The processing line for noodles, macaroni, pasta, and vermicelli typically involves several stages, including the following:

• Ingredient preparation: This involves measuring and mixing the correct proportions of flour, water, eggs, salt, and other ingredients needed to make the dough.
• Mixing and kneading: The dough is mixed and kneaded until it reaches a smooth and elastic consistency.
• Rolling and shaping: The dough is then rolled and shaped into the desired shapes and thickness, such as spaghetti, penne, or lasagna.
• Drying: The shaped dough is then dried to reduce its moisture content and improve its shelf life. This can be done through natural air-drying or by using specialized drying equipment.
• Cooking: The dried pasta is then cooked in boiling water or steamed until it reaches the desired texture.
• Cooling: The cooked pasta is then cooled to room temperature.
• Packaging: The cooled pasta is then packaged into airtight containers or bags, ready for sale and distribution.