NCI Hosts Gluten-Free & High Protein Pasta Production and Pasta Production from Multiple U.S. Wheat Classes Courses | October 6–9, 2026

All Participants at the Peltier Complex in Fargo, ND

The Northern Crops Institute (NCI) hosted two concurrent courses, Gluten-Free & High Protein Pasta Production and Pasta Production from Multiple U.S. Wheat Classes, from October 6–9, 2026, at its facility in Fargo, North Dakota. While each course had a unique focus, participants came together for several shared lectures and demonstrations throughout the week.

A total of 12 participants representing the United States and Nigeria attended the program. Through a combination of classroom instruction, hands-on laboratory demonstrations, and industry engagement, participants explored pasta production techniques, ingredient functionality, and strategies for achieving high-quality pasta products.

Day 1: Focused Learning Tracks

The week began with a welcome from NCI Program Manager Krista Jansen before participants divided into their respective course groups for a day of focused instruction.

Those in the Pasta Production from Multiple U.S. Wheat Classes course began by exploring U.S. wheat classes with Erica Olson, Director of Marketing & Research with the North Dakota Wheat Commission. Brian Sorenson, Executive Director of Minnesota Wheat, followed with a session on milling for pasta. Rachel Carlson, NCI Food Scientist, then led participants through semolina quality tests.

Learning with Katie Harris, Technical Business Development Manager, Bay State Milling

Dr. Frank Manthey, Professor and Director of the NDSU Durum Wheat Quality Lab in NDSU’s Department of Plant Sciences, presented on the impact of semolina and flour from durum and other wheat classes on pasta processing and quality. Dr. David Hahn also discussed how protein and starch influence pasta quality.

Meanwhile, participants in the Gluten-Free & High Protein Pasta Production course explored common gluten-free and high-protein ingredients with Al Lucia, who also led a hands-on sensory activity featuring high-fiber, gluten-free, and protein pasta. Lucia concluded his sessions for the day with a presentation on the impact of protein and starch on pasta quality.

NCI Process Project Managers Rilie Morgan and Chris Cossette introduced participants to the differences between traditional and gluten-free pasta processing techniques and led a gluten-free pasta demonstration in NCI’s Pasta Processing Lab.

Both groups came together at the end of the day for a presentation from Dr. David Hahn on the commercial production of pasta, connecting the concepts explored throughout the day

Day 2: Hands-On Demonstrations and Processing Techniques

 The second day brought both course groups together for shared learning focused on ingredient functionality, processing methods, and pasta production equipment.

Pasta Demonstration in NCI’s Pasta Processing Laboratory

Katie Harris, Technical Business and Development Manager with Bay State Milling, kicked off the day with a presentation on high-amylose wheat and its nutritional and functional benefits in pasta formulation.

Participants then took part in a stone milling for pasta demonstration led by Morgan, followed by a pasta press mechanics demonstration with Morgan and Cossette. These sessions provided a closer look at the equipment and processes involved in pasta production.

In the afternoon, Lucia led presentations on mixing, sheeting, and extruding, as well as pasta drying technology. Together, the day's sessions gave participants a deeper understanding of how ingredient characteristics, processing decisions, and equipment influence pasta quality.

Day 3: From the Classroom to the Industry

Day three offered participants opportunities to see pasta production concepts in action through virtual instruction, hands-on processing, and an industry tour.

The morning began with a virtual presentation from Giovani Cannata of De Mari Pasta Dies USA on pasta die design, highlighting the role of die design in pasta production.

A course highlight followed as Morgan and Cossette led a hands-on pasta processing demonstration in NCI’s Pasta Processing Lab. Participants had the opportunity to observe processing techniques and apply concepts covered throughout the course.

In the afternoon, participants visited DakotaMB for an industry tour, offering an opportunity to connect classroom learning with commercial operations.

Hands-on Pasta Cooking Quality Evaluation with Rachel Carlson

Day 4: Quality, Nutrition, and Food Safety

The final day focused on pasta quality, nutrition, and food safety. Dr. Dave Hahn led presentations on formulating pasta for quality and nutrition and food safety considerations for pasta production.

Rachel Carlson then guided participants through a hands-on pasta cooking quality evaluation in NCI’s Instructional Lab. The session allowed participants to examine finished pasta products and evaluate characteristics related to cooking performance and overall quality.

Alexis Freier-Johnson, Director of R&D at Richardson International, concluded the course with presentations on quality assurance and control in pasta production, as well as pasta die maintenance. These final sessions emphasized the importance of consistent quality standards and proper equipment maintenance in producing high-quality pasta products.

Advancing Pasta Innovation

The Gluten-Free & High Protein Pasta Production and Pasta Production from Multiple U.S. Wheat Classes courses provided participants with valuable insights into ingredient functionality, formulation strategies, processing techniques, and quality evaluation. By combining technical instruction with hands-on experience and industry engagement, the courses helped participants better understand how wheat classes and alternative ingredients influence pasta production and how to meet evolving consumer demands.

NCI thanks all participants, presenters, and industry partners for helping make these courses possible. To view and register for upcoming courses, visit www.northern-crops.com/courses.