Pasta Processing Laboratory

The NCI Pasta Processing Laboratory is a food safe space equipped to demonstrate the impact of raw materials and processing on end product quality for traditional pasta, ravioli and gluten-free pasta*. It is available for product development, process testing, and training. The pilot-scale equipment provides a scalable solution for pasta innovation.
(* Not gluten-free facility)

Pasta Production Equipment

• Demaco Pasta Extruder —100 kg/hr. continuous press for demonstrating the impact of raw materials and processing conditions on end product quality. The computerized data collection system, controls, and monitors enable observation of critical variables and processing specifications useful for the manufacturer.

• Batch Dryer — ~100 kg capacity equipped with microprocessor controls to demonstrate both conventional and high temperature drying profiles of long and short cut pasta.

• Ravioli Machine — utilized for filled pasta production.

• Blast freezer — 12 cubic foot frozen storage for IQF products.

• Over 50 pasta dies available with capability to have a custom die made.

• Steam and hot water addition available.