Process for producing pasta food by extrusion through polyacetal resin inserts and related products

Abstract

A process for producing a pasta food product, preferably durum wheat semolina pasta, comprising the steps of extruding dough through a polyoxymethylene copolymer die plate insert and subsequent drying. The present invention also relates to the pasta food product obtained by said process.

Description

[Technical field]

[0001] The present invention relates to a process for the production of pasta food products, such as durum wheat semolina pasta, obtained by extruding dough through a die plate insert.

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

[0003] The invention also relates to a food product of the above mentioned kind, namely durum wheat semolina pasta, or similar products such as pasta sheets or foils obtained by this process. prior art

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

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

[0006] Pasta extrusion is a critical step in pasta production as it determines the shape and thickness of the final product, but can also impart certain surface roughness characteristics to it.

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

[0008] Extrusion through a PTFE insert results in pasta with a compact, smooth surface and, after cooking, a good mouthfeel consistency, especially when cooked to a good "al dente" firmness.

[0009] As is well known, consumers generally prefer to eat pasta or similar foods that are cooked so that they are easily chewable and digestible, yet still have some consistency during chewing.

[0010] On the other hand, pasta obtained by extrusion through an insert made of PTFE has a smooth surface which, after traditional cooking in boiling water, ensures that the adhesion of dressing sauces is lower than that of pasta extruded through inserts made of a different material, for example metal, such as bronze.

[0011] Extrusion through an insert made of bronze or other metal with good surface roughness allows one to obtain pasta with a handmade appearance, since the surface is noticeably more porous and opaque.

[0012] In this case, once the pasta is cooked, a rough and porous surface is observed, allowing good adhesion of the sauce and providing a pleasant granular texture.

[0013] However, bronze extruded pasta generally has an "al dente" consistency when cooked, which is less than the consistency of pasta extruded through inserts made of different materials, such as PTFE, and sometimes loses its consistency quickly even if the recommended cooking time (as indicated on the packaging) is exceeded even slightly.

[0014] Another problem encountered with the use of inserts to extrude pasta is their 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 to be obtained with less than optimal roughness characteristics.

[0015] To guarantee a product with uniform quality characteristics over time, the inserts are usually disassembled and replaced with new ones once they have worn out, which requires significant costs in terms of factory management and maintenance, as well as interruptions and downtime of the production line.

[0016] Polyoxymethylene (POM), commonly known as acetal resin, is a semi-crystalline thermoplastic material that has the characteristics of good mechanical strength and rigidity, good flowability, excellent abrasion resistance, and low moisture absorption.

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

[0018] However, the use of polyoxymethylene die plate inserts leads to obtaining pastas similar to the characteristics of bronze extruded pastas, i.e. characterized by high surface porosity and roughness, features which, as highlighted above, should be controlled in the final product.

[0019] EP 2 687 099 A1 discloses a die plate insert for the extrusion of noodles or pasta, which has specific values ​​of contact angle and water absorption, and which can be made of several synthetic resins, even very different from one another, among them polyacetal resin.

[0020] The problem that EP 2 687 099 A aims to solve is to obtain a die plate insert which ensures that the friction between the surface of the insert itself and the dough being extruded remains stable over time, i.e. does not increase or decrease with use.

[0021] The specification specifies that the surface roughness of the produced pasta can be more easily controlled by using synthetic resins, in particular polyacetal resins sold under the trade name Duracon®.

[0022] Among the cited references, the extrusion of dough for producing durum wheat semolina pasta is described using inserts made of a mixture of Duracon and polyethylene in varying proportions or of a mixture of Duracon and Teflon.

[0023] As shown in the examples, if an insert is used made of a material with contact angle and water absorption values ​​outside the specified range, the friction force between the insert and the fabric will change with increasing usage time, resulting in a final product with different roughness characteristics than the final product obtained using a new insert of the same type.

[0024] However, EP 2 687 099 A1 does not address the problem of providing a manufacturing process for a pasta food product having specific characteristics of surface porosity or surface roughness that ensure good dressing absorption once cooked, while providing good firmness upon cooking.

[0025] Thus, insofar as the techniques known in the art propose to make the inserts out of materials that guarantee good wear resistance, there remains a highly felt need to provide a process for the production of pasta food products that has a higher surface roughness than that of pasta obtained by extrusion through a PTFE insert, while having a higher consistent hardness on cooking than that of pasta obtained by bronze extrusion.

[0026] Thus, the technical problem underlying the present invention was to provide a process for the production of pasta food products which allows obtaining a final product having intermediate roughness characteristics between those of PTFE-extruded pasta and those of bronze-extruded pasta, while providing a good and consistent hardness upon cooking, thus overcoming the problems of the prior art cited above. Summary of the Invention

[0027] This technical problem is solved according to the invention by a process for the production of a pasta food product, comprising: a) mixing water and a meal suitable for the manufacture of pasta, so as to obtain said dough having a moisture content comprised between 35% and 37.5% by weight relative to 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 a pasta food product having a predetermined moisture content. was resolved by the process, including

[0028] Preferably, the mixing step a) obtains a dough having a moisture content comprised between 36% and 37.1% by weight relative to the total weight of the dough, more preferably between 36.7% and 37% by weight relative to the total weight of the dough.

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

[0030] Preferably, according to the invention, the expression "meal suitable for producing pasta" means more generally flour or semolina, more preferably durum wheat semolina or semolate. According to an alternative embodiment of the invention, this meal may be a meal comprising a possibly precooked and dehulled legume flour or a mixture of the latter with flour or semolina, said possibly precooked and dehulled legume flour being 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, according to the present invention, the term "pasta" does not comply with the requirements of the said legislation, which provides for the use of this name only for products containing at least 50% durum wheat semolina, but will instead be used as a reference for products that are completely similar in terms of moisture content, consistency and cooking time to "durum wheat semolina pasta" as defined in the legislation mentioned in the prior art.

[0032] According to the present invention, the term "mixing" or "mixing" refers to a mixing step carried out under the action of suitable mechanical elements and under predetermined air temperature and moisture conditions, in which the selected ingredients, especially the meal and water, are kneaded until a homogeneous and elastic dough having a specific moisture content is formed, with the possible subsequent hydration of starch and formation of gluten.

[0033] According to the present invention, the term "kneading" refers to the step of processing the dough until an optimal consistency and malleability is obtained.

[0034] According to the invention, the above steps a), b) and c) of mixing, kneading and extruding can be carried out in the same unit, i.e. using the same extruder.

[0035] Advantageously, due to the mixing step a), in which a dough with a well-defined moisture content is produced, as well as the extrusion step c), in which die plate inserts are used that have specific surface characteristics conferred by the material from which the inserts are made, i.e. the polyoxymethylene copolymer, the process according to the invention makes it possible to produce pasta with an optimal surface roughness and with a surprising "al dente" firmness when cooked.

[0036] In particular, as will be shown below with reference to the detailed description, the process makes it possible to produce pasta having a surface roughness intermediate between that of pasta extruded through a polytetrafluoroethylene insert and that of bronze extruded pasta.

[0037] Advantageously, the pasta food product obtainable following this step d) of drying has a surface roughness Ra, calculated according to the method of ISO 16610-21, comprised between 3.5 μm and 6 μm, preferably between 4.5 μm and 5.7 μm.

[0038] Advantageously, pasta foods having these surface roughness values ​​Ra allow good adhesion of sauces with which this pasta food product is traditionally dressed once cooked.

[0039] In particular, these surface roughness values ​​Ra also result in good adhesion of particularly fluid and watery sauces, such as tomato-based sauces.

[0040] Moreover, as will be seen below with reference to the detailed description, once traditionally cooked in boiling water, the pasta food products obtained by the present process have improved characteristics of cooked consistency and "al dente" firmness over similar products obtained by extrusion through bronze inserts.

[0041] Preferably, said step a) of mixing is carried out at a temperature comprised between 20° C. and 50° C., more preferably between 30° C. and 40° C., for a time comprised between 20 and 30 minutes.

[0042] Furthermore, the mixing step a) can be carried out by rotating at least one screw of said extruder at a speed comprised between 15 rpm and 25 rpm.

[0043] In an equally preferred embodiment, in said step c) of extrusion moulding, the die plate insert is made from a polyoxymethylene copolymer having a notched impact resistance comprised between 7 and 10 kJ / m, more preferably between 7.5 kJ / m and 8.5 kJ / m, according to method DIN EN ISO 179-1eA (for Charpy test; max. 7.5 J; support distance 64 mm, standardised specimen).

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

[0045] As mentioned in part above, according to a preferred embodiment of the process, the extrusion step c) can be carried out by means of an extruder, in particular an extruder equipped with at least one endless screw capable of moving the dough towards the insert, said endless screw being rotated at a speed comprised between 15 rpm and 25 rpm.

[0046] Preferably, during said step d) of drying, a pasta food product is obtained having a moisture content lower than or equal to 12.5% ​​by weight, more preferably comprised between 10% and 12% by weight, even more preferably comprised between 10% and 11% by weight, relative to the total weight of the food product.

[0047] Advantageously, the process according to the invention ensures the production of a food product having moisture characteristics allowing it to be stored for a long period of time, at least equal to 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 comprised between 50°C and 90°C, more preferably between 70°C and 85°C.

[0049] In an equally preferred embodiment, the drying step d) can be followed by at least one step of partial surface drying or "moisture removal", during which the extruded dough is partially dried on its surface by application of a hot air current, this hot air current having a temperature preferably comprised between 50°C and 90°C.

[0050] The above technical problem is also solved by a pasta food product obtained by the process according to the invention, the pasta having a surface roughness Ra calculated according to procedure ISO 16610-21 comprised between 3.5 μm and 6 μm, preferably between 4.5 μm and 5.7 μm, and a moisture content lower than or equal to 12.5% ​​by weight, preferably comprised between 10% and 12%, more preferably comprised between 10% and 11%, relative to its total weight. This pasta food product is a dried pasta or preferably a dried pasta in sheet form. More preferably, this pasta food product is a durum wheat semolina dried pasta.

[0051] Advantageously, the pasta food product according to the invention benefits from the cooked roughness and "al dente" firmness characteristics described above with reference to the process of the invention, and once traditionally cooked in boiling water, is particularly suitable for retaining sauces and dressings on its surface in a reliable and better way with respect to Teflon extruded pasta cooked according to the same manner, and also has a good mouthfeel consistency higher than that of bronze extruded pasta.

[0052] The invention is further explained below in the detailed description with reference to several exemplary embodiments, which are provided as illustrative and non-limiting examples. [Brief description of the drawings]

[0053] [Figure 1] Three different types of pasta are shown, of which a first type of pasta is obtained by the process according to the invention (FIG. 1A), a second type of pasta is obtained by Teflon extrusion (FIG. 1B) and a third type of pasta is obtained by bronze extrusion (FIG. 1C). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0054] As alluded to above, the process according to the present invention has proven particularly effective in producing pasta foods having particular surface roughness characteristics.

[0055] In particular, according to a preferred embodiment, and with reference to the examples below, the process makes it possible to obtain durum wheat semolina pasta with a surface roughness Ra comprised between that normally obtained by extruding a semolina and water dough through a die plate insert made of Teflon and that obtained by extruding the same dough through a die plate insert made of bronze.

[0056] As is well known, Teflon extruded pastas have a surface roughness value Ra which is generally about 1 μm, while bronze extruded pastas have a surface roughness value Ra comprised between about 7 μm and about 9 μm.

[0057] Advantageously, as mentioned above with reference to the overview, the process makes it possible to obtain a final product having a surface roughness value Ra comprised between approximately 3.5 μm and approximately 6 μm. Example 1a - Process for producing pasta according to the invention

[0058] In a continuous process, 3705 kg of durum wheat semolina having a moisture content comprised between 13.5% and 15.5% by weight and 1371 kg of water were fed into a twin-screw extruder during the mixing step a) of the process.

[0059] After mixing, the total moisture content in the dough was equal to 37% by weight relative to the total weight of the dough.

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

[0061] The dough was subjected to agitation by rotating the screw of an extruder to first carry out the mixing step a), and then the kneading step b) was carried out by the same equipment.

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

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

[0064] The continuous threads of dough for the production of extruded spaghetti were thus cut and deposited, and immediately subjected to a first step of moisture removal, by application of a hot air current.

[0065] This was followed by a step of moisture removal and a step of drying in a fully conventional continuous dryer with multiple zones arranged at temperatures comprised between about 70°C and 85°C.

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

[0067] The moisture content in the dried pasta thus obtained was equal to 10.5% by weight relative to its total weight. The product had a pale, slightly opaque yellow colour. Example 1b - Pasta production process not according to the invention Two different dough portions were prepared by mixing durum wheat semolina with water.

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

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

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

[0071] As can be seen from Table 1 below, the manufacturing processes for the first variety of pasta and the second variety of pasta, respectively, not according to the invention, were carried out employing the same steps and technical specifications as those employed in the process of Example 1a.

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

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

[0074] Below, the process parameters of the procedures carried out in Examples 1a and 1b, as well as the moisture contents of the products thus obtained, are reported in Table 1, cited as above. [Table 1] Table 1 (Consistency = pressure measured at the extrusion head)

[0075] Afterwards, the final characteristics of the different types of pasta obtained according to examples 1a and 1b were calculated. Firstly, the surface roughness of the products was calculated according to the experimental method ISO 16610-21.

[0076] Surface roughness Ra, surface roughness Rz, and roughness Rtot, i.e., the maximum distance between the maximum peak and the deepest valley in the examined surface length, were also calculated. As is well known, these three parameters collectively comprehensively describe the shape of the product surface.

[0077] The consistency of the product after cooking in unsalted boiling water for 13 minutes was then calculated. The analysis was performed by procedure TPA2, Texture Profile Analysis, according to the experimental method AACCI Method 66-50.01 ("Pasta and Noodle Cooking Quality"), which allows to determine the total compression, i.e. the force exerted by a wedge required to compress the cooked product by 90%. The experimental results obtained are shown in Table 2 below. [Table 2] Table 2

[0078] As can be seen, the pasta obtained according to the present 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 the roughness of Teflon extruded pasta equal to 1.13 μm and that of bronze extruded pasta equal to 7.52 μm.

[0079] Moreover, after cooking and analysis according to procedure TPA2, the pasta obtained according to example 1a showed absolutely optimal consistency values, comparable to those of the Teflon-extruded pasta obtained according to example 1b.

[0080] The normalized F90 value calculated for the pasta obtained in Example 1a corresponds 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 for 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, which emerged from which the mouthfeel consistency of the pasta obtained in Example 1a, once traditionally cooked in boiling water, was slightly lower or comparable to that of the Teflon extruded pasta obtained in Example 1b. Example 2 - Pasta production process not according to the invention Two different dough portions were prepared by mixing durum wheat semolina with water.

[0082] The first dough portion is obtained by mixing 3705 kg of durum wheat semolina (same lot as the semolina used in Example 1a) having a moisture comprised between 13.5% and 15.5% by weight, with 1263 kg of water, obtaining a dough with an overall moisture content equal to 34.1% by weight relative to its total weight.

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

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

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

[0086] Evaluation of process parameters and roughness of different types of pasta not according to the invention obtained in Example 2

[0087] Below, Table 3 is reported which quotes the process parameters of the procedure carried out in Example 2, as well as the moisture content of the product so obtained. [Table 3] Table 3 (Consistency = pressure measured at the extrusion head)

[0088] Afterwards, the final characteristics of the different types of pasta 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, surface roughness Rz, and roughness Rtot were calculated. The experimental results thus obtained are shown in Table 4 below. [Table 4] Table 4

[0090] The pasta obtained by extrusion through a die plate insert made of 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 inventive pasta of Example 1a and significantly outside the range of roughness Ra comprised between 3.5 μm and 6 μm.

[0091] As can be seen, the roughness value Ra calculated for the third non-inventive pasta variety of Example 2 is very far from the roughness value Ra calculated for the fourth non-inventive pasta variety of Example 2; in fact, it has a roughness value Ra that is completely equivalent to the roughness value Ra calculated for the bronze extruded pasta according to Example 1b.

[0092] In conclusion, in the light of the roughness tests carried out on the pasta varieties obtained in Example 2, it can be said that pastas obtained by a process similar to that according to the invention, but in which, in the mixing step, a dough of durum wheat semolina and water is formulated and has a moisture content lower than 35% by weight relative to the total weight of the dough, do not exhibit acceptable roughness characteristics, i.e. do not exhibit a roughness intermediate between that of Teflon-extruded and bronze-extruded pastas. [Other possible items] [Item 1] 1. A process for producing a pasta food product, comprising: a) mixing water and a meal suitable for the manufacture of pasta, so as to obtain said dough having a moisture content comprised between 35% and 37.5% by weight relative to the total weight of said dough; b) kneading the dough; c) extruding the mixed dough by extrusion through a die plate insert made of polyoxymethylene copolymer; d) drying the extruded dough to obtain a pasta food product having a predetermined moisture content. The process includes: [Item 2] 2. The process according to item 1, wherein in the mixing step a) the meal suitable for the manufacture of pasta is a cereal flour or semolina, preferably a durum wheat semolina or semolate. [Item 3] 3. The process according to item 1 or 2, wherein in the mixing step a) a dough is obtained having a moisture content comprised between 36% and 37.1% by weight relative to the total weight of the dough, preferably comprised between 36.7% and 37% by weight relative to the total weight of the dough. [Item 4] 13. The process according to any one of the preceding items, wherein the mixing step a) is carried out at a temperature comprised between 20°C and 50°C, preferably between 30°C and 40°C, for a time comprised between 20 minutes and 30 minutes. [Item 5] 13. The process according to any one of the preceding items, wherein said extruding step c) is carried out under partial vacuum conditions, preferably at a pressure comprised between -500mmHg and -700mmHg, more preferably between -600mmHg and -670mmHg. [Item 6] 10. The process according to any one of the preceding items, 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, the at least one endless screw being rotated at a speed comprised between 15 rpm and 25 rpm. [Item 7] 13. The process according to any one of the preceding items, wherein in the drying step d) a pasta food product is obtained having a moisture content lower than or equal to 12.5% ​​by weight, preferably comprised between 10% and 11% by weight, relative to the total weight of the food product. [Item 8] 13. The process according to any one of the preceding items, wherein the drying step d) is carried out at a temperature comprised between 50°C and 90°C, preferably between 70°C and 85°C. [Item 9] 10. The process according to any one of the preceding items, wherein the drying step d) is followed by at least one step of partial surface drying, during which the extruded dough is partially dried on its surface by application of a hot air current, the hot air current preferably having a temperature comprised between 50°C and 90°C. [Item 10] 13. A pasta food product obtainable by the process according to any one of the preceding items, having a surface roughness Ra, calculated according to procedure ISO 16610-21, comprised between 3.5 μm and 6 μm, preferably between 4.5 μm and 5.7 μm. [Item 11] 11. Pasta food according to item 10, wherein the pasta food is dried pasta, preferably durum wheat semolina dried pasta.

Claims

1. 1. A process for producing a pasta food product, comprising: a) mixing water and meal to obtain a dough having a moisture content comprised between 35% and 37.5% by weight relative to the total weight of said dough; b) kneading the dough; c) extruding the kneaded dough by extrusion through a die plate insert made of polyoxymethylene copolymer; d) drying the extruded dough, resulting in a pasta food product; The process includes:

2. 2. The process of claim 1, wherein in the mixing step a) the meal is flour or semolina.

3. 3. The process according to claim 1 or 2, wherein in the mixing step a) a dough is obtained having a moisture content comprised between 36% and 37.1% by weight relative to the total weight of the dough.

4. 4. The process according to any one of claims 1 to 3, wherein the mixing step a) is carried out at a temperature comprised between 20°C and 50°C, for a time comprised between 20 minutes and 30 minutes.

5. 5. The process of claim 1, wherein the extruding step c) is carried out under partial vacuum conditions.

6. 6. The process according to any one of claims 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, said at least one endless screw being rotated at a speed comprised between 15 rpm and 25 rpm.

7. 7. The process according to any one of claims 1 to 6, in which in the drying step d) a pasta food product is obtained having a moisture content lower than or equal to 12.5% ​​by weight relative to the total weight of the pasta food product.

8. The process according to any one of claims 1 to 7, wherein the drying step d) is carried out at a temperature comprised between 50°C and 90°C.

9. 9. The process according to any one of claims 1 to 8, wherein the drying step d) is followed by at least one step of partial surface drying, during which the extruded dough is partially dried on its surface by application of a hot air current, the hot air current having a temperature comprised between 50°C and 90°C.

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