Extruding and drying

Extruding and drying
At this point, the mixture that resembles a golden yellow colloidal mass is then pushed through the same machine towards the extruders that have the original disc-shape with a series of holes, or so-called "inserts", out of which the various pasta shapes then emerge. The pasta shapes that are still soft and warm are then cut and sent through to the drying phase. They remain here for about 5/7 hours in the case of production with an uninterrupted flow, and from 16/18 hours in the context of static production, so that the total moisture levels can be brought down to the 12.5% maximum level set by Italian Law.

At this point, the mixture that resembles a golden yellow colloidal mass is then pushed through the same machine towards the extruders that have the original disc-shape with a series of holes, or so-called "inserts", out of which the various pasta shapes then emerge. The pasta shapes that are still soft and warm are then cut and sent through to the drying phase. They remain here for about 5/7 hours in the case of production with an uninterrupted flow, and from 16/18 hours in the context of static production, so that the total moisture levels can be brought down to the 12.5% maximum level set by Italian Law.