Abstract: Process for the production of a pasta food product, preferably durum wheat semolina pasta, which includes the extrusion of a dough through a die plate insert made of polyoxymethylene copolymer and a following step of drying; the present invention also relates to a pasta food product obtained by the above-described process.

Abstract: A durum wheat pasta containing bran, wherein the bran has a total fiber content comprised between 30 and 36% and a protein content comprised between 15 and 19% (% in weight of the total weight of the bran); such pasta preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the steps of a) subjecting durum wheat caryopses (101) to sequential abrasion process phases in order to substantially remove the bran coating, thereby obtaining different bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a durum wheat semolina (S) substantially free of bran in a quantity such to obtain a mixture (C) containing from 5 to 30% of the total weight of bran fraction (D); c) producing the pasta by means of conventional techniques starting from said mixture (C); the invention furthermore refers to a durum wheat semolina composition having a fiber content comprised between 30 and 36%

Abstract: A hard wheat pasta containing bran which has a total fiber content between 30 and 36% and a protein content between 15 and 19%. The pasta preferably has a bran content between 5 and 30% and is produced by a process including the steps of: subjecting hard wheat caryopses to sequential abrasion to substantially remove the bran coating and obtaining a bran fraction (D) which originates from the removal of the aleurone, nucellar and testa layers; adding the bran fraction (D) to a hard wheat semolina substantially free of bran to obtain a mixture containing 5 to 30% of the bran fraction (D); and producing the pasta from said mixture. The disclosure furthermore refers to a hard wheat semolina composition having a fiber content between 30 and 36% and a protein content between 15 and 19% and to a process for its production.

Abstract: A hard wheat pasta containing bran which has a total fibre content between 30 and 36% and a protein content between 15 and 19%. The pasta preferably has a bran content between 5 and 30% and is produced by a process including the steps of: subjecting hard wheat caryopses to sequential abrasion to substantially remove the bran coating and obtaining a bran fraction (D) which originates from the removal of the aleurone, nucellar and testa layers; adding the bran fraction (D) to a hard wheat semolina substantially free of bran to obtain a mixture containing 5 to 30% of the bran fraction (D); and producing the pasta from said mixture. The disclosure furthermore refers to a hard wheat semolina composition having a fibre content between 30 and 36% and a protein content between 15 and 19% and to a process for its production.

Abstract: A hard wheat pasta containing bran, wherein the bran has a total fibre content comprised between 30 and 36% and a protein content comprised between 15 and 19% (% in weight of the total weight of the bran); such pasta preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the steps of a) subjecting hard wheat caryopses (101) to sequential abrasion process phases in order to substantially remove the bran coating, thereby obtaining different bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a hard wheat semolina (S) substantially free of bran in a quantity such to obtain a mixture (C) containing from 5 to 30% of the total weight of bran fraction (D); c) producing the pasta by means of conventional techniques starting from said mixture (C); the invention furthermore refers to a hard wheat semolina composition having a fibre content comprised between 30 and 36% and

Abstract: A method of producing filled fresh or dried pasta comprising a filling enclosed in at least one piece of rolled pasta dough having a moisture content of from 25% to 40% and comprising a peripheral portion and a substantially central portion for receiving a filling in which at least one notch is formed in the peripheral portion of at least one piece, the notch affecting the central portion receiving the filling; the filled pasta which can be produced by the method has better characteristics of consistency and palatability than the corresponding conventional filled pasta, upon cooking.