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Chapter 14: Pasta and Noodles

Principles of Cereal Science and Technology, Third Edition
Pages 229-239
DOI: https://doi.org/10.1094/9781891127632.014
ISBN: 978-1-891127-63-2


Pasta and noodles are wheat-based products formed from unleavened dough with different processes and raw materials. The formulations are generally very simple. For pasta, often only semolina and water are used. The ingredient list for oriental noodles is in many instances limited to flour, water, and salt(s) while, for North American noodles, the same ingredients and egg products are used. We here concentrate on the raw materials, the production processes, and the properties of these products.