wheat & Barley for their support in making this course possible.
To view and register for upcoming courses, visit www.northern-crops.com/courses.