The process of sifting pasta is a crucial step in production that involves removing impurities and unwanted particles from the pasta. These particles can include dried pasta fragments, dust, tomato skins, and other materials that don’t belong in the final product.

Sifting the pasta occurs at various stages in the production process depending on the type of pasta being made. For example, when producing spaghetti, sifting might take place after mixing the ingredients and before extrusion, whereas with egg noodles, sifting may occur after the drying process.

One important consideration when sifting pasta is the number of times the pasta is sifted. Over-sifting can remove too much liquid, leading to dry and brittle pasta. On the other hand, not sifting enough can result in unwanted particles remaining in the pasta, affecting the texture and appearance of the final product.

Choosing the right sieve is crucial in the pasta sifting process. Sieves should be selected based on the size of the unwanted particles and the desired size of the pasta pieces.

The aim of this process is to ensure that the pasta has a consistent and smooth texture and can be cooked evenly.

At Filtra Vibración, we offer different equipment that is perfectly suited for different types of pasta sifting. Contact our experts to determine which sifting technique and equipment will best suit the needs of your product.