The ingredients for the noodles and pasta in this guide are all given in percentages (%).

This
way, it is easier to adjust the amount required according to ones needs and preferences. The
amount or the kind of flour used also determines the corresponding amount of increase in the
ingredients.
Below is a table indicating the specific ingredients and their corresponding percentages.
Percent(%) Ingredients
100 all purpose flour
32 water
3 iodized salt
5 kansui
2 powdered flavor (optional)
depend on individual taste food color (optional)
The example below illustrates how the information in the table works:
For 250 (100%) grams of flour, use 80 (32%) grams of water, 7.5-8 (3%) grams of iodized salt and
12.5 (5%) grams of kansui. When using egg, remove 50 grams of water for each egg added to the
recipe
Kansui helps maintain texture and taste in noodles. The main components of this liquid were sodium
and potassium carbonate and phosphate. Modern Kansui is made directly from one or a combination
of these elements. In its absence however, lye may be used but this gives the product a soapy aftertaste.
The Different Kinds of Noodles and Pasta
The so-called Chinese noodles include bihon, canton, sotanghon, miki and misua. Molo, siomai and
wanton wrappers also fall under this caregory. Pancit bihon made of rice flour is often cooked along
with sauteed and fried viands. Canton has yellowish color. It is made from all-purpose flour and is
suitable for sauteed pork, shrimp and vegetables. Sotanghon is good for soup and is usually
sauteed. Misua, fine noodles made of rice flour are available in two shapes; flat and circular. Miki,
made of all-purpose flour, may be flat or round, and wet (basang miki) or dry (tuyong miki). Steamed
noodles or ramen is often used by the Chinese in instant noodle soups. Molo wrappers, which come
in square, triangle or circular shapes are used for siomai, vinsec and wanton.
Spaghetti, macaroni, lasagna, fettuccini, and alphabets belong to the pasta category.
Pasta is a dough made from flour, water and/or eggs. The flour used for commercial pasta is made
from milled durum wheat purified into semolina, a coarsely ground meal.
Sources describe this ingredient as: Durum wheat semolina absorbs less water and will dry easily; it
holds together well during kneading, drying and cooking; it has a better texture and bite and re
reheats successfully

Eggs are sometimes added to give extra body and flavor. If a different kind of flavor is used, the
result is not as good as semolina wheat.
Pasta has been closely associated with Italy. Today, it has become popular in many parts of the
world because of its versatility, variability and ease in cooking. Moreover, it is a gustatory delight. It
is also healthy (contrary to myths, it doesnt make you fat) inexpensive and available.
Equipment for Making Noodles and Pasta
It only takes a weighing scale and pasta maker to make the desired pasta or noodle. The
weighing scale used to measure and sift the correct amount of needed ingredients.
The Pasta maker made up of two primary parts; the roller and the cutter.
The roller has generally seven settings. The lowest (no. 1) corresponds to the biggest
aperture or opening, which produces the thickest dough sheets. The highest (No. 7)
settings correspond to the smallest aperture which produces the thinnest sheets. In
between, would be a gradation of desired thickness or thinness.
The cutter is where the dough passes from the roller. It also has settings: broad (for
fettuccini) and thin or narrow (spaghetti and canton).
Tips for Processing and Cooking Noodles and Pasta
1. Keep noodles in a tightly sealed container or package to prevent mold or insect
infestation.
2. Cook miki and other wet noodles within 24 hours after preparation. Leaving these
noodles uncooked gives them a soapy after-taste.
3. Soak Chinese noodles such as pancit bihon, canton and sotanghon in water to make
them flexible. Do not soap longer than necessary as the noodles will get soggy.
4. The proportion of water to pasta is important. Use a generous amount of water (one
gallon to every 450 grams of pasta or more) if cooking dried pasta as it absorbs a lot of
water. (Too little water results in gluey pasta as the small amount of water becomes
starch-laden).
5. Use a very large pot. Bring the water to a rolling boil. Although some would
recommend adding a dash of oil (to prevent pasta from sticking), others do not see the
need. Add a large pinch of salt to help bring out the flavor.
6. Once the pasta is in, stir occasionally to move it off the bottom of the pot. (dont stir
too often as this tends to release excess starch.)
7. Pasta should be cooked (in slow rolling boil) for 8-10 minutes only; more time is
required if cooking dried pasta as it absorbs more water.

8. The pasta is done when it is al dente (tender), but with some resistance to the bite.
Press a piece between your finger. You should also feel the texture and from in the
mouth.
9. Take pasta out of the pit and wash with cold water. Drain extra water out of the bowl.
(Rinse only if pasta is to be used in a cold dish).
source: trc.gov.ph

The Manufacturing
Process
Mixing and kneading

1 The semolina is stored in giant silos that can hold up to 150,000 pounds
(68,100 kg). Pipes move the flour to a mixing machine equipped with rotating
blades. Warm water is also piped into the mixing machine. The mixture is
kneaded to a lumpy consistency.

Flavoring and coloring

2 Eggs are added to the mixture if the product is an egg noodle. If pasta is to be
a flavored variety, vegetable juices are added here. A tomato or beet mixture is
added for red pasta, spinach for green pasta, carrots for orange pasta. Herbs and
spices can also be folded in for additional flavoring.

Rolling

3 The mixture moves to a laminator where it is pressed into sheets by large

cylinders. A vacuum mixer-machine further flattens the dough while pressing air
bubbles and excess water from the dough to reach the optimum water content of
12%.

Pasteurization

4 The roll of dough moves through a steamer, which heats the dough to 220F
(104C) in order to kill any existing bacteria.

Cutting

5 Depending on the type of noodle to be produced, the dough is either cut or

pushed through dies. Ribbon and string-style pastasuch as fettucine, linguine,
spaghetti, and capellini (angel hair)are cut by rotating blades. To make tube or
shell-shaped pasta such as rigatoni, ziti, elbow

macaroni, and fusilli, the dough is fed into an extruder which then pushes it
through metal dies. The size and shape of the holes in the die determine the type
of pasta.
To make vermicelli and capellini, the pasta dough is pushed through holes
between 0.8-0.5 mm in diameter. The cutting machine then cuts the pasta into
lengths of 10 inches (250 mm) and twists it into curls. Spaghetti ranges from 1.52.5 mm in diameter and is left straight.
Tortellini (filled pasta rings) are made on a separate machine. The machine cuts
small circles from a roll of dough. A bucket of ricotta cheese mixture drops a premeasured amount of cheese onto the circle of dough. The dough is then folded
over and the two ends are joined to form a circle.
To make ravioli (filled pasta squares), premeasured quantities of cheese filling
are dropped by machine at pre-measured intervals on a sheet of pasta. Another
sheet of pasta is placed over this sheet as it moves along a conveyer belt. The two
layers then pass under a cutting machine that perforates the pasta into premeasured squares.

Drying

6 The pasta is placed in a drying tank in which heat, moisture, and drying time
are strictly regulated. The drying period differs for the various types of pasta. It
can range from three hours for elbow macaroni and egg noodles to as much as
12 hours for spaghetti. The drying time is critical because if the pasta is dried too
quickly it will break and if it is dried too slowly, the chance for spoilage increases.
The oxygen level in the tank is also regulated, and lab technicians test frequently
for salmonella and other bacteria.
Careful handling of the pasta during the drying period is also crucial. Spaghetti is
the most fragile of the noodles and is therefore hung high above the floor.

Packaging

7 Fresh pasta is folded in pre-measured amounts into clear plastic containers. As

the containers move along a conveyer belt, a plastic sheet covers each container
and is sealed with a hot press. At the same time, a small tube sucks the air of the
container and replaces it with a mixture of carbon dioxide and nitrogen to prolong
the product's shelf-life. Labels listing the type of noodle, nutritional information,
cooking instructions, and expiration date are attached to the top of the containers.
Dried pasta is loaded, either manually or by machine, into stainless steel buckets
(usually of heavy gauge type 304) which move along a conveyer belt to the
appropriate packaging station. The pasta is measured by machine into preprinted boxes, which also list the type of noodle, ingredients, preparation, and
expiration date. Again, careful handling is important. For example, because
lasagna noodles are particularly fragile, workers place them on metal slides that
ease the pasta into boxes. The boxes are then sealed by machine.
Conveying system can be constructed in "S," "C," or "Z" configurations, or as
horizontal conveyer belts. These systems move the pasta up and down and
across the plant at heights up to 10 feet (3 m). Workers at the floor-level stations
monitor the packaging process. The mechanism allows for workers to package
the pasta manually if necessary.

Noodle Processing Machines We have on offer a large line up of noodle making machines that come
largely suited for mass production of different kind of noodles. The noodle processing process comes
inclusive of highly sophisticated mixing of raw materials, dough sheeting, compounding, sheeting,
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