The Science behind dried Pasta

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THE SCIENCE BEHIND DRIED PASTA

• We all love exquisite, delicious Italian Pasta
  but I bet not many know a lot about our favourite
  comfort food. Lets dig a bit deeper and
  understand the existence of this delicious food!

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LETS GO BACK IN TIME!

• Pasta may be the undisputed dish of Italy but its
  origin traces back to Greece. So its Arabs we
  need to thank! For introducing the world to his
  wonderful and tempting sheets of semolina.
• However, many also believe that Pasta was brought
  to Italy by the Chinese. As shocking as this
  sounds, we cant ignore the love Chinese have for
  noodles.
• With time, due to pastas versatility and shelf
  life, it became a staple of European Countries.

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THE RAW MATERIALS

• Pasta is made from unleavened dough of ground
  durum wheat and water.
• Semolina, obtained from endosperm of durum wheat
  provides the gluten and the right amount of
  elasticity to the pasta.
• This Durum wheat flour, unlike the white flour is
  rich in protein and low in starch content, which
  makes it ideal for pasta.
• Pasta manufactures in India and around the world
  use semolina in pasta to enhance its texture and
  taste.

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THE MANUFACTURING PROCESS

• The mixture of durum wheat semolina and mixture
  is kneaded to lump consistency.
• Its the durum wheat which gives pasta that
  yellow and grainy texture.
• The dough is then rolled and flattened several
  times to activate the elasticity.
• It is then extruded into desired shapes.
• Once done, they are dried using slow drying
  process under controlled temperatures.

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BRONZE OR TEFLON DYE?

• To give the dough a firm shape, it is pushed
  through dies. This extruding process gives the
  pasta different shapes.
• The artisanal and traditional way of making the
  pasta includes the use of bronze dyes. Bronze
  dyed pasta are slightly coarser and help the
  sauce to cling better to the body of the pasta.
• However, to ease the process, modern day pasta
  manufacturers use Teflon instead of Bronze dyes
  which makes the sauce slide off as the Teflon
  dyes provide shinier surface to the pasta.

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GUSTORAS ARTISANAL PASTA

• Gustora realizes and acknowledges the taste
  preferences of its consumers and believes in
  providing quality over quantity.
• Gustoras pasta are not only eggless, they are
  also manufactured using bronze dyes and slow
  drying process to retain the nutrients.
• True to Italian taste, they are grainy in texture
  and nutty in flavour due to durum wheat semolina
  flour.
• The use of bronze dye ensures the pasta to coat
  well and evenly in the sauce, enriching the taste
  of the dish.

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• Excite all your five senses with Gustoras wide
  range of authentic Pasta.
• To know more about the products,
• check out Gustora Foods
• Or Visit us at
• GUSTORA FOODS - Pasta Manufacturers in
  India
• B-227, Bagru Industrial Area Extn.
  Phase - 2, Bagru, Rajasthan

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Gustora Foods Products
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Thank You