Pavan started its activity 70 years ago with the construction of dry pasta production plants (capacity from 300 to 7000 kg/h), which still represent the company’s core business. The study of drying diagrams allowed the company to improve its process, submitting long pasta to a diagram close to that of short pasta. The intensified alternation of drying and stabilisation phases enhances the benefits of the TAS (Thermo Active System) technology, a process in which the drying phases at very high temperatures and very low humidity levels (rapid reduction in the water content of the outer surface of pasta) alternate with active stabilisation phases, average temperatures and higher humidity levels (water migrates from the inner to the outer surface). This process is followed by 6-8 drying steps, in which more water is removed from the outer surface of the product, alternating with as many stabilisation steps. High drying temperature maintains the product in a plastic and porous state, with improved colour and cooking performance. TAS Multidrive technology (http://www.pavan.com/en/news/products/multidrive) contributes to reduce the drying time of long pasta (from approx. 5.5 to 3 hours) and the size of plants, cutting energy costs by approximately 25%. Optimized production yield is another plus, with lower wastes of pasta at the beginning or end of production, and minimum format change-over. Pavan technology is suitable for producing any kind of pasta, even using raw materials with reduced protein content, or using gluten-free flours, or pre-cooked flours, or by applying a press with vaporizer for cooking the flour.