Dry pasta has many advantages - food economic-easy to keep dehydration, energy and easy to leather since just a pan of water.
Difference between dry pasta, and fresh pasta [modify | modify code]
dry pasta sold in the trade are generally composed of water and semolina of durum wheat, with a less than 12% humidity; Some contain egg. The diversity of forms of dried pasta comes from the fact that they are extruded: is turned by pressing the mixture of water and semolina to the Pasty State through an erector. The different forms are obtained from special nozzles.
The composition of the fresh pasta is regulated in France. The designation "fresh fresh egg pasta" assumes meeting three conditions: humidity higher than 12%, a ranked top quality durum wheat semolina, and a minimum of 140 grams of eggs per kilogram of semolina.
