Semolina, Pasta, and Noodle AACC International Method 66-42.

01
Quality Page 1 of 2

Micro Scale Pasta Processing

Final approval April 13, 1961; Reapproval November 3, 1999

Objective
This small-scale laboratory processing procedure is used to prepare spaghetti
from a 50-g sample of semolina or flour. It is designed for making spaghetti
only when small amounts of semolina or flour preclude the use of larger
conventional pasta processing equipment. The method is especially useful for
research purposes, including quality evaluation of plant breeders’ durum lines.
For color and cooking quality evaluation procedures, see the references.

Apparatus
See Ref. 2.
1. Farinograph, equipped with 50-g mixing bowl sealed so that mixing can be
done under vacuum. Temperature of mixing bowl maintained at 40°.
2. Laboratory hydraulic presses, two preferred for rapid work.
3. Rest cylinder, bronze, 2.5 cm i.d. by 13.5 cm length, threaded at bottom to
take screw-cap. Cylinder temperature maintained at 50° by circulating water
bath via copper tubing wrapped outside cylinder.
4. Extrusion cylinder, identical to rest cylinder. Temperature maintained at
50°. Four-hole Teflon-coated spaghetti die with threaded collar to fit bottom of
cylinder.
5. Drying chamber, suitable size to maintain controlled temperature and rela-
tive humidity.

Procedure
1. Place test sample of semolina or flour (50 g corrected to 14.0% moisture
basis) in farinograph and add water to desired absorption (31.5–33.5%, depend-
ing on dough properties).
86
Ws = 50 ×
100 − M s

(
V w = 50 − Ws + ) A
2
where Ws = corrected weight of semolina, Vw = volume of water to add to obtain
desired absorption (A), Ms = semolina moisture content, A = desired absorption
(14.0% moisture basis).
2. When cohesive dough starts to form, apply vacuum of 22–25 mm Hg and
continue mixing for an additional 1.5 min. Time for cohesive dough to form
varies depending on particle size distribution and protein content.
3. Form dough, place in rest cylinder on hydraulic press, and apply pressure
of 500 kg for 4.5 min.

http://dx.doi.org/10.1094/AACCIntMethod-66-42.01
Semolina, Pasta, and Noodle AACC International Method 66-42.01
Quality Page 2 of 2

Micro Scale Pasta Processing (continued)

4. Remove cylinder, replace screw-cap with die, and place in second

hydraulic press. Apply pressure to extrude spaghetti at about 65 cm/min. When
strands are about 60 cm long, cut off and loop over round wooden rod.
5. Place samples directly into drying cabinet maintained at 40° and 92% rela-
tive humidity. Thirty min after the last sample is placed in drying cabinet, begin
drying cycle.

Quality Evaluation
After spaghetti has completed drying cycle, it can be evaluated for color and
cooking characteristics. See Methods 14-22.01 and 14-50.01 for color. See
Method 66-50.01 for cooking characteristics.

References
1. Dexter, J. E., Matsuo, R. R., and Morgan, B. C. 1981. High temperature drying: Effect on spa-
ghetti properties. J. Food Sci. 46:1741.
2. Martin, V. G., Irvine, G. N., and Anderson, J. A. 1946. A micro method for making macaroni.
Cereal Chem. 23:568.
3. Matsuo, R. R., Bradley, J. W., and Irvine, G. N. 1972. Effect of protein content on the cooking
quality of spaghetti. Cereal Chem. 49:707.