Editing Spaghetti (section)

===Dried spaghetti===
The bulk of dried spaghetti is produced in factories using auger [[Food extrusion|extruders]]. While essentially simple, the process requires attention to detail to ensure that the mixing and kneading of the ingredients produces a homogeneous mix, without air bubbles. The forming dies have to be water cooled to prevent spoiling of the pasta by overheating. Drying of the newly formed spaghetti has to be carefully controlled to prevent strands sticking together, and to leave it with sufficient moisture so that it is not too brittle. Packaging for protection and display has developed from paper wrapping to plastic bags and boxes.<ref>{{cite web | url=http://www.epa.gov/ttnchie1/ap42/ch09/final/c9s09-5.pdf | title=Pasta Manufacturing | publisher=Epa.gov | date=August 1995 | access-date=19 December 2014}}</ref>

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File:Hydraulic Spaghetti Press with Automatic Spreader built by Consolidated Macaroni Machine Corporation 001.jpg|A hydraulic press with an automatic spreader by the [[Demaco|Consolidated Macaroni Machine Corporation]], Brooklyn, New York. This machine was the first to spread long cut alimentary paste products onto a drying stick.
File:Industrial spaghetti dryer built by Consolidated Macaroni Machine Corporation 01.jpg|An industrial dryer for spaghetti or other long goods pasta products, also by the Consolidated Macaroni Machine Corporation
File:Spaghetti spiral, 2008.jpg|Dried spaghetti
File:Spaghetti measure macro.jpg|Dried spaghetti measured with a "spaghetti measure". One portion of dried pasta weighs {{convert|116|g|oz|frac=8|abbr=on}}, twice the amount of one serving on the package (12&nbsp;mm circle or 60&nbsp;g.). The measure can portion out 1, 2, 3, or 4 servings based on the diameter of the circle.
</gallery>