Manufacture of macaroni, noodles, couscous and similar farinaceous products

NACE code 10.73 covers the manufacture of various pasta products, including macaroni, noodles, couscous, and other farinaceous goods. This industry plays a crucial role in the global food supply chain, providing affordable and versatile staple foods consumed worldwide. As a key component of many national cuisines, the pasta manufacturing sector contributes significantly to both domestic and international food markets.

The production of pasta and similar products typically involves a series of well-established techniques. The process generally begins with milling wheat or other grains into flour, which is then combined with water and kneaded into dough. This dough is then extruded or pressed through dies to create the desired shapes, such as spaghetti, penne, or farfalle. The shaped pasta is then dried, either through air-drying or the use of specialized drying equipment, before being packaged and distributed.

The primary inputs for the pasta manufacturing industry are wheat flour, semolina, or other cereal flours, as well as water. Manufacturers may also use additional ingredients, such as eggs, herbs, or vegetables, to create specialty pasta products. Machinery and equipment, such as mixers, extruders, and drying systems, are essential for the efficient production of pasta on a commercial scale.

The main outputs of the pasta manufacturing industry are a wide variety of pasta products, including dried pasta, fresh pasta, and pre-cooked or frozen pasta dishes. These outputs are consumed by households, food service providers, and other 10.85 Manufacture of prepared meals and dishes industries. Additionally, pasta products may be used as inputs for 10.89 Manufacture of other food products n.e.c. and 10.71 Manufacture of bread; manufacture of fresh pastry goods and cakes industries.