Pasta preparation technology. Pasta cooking technology

Assortment of pasta;

LECTURE No. 24-25

Topic: “Production of pasta”

Questions:

1. Assortment of pasta;

2. Pasta production technology;

3. Requirements for the quality of pasta and their storage conditions

Answers:

The range of pasta includes more than 100 items. Depending on the quality and type of flour from which they are made, pasta products are divided into groups A, B, C: A – products made from durum wheat flour; B – products made from soft, highly glassy wheat flour; B – products made from soft wheat baking flour and classes 1 and 2: 1 – products made from premium flour; 2 – products made from first grade flour.

The name of the fortifiers is added to the group and class: group A, 1st class egg; group A, 1st class dairy; group A, 2nd class tomato; group B, 1st class carrots, etc.

Depending on the shape, pasta products are divided into the following types: tubular, vermicelli, noodles and curly products. In turn, each type of product is divided into types depending on their size. Types of pasta are divided into varieties depending on the type of flour and the addition of fortifiers.

Tubular products include pasta, feathers and horns.

Pasta is a sized product in the form of tubes 15, 22, 30 and 40 cm long. They are produced in the following types: straws - with an outer diameter of up to 4 mm, special and special corrugated - 4 - 5.5 mm, ordinary and ordinary corrugated - 5, 5-7 mm, amateur and amateur corrugated - more than 7 mm. There are longitudinal grooves on the surface of corrugated products.

Feathers are tubes with beveled cuts 10-15 cm long. They are produced in the same types as pasta, with the exception of straws.

Horns are tubes curved in the form of an arc, 1 - 5 cm long. They come in the following types: straws - up to 4 mm in diameter, special and special corrugated - 4-5.5 mm, ordinary - 5-7 mm, polyhedral - edge size no more than 7 mm.

The wall thickness of tubular products should be no more than 1.5 mm (for corrugated products 2 mm.)

Vermicelli - products in the form of threads. Depending on the thickness of the thread, vermicelli webs with a diameter of up to 0.8 mm are produced; thin 1.2, ordinary - up to 1.5 and amateur - up to 3 mm. According to the length of the thread, vermicelli is divided into a short one with a length of at least 1.5 cm, a long one with a length of at least 20 cm, and a long bent one with a length of at least 20 cm, bent in half. Gossamer and thin vermicelli are also made in the form of bows and skeins weighing up to 30 grams.

Noodles - products in the form of ribbons. They produce narrow noodles up to 3 mm wide, up to 2 mm thick, and at least 1.5 cm long; wide - 3.7 mm wide, up to 1.5 mm thick, at least 2 cm long; long and long bent - up to 7 mm wide, up to 2 mm thick, at least 20 mm long; oval wavy, sawtooth - from 3 to 20 mm wide, up to 2 mm thick and at least 2 mm (short) and 20 mm (long) long. Noodles are also made in the form of bows and skeins weighing up to 50 g.

Figured products - are produced in the form of flat and three-dimensional figures of certain sizes. They are divided into the following types: shells, ears, grains, stars, letters of the alphabet, etc.

The industry produces pasta of the following varieties: from semolina flour - extra and extra egg grade with the addition of 100 - 152 kg of melange per 1 ton of flour; from premium flour - premium (without additions), premium egg with the addition of melange or eggs, premium milk with the addition of whole or skim milk powder (5-10% of the flour weight), premium tomato with the addition of 15 kg of tomato paste per 100 kg of flour (containing 40% solids) and the highest for baby food with the addition of 400 eggs and 3.5 kg of milk powder per 100 kg of flour; from 1st grade flour - first (without additions), first tomato, first milk and first for baby food.

The technological scheme includes the following stages: storage and preparation of raw materials for production, dough preparation, pressing of products, cutting, drying, cooling and packaging.

Storage and preparation of raw materials. Pasta is made from wheat flour, water and additional raw materials. Additional raw materials are divided into traditional (egg, dairy products) and non-traditional (bean seed flour, vegetable and fruit and berry powders, vegetable and fruit and berry purees, etc.). In addition, various food additives can be used to make pasta: ascorbic acid, lecithin, methyl cellulose, carbulose, gelatin, etc.

The main raw material used in pasta production is flour.

The pasta properties of flour, which characterize the possibility of obtaining high-quality pasta from it, are determined
four main indicators, namely: the amount of gluten, the content of carotenoid pigments, the content of dark inclusions and
coarse grinding.

Pasta flour is significantly different from cotton flour. It has a grainy structure with particles ranging in size from 250 to 350 microns, which are larger in grains compared to semi-grains; gluten content not less than 30...32%; must be yellow in color and not darken during processing

Gluten in pasta production performs two main functions: it is a plasticizer, that is, it acts as a kind of lubricant that gives fluidity to the mass of starch grains, and a binder that connects starch grains into a single dough mass. The first property of gluten allows the dough to be molded by pressing it through the holes of the matrix, the second property allows it to maintain the shape given to the dough.

The uniqueness of gluten also lies in the fact that the gluten frame formed during dough pressing, which holds the mass of starch grains in the raw products being pressed out and is then strengthened when drying the products, when lowered into boiling water, i.e. when cooking the products, not only does not liquefy, but on the contrary, it is fixed and strengthened as a result of gluten denaturation.

For pasta production, the most valuable fraction is gliadin: it is its presence and properties that determine the fluidity and cohesion of the dough. However, glutenin also plays a certain role here, providing the necessary firmness and elasticity of raw pasta. In addition, about 80% of flour lipids form bound and tightly bound complexes that protect carotenoids from oxidation, specifically with the glutenin fraction of the protein.

Typically, flour gluten is assessed not only quantitatively, but also qualitatively, determining the degree of its extensibility, elasticity and elasticity. However, these properties of gluten reflect mainly the properties of the glutenin fraction, which is of secondary importance in the formation of the structure of pasta.

Because carotenoid pigments give pasta a pleasant amber-yellow color, flours with a high carotenoid content are most preferred for pasta production. This does not mean that flour, for example, white or cream-colored, cannot be used in pasta production, but the color of products made from it will be less attractive and the price of such products should be lower.

Particles of the shell, aleurone layer, wheat germ and seeds of other crops present in flour appear on the surface of pasta in the form of dark dots, worsening the appearance of the product. In addition, the presence of a significant amount of peripheral parts of the grain in flour indicates an increased content of amino acids and enzymes, in particular tyrosine and polyphenol oxidase, involved in the undesirable process of darkening of pasta during drying. Therefore, from the point of view of the appearance of pasta, it is advisable to use premium flour for their production.

Grinding coarseness (granulometric composition, flour particle size). With all other flour parameters being equal, the size of its particles in the range of 150...400 microns does not have a noticeable effect on the quality of dry and cooked pasta. The granulometric composition of flour has a significant impact on its water absorption capacity, and, consequently, on the physical properties of compacted dough and raw products, on the ratio of their strength and elastic-plastic properties.

Drinking water (GOST 2874-73), used for preparing dough, must meet the requirements for drinking water supplied by centralized drinking water supply systems.

At pasta factories, water is used for kneading pasta dough, washing matrices, heating or cooling pressing devices.
press cylinders, heating water heaters of dryers, as well as for sanitary and domestic needs.

At a pasta enterprise, special attention should be paid to the quality of water intended for kneading dough; for this purpose, only drinking water is used that meets the requirements of GOST 2874. It must be transparent, colorless, free of foreign tastes and odors, and free of organic impurities and suspended particles.

In addition to the listed organoleptic indicators, water is characterized by general hardness. The value of this indicator depends on the content of calcium and magnesium salts in water and is expressed in milligram equivalents per 1 liter (mg.eq.). 1 mg.eq. cruelty corresponds to the content of 20.04 mg Ca or 21.16 mgM in 1 liter of water.

Water hardness does not have a noticeable effect on the progress of the technological process or on the quality of pasta, so water of any degree of hardness can be used for kneading dough. To knead pasta dough, usually use warm water at a temperature of 40... 60 ‘C, which is obtained by mixing cold tap and hot water in the required ratio. Hot water can be supplied centrally (from the city water supply), or it can be obtained at the factory by heating cold water in a heat exchanger - a boiler.

In Russia, a small part of pasta is produced using additional raw materials - additives. Additives are divided into fortifying and flavoring additives.

Fortification additives increase the nutritional value of products, often also changing their color and taste. In Russia, eggs and egg products (egg powder, melange), as well as dairy products (milk powder, low-fat cottage cheese) and some
vitamins. Flavoring additives do not increase the nutritional value of products, but give them a specific taste and color. These additives primarily include a variety of vegetable pastes, purees and powders.

Egg products are added at the rate of 260-400 eggs or 10-15 kg of melange per 100 kg of flour.

The nutritional value of pasta with the addition of 10% milk powder is almost the same as products enriched with egg products.

When using wheat gluten, the protein content in products can increase by 30-40%. Gluten is a waste product in the production of wheat starch and its use as a fortifier is economically feasible.

Vegetable and fruit natural juices, concentrated or dry, are used as flavoring additives in the production of pasta. The most commonly used products are tomato paste and tomato powders.

Surfactants are used as improvers. They help improve the quality of pasta, which sticks together less when dried and retains its shape better when cooked.

To enrich pasta, you can use heat-resistant water-soluble vitamins B1, B2, PP.

Non-traditional raw materials for pasta production include mainly products of processing grain and seeds of various plant crops (except wheat), fruits of tuber crops, as well as by-products of their processing.

Among the variety of these raw materials, triticale flour, flour and starch of gluten-free starch-containing grains, legumes and tubers are of primary interest.

Pasta dough is significantly different from all other dough masses. It is not subjected to fermentation or artificial leavening. Since the amount of water added to flour during kneading is about 1/2 of the amount that the main components of flour - Starch and protein - can absorb, the dough requires long-term kneading for 20...30 minutes.

The dough is a loose mass of crumbs of various sizes, which only during further processing turns into a dense plastic mass suitable for molding.

The recipe for pasta dough depends on the quality of flour, type of product, drying method and some other factors. It indicates the amount and temperature of flour and water, moisture content and temperature of the dough. The amount of water is given per 100 kg of flour.

When calculating recipes, the moisture content of the dough is specified, the value of which determines the type of batch: hard (moisture content of the dough is 28...29%); medium (dough moisture content 29.1...31%) and soft (dough moisture content 31.1...32.5%). The most common is medium kneading, in which the dough turns out to be finely lumpy; after pressing, the products retain their shape well, do not wrinkle, and do not stick together when laid out and dried in several layers. The higher the moisture content in the dough, the faster and more evenly the flour particles are hydrated, the dough is easier to mold and the better quality products are obtained from it. However, with a very high moisture content, raw products do not retain their shape well (stick together, stretch out), and the drying process is lengthened.

Based on the given moisture content of the dough, the required amount of water for kneading is calculated:

where M – flour dosing, kg; W – moisture content of flour and dough, %

Then the dough temperature is set based on the fact that after kneading it should not be higher than 40 °C. It is taken into account that during the process of molding products in screw presses, the dough temperature increases by 10...20 °C, and in front of the matrix it should be 50...55 °C.

Depending on the temperature of the water used to knead the dough, there are three types of kneading: hot (temperature 75...85 °C), warm (temperature 55...65 °C)** and cold (temperature below 30 °C) . In practice, warm kneading is more often used, which makes it possible to obtain a medium-lumpy, free-flowing dough that fills the auger turns well. The process of kneading dough using warm water is faster than using cold water, the dough is more plastic, well shaped, and the surface of the products is smoother, the color is more yellow than with other kneading.

Hot kneading is used relatively rarely, since when hot water comes into contact with flour, some of the proteins denature, as a result of which the dough partially loses its elasticity. Hot kneading is applicable only for flour with a high gluten content, excessively elastic in quality, when it is necessary to obtain a less viscous and sufficiently plastic dough.

Cold kneading is used for the manufacture of products intended for long-term storage, as well as for flour with low gluten content and low quality.

When preparing dough with additives, the moisture content in them is taken into account. If the moisture content of the additives is higher than that of the flour, then the water consumption for kneading the dough should be reduced accordingly.

For the purpose of recycling, the formulation may also include benign waste. For this purpose, semi-finished products (raw scraps, deformed products, etc.) that do not have any foreign taste or smell, and dry waste are used.

Immediately after cutting, raw trimmings are crushed and added to the dough mixer in an amount of up to 15% of the flour weight. Dry waste is crushed into grains up to 1 mm in size and added in an amount of up to 10% to the flour mass. It is advisable to add waste to produce short-cut products (vermicelli and noodles)

Forming pasta.

Two methods of forming pasta dough are used: pressing and stamping, and the latter is based on obtaining a dough strip by pressing, from which products of complex shapes are then stamped.

The most important part of the press is the dies. They can be round, flat disc-shaped or rectangular. The material for their manufacture must be durable, withstand significant loads and be resistant to corrosion, since the dough is an aggressive environment due to the content of acid-reacting substances. It is best to make matrices from brass and bronze, but stainless steel can also be used.

The shape of products obtained by pressing depends on the configuration of the forming holes of the matrix. There are three types of holes: ring holes with liners for obtaining a pasta tube; without liners for molding thread-like products; slot-shaped for pressing noodles, figured products and wide ribbons for subsequent molding of stamped products from them.

Cutting raw pasta

Cutting raw pasta consists of blowing, cutting and laying out in order to prepare the semi-finished product for the most time-consuming and labor-intensive stage of production - drying. The duration of drying and the quality of the finished products depend on the correct cutting.

For quick drying, raw products are blown with air taken from the workshop premises. At the same time, the moisture content of the products decreases by 2....3%, as a result, the plasticity of the semi-finished product decreases, its elasticity increases, and a crust forms on the surface, which prevents the products from sticking and bending.

The purpose of cutting is to obtain a product of a certain length. Short-cut products are cut in two ways. In the first case, the knife slides along the surface of the matrix or cuts a hanging strand at some distance from the matrix; in the second case, cutting is carried out after the products have dried a little.

To lay out raw short-cut products, mechanical spreaders (rasters) are used, the pipe or conveyor of which makes an oscillating movement over the moving dryer belt, distributing the product on it in an even layer 2...5 cm thick, depending on the type of product.

Cutting and laying out pasta depends on the drying method: cassette (in cassettes) or hanging (on bastuns). In the first case, cassettes made of plywood, wooden planks and duralumin are used. The cassette is a box that has only two side walls, between which the pasta is placed so that drying air passes through them along the tubes. The strike is a hollow aluminum tube 2000 mm long with pins at the ends, with the help of which it rests on the conveyor chains. On strike, a strand of pasta is hung up.

During cassette drying, pressed products that have reached a length of 1.5...2 m are mechanically picked up, placed on cassettes and cut by a spreading-cutting mechanism into pieces 250 mm long.

Cutting pasta for hanging drying is carried out by self-weighing, which is part of an automated line. Empty bastuns move horizontally with some breaks. At the moment they stop, the rows of molded products, passing the blower, reach the required length, falling below the bass-tun, which is at rest. The lower knives trim the ends of the products. The scraps fall into the auger located below, are crushed and then fed by a pneumatic conveyor into the dough mixer for recycling.

Pasta with vegetables.

Equipment and utensils: pans with a capacity of 5 l and 0.5 l, measuring cup, tablespoon, scales, chef's knife, cutting board, colander, frying pan, flat dinner plate.

Recipe: pasta - 70 g, carrots - 20 g, onions - 16 g, parsley - 3 g, tomato puree - 15 g, butter - 10 g, vegetable oil - 15 g. Yield - 250 G.

Cooking technology. Add sautéed onions and carrots cut into strips, sautéed tomato puree to the drain-cooked pasta and mix thoroughly.

• 1. Boil water in a 5 liter saucepan. Place the pasta in boiling salted water and stir. There should be 5...6 times more water than pasta, salt - at the rate of 10 g per 1 liter of water. Cook the pasta until done.
• 2. Wash and peel the carrots and onions. Cut the vegetables into strips.
• 3. Heat a frying pan, add vegetable oil and sauté first only the carrots, and after 10 minutes - along with the onions. Add tomato puree and heat everything together for 5...7 minutes.
• 4. Place the finished pasta in a colander, let the water drain and transfer the pasta to a second pan, season with butter.
• 5. Combine pasta with cooked vegetables and mix thoroughly.
• 6. Place in a heap on a flat dinner plate and sprinkle with parsley on top. Serve hot Tip: Warm the plate before serving. This can be done by holding it under running hot water or placing it in a heated oven for a few seconds.

Pasta.

Equipment and utensils: a 5-liter saucepan, a measuring cup, scales, a tablespoon, a frying pan, a whisk, an enamel tray or bowl, a spatula, a flat dinner plate.

Recipe: pasta - 75 g, water - 150 g, milk - 100 g, eggs - 20 g, sugar - 10 g, margarine - 5 g, crackers - 5 g, butter - 10 g. Yield - 260 g

Cooking technology. The cooked pasta is cooled to 60...70C and combined with eggs beaten with sugar and mixed. The mass is spread on a baking sheet or frying pan greased and sprinkled with breadcrumbs, the surface is leveled and baked. When leaving, pour melted butter over it.

Sequence of work:

• 1. Place a saucepan with a mixture of milk and water on the fire, add salt. (The amount of liquid should be 2.2 times the mass of pasta, salt - at the rate of 10 g per 1 liter of water). After the liquid boils, place the pasta in the water. Stir, reduce heat and cook until tender. Remove from heat and cool to 60...70C.
• 2. Place the washed eggs in a bowl, beat lightly and, continuing to beat them, add sugar.
• 3. Add beaten eggs to slightly cooled pasta and stir.
• 4. Grease the frying pan, sprinkle with breadcrumbs and lay out the mixture. Smooth the surface with a spatula, sprinkle with breadcrumbs and bake.
• 5. Serve the finished pasta in a frying pan, pouring in some fat. Place the pan on a flat plate lined with a paper napkin. Tip: When placed on the edge of a fork, the finished pasta hangs over. When cut, the uncooked layer of dough is not visible.

For mass production, baking trays are used. The finished pasta is portioned into 250 g portions.

Lapshevnik with cottage cheese.

Equipment and utensils: 0.5 liter saucepan, measuring cup, scales, tablespoon, frying pan, whisk, enamel tray or bowl, spatula, flat dinner plate.

Recipe: Noodles or vermicelli - 72 g, water - 160 g, cottage cheese - 100 g, eggs, sugar - 10 g, margarine - 5 g, sour cream - 5 g, crackers - 5 g, butter - 10 g Yield - 310 g.

Cooking technology. Cooked vermicelli is mixed with pureed cottage cheese. The mass is placed on a frying pan (baking tray) greased and sprinkled with breadcrumbs, leveled, greased with sour cream and baked. When on holiday, serve with butter (sour cream) or sauce.

Sequence of work:

• 1. Boil water in a 0.5 liter saucepan. Place noodles (vermicelli) in boiling salted water. Stir, reduce heat and cook until tender. Remove from heat and cool to 60...70C.
• 2. Rub the cottage cheese, mix with a raw egg, season with salt and sugar to taste.
• 3. Mix slightly cooled pasta with prepared cottage cheese.
• 4. Place the mixed mass in a frying pan (baking tray), greased with oil and sprinkled with breadcrumbs. Smooth the surface with a spatula, brush with sour cream and bake at 250C.
• 5. Cut the slightly cooled noodle soup into pieces and serve one at a time with butter, sour cream or sweet sauce.
• 7. Quality requirements

Appearance of pasta. Pasta must have the correct shape. But small bends and curvatures of the products are allowed. The surface of products of extra egg and highest egg grades must be smooth; for other grades, roughness is allowed (for the extra grade, slightly perceptible roughness). The fracture of the products should be glassy. The color of the products is one-color, corresponding to the type of flour (cream - for the extra grade, white - for the highest grade, white with a yellowish or grayish tint - for the first grade, light orange for products with the addition of tomato paste). Traces of unmixed products (white stripes and spots), as well as particles of bran in the form of dark dots and spots are not allowed in the products.

Taste and smell of pasta. Products must have their characteristic taste and smell, without bitterness, sourness and other foreign tastes, mustiness, mold and other foreign odors. The taste and smell of products are determined before and after cooking. Taste and smell unusual for products can arise as a result of spoilage during storage, drying (dough souring) or when using low-quality flour.

Contents of deformed products, scrap and crumbs. The fracture strength of pasta is standardized depending on the diameter of the product and the grade in the range from 70 to 800 gf. In pasta products, the standard regulates the content of deformed products (shape unusual for this type of product or crushed, torn), scrap (straight or bent pasta 5-13.5 cm long is considered scrap) and crumbs. Crumbs include pasta and feathers less than 5 cm long, horns - less than 1 cm, vermicelli - less than 1.5 cm long, noodles - less than 1.5-2 cm. Deformed products are obtained when production technology is violated or flour is used that produces inelastic dough . Scrap and crumbs are formed due to mechanical impacts on products during packaging, transportation and storage, as well as during freezing of products, violation of the drying regime, the use of flour that is poor in gluten.

Moisture and acidity of pasta. The humidity of products should not exceed 13% (in products for baby food 12%). The acidity of products should be no more than 3.5-4. Increased acidity of products occurs when the drying regime is violated or low-quality flour is used.

Cookability and strength of pasta. Important indicators of the quality of products are their boilability and strength. Pasta after cooking for 10-20 minutes. (depending on the type) before readiness, they should increase in volume at least twice (in fact, they increase 3-4 times), be elastic, not sticky, and not form lumps. The boilability of products decreases slightly with increasing shelf life. When cooked until cooked, the products should not lose their shape, stick together, form lumps, or fall apart at the seams.

Fragility (strength) is determined only for sized pasta. For this purpose, the pasta tube is placed on two racks - supports, and the middle of the tube is subjected to load until it breaks. The fragility of 1st grade straws must be at least 200 g, and 1st grade amateur pasta - 800 g. The boilability and strength of pasta depend on the quantity and quality of gluten.

The good strength of pasta allows you to better preserve its integrity during transportation.

Rice. 8 Technological scheme for the production of pasta

1) Preparation of raw materials. It consists of sifting flour, separating metallomagnetic impurities from it, heating (the temperature should be at least 10 ° C), mixing different batches of flour in accordance with the instructions of the factory laboratory.

The water intended for kneading the dough is heated in heat exchangers and then mixed with cold tap water to the temperature specified in the recipe.

Preparation of additives consists of stirring them in water intended for kneading dough. Chicken eggs are pre-washed before use, and the melange is thawed.

2) Preparation of pasta dough. The dough preparation process consists of dosing ingredients (flour, water and additives) and kneading the dough.

The ingredients are introduced using dispensers that continuously feed flour and water with additives dissolved in it into the kneading trough in a ratio of approximately 3:1.

In the kneading trough, intensive mixing of flour and water takes place, moistening and swelling of flour particles - a process occurs that is conventionally called kneading pasta dough, since, unlike bread or biscuit dough, by the end of kneading, pasta dough is not a continuous connected mass, but many moistened scattered lumps and crumbs.

3) Pressing the dough. The purpose of pressing, otherwise known as extrusion, is to compact the kneaded dough, transform it into a homogeneous, cohesive, viscoplastic dough mass, and then shape it into a specific shape. The dough is shaped by pressing it through holes (dies) made in a metal matrix. The shape of the holes determines the shape of the raw products (semi-finished product) being pressed out. For example, through round holes you can get vermicelli, rectangular holes - noodles, etc.

4) Cutting raw products. This process consists of two operations: cutting the raw products pressed out of the matrix into pieces of the required length and preparing them for drying. Preparation for drying, depending on the type of products being manufactured and the drying equipment used, consists of either laying out raw products on mesh conveyors, frames or cassettes, or hanging long strands of raw products on drying poles - bastuns.

Before cutting or during the cutting process, the pressed products are intensively blown with air to obtain a dried crust on their surface. This prevents the products from sticking to each other, sticking to knives and drying surfaces.

5) Drying products. The purpose of drying is to fix the shape of products and prevent the development of microorganisms in them. This is the longest and most important stage of the technological process, the correctness of which primarily determines the strength of the products. Very intensive drying leads to the appearance of cracks in dry products, and very slow drying, especially at the first stage of moisture removal, can lead to souring and molding of the products.

Currently, pasta factories use convective drying of pasta - blowing heated air over the products.

6) Cooling of dried products. This process is necessary in order to reduce the high temperature of the product leaving the dryer to the air temperature of the packaging department. If pasta is packaged without cooling, then the evaporation of moisture will continue in the package, which will lead to a decrease in the weight of the packaged products, and with moisture-proof packaging - to moisture condensation on its inner surface.

It is most preferable to slowly cool dried products in special bins and chambers, which are called storage stabilizers.

7) Sorting and rejecting finished products. Refrigerated products are subjected to sorting and rejection, during which products that do not meet the requirements for their quality are removed, after which the products are packaged.

8) Packing. Finished products are packaged either in small containers (boxes, bags) manually or using packaging machines, or in bulk in large containers (boxes, boxes, multi-layer paper bags).

The production of any type of traditional pasta always consists of the listed stages, however, the type of products produced, as well as the availability of this or that equipment and the production modes used, determine the specific technological scheme for the production of pasta at any particular enterprise. We will consider the main options for a fairly wide variety of technological schemes currently used at domestic pasta enterprises and offered by leading foreign companies.

Ministry of Education of the Russian Federation

Orenburg State University

Correspondence faculty

Course work

course: “System of industrial technologies”

on the topic “Technology for the production of pasta”

Completed by: Shapovalov A.V.

Group: 99 z/o MM2

Checked by: Nasyrov A.G.

Orenburg 2001

Introduction………………………………………………………………………………..……..3

1. Raw materials used in the production of pasta………………………………………………………………………………………..4

2. Assortment, classification of products………………………………….7

3. Main stages of pasta production………………..10

4. Basic technological schemes for the production of pasta…………………………………………………………………………………13

5. The main units of pasta production - pressing device and matrix……………………………………………………………….19

6. Environmental indicators of production……………………………...24

Conclusion…………………………………………………………………………………26

List of references………………………………………………………27

Introduction

Historically, it has been proven that Italy is the birthplace of pasta. In the Middle Ages, pressing devices (a separate chapter is devoted to the design of these units) were driven by horsepower or water mills, and when the first machines appeared, steam units appeared.

The year of origin of the pasta industry in Russia is considered to be 1797, when the first pasta factory was opened in Odessa.

Pasta products are products formed from wheat dough in the form of tubes, threads of ribbons and figures and dried to a moisture content of 13%. They are characterized by good storage, transportability, speed and ease of cooking from them, as well as high nutritional value and good digestibility.

Pasta has a number of advantages over the most common food products. When stored, pasta does not go stale like bread, and is less hygroscopic compared to crackers; it is easily transported and preserved (up to a year or more) without deteriorating in taste and nutritional properties. Pasta products are superior in nutritional value to wheat bread, as they are made from wheat flour with a maximum content of protein substances. They contain 9 - 13% proteins, 75 -79 digestible carbohydrates, 0.9 fats, 0.6% minerals and vitamins B 1, B 2, PP, etc. The calorie content of pasta is 360 kcal/100 g. Their digestibility the human body is higher than the digestibility of cereals. Pasta proteins are digestible by 85%, carbohydrates by 98% and fats by 95%. You can quickly prepare a dish from them, since the duration of their cooking is 5 - 15 minutes.

1. Raw materials used in the production of pasta

The main raw material used in pasta production is flour. GOST 875-69 provides for the use of premium or grade I wheat flour as the main raw material for pasta production. At the same time, products of the best quality, having an amber-yellow or straw-yellow color, are obtained from special premium pasta flour (grains), obtained by grinding durum wheat grain or soft glassy wheat. Pasta flour of the first grade (semi-grain of hard or soft glassy wheat) produces products with a brownish tint of greater or lesser intensity. Baking flour of the highest or first grade, obtained by grinding soft wheat grains, is used in the absence of pasta flour. Pasta made from baking flour the highest grade, usually have a light cream color, and those made from grade I flour are dark cream with a gray tint.

In appearance, pasta grains differ from baking flour in that they have large particles (like semolina) with a yellowish tint. Semi-knife is made up of smaller particles than kibble and is therefore lighter in color (although it produces darker pasta). Baking flour of any type consists of powdery particles, and the lower the grade of flour, the darker the color.

The most important indicators of the quality of pasta flour are color, coarseness, quantity and quality of raw gluten. Flour with low gluten content produces fragile, crumbly products. The quality of raw gluten must be no lower than the second group. Coarse flour is valued more highly because it absorbs water more slowly and forms a plastic dough. Flour used in pasta production should not contain significant quantities of free amino acids, reducing sugars and active polyphenol oxidase (tyrosinase), which causes darkening of the dough and deterioration in the quality of the finished product.

Flour warehouses can be stored in containers (in bags) or in bulk. Both with container and bulk methods, various options for storage, preparation and supply of flour to presses are possible.

In Fig. 1 shows a possible variant of the scheme for container storage of flour, in Fig. 2 - in bulk. Depending on the adopted scheme, one or another equipment is used in the flour warehouses of pasta enterprises. The equipment of flour warehouses is intended for receiving, storing and transporting it inside the warehouse and to pasta presses, as well as preparing for production (cleaning and weighing).

Figure 1 - Diagram of a flour container storage warehouse:

1-car, 2-belt conveyor. 3 - pallet with bags; 4 - electric forklift 5 - bag dumper, 6 - vacuum cleaner, 7 - waste pit; 8 - elevator; 9 - sifter, 10 - large elevator, 11 - screw conveyor distributor, 12 - bunker

Figure 2 - Scheme of warehouse for bulk storage of flour:

1 - flour transporter. 2 - receiving panel, 3 - flour line, 4 - 5-silo switch. 6 - screw dispenser, 7 - screw conveyor. 8 - electric motor; 9 - blower, 10-centrifugal sieve, 11-air filter, 12 - hopper above the press

Water is an integral part of pasta dough. It determines the biochemical and physicochemical properties of the dough. Use tap drinking water, which must be moderately hard and meet the requirements of GOST-R for drinking water.

Additional raw materials used in pasta production are divided into: enrichment, which increases the protein value of pasta; for flavoring and aromatic additives; improvers; vitamin preparations.

The main type of fortifying additives are protein fortifiers, which include fresh eggs, egg products (melange, egg powder), wheat flour gluten, casein, whole and powdered milk, whey, etc.

Egg products are added at the rate of 260 - 400 eggs or 10 - 15 kg of melange per 100 kg. flour.

The nutritional value of pasta with the addition of 10% milk powder is almost the same as products enriched with egg products.

When using wheat gluten, the protein content in products can increase by 30 - 40%. Gluten is a waste product in the production of wheat starch and its use as a fortifier is economically feasible.

Protein isolates obtained from soybean meal, sunflower meal and other oilseeds are also used. They can serve as substitutes for egg products.

Natural, concentrated or dry vegetable and fruit juices are used as flavoring additives in the production of pasta. The most commonly used products are tomato paste and tomato powders.

Surfactants serve as improvers. They help improve the quality of pasta, which sticks together less when dried and retains its shape better when cooked.

To enrich pasta, you can use heat-resistant water-soluble vitamins B1, B2, PP.

The quality of pasta largely depends on the technological process.

Modern pasta production is a single automatic production line. It consists of the following basic operations: preparing raw materials, preparing dough, molding pasta, drying, packaging.

2. Range of manufactured products

Depending on the shape, pasta is divided into the following types: tubular, thread-like, ribbon-like and curly. In turn, each of these types of products is divided into types.

Tubular products, depending on the cross-sectional dimensions, are divided into types: straws (diameter up to 4 mm); special) diameter from 4.1 to 5.5 mm), ordinary (diameter from 5.6 to 7 mm), amateur (diameter more than 7 mm). The wall thickness of tubular products should be no more than 1.5 mm (up to 2 mm is allowed in an amount of no more than 5% of the weight of the products in a packaging unit).

Tubular products include (Fig. 3): pasta - a tube with a straight cut, at least 15 cm long; horns - a curved or straight tube with a straight cut, 1.5 to 10 cm long; tube feathers with an oblique cut, 3 to 10 cm long.

Figure 3 – a – pasta, b – horns, c – feathers

Thread-like products (vermicelli) are divided into types according to their cross-sectional sizes (Fig. 4); cobweb (diameter no more than 0.8 mm); thin (diameter no more than 1.2 mm); ordinary (diameter no more than 1.5 mm); amateur (diameter no more than 3 mm).

Figure 4 – Thread-like products. a – long, b – short-cut

Ribbon-shaped products (noodles) are produced in various names (Fig. 5): smooth or corrugated, with straight, wavy or sawtooth edges, etc. Any width of noodles is allowed, but not less than 3 mm, its thickness should be no more than 2 mm.

Figure 5 – Tape-shaped products. a – long, b – short-cut.

Figured products (Fig. 6) can be produced in any shape and size, but the maximum thickness of any part in the fracture should not exceed: for pressed products 3 mm, for stamped ones - 1.5 mm.

Figure 6 - Figured products - a - shells, b - scallops; c - stamped, d - curls, d - soup fillings

Depending on the length, pasta is divided into long (from 15 to 50 cm) and short (from 1.5 to 15 cm). Pasta is made only long; vermicelli and noodles - both long and short; horns, feathers, figured products - only short ones.

Finally, according to the forming method, short products are divided into short-cut and stamped.

3. Main stages of pasta production

The pasta production process consists of the following main operations: preparing raw materials, preparing pasta dough, pressing dough, cutting raw products, drying, cooling dried products, rejecting and packaging finished products.

Preparation of raw materials. It consists of sifting flour, separating metallomagnetic impurities from it, heating (the temperature of the flour must be at least 10 ° C), mixing different batches of flour in accordance with the instructions of the factory laboratory.

The water intended for kneading the dough is heated in heat exchangers and then mixed with cold tap water to the temperature specified in the recipe.

Preparing additives involves stirring them in water intended for kneading dough. When using chicken eggs, they are pre-washed, and if melange is used, it is pre-thawed.

Preparation of pasta dough. It consists of dosing the ingredients (flour, water and additives) and kneading the dough.

Dosing is carried out using dispensers that supply flour and water with additives dissolved in it in a continuous flow into the kneading trough in a ratio of approximately 1:3.

In the kneading trough, flour and water are intensively mixed, flour particles are moistened and swollen, and the dough is kneaded. However, unlike bread or biscuit dough, pasta dough at the end of kneading is not a continuous cohesive mass, but a multitude of moistened scattered lumps and crumbs.

Pressing the dough. The goal is to compact the kneaded dough, turning it into a homogeneous, cohesive, plastic dough mass. and then give it a certain shape, mold it. Forming is carried out by pressing the dough through holes made in a metal matrix. The shape of the matrix holes determines the shape of the raw products (semi-finished product) being pressed out. For example, round holes will produce vermicelli, rectangular holes will produce noodles, etc.

Cutting raw products. It consists of cutting raw products pressed out of the matrix into pieces of the required length and preparing them for drying. This preparation, depending on the type of products being manufactured and the drying equipment used, consists of either laying out raw products on mesh conveyors, frames or tray cassettes, or hanging long strands of raw products onto special drying poles - bastuns.

Before cutting or during cutting, the pressed products are intensively blown with air to obtain a dried crust on their surface. This prevents wet items from sticking to drying surfaces and items from sticking together during drying.

Drying products. The goal is to fix their shape and prevent the possibility of microorganisms developing in them. This is the longest and most important stage of the technological process, the correctness of which primarily determines the strength of the products. Very intensive drying leads to the appearance of cracks in dry products, and very slow drying can lead to souring of the products.

Pasta factories use convective drying of pasta - blowing heated air onto the dried product.

Cooling of dried products. This process is necessary in order to equalize the high temperature of the products with the air temperature of the packaging department. If pasta products are packaged without refrigeration, the evaporation of moisture will continue in the packaging, which will lead to a decrease in the weight of the packaged products.

It is most preferable to slowly cool dried products in special bins and chambers called storage stabilizers.

Refrigerated products are subjected to rejection, during which products that do not meet the quality requirements are removed, after which the products are packaged.

Package. Produced either in small containers (boxes, bags) manually or by filling machines, or in bulk in large containers (boxes, boxes, paper bags)

4. Basic technological schemes for the production of pasta

The production of any type of pasta product always consists of the stages listed above, however, the type of products produced, as well as the presence of this or that equipment at the factory, determine the technological scheme for the production of these products in any particular factory. Pasta factories currently produce long products using three patterns, and short products using two. What are the distinctive features of each of these five schemes?

Scheme of pasta production with drying in tray cassettes. According to this scheme (Fig. 7), pasta of any diameter with a length of 20-25 cm is produced.

1 strand of raw pasta coming out of the press matrix is ​​placed into tray cassettes using a rolling table 2 and cut. In many enterprises this operation is mechanized and is performed by spreading and cutting machines.

Figure 7 - Scheme of pasta production with drying in tray cassettes

The cassettes filled with raw products are transferred to trolleys 5 or trolleys and transported to the drying department. Heat-free drying cabinets 4 are installed here, to which trolleys with filled cassettes are tightly placed, or the cassettes are manually transferred from the trolley to the drying cabinet. Drying consists of the air flow from the dryer fan passing through the pasta placed in cassettes. Upon completion of drying, the finished products are transported in trolleys or on carts to the packaging department, where the products, after cooling and rejection, are packed manually or placed in bulk in large containers. Empty cassettes are transported in trolleys or on trolleys to the press, where the process is repeated again.

The main disadvantages of the cassette method of producing pasta are that a lot of manual labor is required and the pasta always turns out crooked. However, the bulk of pasta is still produced according to this scheme in our country. This is explained by the fact that the cassette method does not require complex and expensive equipment (drying cabinets, trolleys and trolleys are made in the workshops of pasta enterprises) and large areas.

In recent years, in order to reduce manual labor to a minimum during the cassette method of pasta production, mechanized production lines have been created at a number of enterprises. In Fig. Figure 8 shows a diagram of one of these lines. 1 strand of pasta pressed out by a screw press enters the spreading-cutting machine 2, where mechanical laying and cutting of pasta into tray cassettes 3 occurs. Filled cassettes are manually stacked on two chain conveyors 5 running on both sides of the dryer. The dryer consists of several cabinet dryers installed in a row. When moving stacks slowly

Figure 10. Mechanized production line for the production of pasta with drying in tray cassettes

Conveyor cassettes dry the pasta. Dry pasta is removed from the cassettes on the packaging table 6, and the empty cassettes are fed to the laying-cutting machine for the next filling with raw products.

Scheme for the production of long pasta on automated production lines with hanging drying. According to this scheme, a relatively small amount of pasta is currently produced in our country. However, thanks to the high degree of mechanization and automation of all technological processes carried out by continuously operating machines and units included in the lines, this method of producing high-quality pasta (special pasta and straws, vermicelli and noodles) is becoming increasingly widespread in our country. Currently, the lines of the Italian company Braibanti and similar domestic lines B6-LMG, B6-LMV and LMB operate in the pasta industry according to this scheme.

In Fig. Figure 9 shows a diagram of the B6-LMV line. A continuous press 2 presses out strands through a rectangular matrix, which are hung onto the racks by a special automatic machine (self-weighing) 1. In this state they are sent for drying. First, the pasta strands are dried in a preliminary dryer 5, where moisture is intensively removed from the semi-finished product, and then in a final dryer 4, in which moisture is slowly removed from the products. In dryers, bastuns with products are moved by conveyors located in several tiers. The dried products on bastuns enter the stabilizer-storage 5, and then are removed from the bastuns by machine b and supplied for packaging. Empty bastuns are transported by a chain conveyor to self-weighing. Typically, the lines are equipped with filling machines for packaging products into boxes.

Figure 11. Automated production line B6-LMV for the production of long pasta

Scheme for the production of long products on automated production lines with preliminary drying on frames and final drying in cylindrical cassettes. According to this scheme, long pasta is produced on automated production lines of the French company Bassano. There are two such lines in our country. The line includes a pasta press, a spreading machine, preliminary and final dryers, a storage stabilizer and a group of packaging machines. The main advantages of this scheme are the absence of dry waste and the production of absolutely straight products of the same length. This is achieved by the fact that pasta, cut into pieces of equal length, after preliminary drying on frames, undergo final drying inside rotating cylindrical cassettes. Thus, the products are dried by continuous rolling on the inner surface of the cylindrical cassettes, which makes them absolutely straight.

Scheme for the production of short-cut products on a complex of mechanized production lines. The line (Fig. 10) consists of two main elements: a screw pasta press 1 and a continuous dryer 2.

The extruded products are continuously cut by some kind of short product cutting mechanism and fed to the top belt of the steam conveyor dryer. Gradually pouring from the upper belt to the underlying one, the products are blown with heated drying air.

Rice. 12. Scheme of a complex mechanized production line for the production of short-cut products

Dried products are cooled most often in vibration coolers 5 or simply on conveyor belts of sufficient length that deliver them to the packaging department.

A high degree of mechanization, flexibility of the scheme, and high productivity gave it widespread use in our country in the post-war years.

Scheme of production of short products on automated production lines. The production of pasta according to this scheme differs from the production according to the previous one by a higher degree of mechanization and automation of processes, a higher quality of the resulting products due to the use of longer drying, carried out in three stages - pre-drying, preliminary and final drying.

In addition to dies and cutting mechanisms for producing short-cut products, lines are usually equipped with slot-shaped dies for producing dough strips and stamping machines, which also allows them to produce stamped products.

The line (Fig. 11) consists of a screw pasta press 1, a pre-drying unit 2, a preliminary dryer 5 and a final dryer, a storage stabilizer 11, as well as auxiliary and transport devices: bucket elevators 3, b and 9, product spreaders 4 and 7 and belt conveyors 10 and 12.

Figure 13 Automated production line from Braibanti for the production of short products

5. The main units of pasta production - pressing device and matrices

Screw presses are classified according to the number of dough mixer troughs (one-, two-, three- and four-trough), by the number of pressing devices or pressing screws (one-, two- and four-screw), by the presence and location of dough evacuation (in the dough mixer or in the screw chamber ), by the shape of the matrix and the design of the tube.

Currently, our pasta enterprises operate domestic pasta presses LPL-1M, LPL-2M and LMB. The latter are installed in automated production lines LMB, as well as automated production lines of the Italian company Braibanti, and the French company Bassano press VVK 140/4.

The Rostov-on-Don Machine-Building Plant began producing presses of the B6-LPSh series with a capacity of 500. 750 and 1000 kg/h of finished products.

In order to understand the principle of operation of the press and the purpose of its individual components, let us consider the technological diagram of a single-trough, single-screw pasta press with a round matrix, shown in Fig. 14

The technological units of the press are flour 1 and water dispensers 2, a dough mixer consisting of a trough 3 and a shaft 4 with blades, a pressing device including a screw cylinder with a water jacket 6 and a screw 7, a press head, a replaceable matrix 10, a cutting mechanism 11 and a blowing device 12. The rotation of the dough mixer and auger shafts is usually carried out from a single drive 5.

MATRICES Kneading dough, compacting the resulting crumbly mass and molding raw products are currently carried out in a single unit - in a continuous screw pasta press, the main working body of which is the matrix. The shape of the matrix holes determines the type of products being pressed out. By changing the matrices, you can produce almost any type of pasta using the same press. Thus, presses and dies are the main equipment for kneading and pressing pasta dough.

In addition to this equipment, the dough-forming departments of pasta factories use various machines and mechanisms for cutting raw products (we will focus on them in the next chapter), as well as a number of auxiliary machines, which we will consider in this chapter.

The matrix, along with the pressing device, is the main working body of the pasta press. It determines the performance of the press, the type of products (shape and cross-sectional dimensions), and significantly affects the quality of the product (degree of surface roughness, adhesion strength of pasta tubes, etc.). Matrices are made of metals that are resistant to corrosion, have sufficient strength and wear resistance, and have low adhesive ability. Such metals are bronze, brass, stainless steel.

There are two types of matrices - round (disk) and rectangular. Using round dies, all types of long and short-cut products are formed, as well as dough strips for making stamped products from them. Rectangular dies are used to form long pasta products (pasta, vermicelli, noodles of various types), produced on automated production lines.

Round matrices. Depending on the thickness, matrices are used without supporting devices or with supporting grate devices. In matrices with underlay grate bars, strips are left that are located above the ribs of the grate, and in matrices with overhead (suspended) grate bars, the central part is occupied by a bolt with which the grate rib is secured. In this regard, there are fewer holes on grate matrices than on non-grid matrices.

The diameter of the matrix depends on the productivity of the press. LPL presses with a capacity of about 400 kg/h use dies with a diameter of 298 mm. In LPS presses, matrices with a diameter of 350 mm are installed.

The thickness of the matrix must meet the strength conditions. In screw pasta presses, the dough is pressed with a force of up to 100 kg or more for every centimeter of matrix surface area. Dies with a diameter of 298 mm and a thickness of less than 60 mm are used with support grates.

The backing grate consists of a shell 1 made of strip steel with steel ribs 2 welded to it. Such grates are most often two- and four-rib. The outer diameter of the shell is equal to the diameter of the matrix. The grate is installed on the ring support of the matrix holder, on which the matrix is ​​laid.

Dies with backing grates allow you to mold products that are cut in a suspended state - pasta, feathers, vermicelli, noodles.

Figure 15 - Round matrices: a - grateless; b, c - grate

The overhead (suspended) grate consists of a steel rib 1 inserted into the slot of the bolt 2. The bolt is inserted into the hole of the matrix 4 and attached to it from below with a nut 5. In this case, the matrix is ​​installed on the ring support of the press matrix holder (like a grateless one).

Matrices with overhead grates allow you to mold all types of both short-cut and long-cut products.

Rectangular matrices. There are single-lane and double-lane. Single-strip matrices are used in presses of automated production lines of the Bassano company, in which the pressed products form one strand. Two-strip matrices are used in automated production line presses with hanging drying to produce two strands that are hung simultaneously on two hangers.

In each strip, the forming holes are placed in several rows so that on the bastuns or on the roller table they are located in one layer (Fig. 17). The number of rows in the matrix depends on the cross-sectional size of the products: in the matrices for special pasta and wide noodles, the holes in each strip are placed in two rows, for pasta strips - in three, for thin noodles - in seven rows.

Rectangular matrices for automated production lines are produced in lengths of 995 and widths of 100 mm. The thickness of the matrix can be from 31 to 50 mm.

Forming hole profiles. The forming holes of the dies come in three types: with liners for molding tubular and some types of shaped products; without liners for molding all types of products, except tubular and stamped ones, and slot-shaped for molding dough tape,

Figure 17 - Rectangular matrices: a - single-lane; b - two-way

intended for the manufacture of stamped products from it.

Holes with liners are the most complex in design and consist of two main elements: a forming channel drilled in the body of the matrix, and a liner fixed in it.

6. Environmental indicators of production

The main harmful factors for food industry enterprises, and in particular for pasta factories, are noise, dust and wastewater.

Activities necessary for environmental protection are usually divided into three groups:

a) technological measures related to changes in technological processes and machine design in the interests of environmental protection;

b) planning measures, including a set of technical solutions for the placement of machines and devices in departments, workshops, as well as the enterprise as a whole in the territory adjacent to the residential area

c) sanitary and technical measures, including calculations of the coefficients of the required efficiency of treatment facilities and the selection of the necessary types of devices for the treatment of wastewater and atmospheric emissions, and protection from noise.

Harmful factors affecting the environment from the pasta factory are:

Flour dust; the movement of flour through material pipelines (pipes through which flour flows through aspiration (the blowing method) is accompanied by the release of flour into the air, which is taken into the air duct of the aspiration network and sent to the cyclone. However, sometimes there is not enough air in the cyclone and its emissions into the environment exceed the maximum permissible limit ( maximum permissible emissions), (according to SN-1042-7З) is equal to 0.5 g/sec;

Noise: operating equipment is a source of constant noise, permissible sanitary standards for maximum noise levels: 35 dBA during the day, 25 dBA at night;

Wastewater should not exceed sanitary standards for contamination with organic pollutants, the amount of which should not exceed the permissible 3 mg/l.

Conclusion

So, in my work I tried to talk about the features of pasta production technology.

Physiological scientists have proven that the human diet should consist of 37% flour products, i.e. bread, bakery products, and pasta. Consumption of 100 g of pasta per day fully covers human needs for proteins, 50% for starch, and it has also been indicated that the proteins, fats and carbohydrates contained in pasta are highly digestible.

Unfortunately, there is only one pasta factory in our city, located on the street. January 9. The range of products in our factory is not high enough, but the products are of high quality and, most importantly, low price. The undisputed leader on the Russian market is the products of the Chelyabinsk pasta factory “Makfa”.

So, in conclusion, I would like to say that pasta products occupy an important and not the last place both in the human diet and in the basket of the average consumer.

List of used literature

1. Medvedev G.M. Technology and equipment for pasta production. – M.: 1984. – 280 p.

2. Chernov M.E. Equipment for pasta industry enterprises. – M.: 1987. – 232 p.

3. Smirnova N. A., Nadezhdina L. A. “Commodity research of grain flour and confectionery products.” M.: 1990 – 241 p.

3. V. I. Teplov, V. E. Boryaev “Commodity research of food products.” M.: - 1989

Before heat treatment, pasta products are sorted, removing foreign impurities, long products are broken into pieces up to 10 cm, small ones are sifted from flour.

Pasta is cooked in 2 ways:

Method 1 (drain): Cook the prepared pasta in a large amount of boiling salted water (for 1 kg of products take 6 liters of water, 50 g of salt), stirring occasionally with a wooden paddle so that they do not stick to the bottom of the dish. Cook pasta (20-30) minutes, noodles - (20-25), vermicelli - (10-20) minutes.

The weight of pasta during cooking increases 3 times, depending on its variety. The cooked pasta is placed in a sieve (colander), the broth is allowed to drain and seasoned with melted fat (1/3 - 1/2 of the amount specified in the recipe) so that they do not stick together. The rest of the fat is used to season the pasta before serving.

Method 2 (non-drained): This is how pasta for casseroles and pasta bowls is cooked, as well as pasta made from durum wheat, since they do not become sticky when cooked. Add pasta to boiling salted water (2.2-3 liters of water and 30 salt per 1 kg of product) and cook until thickened; at the end of cooking, add fat, cover the dish with a lid and cook over low heat.

Macaroni with cheese, feta cheese or cottage cheese. Boiled pasta, seasoned with fat, is sprinkled with grated cheese or feta cheese before serving. The cottage cheese is pureed and mixed with pasta before serving.

Pasta with tomato.Boiled pasta with vegetables. Vegetables are cut into strips and sautéed, tomato puree is added and sautéing continues for 5-7 minutes. Boiled pasta is mixed with prepared vegetables and tomatoes. You can add warmed green peas to vegetables and tomatoes.

Boiled pasta with mushrooms.Pasta with ham and tomato

Pasta. Boil pasta non-drained in milk or a mixture of milk and water. Then cool to 60°C, add raw eggs, mashed with sugar, and mix. Then the mass is spread on a baking sheet greased and sprinkled with breadcrumbs, the surface is leveled, sprinkled with oil and baked in the oven. The finished pasta is slightly cooled, cut into portions and served with butter, sweet sauce or jam.

Macaroni baked with cheese. Boiled pasta prepared in the second method is seasoned with margarine, placed in a portioned frying pan pre-greased and sprinkled with breadcrumbs, sprinkled with grated cheese, sprinkled with oil and baked in the oven until a crispy crust forms. Serve in a portioned frying pan, sprinkle with butter when leaving.

Lapshevnik with cottage cheese. The cottage cheese is pureed, mixed with raw eggs, seasoned to taste with salt and sugar. Non-drained noodles or vermicelli are mixed at 60°C with prepared cottage cheese. The mass is mixed well, placed on a baking sheet greased and sprinkled with breadcrumbs or in a mold, the surface is leveled, greased with sour cream and baked in the oven. Then the product is slightly cooled and cut into portions. When leaving, pour butter or add sweet sauce. You can serve sour cream separately in a sauce boat.