Barilla Alimentare S.p.a.

Rosamaria Petrosino

Enrico Schiaretti

Antonio Chierici

Francesco Panto'

Enrico Cademartiri

A method of producing filled fresh or dried pasta comprising a filling enclosed in at least one piece of rolled pasta dough having a moisture content of from 25% to 40% and comprising a peripheral portion and a substantially central portion for receiving a filling in which at least one notch is formed in the peripheral portion of at least one piece, the notch affecting the central portion receiving the filling; the filled pasta which can be produced by the method has better characteristics of consistency and palatability than the corresponding conventional filled pasta, upon cooking.

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Parma, Italy

Rosamaria Petrosino