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2. Pasta processing - Wikipedia

   en.wikipedia.org/wiki/Pasta_processing

   When the pasta leaves the dies it has the moisture content of 31%. The final desired moisture of the dried pasta is about 12%, in order for the pasta to be rigid and have a long storage life. The drying process is slightly different for long and short pastas, but in general, pasta is exposed to hot air to dehydrate the pasta.

3. Fresh Pasta vs. Dry Pasta: What’s the Difference? - AOL

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   When should you use fresh pasta vs. dry pasta? Learn the difference between the two and which pasta sauces pair best with each type of pasta. The post Fresh Pasta vs. Dry Pasta: What’s the ...

4. 5 Tips and Tricks for Making the Best Fresh Pasta - AOL

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5. Pasta - Wikipedia

   en.wikipedia.org/wiki/Pasta

   The pasta is set in a drying tank under specific conditions of heat, moisture, and time depending on the type of pasta. The dried pasta is then packaged: Fresh pasta is sealed in a clear, airtight plastic container with a mixture of carbon dioxide and nitrogen that inhibits microbial growth and prolongs the product's shelf life; dried pastas ...

6. Food drying - Wikipedia

   en.wikipedia.org/wiki/Food_drying

   Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria , yeasts , and mold through the removal of water . Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle ...

7. Market basket: Take advantage of cold days to make fresh pasta

   www.aol.com/market-basket-advantage-cold-days...

   Cook time for fresh pasta is much less than it is for dry pasta. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways ...

8. Drying - Wikipedia

   en.wikipedia.org/wiki/Drying

   Vacuum microwave drying is used for the US Army's experimental Close Combat Assault Ration. [3] Freeze drying or lyophilization is a drying method where the solvent is frozen prior to drying and is then sublimed, i.e., passed to the gas phase directly from the solid phase, below the melting point of the solvent. It is increasingly applied to ...

9. Food preservation - Wikipedia

   en.wikipedia.org/wiki/Food_preservation

   Fresh fruits and vegetables, especially salds crops, which contain living cells that respire even while refrigerated. Reducing oxygen ( O 2 ) concentration and increasing the carbon dioxide (CO 2 ) concentration slows down their respiration, conserves stored energy, and therefore increases shelf life. [ 30 ]