Barilla G.er.f.lli - Societa Per Azioni

Barilla Alimentare S.p.a.

Nicola Mangiavacca

Franco Dameno

Irene Buiat

Oreste Caselli

A method is disclosed in which fresh alimentary pasta is prepared from a starting dough that has been acidified with an edible acid. The pasta is then dried to a moisture content of about 11%, cooked in salted water, strained, rinsed, dipped in an aqueous solution of an edible acid to achieve a pH no more than 4.1, metered into suitable packages and subjected to sanitization.

Process for the preparation of cooked pasta, in particular for the preparation of ready-to-eat meals having a long shelf-life

A device is disclosed which includes; a tubular duct supported above a rest surface and provided with a compacting member which is arranged to act gently on a freshly formed pasta nest. Any noodle tail sections protruding from the nest can thereby be definitively bent back thereinto.

Growing community of inventors

Parma, Italy

Nicola Mangiavacca