NCI Hosts Pasta Production and Technology Course April 23-25, 2024

The Northern Crops Institute (NCI) hosted its Pasta Production and Technology course on April 23-25, 2024. This course introduced participants to the fundamental and applied aspects of pasta production and quality through lectures and laboratory demonstrations. The group focused on grain and ingredient quality, specifications and processing variables, and their impact on final pasta product quality. The primary focus was traditional dry durum-based pasta; however, non-traditional ingredients and fresh pasta were also covered. This course was conducted in-person at the Northern Crops Institute with 25 participants from the United States, Canada, and the Philippines.

NCI’s Pasta Production and Technology participants testing pasta quality in the lab.

This course was designed for industry professionals such as managers, supervisors, technicians, and others responsible for plant production, maintenance, production development, quality assurance, and sales of high-quality pasta products.

Day one focused heavily on classroom learning. Lectures from industry professionals included topics on the fundamentals of pasta production, quality assurance, and die manufacturing and maintenance. Returning speakers Al Lucia of DEMACO and David Hahn of Doherty Food Advisory made appearances once again. Additionally, NDSU professors Dr. Frank Manthey and Dr. Elias Elias gave presentations. The participants enjoyed learning how to evaluate the quality of durum wheat, semolina, and pasta through quality tests during the lab demonstration by Rachel Carlson of NCI and Brian Sorenson of MN Wheat.

Lab demonstrations were led by NCI’s Food Scientist Rachel Carlson.

Day two began with a pasta die presentation by Giovanni Cannata of De Mari Pasta Dies. The group then headed up to the NCI labs for demonstrations via NCI’s famous pilot-scale pasta processing equipment with Rilie Morgan of NCI. Participants saw the pasta processing done live and even had the opportunity to help handle the pasta. In the afternoon, the group traveled to Grand Forks, ND, to tour the North Dakota Mill and Elevator, which is the largest flour mill in the United States.

Day three rounded out the course with a mixture of classroom lectures and hands-on demonstrations. The group heard from speakers Alexis Freier-Johnson of 8th Avenue Foods, Erica Olson of ND Wheat Commission, and more. In the labs, the group took a look at ingredient quality and how it impacts pasta quality through a hands-on pasta cooking evaluation in the NCI kitchen.

A certificate of completion was awarded to all the attendees who participated in this course. Participants also had the option to register for NCI’s companion course Fresh, Refrigerated, and Frozen Pasta Technology, held at the NCI on April 26, 2024.

To view and register for NCI’s upcoming courses, visit https://www.northern-crops.com/courses.