Fresh pastas using the following proportions of durum wheat semolina and wheat flour: 100:0, 80:20, 60:40, 40:60; 20:80 and 0:100, respectively, were prepared. The pastas were stored at 4ºC in plastic bags with barrier properties to water steam. In the days 0 (preparation day), 1, 2 and 3, the cooking-time, volume increase, weight gain, cooking solids loss, and texture (firmness) of fresh pastas were evaluated. The fresh pastas elaborated with at least 60% of durum wheat semolina, showed the best characteristics for cooking-time, firmness and intensity of yellow color. The three days of storage did not affect (p < 0.05) the quality characteristics of pastas.
food pastas; semolina; cooking-time; texture
