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Colour changes as a result of salt concentration may be caused by "the ability of salt to change the water activity of the extrudate and thus change the rate of browning reactions". Salt is also used to distribute minor ingredients, such as food colours and flavours , after extrusion; these are more evenly distributed over the product's surface ...
Pasta processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to a specific shape, dried and packaged. Durum wheat semolina or flour, common farina or flour, or combination of both is mixed with water and eggs (for egg noodles) and other optional ingredients (like spinach, tomato, herbs, etc.).
A pasta machine in use. Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour is first mounded on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour. [48]
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When preparing the pasta, the sodium carbonate is first dissolved in a small quantity of water, which is then slowly added to the semolina. Afterwards, the kneaded dough is allowed to rest for an hour and is then rolled out very thin through a pasta machine and processed into the desired form of noodles.
The expert shares his pasta-making insights including his secret to determining the perfect amount of salt for the boiling water. Uncover this and more on cooking hearty meals in the video ...