The dough is rocked and hydrated in the vacuum mixing tank until it reaches the suitable degree of humidity. The vacuum plays a very important role since it blocks the enzymes that are responsible for the dough oxidation and in the mean time it gives the product a bright amber colour.
The dough is then pushed through an extruder by an endless spiral press. This process allows an homogeneous spread of the dough on the entire diameter of the die. The pasta is cut according to the wanted shape using proper cutters. Penne for example are cut with a 45° inclination. Our technicians know all pasta shapes and any problems that can occur during the raw material process in the short cut pasta production.
Once pasta is shaped, it is conveyed on a multi level vibrating shelf (called shaker pre-dyer). The hot air inside the shaker pre-dyer, causes the formation of a crust on the pasta surface thus avoiding sticking and change of shape during the following stages. This process is called continuous pre-dryer.