Nestec S.a.

Thomas W Hauser

Jurg Lechthaler

Robert Gerald Odermatt

A process for preparing a pasta product by extruding dry or semi-dry ground cereal. The dry or semi-dry ground cereal has a water content of less than about 20 percent by weight of the ground cereal. A pasta product prepared by the process is disclosed.

Process for manufacturing a pasta product

Dried pastas having a flavoring agent incorporated therein in an amount of at least 3% by weight are prepared by first mixing a ground starchy product, a starch, an emulsifier, a gelling agent, a flavoring agent, and softened water. The mixture then is extrusion-cooked and extruded to provide an extrusion-cooked, shaped pasta. The cooked, shaped pasta is contacted with an aqueous calcium solution and then dried.

Process for the production of flavoured pastas

A pasta is prepared by mixing particulate cereal semolina, which has a particle size of less than 300 .mu.m, with water in amounts so that the semolina-water mixture has a water content of from 30% to 35% by weight, and then the moistened semolina is kneaded and then extruded. The mixing, kneading and extrusion is carried out in an extrusion unit which has two identical parallel screws which rotate in the same direction. The temperature of the product which is mixed, kneaded and extruded is maintained below 55.degree. C.

Process for extruding pastas

To prepare dried pasta, the pasta is shaped from a mixture of water and a ground cereal, the pasta thus shaped is thermally pretreated and then precooked and dried.

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Zurich, Switzerland

Thomas W Hauser