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Pasta extrusion line application and required finished result; Recipe and conditioning: Specify flour or semolina properties, hydration, additions and product type. Gluten-free mixtures require their own trials rather than assumptions derived from durum pasta.; Die and drying interface: Define cross-section, wall thickness, surface and cutting. Extrusion pressure and temperature must be coordinated with spreading, predrying and drying to avoid deformation or cracking.; Representative input variation and difficult operating conditions; Application risks and exclusions: A well-shaped fresh extrudate does not establish dried pasta quality; the thermal route and cooked-product assessment are part of acceptance.; Site and supporting services: Provide ingredient handling, hygienic water, vacuum services where applicable, drying utilities and the full product-transfer layout.; Acceptance method and retained evidence: Check shape stability, dimensional variation, drying defects and cooking behavior with production ingredients; keep die and conditioning settings linked to results.; Maintenance and support scope: Review screw, barrel, seals, dies and cutting wear; specify die washing and storage procedures to protect consistent shaping.; OEM/ODM changes requested: Dies, feeding, recipe controls and drying interfaces can be reviewed; new formulations require development trials and validated process limits.; Destination, local installation conditions and documentation language; Drawings, samples, tooling ownership and revision control; Operating sequence, changeovers, training and commissioning responsibilities.