*4.2. Pasta Processing*

Pasta dough was mixed in a Kitchen Aid mixer (Whirlpool Corporation, Benton Harbor, MI, USA) by adding the amount of water calculated in order to obtain 40% moisture. Pasta modeling was performed after 15 min of the dough resting at room temperature, by using a rigatoni mold of the Kitchen Aid machine. Pasta drying was performed in a convection oven, according to the method described by Bergman et al. (1994) as follows: 30 min drying in open air at room temperature, followed by a first step of drying for 60 min at 40 ◦C, a second for 120 min at 80 ◦C and a third for 120 min at 40 ◦C.
