NCI Hosts Pasta Production from Multiple US Wheat Classes Course | July 29 - August 2, 2024

The Northern Crops Institute (NCI) hosted its Pasta Production from Multiple US Wheat Classes course on July 29 - August 2, 2024. This course covered the manufacturing of several classes of wheat produced in the U.S.A., including Hard Red Spring, Hard Red Winter, Soft Red Winter and Durum. The primary goal was to show participants how different wheats impact processing and final product quality. The fundamental and applied aspects of pasta production and quality were demonstrated through lectures and laboratory demonstrations. Grain and ingredient quality, specifications and processing variables, and their impact on final pasta product quality were also discussed. This course was conducted in-person at the NCI in Fargo, North Dakota with 13 participants from the United States, Nigeria, Ghana, and South Africa.

Brian Sorenson of Minnesota Wheat kicked off the course with presentations on U.S. wheat classes and milling for Pasta. Next, NDSU’s Dr. Frank Manthey talked about the impact that semolina and flour from durum and other wheat classes has on pasta processing and quality. The afternoon began with an exciting milestone for the NCI because this was the first time the new Instructional Lab was used in a course. The group did semolina quality testing with NCI’s Rachel Carlson, and the Instructional Lab worked great. David Hahn of Doherty Food Advisory rounded out day one with presentations on the protein and starch impact on quality and commercial production of pasta.

The next day also began with presentations. This time from NDSU’s Dr. Elias Elias and NCI’s Dr. Amrita Ray. Then it was back to the Instructional Lab for a demonstration on pasta press mechanics with Rilie Morgan and Chris Cossette from NCI. Lastly, Al Lucia filled several hours with insightful presentations on topics such as mixing, sheeting, extruding, and pasta drying technology.

On Wednesday, Gabriele Cannata from De Mari Pasta Dies USA spoke about pasta die design. The NCI utilizes De Mari pasta dies for its pilot scale pasta press. Though the pasta lab in the Peltier Complex is not fully operational yet due to the recent move to the new building, the group was able to experience a demo on pasta processing in the Instructional Lab. The group then took a short trip over to DakotaMB for a tour of the facility.

More presentations took place on Thursday. There was a lot of information on a lot of various topics covered. These include “Formulating Pasta for Quality and Nutrition” and Food Safety for Pasta Production” by David Hahn, “Quality Assurance/Control in Pasta” and “Die Maintenance” by Alexis Freier-Johnson of 8th Avenue Foods,” and “Regional Wheat Production and 2023 Outlook” by Erica Olson of the North Dakota Wheat Commission. The topic of this day’s hands-on demonstration in the Instructional Lab was on pasta cooking quality evaluation.

The final day of the course wrapped up solely in the NCI Instructional Lab by closing the chapter started earlier in the week. The group evaluated the pasta from Tuesday’s pasta production trials. Also, a certificate of completion was awarded to all the attendees who participated in this course. NCI would like to extend a thank you to all the participants, presenters, sponsors, and staff members who made this first course in the Peltier Complex possible.