Semolina in pasta

Giuseppe Iannotti will discuss the fundamental role of semolina in determining the quality of pasta. He will explain how the selection of raw materials, particularly the particle size of the semolina, influences the texture, cooking properties and digestibility of the pasta.

He will analyse the technical criteria he employs in his own pasta production project, paying particular attention to semolina particle size, hydration processes, and extrusion techniques. He will also demonstrate how controlling temperature and starch release during production helps to create pasta with superior culinary properties and greater stability.