Table 1.

Parameters affecting dough/pasta quality.

Operation	Aim	Intrinsic Parameters Affecting the Dough/Pasta	Extrinsic Parameters Affecting the Dough/Pasta
Dosing, mixing and kneading	To dose in the right proportions both semolina and water (25–27 parts of water/100 parts of semolina) To hydrate starch and proteins	Semolina particle size Semolina protein, ash, fiber, damaged starch content Enzyme activities Water temperature and residue	Presence of a pre-mixer Vacuum degree
Kneading and shaping by extrusion	To (partially) form gluten networks To knead and give a shape to the dough	Gluten tenacity Dough humidity Dough temperature Dough viscosity	Mixture feeding into the extruder Geometrical characteristics of the screw (length, design, etc.) Extrusion conditions (specific mechanical energy, screw speed, heat regulation system, etc.) Shape of the extruded product Die material Open surface of the die (number and position of the inserts)
Drying	To remove water To assure shape integrity To maintain nutritional quality	Gluten tenacity Starch pasting properties	Air temperature Air relative humidity Drying time