Ingrdients

Rotelle pasta
- Made up of durum wheat then process into Semolina flour- Wheel shaped pasta that is also
very similar to ruote pasta
- It is used to add a decorative touch to soups, salads and many other dishes
-The spokes of the wheels are good for capturing ingredients like meat, cream and seafood
sauces.
-This shape is also great for baked pasta dishes.
-The colours are made from plant pigments such as dried spinach is for green colour and
dried tomatoes is for red colour

Processing
- The processing of rotelle pasta is basically the same with any other pasta the only
difference is at the shaping of the pasta dough.
- Pasta making involves 4 steps which is mixing, extrusion, forming and drying.
- During mixing, wheat semolina and water are mixed by the ratio of 3 to 1. Its
temperature is about 35-45 °C to help speed up absorption.
Adding egg improves the nutritional quality and richness of the pasta.
Disodium phosphate is also added to reduce the cooking time
- Extrusion is the process of kneading and shaping at the same time and in the matter of
a few minutes.
- Circular dies with rotating blades underneath them are used for short products, where
long rectangular dies form the long products. The dies are made of Teflon-coated bronze.
The extruder pushes the dough through the dies and blades or trimmers cut the dough in
the desired length.[6] Various patents cover machinery for extruding pasta of different
shapes.[8]
-Drying is one of the most difficult and critical parts of making pasta. If the pasta dries too
fast, it may crack during or after the drying process and acquire a poor appearance and
lowered mechanical strength. If the pasta dries too slowly, it may spoil and become moldy.
Thus, the drying process must be carefully executed in order to avoid the two aforementioned
consequences.
-When the pasta leaves the dies it has the moisture content of 31%. The final desired moisture
of the dried pasta is about 12%, in order for the pasta to be rigid and have a long storage life
Packaging - Dried pasta is loaded, either manually or by machine, into stainless steel buckets
(usually of heavy gauge type 304) which move along a conveyer belt to the appropriate
packaging station. The pasta is measured by machine into pre-printed boxes, which also list
the type of noodle, ingredients, preparation, and expiration date