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Typologies

Pasta of durum wheat semolina and pasta of refined durum wheat semolina
These products are obtained through the wire-drawing, rolling and drying process of a dough  made respectively and exclusively of durum wheat semolina and water, or of refined durum wheat semolina and water.

Pasta of whole durum wheat semolina
These product is obtained through the wire-drawing, rolling and drying process of a dough  made exclusively of whole-meal durum wheat semolina and water.

Special pasta
These definition indicates those kinds of pasta including alimentary ingredients other than soft wheat semolina, in respect of the hygienic and health regulations.

Egg pasta
It is produced exclusively with semolina and at least four whole chicken eggs, excluding the shell, for a total weight of at least two hundred grams of egg for each kilogram of semolina .  

Fresh pasta
Fresh, pre-packaged pasta for sale must respond to the following requirements: 

a) Its moistness percentage must not be lower than 24%
b) Its free water activity (Aw) must be between 0,92 and 0,97
c) It must have undergone a thermic treatment at least equal to pasteurization
d) Its preservation temperature, from the production to the sale, must not exceed +4 °C, with a tolerance of 2 °C.
Soft wheat flours are allowed. Acidity shouldn't exceed the 7 degrees limit.

 

Stabilized pasta
These pastas must have a moistness percentage equal or higher than 20% and a free water activity (Aw) not higher than 0,92; they must have undergone thermic treatments and production technologies in order to allow their transportation and preservation at room temperature.

 

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