Editing Pasta (section)

===Matrix and extrusion===
Semolina flour consists of a protein matrix with entrapped starch granules. Upon the addition of water, during mixing, intermolecular forces allow the protein to form a more ordered structure in preparation for cooking.<ref name="Sicignano">{{cite journal |doi=10.1002/jsfa.7176 |pmid=25783568 |title=From raw material to dish: Pasta quality step by step |journal=Journal of the Science of Food and Agriculture |volume=95 |issue=13 |pages=2579–2587 |year=2015 |last1=Sicignano |first1=Angelo |last2=Di Monaco |first2=Rossella |last3=Masi |first3=Paolo |last4=Cavella |first4=Silvana|bibcode=2015JSFA...95.2579S }}</ref>

Durum wheat is ground into semolina flour which is sorted by optical scanners and cleaned.<ref name="wg">{{cite web |url=http://www.world-grain.com/Departments/Milling-Operations/2014/7/The-complexities-of-durum-milling.aspx?cck=1 |title=The complexities of durum milling |website=world-grain.com |publisher=Sosland Publishing Co. |date=2 July 2014 |access-date=15 December 2016 |archive-date=20 December 2016 |archive-url=https://web.archive.org/web/20161220142422/http://www.world-grain.com/Departments/Milling-Operations/2014/7/The-complexities-of-durum-milling.aspx?cck=1 |url-status=dead }}</ref> Pipes allow the flour to move to a mixing machine where it is mixed with warm water by rotating blades. When the mixture is of a lumpy consistency, the mixture is pressed into sheets or [[food extrusion|extruded]]. Varieties of pasta such as spaghetti and linguine are cut by rotating blades, while pasta such as penne and fusilli are extruded. The size and shape of the dies in the extruder through which the pasta is pushed determine the shape that results. The pasta is then dried at a high temperature.<ref name="Sissons-2008">{{Cite journal|last=Sissons|first=M|year=2008|title=Role of durum wheat composition on the quality of pasta and bread|journal=Food|volume=2 | issue = 2 |pages=75–90}}</ref>