This comprehensive book presents modern concepts in dry pasta production, offering a thorough and insightful understanding of how raw materials and processing conditions influence the quality of final products. It traces the evolution of technological innovations leading to today’s continuous production lines and provides detailed descriptions and the characteristics and operation of industrial equipment used in dry pasta manufacturing. The book also introduces mathematical models that relate processing conditions, particularly during drying, to product performance. 

Science and Technology of Dry Pasta Production examines the quality attributes of both dry and cooked pasta, with particular attention to the physicochemical mechanisms that occur during dough formation, drying and cooking. A central focus is on the effect of raw materials and processing conditions on product quality and cooking behavior, including a quantitative evaluation of drying conditions for both short and long pasta produced under low and high temperature regimes. In this context, the book combines clear and accessible explanations with the introduction of mathematical models for drying kinetics and dryer performance, providing valuable analytical tools that support process design, optimization, and industrial decision-making.

Three appendices complement the main text by introducing basic and essential concepts in food chemistry, psychrometry, drying, and rheology, offering readers useful foundations to fully engage with the material.

The content is presented with clarity and accessibility in mind, making the book a valuable resource for a wide audience, from students in food science or food engineering to professionals involved in the operation, innovation and management of dry pasta production.

Alfredo Calvelo is a Member at Academia Nacional de Ciencias Exactas, Físicas y Naturales in Buenos Aires, Argentina and Osvaldo H. Campanella is a Professor at The Ohio State University and holds the Carl E. Haas Endowed Chair in Food Industries in the Department of Food Science and Technology, Columbus, Ohio, USA.