2.2.1. Experimental Design

Inulin-enriched fresh pasta was produced by substituting 5% (P5), 10% (P10), and 15% (P15) of durum wheat semolina (Mulino Martimucci, Altamura, Italy) with AR inulin powder. A control sample was produced with 100% durum wheat semolina. Durum wheat semolina and durum-wheat-semolina–inulin were mixed with an adequate amount of water and manually kneaded until obtaining a homogenous dough. The dough was left to rest for 30 min and then laminated (2 mm thickness) and cut with the iPasta (Imperia, Moncalieri, Italy) moulder machine to produce tagliatelle pasta. Afterwards, fresh tagliatelle were put on a wooden vessel, covered with a cotton cloth, and left to dry at room temperature until reaching a moisture content in a range of 26–28% and aw values ranging from 0.92 and 0.97, according with Italian legal requirements for fresh pasta. Two different batches were produced.
