Process for production of pasta food product by extrusion through insert made of polyacetal resin and related product

Abstract

To provide a pasta food product which has roughness features intermediate between the roughness of the PTFE-extruded pasta and that of the bronze-extruded pasta, as well as a good consistency firmness upon cooking.SOLUTION: There is provided durum wheat semolina dried pasta food having a surface roughness Ra comprised between 3.5 μm and 6 μm, wherein a process for producing the pasta food product comprises the steps of: extruding a dough through a die plate insert made of polyoxymethylene copolymer; and drying the extruded doughs.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a manufacturing process of pasta food obtained by extruding dough through a die plate insert, for example, durum wheat semolina pasta.

[0002] Specifically, this process provides a step of preparing food by extruding dough through a die plate insert made of polyacetal resin.

[0003] The present invention also relates to the above types of food, that is, durum wheat semolina pasta, or similar products such as pasta sheets and foils obtained by this process. Prior Art

[0004] Different types of die plates and extrusion techniques for manufacturing pasta food, especially durum wheat semolina pasta, are known in the art.

[0005] In Italy, "durum wheat semolina pasta" and "durum wheat semolato pasta" are products obtained by extrusion or laminated molding of dough prepared using only durum wheat semolina and semolato and water, respectively, and subsequent drying (Law 580 / 67).

[0006] Extrusion molding of pasta is an important step in pasta production because it determines the shape and thickness of the final product and can also impart specific surface roughness characteristics to it.

[0007] Usually, the extrusion step is performed by passing the dough through an insert made of brass, bronze, or polytetrafluoroethylene (PTFE, also known by the trade name Teflon®).

[0008] By extrusion through a PTFE insert, a pasta can be obtained that has a compact and smooth surface, and after cooking, has a good mouthfeel consistency and particularly a good "al dente" hardness during cooking.

[0009] As is well known, consumers generally prefer to eat pasta or similar foods that are easily chewed and cooked for digestion, but still have a certain consistency during chewing.

[0010] On the other hand, the pasta obtained by extrusion through a PTFE insert has a smooth surface, which results in lower dressing sauce adhesion after traditional cooking in boiling water compared to pasta extruded through inserts made of different materials, such as metals like bronze.

[0011] Extrusion through inserts made of bronze or other metals with good surface roughness results in a pasta with a visibly more porous and opaque surface, thus obtaining a pasta with a handmade-like appearance.

[0012] In this case, once the pasta is cooked, a rough and porous surface is observed, enabling good sauce adhesion and a pleasant gritty mouthfeel.

[0013] However, bronze-extruded pasta generally has an "al dente" hardness during cooking, which is lower than that of pasta extruded through inserts made of different materials, such as PTFE, and sometimes its consistency can rapidly be lost if the recommended cooking time (indicated on the package) is exceeded even slightly.

[0014] Another problem seen in the use of inserts for pasta extrusion is wear over time. This phenomenon determines, among other drawbacks, the enlargement of the die opening and the reduction of friction between the insert itself and the dough. In particular, the reduction of friction causes a final product with suboptimal roughness characteristics.

[0015] In order to ensure a product with homogeneous quality characteristics over time, once worn, the inserts are usually disassembled and replaced with new ones. This operation involves significant costs, such as production line interruptions and stops, along with factory management and maintenance.

[0016] Polyoxymethylene (POM) is a semi-crystalline thermoplastic material commonly known as acetal resin, which has characteristics of good mechanical strength and rigidity, good fluidity, excellent wear resistance, and furthermore low hygroscopicity.

[0017] It is known that polyoxymethylene is used in the manufacture of die plate inserts in the food field precisely due to its mechanical resistance characteristics.

[0018] However, the use of die plate inserts made of polyoxymethylene is similar to the characteristics of bronze extrusion pasta, that is, it leads to obtaining a pasta characterized by high surface porosity and roughness, which are characteristics to be controlled in the final product as emphasized above.

[0019] European Patent Application Publication No. 2687099 discloses a die plate insert for extruding noodles or pasta having specific values of contact angle and water absorption rate, which can be made of a plurality of synthetic resins that are very different from each other, especially polyacetal resin.

[0020] The problem that European Patent Application Publication No. 2687099 attempts to solve is to obtain a die plate insert in which the friction between the surface of the insert itself and the dough to be extruded is stable over time, that is, it is guaranteed not to increase or decrease with use.

[0021] This specification states that by using synthetic resins, it becomes easier to control the surface roughness of the pasta produced, and in particular, polyacetal resins sold under the trade name Duracon (registered trademark) are mentioned.

[0022] Among the cited examples, there is a description of the extrusion of dough for producing durum wheat semolina pasta using inserts made of a mixture of Julacon and polyethylene and varying its ratio, or using inserts made of a mixture of Julacon and Teflon.

[0023] As shown in the examples, when using inserts made of materials with contact angle and water absorption values outside the predetermined range, as the usage time increases, the frictional force between the insert and the dough changes, resulting in a final product having roughness characteristics different from those of the final product obtained using the same type of new insert.

[0024] However, European Patent Application Publication No. 2687099 does not address the problem of providing a manufacturing process for pasta foods having specific characteristics of surface porosity or surface roughness that guarantee good dressing absorption once cooked while providing good hardness during cooking.

[0025] Therefore, as long as the techniques known in the art propose to produce inserts from materials that guarantee good wear resistance, there is still a strong need to provide a manufacturing process for pasta foods that has a higher surface roughness than that of pasta obtained by extrusion through PTFE inserts, while having a more consistent hardness during cooking than that of pasta obtained by bronze extrusion.

[0026] That is, the technical problem underlying the present invention is to provide a manufacturing process for pasta foods that has intermediate roughness characteristics between those of PTFE-extruded pasta and those of bronze-extruded pasta, provides good consistent hardness during cooking, and ultimately obtains a final product that overcomes the problems of the prior art cited above.

Summary of the Invention

[0027] According to the present invention, this technical problem is a pasta food manufacturing process, a) mixing water and meal suitable for pasta production, resulting in obtaining the dough having a moisture content of 35% to 37.5% by weight based on the total weight of the dough; b) kneading the dough; c) extruding the kneaded dough by extrusion through a die plate insert made of polyoxymethylene copolymer (POM-C); d) drying the extruded dough, resulting in obtaining a pasta food having a predetermined moisture content is solved by a process including.

[0028] Preferably, in step a) of mixing, a dough having a moisture content of 36% to 37.1% by weight, more preferably 36.7% to 37% by weight based on the total weight of the dough is obtained.

[0029] In a completely preferred embodiment, in this step a) of mixing, a dough having a moisture content equal to about 37% by weight based on the total weight of the dough is obtained.

[0030] Preferably, according to the present invention, the expression "meal suitable for manufacturing pasta" more generally means cereal flour or semolina, more preferably durum wheat semolina or semolato. According to an alternative embodiment of the present invention, this meal may be a meal that is probably pre-cooked, shelled legume flour, or a mixture of the latter with cereal flour or semolina, and the probably pre-cooked, shelled legume flour may be one or more legume flours selected from among pea, broad bean, lentil, chickpea and mixtures thereof, preferably lentil and / or chickpea flour.

[0031] In particular, in accordance with the present invention, although the term "pasta" does not comply with the requirements of the above law that defines the use of this name only for products containing at least 50% durum wheat semolina, it will be used with reference to products that are completely similar to "durum wheat semolina pasta" as defined by the law described in the prior art with respect to moisture content, consistency, and cooking time.

[0032] In accordance with the present invention, the term "mix" or "mixing" means the step of mixing carried out under predetermined air temperature and moisture conditions by the action of mechanical elements suitable for the purpose, where the selected components, among others the above-mentioned meal and water, are kneaded until a homogeneous and elastic dough with a specific moisture content is formed, with the subsequent possibility of starch hydration and gluten formation.

[0033] In accordance with the present invention, the term "kneading" means the step of processing the dough until an optimal consistency and deformability are obtained.

[0034] In accordance with the present invention, the above steps a), b) and c) of mixing, kneading and extrusion can be carried out within the same unit, i.e., using the same extruder.

[0035] Advantageously, not only the mixing step a) in which a dough with a clearly defined moisture content is produced, but also the extrusion step c) in which a die plate insert with specific surface characteristics provided by the material from which the insert is made, i.e., a polyoxymethylene copolymer, is used, enables the process according to the present invention to produce pasta having an optimal surface roughness and a surprising "al dente" hardness during cooking.

[0036] Specifically, as shown below with reference to the detailed description, the process enables the production of pasta having a surface roughness intermediate between that of pasta extruded through an insert made of polytetrafluoroethylene and that of bronze-extruded pasta.

[0037] Conveniently, the pasta food that can be obtained following this step d) of drying has a surface roughness Ra composed of 3.5 μm to 6 μm, preferably 4.5 μm to 5.7 μm, calculated according to the method of ISO 16610-21.

[0038] Advantageously, the pasta food having these surface roughness values Ra enables good adhesion of the sauce to which this pasta food is traditionally served once cooked.

[0039] Specifically, these surface roughness values Ra also cause good adhesion of particularly fluid and watery sauces, such as tomato-based sauces.

[0040] Furthermore, as can be seen below with reference to the detailed description, once traditionally cooked in boiling water, the pasta food obtained by this process has improved characteristics of consistency and "al dente" hardness compared to similar products obtained by extrusion through a bronze insert.

[0041] Preferably, the above step a) of mixing is carried out at a temperature composed of 20 °C to 50 °C, more preferably 30 °C to 40 °C, over a time composed of 20 minutes to 30 minutes.

[0042] Furthermore, the step a) of mixing can be carried out by rotating at least one screw of the above extruder at a speed composed of 15 rpm to 25 rpm.

[0043] Similarly in a preferred embodiment, in the above step c) of extrusion molding, the die plate insert is made of a polyoxymethylene copolymer having impact resistance with a notch composed of 7 to 10 kJ / m, more preferably 7.5 kJ / m to 8.5 kJ / m, in accordance with the method DIN EN ISO 179-1eA (for Charpy test; maximum 7.5 J; support distance 64 mm, standardized test piece).

[0044] Preferably, the extrusion step c) is carried out at a pressure constituted under partial vacuum conditions, more preferably -500 mmHg to -700 mmHg, still more preferably -600 mmHg to -670 mmHg, and even more preferably -600 mmHg to -650 mmHg.

[0045] As partly described above, according to a preferred embodiment of the present process, the extrusion step c) can be carried out by an extruder, specifically, an extruder provided with at least one endless screw capable of moving the above-mentioned dough towards the above-mentioned insert, and this endless screw is rotated at a speed constituted by 15 rpm to 25 rpm.

[0046] Preferably, during the above step d) of drying, a pasta food having a moisture content lower than or equal to 12.5% by weight, more preferably constituted by 10% to 12% by weight, and even more preferably constituted by 10% to 11% by weight based on the total weight of the food is obtained.

[0047] Advantageously, the process according to the present invention guarantees the production of foods having moisture characteristics that enable long-term storage, at least 6 months, preferably at least equal to 12 months, in a fresh and dry environment at room temperature.

[0048] Preferably, the drying step d) is carried out at a temperature constituted by 50°C to 90°C, more preferably 70°C to 85°C.

[0049] In a similarly preferred embodiment, the drying step d) can be carried out following at least one step of partial surface drying or "moisture removal", during which step the extruded dough is partially dried on its surface by the application of a hot air stream, and this hot air stream preferably has a temperature constituted by 50°C to 90°C.

[0050] The above technical problem is also solved by a pasta food obtained by the process according to the invention, having a surface roughness Ra of 3.5 μm to 6 μm, preferably 4.5 μm to 5.7 μm, calculated according to procedure ISO16610-21, and a moisture content of less than or equal to 12.5% by weight, preferably 10% to 12%, more preferably 10% to 11%, based on its total weight. This pasta food is a dried pasta, or preferably a sheet-shaped dried pasta. More preferably, this pasta food is a durum wheat semolina dried pasta.

[0051] Advantageously, the pasta food according to the invention benefits from the roughness and "al dente" hardness characteristics during cooking described above with reference to the process of the invention, and once cooked traditionally in boiling water, it is particularly suitable for retaining sauce and dressing on its surface in a reliable and superior manner compared to pasta that has been Teflon extruded and cooked in the same manner, and also has a better mouthfeel consistency than that of bronze extruded pasta.

[0052] The invention will be further described in detail hereinafter with reference to several exemplary embodiments provided as illustrative and non-limiting examples.

Brief Description of the Drawings

[0053]

Figure 1

Embodiments for Carrying Out the Invention

[0054] As suggested above, the process according to the invention has proven to be particularly effective in the production of pasta foods having specific surface roughness characteristics.

[0055] In particular, according to a preferred embodiment and referring to the following examples, the process enables obtaining durum wheat semolina pasta with a surface roughness Ra composed of the value normally obtained by extruding a dough of semolina and water through a Teflon die plate insert and the value obtained by extruding the same dough through a bronze die plate insert.

[0056] As is well known, Teflon-extruded pasta generally has a surface roughness value Ra of about 1 μm, while bronze-extruded pasta has a surface roughness value Ra composed of about 7 μm to about 9 μm.

[0057] Advantageously, as described above with reference to the summary, the process enables obtaining a final product with a surface roughness value Ra composed of about 3.5 μm to about 6 μm. Example 1a - Process for manufacturing pasta according to the invention

[0058] In a continuously performed process, when performing step a) of mixing the process, 3705 kg of durum wheat semolina having a moisture content composed of 13.5% by weight to 15.5% by weight and 1371 kg of water were supplied to a twin-screw extruder.

[0059] After mixing, the total moisture content in the dough corresponded to 37% by weight with respect to the total weight of the dough.

[0060] The extruder used was supplied by Pavan and was suitably equipped with a die plate insert made of a polyoxymethylene copolymer of the Tecaform AH type manufactured by Ensinger.

[0061] The dough was subjected to stirring by rotating the screw of the extruder to first perform step a) of mixing, and then step b) of kneading was performed by the same apparatus.

[0062] During the mixing step a), the screw of the extruder was rotated for a time equal to about 25 minutes at a speed of 20 rpm.

[0063] Thereafter, step c) of extrusion molding was carried out by extruding the dough through an insert made of a polyoxymethylene copolymer under partial vacuum conditions, more precisely at a pressure equal to -660 mmHg.

[0064] The continuous thread of dough for the production of spaghetti thus extruded was cut and immediately subjected to the first step of moisture removal by the application of a hot air stream as soon as it was deposited.

[0065] Thereafter, the steps of moisture removal and drying followed in a completely conventional continuous dryer having a plurality of zones arranged at a temperature composed of about 70 °C to 85 °C.

[0066] Finally, the dried pasta obtained by the process of the present invention thus obtained was cooled.

[0067] The moisture content in the dried pasta thus obtained corresponded to 10.5% by weight based on its total weight. This product had a light, slightly opaque yellow color. Example 1b - Process for producing pasta not according to the present invention By mixing durum wheat semolina and water, two different dough portions were prepared.

[0068] The first dough portion was obtained by mixing 4000 kg of durum wheat semolina (the same lot as the semolina used in Example 1a) having a moisture content composed of 13.5% to 15.5% by weight with 1360 kg of water, and a dough having an overall moisture content equal to 34% by weight based on its total weight was obtained.

[0069] The second dough portion was obtained by mixing 3100 kg of durum wheat semolina having 13.5 wt% to 15.5 wt% of water (the same lot of semolina used in Example 1a) with 1029 kg of water, and a dough having an overall water content equal to 33.2 wt% with respect to its total weight was obtained.

[0070] From the first dough portion and the second dough portion, a first variety of pasta not according to the present invention and a second variety of pasta not according to the present invention were obtained, respectively. The first one was obtained by extrusion through a Teflon insert, and the second one was obtained by extrusion through a bronze insert.

[0071] As is clear from Table 1 below, the manufacturing processes of the first variety of pasta and the second variety of pasta not according to the present invention were each carried out by adopting the same steps and technical specifications as those adopted in the process of Example 1a.

[0072] The Teflon extruded pasta had a yellowish color and an apparently smooth and bright outer surface. In contrast, the bronze extruded pasta had a straw color and was completely opaque.

[0073] Process parameters and comparative evaluation between the pasta according to Example 1a and the pasta according to Example 1b

[0074] Below, Table 1 which cited the process parameters of the procedures performed in Examples 1a and 1b, as well as the water content of the products thus obtained, as described above, is reported.

Table 1

[0075] Thereafter, the final characteristics of the different types of pasta obtained according to Examples 1a and 1b were calculated. First, the surface roughness of the product was calculated according to the experimental method ISO16610-21.

[0076] The surface roughness Ra, surface roughness Rz, and roughness Rtot, i.e., the maximum distance between the maximum peak and the deepest valley in the inspected surface length, were also calculated. As is well known, these three parameters comprehensively represent the shape of the product surface as a whole.

[0077] Subsequently, the consistency of the product after cooking in salt-free boiling water for 13 minutes was calculated. The analysis was performed by the procedure TPA2 of AACCI Method 66 - 50.01 ("Pasta and Noodle Cooking Quality"), an experimental method that can determine the force applied by a wedge required for full compression, i.e., 90% compression of the cooked product, through texture profile analysis. The obtained experimental results are shown in Table 2 below.

Table 2

[0078] As is clear, the pasta obtained according to this process, i.e., according to Example 1a, had a surface roughness Ra equal to 5.65 μm, i.e., a completely satisfactory roughness Ra intermediate between that of the Teflon extruded pasta equal to 1.13 μm and that of the bronze extruded pasta equal to 7.52 μm.

[0079] Furthermore, after cooking and analysis by procedure TPA2, the pasta obtained according to Example 1a showed an absolutely optimal consistency value equivalent to that of the Teflon extruded pasta obtained according to Example 1b.

[0080] The normalized F90 value calculated for the pasta obtained in Example 1a corresponded to 7.02 N / mm, where 7.6 N / mm was the normalized F90 value calculated for the Teflon extruded pasta of Example 1b, and 6.27 N / mm was the normalized F90 value of the bronze extruded pasta.

[0081] The experimental values calculated with reference to the consistency of the pasta obtained in Example 1a were also confirmed by taste tests, from which it emerged that the mouthfeel consistency of the pasta obtained in Example 1a, once traditionally cooked in boiling water, was slightly lower or equivalent to the Teflon extruded pasta obtained in Example 1b. Example 2 - Manufacturing process of pasta not according to the present invention By mixing durum wheat semolina and water, two different dough portions were prepared.

[0082] The first dough portion was obtained by mixing 3705 kg of durum wheat semolina (the same lot as the semolina used in Example 1a) having a moisture content of 13.5 wt% - 15.5 wt% and 1263 kg of water, resulting in a dough having an overall moisture content equal to 34.1 wt% based on its total weight.

[0083] The second dough portion was obtained by mixing 3560 kg of durum wheat semolina (the same lot as the semolina used in Example 1a) having a moisture content of 13.5 wt% - 15.5 wt% with 1221 kg of water, resulting in a dough having an overall moisture content equal to 34.3 wt% based on its total weight.

[0084] From the first dough portion and the second dough portion, a third variety of pasta not according to the present invention and a fourth variety of pasta not according to the present invention were obtained respectively. The third variety of pasta was extruded through a POM - C insert identical to the insert used in Example 1a, and the fourth variety of pasta was obtained by extruding through a Teflon insert identical to the insert used in Example 1b.

[0085] As is clear from Table 3 below, the manufacturing processes of the third variety of pasta and the fourth variety of pasta not according to the present invention were each carried out by adopting steps and technical specifications that were completely similar to each other.

[0086] Evaluation of Process Parameters and Roughness of Different Types of Pastas Not According to the Invention Obtained in Example 2

[0087] The following reports Table 3, which quotes the process parameters of the procedure performed in Example 2, as well as the moisture content of the products obtained in that way.

Table 3

[0088] Subsequently, the final characteristics of the different types of pastas obtained in Example 2 were calculated.

[0089] First, the surface roughness of the pasta was calculated according to the experimental method ISO16610-21. The surface roughness Ra, the surface roughness Rz, and the roughness Rtot were calculated. The experimental results obtained in this way are shown in Table 4 below.

Table 4

[0090] The pasta obtained by extrusion through a die plate insert made of a polyoxymethylene copolymer according to Example 2 has a roughness Ra equal to 6.83 μm, i.e., higher than the roughness value Ra calculated for the pasta according to the invention of Example 1a, and significantly deviates from the range of roughness Ra composed of 3.5 μm to 6 μm.

[0091] As is clear, the roughness value Ra calculated for the third variety of pasta not according to the invention of Example 2 is very far from the roughness value Ra calculated for the fourth variety of pasta not according to the invention of Example 2. In fact, it has a roughness value Ra that is exactly equivalent to the roughness value Ra calculated for the bronze extrusion pasta according to Example 1b.

[0092] In short, even in light of the roughness test conducted on the pasta variety obtained in Example 2, which is similar to that according to the present invention, in the mixing step, pasta made from durum wheat semolina and water and obtained by a process having a moisture content lower than 35% by weight based on the total weight of the dough does not exhibit acceptable roughness characteristics, that is, it does not exhibit an intermediate roughness between Teflon-extruded pasta and bronze-extruded pasta.

[0093] [Other possible items] [Item 1] A pasta food manufacturing process, a) mixing water and meal suitable for the production of pasta, resulting in obtaining said dough having a moisture content composed of 35% to 37.5% by weight based on the total weight of the dough; b) kneading said dough; c) extruding said kneaded dough by extrusion through a die plate insert made of a polyoxymethylene copolymer; d) drying said extruded dough, resulting in obtaining a pasta food having a predetermined moisture content A process comprising. [Item 2] The process according to item 1, wherein in said mixing step a), said meal suitable for the production of pasta is cereal flour or semolina, preferably semolina or semolato of durum wheat. [Item 3] The process according to item 1 or 2, wherein in said mixing step a), a dough is obtained having a moisture content composed of 36% to 37.1% by weight, preferably 36.7% to 37% by weight, based on the total weight of said dough. [Item 4] The process according to any one of the preceding items, wherein said mixing step a) is carried out at a temperature composed of 20°C to 50°C, preferably 30°C to 40°C, for a time composed of 20 minutes to 30 minutes. [Item 5] The process according to any one of the preceding items, wherein said step c) of extrusion molding is carried out under partial vacuum conditions, preferably at a pressure of -500 mmHg to -700 mmHg, more preferably -600 mmHg to -670 mmHg. [Item 6] The process according to any one of the preceding items, wherein said step c) of extrusion molding is carried out by an extruder comprising at least one endless screw capable of moving said dough towards said die plate insert, and said at least one endless screw is rotated at a speed of 15 rpm to 25 rpm. [Item 7] The process according to any one of the preceding items, wherein in said step d) of drying, a pasta food having a moisture content lower than or equal to 12.5% by weight, preferably 10% to 11% by weight, based on the total weight of said food, is obtained. [Item 8] The process according to any one of the preceding items, wherein said step d) of drying is carried out at a temperature of 50°C to 90°C, preferably 70°C to 85°C. [Item 9] The process according to any one of the preceding items, wherein said step d) of drying is carried out following at least one step of partial surface drying, during which said extruded dough is partially dried on its surface by the application of a hot air stream, said hot air stream preferably having a temperature of 50°C to 90°C. [Item 10] A pasta food obtained by the process according to any one of the preceding items, having a surface roughness Ra of 3.5 μm to 6 μm, preferably 4.5 μm to 5.7 μm, calculated according to procedure ISO 16610-21. [Item 11] The pasta food according to item 10, wherein said pasta food is dried pasta, preferably durum wheat semolina dried pasta.

[0094] [Item 1] A pasta food manufacturing process, a) mixing water and meal suitable for pasta production, resulting in obtaining the dough having a moisture content of 35% to 37.5% by weight based on the total weight of the dough; b) kneading the dough; c) extruding the kneaded dough by extrusion through a die plate insert made of a polyoxymethylene copolymer; d) drying the extruded dough, resulting in obtaining a pasta food having a predetermined moisture content A process comprising. [Item 2] The process according to item 1, wherein in the mixing step a), the meal suitable for pasta production is cereal flour or semolina. [Item 3] The process according to item 1 or 2, wherein in the mixing step a), a dough having a moisture content of 36% to 37.1% by weight based on the total weight of the dough is obtained. [Item 4] The process according to any one of items 1 to 3, wherein the mixing step a) is carried out at a temperature composed of 20°C to 50°C for a time composed of 20 minutes to 30 minutes. [Item 5] The process according to any one of items 1 to 4, wherein the extrusion step c) is carried out under partial vacuum conditions. [Item 6] The process according to any one of items 1 to 5, wherein the extrusion step c) is carried out by an extruder equipped with at least one endless screw capable of moving the dough towards the die plate insert, and the at least one endless screw is rotated at a speed composed of 15 rpm to 25 rpm. [Item 7] The process according to any one of items 1 to 6, wherein in the drying step d), a pasta food having a moisture content lower than or equal to 12.5% by weight based on the total weight of the pasta food is obtained. [Item 8] The process according to any one of items 1 to 7, wherein the drying step d) is carried out at a temperature composed of 50°C to 90°C. [Item 9] The process according to any one of items 1 to 8, wherein the drying step d) is carried out following at least one step of partial surface drying, and during said step, the extruded dough is partially dried on its surface by the application of a hot air stream, and said hot air stream has a temperature composed of 50°C to 90°C. [Item 10] A pasta food obtained by the process according to any one of items 1 to 9, having a surface roughness Ra composed of 3.5 μm to 6 μm calculated according to procedure ISO 16610-21, and said pasta food is a dried pasta having a moisture content lower than or equal to 12.5% by weight based on its total weight. [Item 11] The pasta food according to item 10, wherein said pasta food has a moisture content composed of 10% to 12% by weight based on its total weight. [Item 12] The pasta food according to item 10 or 11, wherein said pasta food is durum wheat semolina dried pasta.

Claims

1. A pasta food product having a surface roughness Ra, calculated according to procedure ISO 16610-21, comprised between 3.5 μm and 6 μm, said pasta food product being dried pasta.

2. 2. The pasta food product of claim 1, wherein the pasta food product has a moisture content of less than or equal to 12.5% ​​by weight based on its total weight.

3. 2. The pasta food product of claim 1, wherein the pasta food product has a moisture content comprised between 10% and 12% by weight relative to its total weight.

4. 4. The pasta food product according to claim 1, wherein the pasta food product is a dry durum wheat semolina pasta.

5. Pasta food product according to any one of claims 1 to 4, wherein the dried pasta has a surface roughness, calculated according to the procedure ISO 16610-21, comprised between 4.5 μm and 5.7 μm.

Images