Dried pasta and a process for the production thereof

Abstract

Dried pasta and a process for the production thereof, wherein said process comprises the following steps: a) providing a dough by mixing at least one durum-wheat meal, a semifinished product of fermented dough made from sourdough and a durum-wheat meal, and optionally water; b) subjecting said dough to a step of forming by lamination or extrusion; c) dividing the dough obtained in step b) into dough portions having size consistent with the desired type of pasta; d) drying said dough portions so as to obtain dried pasta having a moisture value equal to or lower than 12.5% by weight of its total weight.

Description

[0001] Title: Dried pasta and a process for the production thereof

[0002] DESCRIPTION

[0003] Field of application

[0004] The present invention refers to the technical field of food industry. In particular, the invention relates to dried pasta made of durum-wheat meal and to the process for the production thereof.

[0005] Prior art

[0006] Dried pasta is one of the foods on which the Mediterranean diet is based and is typically pasta made of durum-wheat meal.

[0007] In Italy, the expression “pasta made of durum-wheat meal” typically indicates a food product obtained by drawing or lamination and subsequent drying of doughs prepared exclusively with durum-wheat meal and water (Law 580 / 67) .

[0008] The traditional method for the preparation of pasta made of durum-wheat meal typically comprises kneading the durum-wheat meal with water, thereby forming gluten and hydrating starch, to form a dough which is processed until the desired and optimum texture, plasticity and homogeneity Are obtained.

[0009] Then, during drawing, the dough is pushed through tubes having a desired cross section, so that it takes a specific shape, and, when it comes out of the dies, the drawn dough is dried to reduce its moisture to about 12.5%. At the end of drying, which can be carried out even at high temperatures, for example 100 °C for two or three hours, dried pasta made of durum-wheat meal of the desired type is obtained, which, once cooled at room temperature, is packaged and ready for distribution.

[0010] Although traditional dried pasta is exclusively made using a durum- wheat meal, as mentioned above, in the technical field of dried pasta the possibility to supplement durum-wheat meal with flours based on, for example, legumes, corn, rice, sorghum, buckwheat, hemp, amaranth, quinoa, is known.

[0011] Moreover, special types of pasta have been produced to meet consumers’ specific needs, such as, for example, food dysfunctions.

[0012] According to the Italian culinary tradition, any type of pasta is typically seasoned; the types of seasoning or sauce at disposal of the consumer are very varied, comprising, for example, meat-based sauces, vegetablebased sauces, and dairy-product-based sauces.

[0013] In particular, the desired seasoning or sauce is generally added to pasta because pasta does not have a strong flavor, instead, it is known that pasta is characterized by a quite neutral flavor.

[0014] Exactly because of this neutral flavor typical of pasta, the consumer considers the addition of seasoning or sauce substantially necessary to consume and taste a portion of pasta.

[0015] The tastier seasonings or sauces with a more marked flavor are often rich in fat, for example the seasonings or sauces based on dairy products (milk-derived cream, cheese fondue, bechamel or butter) or seasonings or sauces based on meat or derivatives (pork jowl, pancetta, lard or sausage).

[0016] Seasonings or sauces can not be consumed by a part of consumers because of health problems (for example, consumers who are intolerant or allergic to lactose and / or have high cholesterol levels), and, in addition, in the last decade more and more consumers, mindful of a healthy and balanced diet, have also typically selected seasonings or sauces paying special attention to their calorie intake, and, more generally, to their nutritional intake.

[0017] Therefore, in recent years, the market has tried to meet the needs of consumers for healthy, low-calorie, allergen-free, and, at the same time, tasty and savory seasonings or sauces to season pasta, which, as mentioned above, traditionally has a substantially neutral flavor. Unfortunately, these healthy and low-calorie seasonings or sauces free of specific allergens, such as, in particular, lactose, are often not very tasty nor savory.

[0018] CA3143674A1 relates to the preparation and maintenance of sourdough cultures that can be used to prepare pasta. This disclosure describes the identification of specific fermentation conditions that reliably maintain lactate-utilizing lactobacilli as dominant members of the microbiota by traditional methods; the conditions of this fermentation process naturally select for several species of microorganisms, including Levilactobacillus koreensis and Levilactobacillus parabrevis. Specifically, the cold fermentation favors growth of these organisms and thereby produces more acetic acid than lactic acid in the sourdough.

[0019] As a consequence, the technical problem underlying the present invention is to provide dried pasta that can be seasoned reducing to the minimum the amount of seasoning or sauce required for the consumption of said pasta, because it is characterized by a pleasant, recognizable and tasty flavor, thus generally having satisfying organoleptic characteristics, at the same time having optimum nutritional values to follow a healthy and balanced diet.

[0020] Summary of the invention

[0021] Said technical problem was solved by providing a process for the production of dried pasta comprising the following steps: a) providing a dough by mixing at least one durum-wheat meal, a semifinished product of fermented dough made from sourdough and a durum-wheat meal, and optionally water; b) subjecting said dough to a step of forming by lamination or extrusion; c) dividing the dough obtained in step b) into dough portions having size consistent with the desired type of pasta; d) drying said dough portions so as to obtain dried pasta having a moisture value equal to or lower than 12.5% by weight of its total weight.

[0022] Preferably, in said step a) said dough has a water content (namely moisture) between 28% and 35%, more preferably between 30.5% and 34%, by weight of its total weight.

[0023] In particular, in said step a) said dough is obtained by mixing at least one durum-wheat meal, , a semifinished product of fermented dough made from sourdough and durum-wheat meal, and optionally water and / or gluten or a gluten-based additive.

[0024] Specifically, said semifinished product of fermented dough made from sourdough and durum-wheat meal is obtained by previously mixing water, a sourdough dough and at least one durum-wheat meal, thereby obtaining a mixture of sourdough dough; and, subsequently, subjecting said mixture of sourdough dough to at least one step of fermentation.

[0025] Specifically, said at least one step of fermentation is carried out for a time period of at least 3 days, preferably for a time period between 5 and 15 days, more preferably between 5 and 10 days, and at a predetermined temperature, said predetermined temperature being between 18°C and 40°C, preferably between 20°C and 28°C, thereby obtaining said semifinished product of fermented dough made from sourdough and durum-wheat meal.

[0026] In particular, gluten is selected from wheat gluten, spelt gluten, emmer gluten, triticale gluten, kamut gluten, rye gluten, barley gluten, oat gluten or any combination of the latter, preferably wheat gluten, more preferably soft-wheat gluten.

[0027] Advantageously, gluten, acting as a binding agent, gives the dough the characteristics of viscosity, elasticity and cohesion.

[0028] According to a preferred embodiment, said step a) of providing a dough comprises the following steps:

[0029] - optionally, providing a preliminary sourdough dough;

[0030] - mixing water, a sourdough dough, preferably said preliminary sourdough dough, at least one durum-wheat meal until obtaining a first mixture of sourdough dough; - subjecting said first mixture of sourdough dough to a primary fermentation for a time period of at least 3 days, preferably for a time period between 5 and 15 days, more preferably between 5 and 10 days, and at a predetermined temperature, preferably said predetermined temperature being between 18°C and 40°C, more preferably between 20°C and 28°C, thereby obtaining a first fermented sourdough dough;

[0031] - subjecting said first fermented sourdough dough to a secondary fermentation for a time period of at least 3 days, preferably for a time period between 5 and 15 days, more preferably between 5 and 10 days, and at a predetermined temperature, preferably said predetermined temperature being between 18°C and 40°C, more preferably between 20°C and 28°C, obtaining said semifinished product of fermented dough made from sourdough and durum-wheat meal;

[0032] - mixing at least one durum-wheat meal and said semifinished product of fermented dough made from sourdough and durum-wheat meal, optionally water and / or gluten or a gluten-based additive.

[0033] Preferably, during said step of obtaining a first mixture of sourdough dough, the weight ratio of the sourdough dough, the durum-wheat meal, and water is between 1.2: 0.8: 0.4 and 0.9:0.5:0.4, more preferably equal to 1:0.6:0.4.

[0034] Preferably, during said step of primary fermentation, at least one addition step is carried out, wherein during said at least one addition step said first mixture of sourdough dough is mixed with an additional mixture comprising water and a durum-wheat meal, more preferably the durum- wheat meal used to obtain said first mixture of sourdough dough and the durum-wheat meal of said additional mixture comprising water and a durum-wheat meal coinciding.

[0035] Said at least one addition step is also defined refresh step, i.e. water and a durum-wheat meal are added, thereby bringing new nutrients to the microorganisms present in the first mixture of sourdough dough that will continue carrying out fermentation. Said at least one addition or refresh step may be carried out a plurality of times and at substantially regular intervals.

[0036] More preferably, during said at least one addition step, the weight ratio of said first mixture of sourdough dough, the durum-wheat meal of said additional mixture and the water of said additional mixture is between 1.2:0.8:0.4 and 0.9:0.5:0.4, even more preferably it is equal to 1:0.6:0.4.

[0037] According to the present invention, the term “coinciding” means that, during the addition step, the durum-wheat meal of said additional mixture added to said first mixture of sourdough dough must be the same durum-wheat meal used to obtain said first mixture of sourdough dough.

[0038] Advantageously, indeed, in the addition or refresh step, the addition of a different durum-wheat meal than the one used to produce said first mixture of sourdough dough might cause an alteration of the microbial environment created in the dough.

[0039] On the contrary, during the step of secondary fermentation, no refreshes are carried out, so no additional mixture of water and durum-wheat meal is added to the first fermented sourdough dough.

[0040] Advantageously, the fact that no refreshes are carried out during the step of secondary fermentation allows to stop the microorganisms’ life cycle and to give the dough specific characteristics of acidity and aroma that will entail specific organoleptic characteristics in the dried pasta.

[0041] According to a preferred embodiment, in the process according to the invention a first addition step and a second addition step are carried out, said second addition step being carried out after said first addition step, preferably said first addition step being carried out within a time period between 3-5 days, more preferably equal to 3.5 days, from the beginning of said step of primary fermentation, and said second addition step being carried out within a time period between 6- 10 days, more preferably equal to 7 days, from the beginning of said step of primary fermentation.

[0042] The term “durum-wheat meal”, as used herein, means the product obtained from grinding durum-wheat grains, in particular durum-wheat semolina and / or durum-wheat semolato.

[0043] The terms “sourdough dough or preliminary sourdough dough” mean doughs obtained from a mixture of a durum-wheat meal, in particular durum-wheat semolina and / or semolato, and water, wherein said mixture underwent spontaneous contamination by microorganisms (mostly lactic bacteria and yeasts occurring in raw materials, thus on the durum-wheat meal).

[0044] According to an alternative embodiment, said step a) comprises the following steps:

[0045] - optionally, providing a preliminary sourdough dough;

[0046] - inside a kneading machine, mixing water, a sourdough dough, preferably said preliminary sourdough dough, and at least one durum- wheat meal until obtaining a first mixture of sourdough dough;

[0047] - subjecting said first mixture of sourdough dough to a primary fermentation for a time period of at least 3 days, preferably for a time period between 5 and 15 days, more preferably between 5 and 10 days, and at a predetermined temperature, preferably said predetermined temperature being between 18°C and 40°C, more preferably between 20°C and 28°C, thereby obtaining a first fermented sourdough dough;

[0048] - taking a first fraction of said first fermented sourdough dough and feeding it into said kneading machine;

[0049] - taking a second fraction of said first fermented sourdough dough and subjecting said second fraction of first fermented sourdough dough to a secondary fermentation for a time period of at least 3 days, preferably for a time period between 5 and 15 days, more preferably between 5 and 10 days, and at a predetermined temperature, preferably said predetermined temperature being between 18°C and 40°C, more preferably between 20°C and 28°C, thereby obtaining said semifinished product of fermented dough made from sourdough and durum-wheat meal;

[0050] - mixing at least one durum-wheat meal and said semifinished product of fermented dough made from sourdough and durum-wheat meal, optionally water and / or gluten or a gluten-based additive.

[0051] Preferably, in accordance with this latter alternative embodiment, the step of mixing water and a wheat meal with a sourdough dough, the step of primary fermentation, the step of taking the first fraction of the first fermented sourdough dough and the step of taking a second fraction of the first fermented sourdough dough and the step of secondary fermentation are carried out in continuous.

[0052] Advantageously, in accordance with this latter alternative embodiment, the step of taking the first fraction of the first fermented sourdough dough allows to feed said first fraction of the first fermented sourdough dough into said kneading machine and to repeat the step of mixing water, a sourdough dough, and at least one durum-wheat meal until obtaining a first mixture of sourdough dough using, as sourdough dough, said first fraction of first fermented sourdough dough, thereby restarting the fermentation cycle.

[0053] In a very advantageous manner, thus, the step of taking the first fraction of the first fermented sourdough dough allows to recycle the first sourdough dough without the need of producing from the beginning, from a durum-wheat meal and water, a preliminary sourdough dough, at the same time avoiding alterations of the microbial population of the sourdough dough, thereby obtaining an end product with specific and homogeneous organoleptic characteristics.

[0054] Preferably, in accordance with this latter alternative embodiment, during said step of obtaining a first mixture of sourdough dough, the weight ratio of the sourdough dough, the durum-wheat meal, and water is between 1.2:0.8:0.4 and 0.9:0.5:0.4, more preferably equal to 1:0.6:0.4.

[0055] Preferably, during said step of primary fermentation, at least one addition step is carried out, wherein during said at least one addition step said first mixture of sourdough dough is mixed with an additional mixture comprising water and a durum-wheat meal, more preferably the durum- wheat meal of said first mixture of sourdough dough and the durum- wheat meal of said additional mixture coinciding.

[0056] Said at least one addition step is defined refresh step, i.e. water and a durum-wheat meal are added at substantially regular intervals, thereby bringing new nutrients to the microorganisms present in the first mixture of sourdough dough that will continue carrying out fermentation.

[0057] In a totally preferred manner, during said at least one addition step, the weight ratio of said first mixture of sourdough dough, the durum-wheat meal of said additional mixture and the water of said additional mixture is between 1.2:0.8:0.4 and 0.9:0.5:0.4, preferably equal to 1:0.6:0.4.

[0058] On the contrary, also in accordance with this latter alternative embodiment, during the step of secondary fermentation, no refreshes are carried out, so no additional mixture of water and durum-wheat meal is added to the first fermented sourdough dough.

[0059] More preferably, in the process according to the invention a first addition step and a second addition step are carried out, said second addition step being carried out after said first addition step, preferably said first addition step being carried out within a time period between 3-5 days, more preferably equal to 3.5 days, from the beginning of said step of primary fermentation, and said second addition step being carried out within a time period between 6- 10 days, more preferably equal to 7 days, from the beginning of said step of primary fermentation.

[0060] In particular, in general and according to the present invention, said preliminary sourdough dough is obtained from a preliminary mixture of durum-wheat meal and water, more in particular according to a ratio durum-wheat meal : water between 2: 1 and 1.2: 1, more in particular equal to 1.5: 1, namely according to a ratio durum-wheat meal : water between 0.8:0.4 and 0.5:0.4, more in particular equal to 0.6:0.4.

[0061] More in particular, said preliminary sourdough dough is obtained from a preliminary mixture of durum-wheat meal, in particular durum-wheat semolina and / or semolato, and water with or in the presence of other ingredients such as food containing sugar, such as, for example, honey, fresh fruit, such as, for example, ripe apple, or yogurt.

[0062] Preferably, step b) of forming is carried out by lamination and comprises the following steps: i) laminating the dough obtained in said step a) of mixing by letting it pass through at least one pair of opposite lamination rollers, thereby obtaining a sheet of dough having a thickness between 3 mm and 4 mm; ii) calibrating the sheet of dough thereby obtained by means of at least one calibrating roller so as to obtain a calibrated sheet of dough having a thickness between 1.2 mm and 1.5 mm; iii) cutting longitudinally the calibrated sheet of dough, preferably by means of cutting rollers, so as to obtain strips of sheet; iv) cutting transversely the strips of sheet thereby obtained, preferably by means of an automatic cutter, so as to obtain strips of sheet having a length between 18 cm and 55 cm.

[0063] Preferably, in step i) of lamination, the rollers of said at least one pair of opposite lamination rollers are counter-rotating.

[0064] More preferably, in said at least one pair of opposite lamination rollers, the distance between said opposite lamination rollers is between 2 mm and 4 mm, preferably between 2 mm and 3 mm.

[0065] In particular, said at least one pair of opposite lamination rollers comprises a first roller and a second roller, which is opposite the first roller, wherein the distance between said first roller and said second roller is preferably between 2 mm and 4 mm, preferably between 2 mm and 3 mm.

[0066] Optionally, between step i) of lamination and step ii) of calibrating, the process may comprise an additional step i’) of lamination wherein the sheet, already laminated during the previous step i) of lamination, is passed through at least one pair of additional opposite lamination rollers.

[0067] In particular, step b) of forming may comprise, before the additional step i’) of lamination, a step of superimposition of several layers of said sheet of dough or said additional step i’) of lamination may be carried out by cross lamination of said sheet of dough.

[0068] According to the present invention, the expression “cross lamination” means that, before said additional step i’) of lamination, the sheet previously laminated during step i) is folded over itself several times, in particular at least two times, more in particular at least three times.

[0069] Said additional step i’) of lamination carried out by cross lamination and said step of superimposition of several layers of said sheet of dough are particularly advantageous in order to provide more structure to the sheet of dough.

[0070] Preferably, in step ii) of calibrating, the calibrating rollers are selected from smooth calibrating rollers or rough calibrating rollers.

[0071] Preferably, the speed of the rollers of the calibrating step is between 20 cps and 55 cps.

[0072] Advantageously, the speed of the at least one calibrating roller contributes to obtaining a predetermined thickness of the sheet of the dough thereby obtained before step iii) of cutting longitudinally.

[0073] Alternatively, step iii) of cutting longitudinally may be carried out using two compression rollers capable of giving the sheet of dough the desired shape.

[0074] Preferably, step iii) of cutting longitudinally is carried out by means of an interchangeable automatic sheet-cutter roller so that different types of pasta, more preferably dried long pasta or dried short pasta, can be obtained.

[0075] Preferably, in step iv) of transversely cutting, the strips of sheet are cut transversely so as to obtain strips of sheet having a length between 22 mm and 27 mm.

[0076] Preferably, during the above-mentioned step d) of drying, dried pasta having a moisture value between 10% and 12.5% by weight of its total weight is obtained.

[0077] Preferably, the dried pasta obtained during step d) of the process according to the invention may be long pasta or short pasta.

[0078] More preferably, the dried pasta obtained during step d) of the process according to the invention is long pasta.

[0079] According to a preferred embodiment of the invention, the dried pasta obtained during step d) of the process according to the invention is selected from spaghetti, tagliatelle or spaghettoni.

[0080] Alternatively, the dried pasta obtained during step d) of the process according to the invention is short pasta.

[0081] According to a preferred embodiment of the invention, the dried pasta obtained during step d) of the process according to the invention is selected from rigatoni, macaroni, fusilli, penne or tortiglioni.

[0082] As specified, step b) of forming may be carried out by extrusion.

[0083] According to this alternative embodiment of the invention, the process allows to produce said dried pasta, in the form of the long-pasta type, in particular spaghetti, tagliatelle or spaghettoni.

[0084] According to this alternative embodiment of the invention, the process allows to produce said dried pasta, in the form of the short-pasta type, in particular rigatoni, macaroni, fusilli, penne or tortiglioni.

[0085] Advantageously, the use of a semifinished product of fermented dough made from sourdough and durum-wheat meal for the production of dried pasta according to the invention gives said end product a specific and distinctive flavor.

[0086] Advantageously, the present process allows to obtain dried pasta according to the present invention that can be seasoned using a minimum amount of seasoning or sauce, such as for example by pouring a little extra virgin olive oil onto the pasta already served on the dish and ready for consumption, thanks to its distinctive organoleptic properties, as previously described.

[0087] Indeed, the dried pasta obtainable by the present process is provided with distinctive organoleptic characteristics and palatability, in particular when step b) of forming is carried out by a technique of dough lamination, as will be seen hereafter in connection with the detailed description and the examples.

[0088] As a consequence, introducing the pasta obtainable by the process of the invention into the diet allows to obviate the use of the various sauces and seasonings for the traditional pasta, which are often rich in fat or contain specific allergens, such as lactose.

[0089] Thus, the dried pasta obtainable by the process according to the present invention allows to improve the diet of consumers for which it is not recommended to consume pasta with the traditional seasonings or sauces, since said seasonings or sauces are often rich in fat, or of consumers that must follow healthy diets or diets free of specific allergens.

[0090] Advantageously, said dried pasta may be introduced into the diets of consumers suffering from intolerances or health disorders (for example, consumers who are intolerant or allergic to lactose and / or have high cholesterol levels).

[0091] The above-mentioned technical problem is also solved by a dried pasta obtainable by the process just described, having a moisture value equal to or lower than 12.5% by weight of its total weight.

[0092] Preferably, the dried pasta according to the invention has a moisture value between 10% and 12.5% by weight of its total weight.

[0093] Preferably, the dried pasta according to the invention may be long pasta or short pasta.

[0094] Preferably, as already said, the dried pasta according to the invention is long pasta, more preferably said long pasta being selected from spaghetti, tagliatelle or spaghettoni.

[0095] In particular, the dried pasta according to the invention is obtained by a particular embodiment of the above-mentioned process, wherein step b) of forming is carried out by lamination.

[0096] Alternatively, the dried pasta according to the invention is short pasta.

[0097] According to a preferred embodiment of the invention, the short pasta is selected from rigatoni, macaroni, fusilli, penne or tortiglioni.

[0098] The expressions “dried pasta” and “pasta” are herein used interchangeably.

[0099] Preferably, the dried pasta according to the invention further comprises gluten or a gluten-based additive.

[0100] The present invention will be further described with reference to some exemplifying embodiments which are provided below by way of nonlimiting illustration.

[0101] Brief description of the drawings

[0102] Figure 1 shows a schematic representation of a lamination station contained in a plant adapted to carry out the process according to the present invention.

[0103] Figure 2 shows a photograph depicting an embodiment of dried pasta according to the invention.

[0104] Detailed description

[0105] A process for the preparation of dried pasta according to the present invention is now described according to one of its embodiments.

[0106] Further in the description, terms such as above, under, lower, upper or derivatives thereof are to be understood with reference to the normal configuration of use in the lamination station shown in Figure 1.

[0107] Figure 1 shows a lamination station 10 (in the form of its main parts) contained in a plant adapted to carry out the process of the invention and comprising:

[0108] - a load-bearing structure or base 12;

[0109] - a pair of opposite lamination rollers 14 and 16;

[0110] - a pair of gear motor assemblies 18 and 20 adapted to control in rotation the rollers 14 and 16, respectively, according to opposite directions of rotation (counterclockwise and clockwise, as indicated by arrows B and C in Figure 1, respectively); and

[0111] - a control unit (not shown) configured to control the gear motor assemblies 18 and 20 and to manage the speed of rotation of the rollers 14 and 16.

[0112] In a totally conventional manner, the opposite lamination rollers are arranged at different heights and have horizontal axes that are parallel to each other; moreover, they are adapted to rotate according to opposite directions of rotation.

[0113] A distance or clearance H is provided between the lateral surfaces of rollers 14 and 16, thereby defining an interspace 17 between the rollers. The dough to be laminated is passed through said interspace, according to the direction shown by arrow A, and thereby transformed into a sheet. The distance between the axes of rollers 14 and 16, and thus the size of the interspace, may be varied through adjustment means to adjust the thickness of the produced sheet of dough in a range between 3 mm and 4 mm.

[0114] The control unit is arranged to control the electric motors of the gear motor assemblies 18 and 20 so as to impose a given difference of speed of rotation between the two rollers 14 and 16.

[0115] Imposing a difference of tangential speed between the two rollers 14 and 16 allows the sheet of dough to automatically exit from the side of the faster roller towards the next processing steps. In a general embodiment, the process comprises the following steps: a) providing a dough by mixing at least one durum-wheat meal, a semifinished product of fermented dough made from sourdough and a durum-wheat meal, and optionally water; b) subjecting said dough to a step of forming by lamination or extrusion; c) dividing the dough obtained in step b) into dough portions having size consistent with the desired type of pasta; d) drying said dough portions so as to obtain dried pasta having a moisture value equal to or lower than 12.5% by weight of its total weight.

[0116] In particular, according to one of its preferred embodiments, the dough provided in step a) comprises the following components, indicated as percentages by weight expressed as a percentage of the ingredient on the total weight of all the ingredients excluding the water that may be used to produce the dough, and shown in the following Table 1.

[0117] Table 1

[0118] Some examples of the pasta according to the invention and of the process of production of said pasta will be described below.

[0119] Examples

[0120] Example 1 - Recipe and Process for the production of dried pasta according to the present invention

[0121] Recipe 1, called “Sourdough” (components, indicated as percentages by weight expressed as a percentage of the ingredient on the total weight of all the ingredients excluding the water that is used to produce the dough):

[0122] Durum-wheat semolina 52.00%

[0123] Extra Old Sourdough obtained in Example la of the present invention 45,00%

[0124] Soft-wheat gluten 3.00% la) Preparation of a semifinished product of fermented dough

[0125] Inside a kneading machine Tonelli (model Universal 2000) mixing 8 kg of water and 12 kg of durum-wheat semolina (Mulino Altamura) for 60 seconds at 20 rpm so as to obtain a preliminary sourdough dough.

[0126] In a container, in particular inside the same kneading machine, 20 kg of preliminary sourdough dough, as previously obtained, and 8 kg of water and 12 kg of durum-wheat semolina (Mulino Altamura) were thoroughly mixed until a first mixture of sourdough dough having uniform density was obtained.

[0127] The step of primary fermentation is then performed, carried out for 7 days at the temperature of 22°C, covering the container with a cloth; every 84 hours, a refresh was carried out twice a week.

[0128] More precisely, during the step of primary fermentation, two addition steps are carried out, wherein during each addition step (namely, a first addition step and a second addition step) the first mixture of sourdough dough is mixed with an additional mixture comprising water and a durum-wheat meal according to the following weight ratio first mixture of sourdough dough : durum-wheat meal : water equal to 1 : 0.6 : 0.4.

[0129] The durum-wheat meal used during each addition step was durum- wheat semolina (Mulino Altamura) .

[0130] Once the primary fermentation was completed, a first fermented sourdough dough was obtained.

[0131] 30 kg of said first fermented sourdough dough were taken from the above- mentioned container and put into a second container, in which the step of secondary fermentation was carried out for 7 days at the temperature of 22°C without carrying out any refresh.

[0132] At the end of the second fermentation, a semifinished product of fermented dough made from sourdough and durum-wheat meal, called “Extra Old Sourdough” and having a moisture content equal to about 48.5% by weight of its total weight, was obtained. Said semifinished product is useful for the production of a dried pasta according to the present invention, as described in Example lb described below.

[0133] Up until its use, the semifinished product of fermented dough made from sourdough and durum-wheat meal was stored at - 18°C in a freezer.

[0134] 1 b) Preparation of dried pasta, in the form of taqliatella, comprising said fermented dough of Example 1 a

[0135] 45 kg of semifinished product of fermented dough made from sourdough and durum-wheat meal, called “Extra Old Sourdough”, as obtained in Example la (previously thawed until it had reached room temperature) were mixed with 3 kg of soft-wheat gluten (Sacchetto Spa), 52 kg of durum-wheat semolina (Mulino Altamura) and 3 kg of water, at room temperature and in a kneading tank, based on the proportions of Recipe 1 above, thereby obtaining a dough having a moisture content of about 33% by weight.

[0136] The dough thereby obtained was poured into the station of a pasta sheeter (CCR 400X250 of i-tekno S.r.L) comprising two opposite lamination rollers, namely a first lamination roller, called “master”, and second lamination roller, called “slave”, both smooth and with a 40 cm diameter.

[0137] The opposite lamination rollers were placed at a distance, that is, they had a clearance of 2.50 cm and had a speed of rotation which was adjustable and different for each of roller:

[0138] • Typical surface speed of the “master” roller equal to 1 m / minute

[0139] • Typical surface speed of the “slave” roller equal to 0.85 m / minute.

[0140] The dough was compressed between the two rollers, thereby forming a sheet of dough having a 3.2 mm thickness.

[0141] The sheet of dough was then subjected to calibration by means of a calibrator C250 / 140 / 3 of Italpast S.r.L, wherein the sheet of dough was passed through three calibrating rollers, positioned in series, in order to reach a thickness between 1.2 and 1.5 mm. The speeds of the rollers were:

[0142] • Speed of calibrating roller 1: 45 cps

[0143] • Speed of calibrating roller 2: 28 cps

[0144] • Speed of calibrating roller 3: 23 cps

[0145] At the end of the calibrating step, a sheet of dough having a thickness equal to about 1.3 mm was obtained.

[0146] Afterward, the sheet of dough thereby calibrated was subjected to a step of longitudinally cutting by means of the longitudinal-cutting assembly F0571 100 of GEA Pavan S.p.a. set at a speed of 35 cps to obtain the end shape of a tagliatella.

[0147] The fresh tagliatelle were subjected to a step of transversely cutting by means of an automatic cutter.

[0148] At the end of the cutting step, tagliatelle having a length of about 26.5 mm were obtained, which were placed on designated frames by means of an automatic system that allowed to deposit two strips of tagliatelle side by side for a total of 8 depositions / frame. The system used for the step of transversely cutting and laying down is the Meccanica Fantini’s system for putting long pasta into trays.

[0149] Afterward, the tagliatelle were subjected to a drying cycle lasting a total time of 12-48 hours, in particular equal to 16 hours, with a temperature gradient decreasing from an initial temperature of 90°C to 0°C and with a gradient of air humidity from 80% relative humidity to 0% relative humidity.

[0150] Example 2 - Comparative test through a panel of tasters

[0151] In order to characterize the dried pasta according to the invention that was obtained with the technology of direct lamination as described above, a comparative test of tasting by a panel of trained tasters was prepared as described below.

[0152] The tested and compared samples were the following:

[0153] - 2 kg of dried pasta, in the form of tagliatella, obtained according to Example lb of the present invention, below referred to as “Sourdough - Lamination”, and

[0154] - 2 kg of dried pasta, in the form of tagliatella, obtained from the same ingredients listed in Example 1 (1.04 kg of semolina of durum wheat (Mulino Altamura), 900 g of semifinished product of fermented dough made from sourdough and durum-wheat meal, called “Extra Old Sourdough” as obtained according to Example la (thawed until it had reached room temperature), and 60g of soft-wheat gluten, kneaded with 60g of water) and then subjected to extrusion, wherein the tank is set at a temperature of 36°C, the extrusion cylinder having a temperature of 38°C and the extrusion head set at 40°C.

[0155] Afterward, the previously cut tagliatelle were subjected to a drying cycle carried out for a total time of 12-48 hours, in particular equal to 16 hours, with a temperature gradient decreasing from an initial temperature of 90°C to 0°C and with a gradient of air humidity from 80 % relative humidity to 0% relative humidity. Below, said pasta sample is referred to as “Sourdough - Extrusion”.

[0156] The panel of trained tasters consisted of 8 people and evaluated the above dried-pasta samples according to the method known as “Profile Attribute Analysis”.

[0157] Some evaluations were carried out on raw samples, others on cooked samples. Sample cooking, in particular, was carried out in boiling salted water for 7 minutes; the samples were tested by tasting them at room temperature. Table 2 shows the results of tasting the above samples regarding the sensory characteristics of said pasta samples.

[0158] The shown values were obtained by calculating the arithmetic mean of the marks given by each member of the taster panel.

[0159] Table 2: Sensory analysis of the dried-pasta samples, where: *** means p > 99.9% (extreme significant difference), ** means p > 99.0% (substantial significant difference), * means p > 95.0% (minimum significant difference), and N.S. means that no significant difference was detected, where p = observed significance level

[0160] From the results shown in Table 2 above, it is clear that the sample of dried pasta obtained by a particular embodiment of the process according to the present invention, namely by direct lamination of the dough, has improved characteristics in appearance and texture, compared to the sample of pasta obtained by the process of pasta production, namely by dough extrusion.

[0161] In particular, the sample of pasta according to the invention (“Sourdough - Lamination”) is rougher (both when it is raw and when it is cooked) and has a higher presence of starch (when it is cooked) compared to the sample “Sourdough - Extrusion”.

[0162] As regards the structure characteristics, the sample according to a particular embodiment of the present invention (“Sourdough - Lamination”) has a harder texture, as well as a rougher surface of the pasta, compared to the sample “Sourdough - Extrusion”.

[0163] In the light of the above, it is clear that dried pasta, in particular obtained by lamination, according to the invention was very appreciated by the taster panel because of its characteristics of appearance and structure mentioned above.

[0164] Table 3 below shows the results of tasting the above samples regarding the characteristics of aroma and flavor of said pasta samples. The shown values were obtained by calculating the arithmetic mean of the marks given by each member of the taster panel.

[0165] Table 3: Analysis of aroma and taste of the dried-pasta samples, where: *** means p > 99.9% (extreme significant difference), ** means p > 99.0% (substantial significant difference) and * means p > 95.0% (minimum significant difference), where p = observed significance level

[0166] From the results shown in Table 3 above, it is clear that the sample of pasta according to an embodiment of the present invention, “Sourdough - Lamination”, is characterized by a total aroma that is fuller and more intense compared to the sample of pasta “Sourdough - Extrusion”.

[0167] Table 4 below shows the results of tasting the above samples regarding the characteristics of texture of said pasta samples. The shown values were obtained by calculating the arithmetic mean of the marks given by each member of the taster panel.

[0168] Table 4: Texture analysis of the dried-pasta samples, where: *** means p > 99.9% (extreme significant difference), ** means p > 99.0% (substantial significant difference) and * means p > 95.0% (minimum significant difference), where p = observed significance level From the results shown in Table 4 above, it is clear that the sample of pasta according to an embodiment of the present invention “Sourdough

[0169] - Lamination” is characterized by a better texture compared to the sample of pasta “Sourdough - Extrusion”.

[0170] In the light of the above, it is clear that dried pasta, in particular obtained by lamination, according to the invention was very appreciated by the taster panel because of its characteristics of aromas and specific flavor nuances.

Claims

CLAIMS1. A process for the production of dried pasta comprising the following steps: a) providing a dough by mixing at least one durum-wheat meal, a semifinished product of fermented dough made from sourdough and a durum-wheat meal, and optionally water and / or gluten or a gluten-based additive; b) subjecting said dough to a step of forming by lamination or extrusion; c) dividing the dough obtained in step b) into dough portions having size consistent with the desired type of pasta; d) drying said dough portions so as to obtain dried pasta having a moisture value equal to or lower than 12.5% by weight of its total weight; said semifinished product of fermented dough made from sourdough and durum-wheat meal being obtained by- previously mixing water, a sourdough dough and at least one durum- wheat meal, thereby obtaining a mixture of sourdough dough; and,- subsequently, subjecting said mixture of sourdough dough to at least one step of fermentation; wherein at least one step of fermentation is carried out for a time period of at least 3 days, preferably for a time period between 5 and 15 days, more preferably between 5 and 10 days, and at a predetermined temperature, said predetermined temperature being between 18°C and 40°C, thereby obtaining said semifinished product of fermented dough made from sourdough and durum-wheat meal.

2. The process for the production of dried pasta according to claim 1,wherein said predetermined temperature is comprised between 20°C and 28°C.

3. The process for the production of dried pasta according to claim 1 or 2, wherein said step a) comprises the following steps:- optionally, providing a preliminary sourdough dough;- mixing water, a sourdough dough, preferably said preliminary sourdough dough, at least one durum-wheat meal until obtaining a first mixture of sourdough dough;- subjecting said first mixture of sourdough dough to a primary fermentation for a time period of at least 3 days, preferably for a time period between 5 and 15 days, more preferably between 5 and 10 days, and at a predetermined temperature, preferably said predetermined temperature being between 18°C and 40°C, more preferably between 20°C and 28°C, thereby obtaining a first fermented sourdough dough;- subjecting said first fermented sourdough dough to a secondary fermentation for a time period of at least 3 days, preferably for a time period between 5 and 15 days, more preferably between 5 and 10 days, and at a predetermined temperature, preferably said predetermined temperature being between 18°C and 40°C, more preferably between 20°C and 28°C, obtaining said semifinished product of fermented dough made from sourdough and durum-wheat meal;- mixing at least one durum-wheat meal and said semifinished product of fermented dough made from sourdough and durum-wheat meal, optionally water and / or gluten or a gluten-based additive.

4. The process for the production of dried pasta according to claim 3, wherein, during said step of primary fermentation, at least one addition step is carried out, wherein during said at least one addition step said first mixture of sourdough dough is mixed with an additional mixture comprising water and a durum-wheat meal, preferably the durum-wheatmeal of said first mixture of sourdough dough and the durum-wheat meal of said additional mixture comprising water and a durum-wheat meal coinciding.

5. The process for the production of dried pasta according to claim 4, wherein a first addition step and a second addition step are carried out, said second addition step being carried out after said first addition step, preferably said first addition step being carried out within a time period between 3-5 days, more preferably equal to 3.5 days, from the beginning of said step of primary fermentation, and said second addition step being carried out within a time period between 6- 10 days, more preferably equal to 7 days, from the beginning of said step of primary fermentation.

6. The process for the production of dried pasta according to claim 4 or 5, wherein, during said step of obtaining a first mixture of sourdough dough, the weight ratio of the sourdough dough, the durum-wheat meal, and water is between 1.2:0.8:0.4 and 0.9:0.5:0.4 and / or, during said at least one addition step, the weight ratio of said first mixture of sourdough dough, the durum-wheat meal of said additional mixture and the water of said additional mixture is between 1.2:0.8:0.4 and 0.9:0.5:0.4.

7. The process for the production of dried pasta according to any one of the preceding claims, wherein said step b) of forming is carried out by lamination of said dough and comprises the following steps: i) laminating the dough obtained in said step a) of mixing by letting it pass through at least one pair of opposite lamination rollers, thereby obtaining a sheet of dough having a thickness between 3 mm and 4 mm; ii) calibrating the sheet of dough thereby obtained by means of at least one calibrating roller so as to obtain a calibrated sheet of dough having a thickness between 1.2 mm and 1.5 mm; iii) cutting longitudinally the calibrated sheet of dough, preferably by means of cutting rollers, so as to obtain strips of sheet;iv) cutting transversely the strips of sheet thereby obtained, preferably by means of an automatic cutter, so as to obtain strips of sheet having a length between 18 cm and 55 cm.

8. The process for the production of dried pasta according to claim 7, wherein, in the step i) of lamination, the rollers of said at least one pair of opposite lamination rollers are counter-rotating.

9. The process for the production of dried pasta according to claim 7 or 8, wherein, in said at least one pair of opposite lamination rollers, the distance between said opposite lamination rollers is between 2 mm and 4 mm, preferably between 2 mm and 3 mm.

10. The process for the production of dried pasta according to any one of claims 7 to 9, wherein, in the step iv) of transversely cutting, the strips of sheet are cut transversely so as to obtain strips of sheet having a length between 22 mm and 27 mm.

11. The process for the production of dried pasta according to claim 1 or 2, wherein said step a) comprises the following steps:- optionally, providing a preliminary sourdough dough;- inside a kneading machine, mixing water, a sourdough dough, preferably said preliminary sourdough dough, and at least one durum- wheat meal until obtaining a first mixture of sourdough dough;- subjecting said first mixture of sourdough dough to a primary fermentation for a time period of at least 3 days, preferably for a time period between 5 and 15 days, more preferably between 5 and 10 days, and at a predetermined temperature, preferably said predetermined temperature being between 18°C and 40°C, more preferably between 20°C and 28°C, thereby obtaining a first fermented sourdough dough;- taking a first fraction of said first fermented sourdough dough and feeding it into said kneading machine;- taking a second fraction of said first fermented sourdough dough and subjecting said second fraction of first fermented sourdough dough to a secondary fermentation for a time period of at least 3 days, preferably for a time period between 5 and 15 days, more preferably between 5 and 10 days, and at a predetermined temperature, preferably said predetermined temperature being between 18°C and 40°C, more preferably between 20°C and 28°C, thereby obtaining said semifinished product of fermented dough made from sourdough and durum-wheat meal; and- mixing at least one durum-wheat meal and said semifinished product of fermented dough made from sourdough and durum-wheat meal, optionally water and / or gluten or a gluten-based additive.

12. The process for the production of dried pasta according to claim 11, wherein the step of mixing water and a wheat meal with said sourdough dough, the step of primary fermentation, the step of taking said first fraction of the first fermented sourdough dough and said step of taking a second fraction of the first fermented sourdough dough and the step of secondary fermentation are carried out in continuous.

13. A dried pasta obtainable by the process according to any one of claims 1 to 12, having a moisture value equal to or lower than 12.5% by weight of its total weight.

14. The dried pasta according to claim 13, wherein said dried pasta has a moisture value between 10% and 12.5% by weight of its total weight.

15. The dried pasta according to claim 13 or 14, wherein said dried pasta is long pasta, preferably said long pasta being selected from spaghetti, tagliatelle or spaghettoni.

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