Pasta is the name of products obtained by mixing and shaping of semolina or purpose flour with water. Production of pasta moves from quality basic materials: durum semolina and water. After quality preparing of raw materials, industrial process of pasta production can start: mixing raw materials and dough mixing, forming and molding the dough, cut in various shapes, and drying. The last steps are the storage and packing of the finished product. The quality of the finished product depends equally on each stage of production of pasta, or any mistakes. The most common mistake is the wrong choice of raw materials for production: insufficient glassiness, insufficient softness, contamination of raw materials, etc. Furthermore, there is a certain risk of error in each step of industrial production: bubbles in the dough, too high or too low humidity during kneading, the rough surface of the mold, too low or excessive temperature during drying, the Maillard reaction during drying, temperature shock between the cooling and packaging, etc. All of these errors can occur as a result of the use of faulty equipment or incorrect manufacturing techniques. Besides, you need to take care of adequate storage both; during production of pasta and of finished products, to prevent the bad effects of the environment in the form of odors or harmful insects.