BE1024232B1 - Methods for preparing freshly cooked pasta for professional users - Google Patents

Abstract

The present invention relates to industrial processes for the preparation of precooked pasta. The method comprises the successive steps of: (a) provided with a shaped pasta dough, wherein the shaped pasta dough is a freshly extruded pasta dough; (b) steaming the shaped pasta dough for about 1 minute to about 5 minutes at a temperature of about 82 ° C, thereby obtaining a steamed preformed pasta dough; (c) boiling the steamed preformed pasta dough by immersing it in boiling water, thereby obtaining a freshly pre-cooked pasta; and (d) cooling the pre-cooked pasta.

Description

METHODS FOR PREPARING FRESH PRE-COOKED PASTE

PROFESSIONAL USERS

FIELD OF THE INVENTION

Methods are provided herein for preparing freshly pre-cooked pasta for professional use or for the professional chef.

BACKGROUND OF THE INVENTION

Pre-cooked pasta is usually prepared by extrusion cooking of a pasta dough or by cooking a shaped pasta dough immediately after extrusion by immersion in boiling water. Cooking extrusion or cooking a shaped pasta dough after extrusion can lead to a deterioration in the texture of the precooked pasta. When this pre-cooked pasta is hydrated, the texture is sticky, floral, mushy and / or soft, not "al dente".

There is a need for improved processes for preparing freshly cooked precooked pasta with better cooking stability and / or texture. There is a need for improved methods for preparing freshly pre-cooked pasta for the professional chef or for professional use suitable for preparation by pouring over with hot or boiling water, for heating in a microwave oven, as well as for conventional preparation on a stove.

SUMMARY OF THE INVENTION

The present invention provides a solution for one or more of the aforementioned challenges.

The present inventors have found that steaming a shaped pasta dough at a temperature of about 80 ° C to 85 ° C and preferably at 82 ° C for a few minutes before starting the cooking step provides a bonded structure of the shaped pasta dough. The steam treatment before starting the cooking step causes a superficial shrinkage of the shaped pasta dough, so that it absorbs less cooking water during cooking. The steam treatment before starting the cooking step ensures a much better "al dente" cooking stability of the freshly pre-cooked pasta and less starch exit during the cooking step. As a result, the freshly pre-cooked pasta is less sticky, mushy or floral and the texture of the freshly pre-cooked pasta is retained after heating by the professional chef. The freshly pre-cooked pasta also maintains a good bond for a long time.

According to a first embodiment, the present invention relates to an industrial method for preparing freshly pre-cooked pasta, the method comprising the successive steps of: (a) providing a shaped pasta dough, wherein the shaped pasta dough is a freshly extruded pasta dough; (b) steaming the shaped pasta dough for about 1 minute to about 5 minutes at a temperature of about 80 ° C to 85 ° C and preferably 82 ° C, thereby obtaining a steamed (shaped) pasta dough; (c) cooking the steamed (shaped) pasta dough by immersing it in boiling water, thereby obtaining a freshly pre-cooked pasta; and (d) cooling the pre-cooked pasta.

This industrial process makes it possible to prepare freshly pre-cooked pasta with a better texture (eg non-sticky, floral, or mushy) and much better "al dente" cooking stability of the pre-cooked pasta. In addition, the industrial process according to certain embodiments of the present invention allows to prepare a freshly pre-cooked pasta suitable for professional use by hot or boiling water, for heating in a microwave oven, and for conventional cooking on a stove .

Preferably an industrial process for preparing freshly pre-cooked pasta, as described herein, wherein the shaped pasta dough is steamed for about 2 minutes to about 4 minutes at a temperature of about 82 ° C.

Preferably an industrial process for preparing freshly pre-cooked pasta, as described herein, wherein the shaped pasta dough is steamed for about 3 minutes at a temperature of about 82 ° C.

Preferably an industrial method for preparing freshly pre-cooked pasta, as described herein, wherein providing a shaped pasta dough comprises the following steps: - mixing flour and / or flour with water into a first mixture; - optionally mixing the first mixture with other ingredients into a pasta dough; and - shaping the pasta dough by extrusion, whereby a shaped pasta dough is obtained, wherein the shaped pasta dough is a freshly extruded pasta dough.

Preferably an industrial process for the preparation of freshly pre-cooked pasta, as described herein, wherein the flour consists of pure wheat semolina or durum wheat semolina.

Preferably an industrial process for the preparation of freshly pre-cooked pasta, as described herein, wherein the flour consists of pure wheat semolina or durum wheat semolina, with a protein content of at least 12% and a gluten index of at least 70%.

Preferably an industrial method for preparing freshly pre-cooked pasta, as described herein, wherein the pasta dough is mixed a second time under vacuum before shaping.

Preferably an industrial process for preparing freshly pre-cooked pasta, as described herein, wherein the steamed pasta dough is cooked for about 150 seconds to about 240 seconds.

Preferably an industrial method for preparing fresh pre-cooked pasta, as described herein, wherein the fresh pre-cooked pasta is cooled to a temperature of up to 12 ° C, preferably before the fresh pre-cooked pasta is packaged.

Preferably an industrial method for preparing freshly pre-cooked pasta, as described herein, wherein the freshly pre-cooked pasta is cooled via rapid cooling.

DETAILED DESCRIPTION OF THE INVENTION

Although they potentially serve as a guide to the concept, any reference sign in the claims will not be construed as limiting the scope thereof. As used herein, the singular forms "a," "an," and "the" include both singular and plural unless the context clearly dictates otherwise.

The terms "comprising", "includes" and "comprising" as used herein are synonymous with "including", "contains" or "contain", and include or open-ended and include additional, unnamed members, elements or process steps. The terms "comprising", "includes" and "comprising" when referring to said components, elements or process steps, also include embodiments that "consist of", said recited components, elements or process steps.

In addition, the terms first, second, third and the like in the description and in the claims are used to distinguish between similar elements and not necessarily for describing a sequential or chronological order unless otherwise indicated. It will be understood that the terms thus used are interchangeable under suitable conditions and that the embodiments described herein may operate in a different order than described or illustrated herein.

The values, as used herein to refer to a measurable value, such as a parameter, an amount, a duration, and the like, are intended to include variations of +/- 10% or less, preferably +/- 5% or less, more preferably +/- 1% or less, and even more preferably +/- 0.1% or less of the declared value, insofar as such variations are appropriate to one or more of the technical effects contemplated herein , to assure. It will be appreciated that any value as used herein is itself disclosed specifically and preferably.

The mention of numerical ranges by endpoints includes all numbers and fractions that are within the respective ranges, as well as the stated endpoints.

All documents quoted in the current description are hereby incorporated by reference in their entirety.

Unless defined otherwise, all terms used in the concepts described herein, including the technical and scientific terms, have the meaning commonly understood by one skilled in the art. For further guidance, definitions for the terms used have been included in the description to better understand the teaching of the current description. The terms and definitions used herein are intended solely to assist in the understanding of the teachings provided herein.

Reference in this description to "one embodiment" or "an embodiment" means that a particular feature, structure, or feature described in connection with the embodiment is included in at least one embodiment contemplated herein. Thus, the use of the terms "in one embodiment" or "in an embodiment" in different places in this description does not necessarily all refer to the same embodiment, but it is possible. Furthermore, the specific features, structures or properties can be combined in any suitable manner, as would be apparent to one skilled in the art from this disclosure, in one or more embodiments. In addition, while some embodiments described herein include some, but not other, features included in other embodiments, combinations of features of different embodiments are also contemplated herein, and form different embodiments, as will be apparent to those skilled in the art. For example, in the appended claims, any of the features of the claimed embodiments can be used in any combination.

According to a first embodiment, the present invention relates to an industrial method for preparing freshly pre-cooked pasta, the method comprising the successive steps of: (a) providing a shaped pasta dough, wherein the shaped pasta dough is a freshly extruded pasta dough; (b) steaming the shaped pasta dough for about 1 minute to about 5 minutes at a temperature of about 80 ° C to 85 ° C and preferably 82 ° C, thereby obtaining a steamed pasta dough; (c) boiling the steamed pasta dough by immersing it in boiling water, thereby obtaining a freshly pre-cooked pasta; and (d) cooling the pre-cooked pasta.

In certain embodiments of the methods, as described herein, the method for preparing precooked pasta comprises providing a shaped pasta dough, wherein the shaped pasta dough is a freshly extruded pasta dough.

In certain embodiments of the methods, as described herein, providing a shaped pasta dough comprises the following steps: - mixing flour and / or flour with water into a first mixture; - optionally mixing the first mixture with other ingredients into a pasta dough; and - shaping the pasta dough by extrusion, whereby a shaped pasta dough is obtained, wherein the shaped pasta dough is a freshly extruded pasta dough.

In certain embodiments of the methods, as described herein, providing a shaped pasta dough comprises the step of mixing flour and / or flour with water into a first mixture.

The term "flour" as used herein refers to finely ground flour flour in which there are no longer any visible bran and germs of the grain. The flour may be any flour suitable for making pasta known to those skilled in the art, and is preferably wheat flour .

The term "flour" as used herein refers to milled grain in which the bran and germs of the grain are still visible. The flour may be any flour suitable for making pasta, known to those skilled in the art, for example wheat semolina.

The flour and / or flour as described herein is preferably flour and / or flour (e.g. semolina such as wheat semolina) with a high protein content and / or high gluten content. Moreover, the quality and / or strength of the gluten in the flour and / or the flour is preferably high. The quality and / or strength of the gluten in the flour and / or flour can be expressed using the Gluten Index (GI). The person skilled in the art will understand that the GI can be determined using the GI test method and the person skilled in the art also knows how to implement this method. Non-limiting examples of flour with a high protein content and / or gluten content are "KRONOS®" durum wheat semolina and Durum Semolina "KRONOS®" wheat flour (Molino Grassi S.p.A.).

In certain embodiments of the methods, as described herein, the flour and / or flour, preferably flour, has a protein content of at least 12%, at least 13%, at least 14%, at least 15%, or at least 20%, preferably a protein content of at least 13%. In certain embodiments of the processes as described herein, the flour and / or the flour, preferably flour, has a gluten content of at least 8%, a minimum of 9%, a minimum of 10%, or a minimum of 11%, preferably a gluten content of at least 11%. In certain embodiments of the methods, as described herein, the flour and / or flour, preferably flour, has a protein content of at least 12%, at least 13%, at least 14%, at least 15%, or at least 20%, preferably a protein content of at least 13%; and a gluten content of at least 8%, at least 9%, at least 10%, or at least 11%, preferably a gluten content of at least 11%.

In certain embodiments of the processes, as described herein, the flour and / or flour, preferably flour, has a gluten index of at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, or at least 95%, preferably a gluten index of at least 85%.

In certain embodiments of the processes, as described herein, the flour consists of unmixed (100%) durum wheat semolina or unmixed (100%) durum wheat semolina. In certain embodiments of the processes as described herein, the flour consists of unmixed (100%) "KRONOS®" durum wheat semolina, preferably unmixed (100%) Durum Semolina "KRONOS®" wheat flour (Molino Grassi S.p.A).

The terms "solid wheat semolina or durum wheat semolina" and "solid wheat semolina or durum wheat semolina" may be used interchangeably herein and refer to pure, pure, 100% durum wheat durum wheat or durum wheat free from other species (groats) flour and / or flour. The term "semolina" refers to coarsely ground wheat. The grain size of the grits in semolina can vary from 0.6 - 1 mm (coarse groats), from 0.475 to 0.6 mm (medium-fine groats) and / or from 0.3-0.475 mm (fine groats). .

The term "durum wheat" as used herein refers to durum wheat with a relatively high (typically between 10% and 15%) protein content and a high baking value. Durum wheat is preferably from Italy, America or Canada. The term "hard" in the context of "durum wheat" refers to the resistance of the wheat to milling.

The term "durum wheat" as used herein refers to a type of wheat whose grain is harder than durum wheat and preferably comes from the Mediterranean countries. Durum wheat typically contains more gluten and proteins (typically between 12% and 15% proteins) than other types of wheat.

In certain embodiments of the processes, as described herein, the flour consists of unmixed (100%) semolina of durum wheat or durum wheat, with a protein content of at least 12% and a gluten index of at least 70%. In certain embodiments of the processes, as described herein, the flour consists of unmixed semolina of durum wheat or durum wheat, with a protein content of at least 12%, at least 13%, at least 14%, at least 15%, or at least 20%, preferably a protein content of at least 13%; and a gluten index of at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, or at least 95%, preferably a gluten index of at least 85%.

In certain embodiments of the processes as described herein, the pasta dough contains at least 60 weight percent flour and / or flour, such as, for example, at least 62 weight percent flour and / or flour, at least 65 weight percent flour and / or flour, or at least 67 weight percent flour and / or flour. The total amount of flour and / or flour in the pasta dough is preferably at least 67% by weight of the pasta dough.

The water used in the preparation of pasta dough is preferably pure, free from any aftertaste, suitable as drinking water and / or having a low number or no bacteria.

In certain embodiments of the methods as described herein, the pasta dough contains at least 20 weight percent water, such as, for example, at least 25 weight percent water, at least 26 weight percent water, at least 27 weight percent water, at least 28 weight percent water, at least 29 weight percent water, or at least 30 weight percent of water. The total amount of water in the pasta dough is preferably at least 30% by weight of the pasta dough.

In certain embodiments of the methods, as described herein, the pasta dough also contains other ingredients such as salt, whole-wheat powder and / or high-gel protein powder.

The term "mixing" as used herein refers to the mixing or mixing of different ingredients into a homogeneous mass. The term "mixing" as used herein may also refer to the kneading, namely, pulling the mixture in different directions . The mixing and kneading can be carried out with the aid of a device suitable for mixing ingredients known to those skilled in the art, such as a mixer and / or kneader. The mixing of flour and / or flour with water is preferably done by means of or in combination with centrifugation. The centrifugation can ensure a more homogeneous mixing. The centrifugation can be carried out using an apparatus suitable for centrifuging ingredients known to those skilled in the art, such as a centrifugal mixer.

In certain embodiments of the processes, as described herein, flour and / or flour, preferably flour, is mixed with water to a first mixture for 8 minutes to 10 minutes, followed by vacuum mixing for 8 to 10 minutes.

Time as used here is expressed in minutes or seconds. However, it should be noted that time can also be expressed in other units, such as hours. It is noted that the time is rounded off in minutes to the nearest one. For example, 1.1 minute (1 minute 6 seconds), 1.2 minute (1 minute 12 seconds), 1.3 minute (1 minute 18 seconds), 1.4 minute (1 minute 24 seconds) are rounded to 1 minute, while 1.5 minute (1 minute 30 seconds) ), 1.6 minute (1 minute 36 seconds), 1.7 minute (1 minute 42 seconds), 1.8 minute (1 minute 48 seconds), 1.9 minute (1 minute 54 seconds) are rounded to 2 minutes. Reference to a time period that is not followed by a decimal also in particular includes the same value followed by 0 at the first decimal, e.g. a reference to 1 minute comprises in particular 1.0 minute.

The terms "time", "time period" and "duration" can be used interchangeably herein.

In certain embodiments of the methods, as described herein, providing a shaped pasta dough comprises the step of mixing the first mixture with other ingredients into a pasta dough.

In certain embodiments of the processes, as described herein, the pasta dough contains at least 60 weight percent flour and / or flour, and at least 20 weight percent water. In certain embodiments of the processes, as described herein, the pasta dough consists of 67 weight percent flour and / or flour, preferably flour, 33 weight percent water.

Temperature, as used herein, is expressed in degrees Celsius (° C). However, it should be noted that temperature can also be expressed in any other suitable unit such as Kelvin (K).

It is noted that the temperature is rounded to the nearest. For example, 25.1 ° C, 25.2 ° C, 25.3 ° C and 25.4 ° C are rounded to 25 ° C, while 25.5 ° C, 25.6 ° C, 25.7 ° C, 25.8 ° C and 25.9 ° C are rounded to 26 ° C . Reference to a temperature value that is not followed by a decimal also particularly includes the same value followed by 0 at the first decimal, e.g. a reference to 25 ° C includes in particular 25.0 ° C.

In certain embodiments of the methods, as described herein, the first mixture is mixed with other ingredients for a minimum of 8 and a maximum of 10 minutes.

In certain embodiments of the methods, as described herein, during the mixing of other ingredients with the first mixture into a pasta dough, additional ingredients such as salt, whole-grain powder and / or high-gel protein powder are added which, for example, the taste of the pasta strengthen and / or improve, increase the nutritional value of the pasta and / or shorten the cooking time of the pasta. Other non-limiting examples of additional ingredients are: spices; disodium phosphate; gum gluten; glyceryl monostearate; colorants such as vegetable juices (eg tomato juice, beet juice), squid ink or colorants allowed in the European Union with E numbers E100-199 such as E100 (curcumin), E160 (a) (carotene) and E160 (b) (annatto); preservatives; vitamins; and minerals. The amount of additional ingredients is preferably at least 0.1% and at most 5% of the total weight (weight percent) of the pasta dough.

In certain embodiments of the processes, as described herein, the first mixture has a moisture percentage of at least 20% and at most 35%, preferably at least 32% and at most 35%.

In certain embodiments of the methods, as described herein, the pasta dough has a moisture percentage of at least 20% and at most 35%.

In certain embodiments of the methods, as described herein, the pasta dough is mixed a second time under vacuum before shaping. In certain embodiments of the methods, as described herein, the pasta dough is mixed a second time in a vacuum chamber for the extrusion. Mixing the pasta dough in a vacuum chamber can contribute to the removal of any air bubbles present and / or to the prevention of oxidation of flour components and egg components. A vacuum can be applied to the pasta dough by placing the mixer that is used to mix and / or knead the pasta dough in a vacuum chamber or by evacuating the pasta dough immediately before the extrusion and shaping step.

In certain embodiments of the methods, as described herein, the pasta dough is mixed a second time under vacuum for a minimum of 8 and a maximum of 10 minutes.

In certain embodiments of the methods, as described herein, providing a shaped pasta dough comprises the step of shaping the pasta dough by extrusion, whereby a shaped pasta dough is obtained, the shaped pasta dough being a freshly extruded pasta dough.

The term "extruding" or "extrusion" as used herein refers to a molding technique in which a deformable material (the paste dough) is pressed under high pressure through a hollow or solid mold (mold or extrusion mold) .This mold or extrusion mold can be one or more The person skilled in the art will understand that the dimensions of the openings and the shape of the edge (s) of the openings will determine the shape of the pasta, for example, an extrusion die with circular openings with a diameter of at least 1. mm and a maximum of 2 mm can be used to form spaghetti strands from the pasta dough, preferably the extrusion die is cooled during extrusion.

In certain embodiments of the methods, as described herein, the pressure used in shaping the pasta dough by extrusion is a minimum of 40 bar and a maximum of 200 bar, a maximum of 150 bar, a maximum of 120 bar, or a maximum of 100 bar, preferably a maximum of 120 bar.

In certain embodiments of the methods, as described herein, the pasta dough is shaped by extrusion into a desired, predetermined pasta shape. Those skilled in the art will understand that the shape of the one or more openings in the extrusion die and / or the rotation speed of the cutting device, which is located just below the extrusion die, can determine the paste shape. Non-limiting examples of pasta forms are linguine, macaroni, fettuccine, fusilli, farfalle, pappardelle, orecchiette, vermicelli, tagliatelle, penne, strozzapreti, rigatoni, lasagna sheets and spaghetti.

In certain embodiments of the methods, as described herein, the pasta dough is partly shaped by cutting the extruded flow of pasta dough with the aid of a cutting device. The cutting device can be any cutting device known to those skilled in the art and is preferably a knife or wire that rotates at a maximum distance of 1 mm from the extrusion die, on the side where the extruded flow of pasta dough leaves the extrusion die. The knife preferably rotates at a speed between 10 and 1000 revolutions per minute. Those skilled in the art will understand how to adjust the parameters of the cutter (number and / or size of the blades, rotational speed, etc.) and / or the shape of the one or more openings in the extrusion die to obtain a certain desired paste shape.

In certain embodiments of the methods, as described herein, the pasta dough is molded into pasta sheets by extrusion. The pasta sheets can be processed into a predetermined pasta shape, including pasta shapes with a filling. Non-limiting examples of filled pasta forms are raviolini, ravioli, mezzalune, cannelloni and tortellini. The person skilled in the art will understand which techniques must be performed and which equipment must be used to obtain a certain filled pasta form. For example, for tortellini, the pasta is cut into round slices, the filling is sprayed on, the slice rolled up and then the ends bent towards each other. The filling contains usual meat products, cheese products, vegetables, fungi, mushrooms, salt, spices and / or fresh herbs.

The term "shaped pasta dough" as used herein refers to a pasta dough in a pasta form. Every conceivable pasta form, including unfilled pasta forms and filled pasta forms, falls under the term “shaped pasta dough”.

The term "freshly extruded pasta dough" as used herein refers to a shaped pasta dough that has not undergone any physical or chemical process (such as steaming, cooking, or drying).

In certain embodiments of the processes, as described herein, the shaped pasta dough is subjected to steaming (step (b) of the process as described herein) immediately after extrusion.

In certain embodiments of the methods, as described herein, the method for preparing precooked pasta comprises steaming the shaped pasta dough for about 1 minute to about 5 minutes at a temperature of about 80 ° C to 85 ° C and preferably 82 ° C, resulting in a steamed pasta dough. In certain embodiments of the methods, as described herein, the shaped pasta dough is steamed for about 2 minutes to about 4 minutes at a temperature of about 82 ° C. In certain embodiments of the methods, as described herein, the shaped pasta dough is steamed for about 3 minutes at a temperature of about 82 ° C.

In certain embodiments of the processes, as described herein, the process for preparing freshly cooked pasta comprises steaming the shaped pasta dough at a temperature of about 82 ° C, such as, for example, at a temperature of 81 ° C to 83 ° C , preferably at a temperature of 82 ° C.

The term "steaming" as used herein refers to a cooking technique or way to prepare food with steam or water vapor. When steaming, the food does not come into contact with water (only with steam). The term "steam" refers to an aggregation state of water. The temperature of steam is usually more than 100 ° C.

In certain embodiments of the methods, as described herein, the preformed pasta dough is steamed by injecting steam into a steam oven. Steam ovens for use in industrial processes are commercially available such as, for example, Italpast Pasteurizer SC.

In certain embodiments of the processes, as described herein, the steamed pasta dough is immediately subjected to cooking immediately after steaming (step (c) of the process as described herein).

In certain embodiments of the processes, as described herein, the process for preparing fresh precooked pasta comprises boiling the steamed pasta dough by immersion in boiling water, thereby obtaining a fresh precooked pasta.

In certain embodiments of the methods, as described herein, the steamed pasta dough is cooked for about 150 seconds to about 240 seconds. The cooking time will vary depending on the shape and thickness of the steamed pasta dough.

In certain embodiments of the processes, as described herein, the process for preparing fresh precooked pasta comprises cooling the precooked pasta.

In certain embodiments of the processes, as described herein, the freshly pre-cooked pasta is cooled to a temperature of up to 12 ° C, preferably before the freshly pre-cooked pasta is packaged. In certain embodiments of the processes, as described herein, the freshly pre-cooked pasta is cooled to a temperature of up to 12 ° C, up to 11 ° C, up to 10 ° C, preferably up to a temperature of 10 ° C, e.g. before the fresh pre-cooked pasta is packed.

In certain embodiments of the processes, as described herein, the freshly pre-cooked pasta is cooled via rapid cooling. Rapid cooling can take place via any method known to those skilled in the art.

In certain embodiments of the methods, as described herein, the method is performed by machine. In certain embodiments of the methods, as described herein, the method is performed automatically.

The following examples are provided to illustrate the present invention and are in no way intended and should not be construed in any way to limit the scope of the present invention.

EXAMPLES

Example 1: An industrial method for preparing freshly pre-cooked pasta according to an embodiment of the present invention

A shaped pasta dough is prepared by mixing KRONOS® durum wheat semolina (Molino Grassi S.p.A.) with water at a temperature of 28 ° C. Then other ingredients are added to the water / flour mixture and this whole is further mixed into a pasta dough. The pasta dough is extruded through a mold with circular openings with a diameter of 1 mm.

The shaped pasta dough (spaghetti) thus obtained is steamed after extrusion for about 3 minutes at a temperature of 82 ° C. The steamed pasta dough is then boiled by immersion in boiling water for 4 minutes, whereby a freshly pre-cooked pasta is obtained. This freshly cooked pasta is immediately cooled to a temperature of 10 ° C, before the freshly cooked pasta is packed.

For the preparation by the professional chef, the freshly pre-cooked pasta is topped with boiling water. The pasta obtained is very tasteful and also has an improved texture and firmness, making it "al dente", which is important for the professional chef.

The industrial method according to an embodiment of the present invention makes it possible to prepare freshly pre-cooked pasta with a better texture (e.g. non-sticky, floury, or mushy) and much better "al dente" cooking resistance of the pre-cooked pasta.

Claims (8)

An industrial method for preparing freshly pre-cooked pasta, the method comprising the successive steps of: (a) provided with a shaped pasta dough, wherein the shaped pasta dough is a freshly extruded pasta dough; (b) steaming the shaped pasta dough for 2 minutes to 4 minutes at a temperature of 82 ° C; (c) boiling the steamed pasta dough by immersing it in boiling water, thereby obtaining a freshly pre-cooked pasta; and 10 (d) cooling the pre-cooked pasta. The method of claim 1, wherein the shaped pasta dough is steamed for 3 minutes at a temperature of 82 ° C. 3. The method according to any of the preceding claims, wherein providing a shaped pasta dough comprises the following steps: - mixing flour and / or flour with water into a first mixture; - optionally mixing the first mixture with other ingredients into a pasta dough; and - shaping the pasta dough by extrusion, whereby a shaped pasta dough is obtained, wherein the shaped pasta dough is a freshly extruded pasta dough. The method of claim 3, wherein the flour consists of unmixed semolina of durum wheat or unmixed semolina of durum wheat. 5. The method according to claim 3 or 4, wherein the flour consists of unmixed semolina of durum wheat or unmixed semolina of durum wheat, with a protein content of at least 12% and a gluten index of at least 70%. The method of any one of claims 3 to 5, wherein the pasta dough is mixed a second time under vacuum before shaping. The method of any one of the preceding claims, wherein the steamed pasta dough is cooked for 150 seconds to 240 seconds. The method according to any of the preceding claims, wherein the freshly pre-cooked pasta is cooled to a temperature of at most 12 ° C, preferably before the freshly pre-cooked pasta is packaged.