Spaghetti Processing
Before the 1800s, pasta was made by hand. The first mechanical devices for pasta manufacturing were invented in the 1800s.
Around 1850, the first hand-operated pasta press was built.
By early 1900s, mixers, kneaders, hydraulic piston type extrusion presses and drying cabinets were available for batch manufacturing of pasta.
In 1933, the first continuous single screw using low temperature drying profiles that mimicked open air drying conditions typical of the region around Naples, Italy.
It required 18 to 20 hours to dry pasta when using a low temperature drying profile. High temperature drying (60 to 80 degree C) of pasta was introduced in 1974 and ultra high temperature (80 to 100 degree C) drying was introduced in the late 1980s.
Drying at high or ultrahigh temperatures has reduced drying time of long goods (e.g., spaghetti) to about 10 and 6 hours, respectively.
Today, pasta manufacturing is totally automated with pasta presses capable of producing spaghetti at 3,5000 kg/h and macaroni at 8,000 kg/h.
Spaghetti Processing
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