Given a reference text about dried spaghetti production, what is required to produce spaghetti without errors?

The bulk of dried spaghetti is produced in factories using auger extruders. While essentially simple, the process requires attention to detail to ensure that the mixing and kneading of the ingredients produces a homogeneous mix, without air bubbles. The forming dies have to be water cooled to prevent spoiling of the pasta by overheating. Drying of the newly formed spaghetti has to be carefully controlled to prevent strands sticking together, and to leave it with sufficient moisture so that it is not too brittle. Packaging for protection and display has developed from paper wrapping to plastic bags and boxes.

Spaghetti production is straight-forward, but requires the maker to ensure the mixture is homogenous and without air bubbles before starting the drying process. The drying process itself needs to be monitored to ensure that the individual spaghetti strands do not stick together but also do not dry out so much that they become brittle