THE IMPORTANCE OF SLOW DRYING IN PASTA MAKING

The drying phase is not only important, but it is absolutely decisive in the production cycle as through the decrease of the water contained in the pasta, we ensure that this can remain unchanged over time, preserving its chemical-physical and organoleptic characteristics, i.e., colour, perceived taste and aroma.

All this happens if this process is carried out at low temperatures (around 40-45°) and

consequently occurs slowly.

In this way, the pasta is able to maintain the qualities of semolina in terms of vitamins and protein intake.

As the drying temperature increases (therefore the times are shortened), the attributes of the pasta are lost, thus configuring a lower quality product. In large pasta factories, the pasta is dried in three or four hours, with temperatures reaching 130°. Time and cost savings are important, but this is entirely at the expense of nutritional quality.

Already at temperatures of 80° there is 40% loss of vitamin B1 and 53% loss of vitamin B2.

The content of Lysine and Methionine, two essential amino acids, is also significantly

reduced.

In addition, starting at a temperature of 60°, the structure of starch changes, it is getting

gelatinized, becomes harder and harder to digest, but the pasta does not overcook and

remains "al dente" for a long time, so that consumers believe that it is of better quality.

Another important aspect to consider is that high temperature dried pasta is a dead product, with zero energy and zero vital activity.

On the other hand, a dried pasta at a low temperature remains alive.

Just as with flour and water in the right amount, a fermentation takes place which, if guided, can lead to bread, so in dried pasta a "ripening" takes place, a very light and imperceptible fermentation and acidification which are part of their taste and organoleptic quality.

Overall, it is admitted that a low temperature dried pasta is a natural product and therefore cooking it, like bread, will have an optimal point and time, with less tolerance than dead pasta.