Process of producing squash fettuccine pasta

Abstract

This utility model addresses the growing demand for healthier, nutrient-enriched alternatives to traditional pasta by incorporating squash as a primary ingredient in fettuccine pasta. The technical problem solved is the challenge of enhancing the nutritional profile of pasta products without compromising their texture, flavor, or visual appeal. The solution involves incorporating pureed squash into a dough mixture, which constitutes approximately 12.57% of the total formulation, along with all-purpose flour, eggs, olive oil, and a pinch of salt. The dough is then kneaded, rested, rolled, and cut into fettuccine strips. The resulting squash fettuccine offers a plant-based, gluten-free, and nutrient-dense alternative to conventional pasta, providing additional vitamins, fiber, and antioxidants. This utility model is applicable in the food industry, providing a functional, health-conscious option for consumers seeking to reduce their carbohydrate intake while benefiting from the nutritional advantages of squash. The method demonstrates a practical approach to integrating vegetables into pasta production, maintaining high sensory quality without compromising on taste or texture.