BE1028563A1 - Improved Pasta - Google Patents

Abstract

The invention relates to a method for the manufacture of a paste enriched with one or more foodstuffs, the method comprising the following steps: a) mixing an amount of flour and egg; b) kneading the mixture into a dough having a desired elasticity; c) let dough rest in a cool place; d) roll out dough to a desired thickness and add the one or more foodstuffs during rolling out; e) processing dough into a desired shape; and f) optionally allowing dough to dry and/or freeze. The invention also relates to a method in which one or more foodstuffs are additionally added in step a) and/or e).

Description

The invention relates to ready-to-eat pasta S which are formed by mixing, for example, flour, eggs and additives, and forming these pastas into pastes and noodles and the like, which are available after packaging as fresh, dried, precooked or frozen pasta. The pasta produced in this way is prepared for use, for example by boiling in hot water. Pre-cooked pasta can be used in cold dishes immediately or after thawing. Dehydrated or slightly dried pasta can be prepared in cold water. Some pastas can be added to a sauce or dish and are ready for use by the heat thereof. Pasta, pastas, noodles and the like are currently produced in all conceivable shapes and with all conceivable flour variants, There are also color variations such as red, orange, green and black pastes. The shape, the color and the nutritional value are therefore the only added value they give to a dish.

It is known to add a flavoring agent to the pasta to a limited extent, EP0468251 describes a process for the production of flavored pasta in which a flavoring agent is added to the composition in the form of garlic, onion, ginger, coriander, pepper, cumin,

cardamom or another flavoring of natural or synthetic origin, such as cheese or green powder. However, the known paste is very limited in the taste of the paste.

DE20Z0925010738U) and related DE202006006705U1 describes ready-to-eat dry pasta with added additives such as herbs, spices, fruits, vegetables, vinegar, cheese, nuts, mushrooms, wines in percentages by weight of 0.1 to 9%. A disadvantage of such known pastas is that the additives are purely flavor-forming.

Moreover, these are added in such small amounts that the pastas are served as a side dish, for example with fish or fish dishes. The following documents also describe some addition of an additive to a pasta: JP3601260432a, DEZ02005010738U1, CHGS71B5A5, WOZ018015977A1, EP0642742AÏ1, WO9965331AI , WOCZ20196SAÏ, JPL5797784R, WD2010045356A2, CN1293911A, EP0468251A1, ITUB20155992A1, However, none of these documents disclose an improved paste or a method of preparing a deteriorated paste that meets the basic criteria that the final product must retain the characteristics of a traditional paste whereby the shape, structure and method of preparation must be recognizable to the consumer.

Moreover, the added value of the added foodstuffs in the pasta, after preparation, must be sufficiently present and/or be detectable in terms of taste, smell, colour, structure and/or texture.

Pastas are very popular, They are quick and easy to prepare, Cooked pasta is also popular in all kinds of salads or pasta dishes.

Consequently, there is a plethora of improved and more varied pasta dishes.

The aim of the present invention is to provide a solution to at least one of the aforementioned and other drawbacks. To this end, the invention relates to a method for the manufacture of a paste enriched with one or more foodstuffs, the method comprising the following steps: mixer of a amount of flour and egg: kneading the mixture into a dough with a desired elasticity; let dough rest in a cool place; roll out dough to the desired thickness and add one or more foods while rolling out; processing dough To a desired shape; The invention also relates to improved pasta obtained with this method, wherein the pasta dough are produced according to a classic and generally known basic recipe of, for example: 35 - 100 = flour, wholemeal flour, semolina, semolina, flour, common wheat, durum wheat, durum wheat, sspelt, rye, barley, millet, oats, buckwheat, soya, maize, rice, quinoa, kamut, triticale, pseudocereal, noren, seeds, chickpeas, grain substitutes; © - 50% egg, egg yolk, egg white, lecithin,

other emulsifier; 0 - 50% water; 0 - 50% milk; 0 - 255 oil; 0 — 5% salt, whereby one or more foodstuffs are added to the basic recipe in the ratio 0.1 - 99.9% basic recipe and 0.1 - 99.9% added food, whereby the foods contain a combination of an improved taste experience , smell, mouthfeel, extra structure, extra texture, visual appeal and/or extra nutritional value.

The percentages and composition of a classic and generally known pasta are purely indicative. Basic recipe can further be understood to mean sen Composition of flour, flour variant and/or flour substitute 35 including dietary fiber, gluten (substitutes), starch substitutes}, carbohydrate (substitutes})), with or without moisture, water, egg, milk and/or moist foods or by-products/by-products (including broth, soup, sauce, juice, infusion, coulis, coffee, tea, wine, beer}.

Basic recipe can further be understood to mean a composition in which the proportions of the ingredients vary to a greater or lesser extent, but from which a decqware, pasta or type of noodle is ultimately formed.

The object of the invention is to give a novel or improved taste, aroma, color, structure, texture to the pasta, pastes, noodle products. in the pasta or as a coating around the pasta, comprise a combination of an improved taste experience, smell, mouthfeel, extra structure, extra texture, visual attractiveness and/or extra nutritional value. Such an experience still arises from other products that are served with the pasta dish, such as cold or warm sauce, cheese, herbs, spices, meat, fish, vegetables, fruit.

The advantage of the present invention, of adding one or more various foodstuffs during the production process, is that the desgware, pasta and noodle types provide a full-fledged added value of a dish. This will create a greater variation and give the pasta, the pasta, the noodle type an extra value. The advantage is that the pasta dish has been improved and varied in such a way that it can serve as a specific side dish or main course for very specific dishes, and no longer merely as a basic pasta of flour to which some extra flavor or color may have been added, Other advantages are that the pasta dishes in themselves meet the requirements of a complete meal with regard to the taste experience, SMELL, mouthfeel, structure, texture, visual attractiveness and extra nutritional value, The invention also relates to improved pasta produced according to the basic recipe, in which at least

& two, preferably three or more foods are added to the basic recipe in the ratio 0.1 - 99.9% cassis recipe and 0.1 - 99.9% added food, wherein the foods comprise a combination of s and improved taste perception, aroma mouthfeel, extra structure, extra texture, visual appeal and/or extra nutritional value. The pasta products of the present invention are preferably free of chemical additives or preservatives.

In a preferred embodiment of improved pasta according to the invention, the added foodstuffs belong to one or more of the following groups: a. meat, game and poultry, LD. fish and aquatic animals (such as crustaceans and molluscs), c. insects, d. sertable plant parts {such as nuts, seeds and kernels, grains), vegetables and fruits, including mushrooms and biomes, e. weeds and aigen, . herbs, spices, seasonings and spice mixes, Gg. cheeses, h, compounded and prepared foods, such as dairy products, tea and coffee, sauces and seasonings.

+ BE2021/5700 at least Lwee and preferably three of the aforementioned groups of foodstuffs. This makes the experience of the pasta as a full product 3 optimal.

The improved pasta consists of fresh, dried, precooked, frozen pasta, pasta and noodles in all shape variations.

Depending on their consistency, the added foodstuffs are present in the pasta in fresh (solid or liquid) as well as dried, frozen or powder form. preserved, freeze-dried, smoked, fermented, marinated, pickled in salt (solution), pickled in acid (solution), pickled in oil, pickled in alcohol, pickled in syrup, heated, boiled, steamed, poached, baked, grilled, grilled, fried, pureed, candied, blanched as natural or artificial concentrate, extract, aroma, additive, butter, oil, powder, purees, juice, infusion, zest, coulis, broth, ethereal clie, as flavouring, choice, fragrance, fragrance , nutrient or as an ester. in a preferred embodiment of improved pasta according to the invention, the foodstuffs are mixed into the dough or provided as a coating on the outer surface of the pasta. The coating is preferably applied in powder form, or mixed in an oil by spraying or misting. In one embodiment of improved pasta according to the invention, the foodstuffs are evenly T0 mixed in the pasta, In another embodiment of improved pasta according to the invention the foodstuffs are partially mixed in the pasta, whether or not in a cartridge. or after production. This has the advantage that only one food is used: per production cycle. This may be recommended for certain food combinations.

Another advantage is that mixing several different pasta into a pasta “recipe” is easy and unlimited: putting it together is, for example, at the request of the customer.

In another embodiment, several foodstuffs can be combined as a subgroup in one pasta, after which recipes of these pastas are subsequently composed by bringing together several pastas with different subgroups.

This has the advantage that groups of foodstuffs are used, and that groups of foodstuffs can then be combined in a pasta end product.

One or more food groups then have a unique combination according to experience as described above. In a very special embodiment of improved pasta according to the invention, the added food products comprise a combination of at least two, preferably three or more experiences of the following: ® organoleptic perception, such as an improved taste, smell and/or smell; ® extra scents, such as floral, spicy, fruitia, aromatic, citrusy and/or oriental: # create improved mouthfeel, such as spiciness, sharpness, freshness and/or tartness; # primary taste, such as sour, salty, sweet, bitter or umani * improved structure or texture, such as tenderness, “mushyness, mealiness, softness, oiliness, creaminess and/or elasticity; # visual appeal, such as a different color and/or pattern; # extra nutritional value, such as energy value, proteins, essential amino acids, fats, unsaturated acids, omega-3 fatty acids, omega-5 fatty acids, saturated acids, trans fatty acids, digestible carbohydrates, dietary fibre, minerals and/or vitamins.

& Examples of improved pasta according to the invention are described below. The improved pasta and co-added foods are described as “product”. These are served as hot or cold pasta in a “dish”, Le Example + Product: Fusilli with porchetta, rosemary, chestnut and truffle, Dish: Use warm pasta + add tomato sauce + add grilled aubergine + add grated pecorino. Product: Fartaile with grilled salmon, dill and goat cheese. Dish: Use cold pasta + yoghurt dressing Add loaves + cucumber + add radish + add green peas + add pointed pepper + add spring onions. Example 3 Product: Fidelini with sun-dried tomato, capers and seexrail. Dish: Use warm pasta + add pesto sauce + add grilled cod fillet. example 4 Product: Orzo with cayenne pepper, guacamole and roasted grasshopper.

Dish: Use cold pasta + add nut oil + add feta bickjes + add olives + add raisins + add pine nuts + add red onion.

Product: Linguine with scampi, lime zest, black pepper and shellfish fumet.

Dish: Use warm pasta + pink pepper sauce Add loess + artichoke hearts + clams Add Lves + 19 raisins + add chervil.

Product: Codini with persimon, sage and chiazaadies, Dish: Use cold pasta + add herb vinaigrette + add galia melcen cubes + add blueberries + add pastrami.

Product: Pappardelle with butternut, ginger and Kleines sea oak, Dish: Use warm pasta + add pointed cabbage ointment + add baked deer veal + add meat gravy + add roasted pistachio nuts, Product: Conchigiie with violets, honey and lime tea.

Dish: Use cold pasta + add acacia honey + add brie cubes + add cashew nuts + add walnuts + add lemon balm.

A BE2021/5700 Product: Cannelloni with chocolate, coffee, amaretto and hazelnut.

Dish: Use cold pasta + spray pasta with Mascarpone with amaretto + add cocoa powder + add raspberries 3 + add mint leaves.

Basic pasta includes fresh, dried, pre-cooked, frozen pasta, pasta, noodles of Italian, European, Asian, Middle Coster LU origin. The basic pasta is produced in all forms according to a well-known basic recipe, an example of which is the following basic recipe comprising: 35 — 100 8 flour, wholemeal flour, semolina, semolina, flour, common wheat flour, durum wheat, durum wheat, spelt, rye, barley, millet, oats, buckwheat, soya, maize, rice, quinoa, kanmut, triticale, pseudooraan, nuts, seeds, chickpeas, grain substitutes.

D - 50 % egg, egg yolk, egg white, lecithin, other emulsifier, 0 - 50 % water 0 - 50 2 milk 0 - 75 3 oil G - 5 % salt 0 - 50 % spinach 0 - 50 % squid ink G - 530 % cooking liquid of beetroot 0 - 50% tomato.

Example of basic pasta according to the basic recipe ARA ; mA ee = are defined below. example 1 standard pasta: 60.6% semolina + 35.4% egg. 36 Example 2 whole wheat pasta: 575 whole wheat flour of durum wheat + 323% egg yolk + 7.5% water + 2.5% olive oil + 1% table salt, Example 3 green = pasta: 46.6% semolina + 30.2% egg + 23 .2% blanched spinach, Example 4 red pasta: 47.1% durum wheat flour + 24.5% egg + 28.4% concentrated tomato paste.

All kinds of foodstuffs can be added to the basic recipe of pasta, so that these foods can be declared as ingredients,

The added foodstuffs include meat, game and poultry, fish and aquatic animals, insects, honorable plant parts, vegetables and fruit, algae and algae, honorable plants, herbs, spices, seasonings and spice mixes, cheeses, compounded and prepared foods. that D consists of 0.1 - 99.9% basic recipe and 0.1 - 99.9% added food.

Depending on the desired end product (with regard to taste, smell, colour, texture, structure...} the percentages of the added foodstuff or the combination of several added foodstuffs will vary greatly.

Zcals, for example, in foods with different taste strengths: chilli pepper {very pronounced taste} compared to chicken {very subtle taste), added in a different way to foodstuffs:

addition as ester {highly concentrated flavour} compared to aqueous solution e.g. broth) or depending on the number of foodstuffs added: pasta with one food to

3 pasta with several different foods.

Adding the foodstuffs has different purposes. It can have an extra organcleptic experience as a goal such as taste, smell or smell, To add a primary taste such as sour, salty, sweet, bitter or umami.

To create a tactile sensation (mouthfeel) such as spiciness, sharpness, freshness, tartness.

To release additional fragrances such as Êloral, spicy, fruity, aromatic, citrusy, oriental, It may involve a change or addition of structure and texture such as tenderness, crunch, flouriness, softness, oiliness, creaminess, elasticity, It may create a visual appeal such as a different color or pattern.

It can add extra nutritional value to the basic product such as energy value, proteins, essential amino acids, fatty acids, unsaturated acids, cmega-3 acids, omega-6 acids, saturated acids, Lrans acids, digestible carbohydrates, dietary fiber, minerals, vitamins,

The Foodstuffs can be mixed into the dough during the production process as well as provided as a coating around the formed product. The coating can be applied in powder form, liquid or mixed in an oil by spraying or misting,

€ BE2021/5700 ij Depending on their consistency, the added foodstuffs can be mixed into the pasta in fresh (solid or liquid} as well as dried, frozen or powder form.

The foodstuffs can be evenly mixed in the pasta. The foodstuffs can also be locally mixed in part of the pasta, whether or not in a cartridge.

18 The foodstuffs can be mixed together or separately in the pasta, For example, different foodstuffs can each be mixed separately in certain pasta as partial products, after which the pasta partials are mixed again, whether or not during or after production, Production is understood to mean the mixing the pasta and the food in their basic recipe, after which they are kneaded and formed into a paste and dried, for example. Fresh pasta can also be frozen. The formed fresh pasta can be processed and prepared for sale in the following ways: as fresh, raw pasta (to be kept in the refrigerator}, as pre-cooked pasta (to be kept in the refrigerator or freezer), as frozen, raw pasta (to be kept in the freezer} , as dehydrated paste (keep dry Le) or as dried paste {keep dry}, 38

Two basic criteria are taken into account to determine the most suitable method for the manufacture of an enriched pasta according to the invention, which is preferably a traditional pasta enriched with one or more foodstuffs. A first Dasis criterion states that the end product has the characteristics of a traditional pasta must be preserved.

The shape, structure and method of preparation must be recognizable to LG consumers.

A second basic criterion states that the added value of the added foodstuffs in the pasta, after preparation: must be sufficiently noticeable.

This means that the added nutrients must be clearly present and/or perceived in terms of taste, smell, colour, structure and/or texture after the preparation of the enriched solids. A first embodiment (basic method} of a method according to the invention for the manufacture of fortified pasta involves adding an amount of one or more foodstuffs in a first step of manufacturing the pasta, wherein the foodstuffs are added to an amount of bicem and egg,

The manufacture of the enriched paste thus comprises the following steps: - mixing one or more foodstuffs with an amount of flour and egg; - knead to the desired elasticity:

- let dough rest in a cool place: = roll out dough to the desired thickness {10 to 15 turns: - process dough to the desired shape; « Optionally allow the dough to dry and/or freeze. A disadvantage of this procedure is that when adding foodstuffs directly to the basic recipe, the binding of the paste is weakened. This does not appear especially when adding additives in powder form or in the form of oils LG can meet the first basic criterion that the end product must retain the characteristics of a traditional paste, because the paste becomes grainy or crumbles in the worst case. A solution for this can be to mix extracts water-based with flour. However, this has a minimal effect on the binding and will only provide sufficient added value (second basic criterion) to the paste if the extract is concentrated in sufficient quantity.

In a second embodiment of a method according to the invention for manufacturing an enriched paste, a coating method is applied: in which the foodstuffs are only added in the last step of manufacture, i.e. when the rolled out dough is processed into the desired shape, The manufacture of the enriched paste thus comprises the following steps: - mixing an amount of flour and egg;

> knead to the desired elasticity; - let dough rest in a cool place; - Roll out dough Lot the desired thickness (10 to 15 times): - Process dough to the desired shape and add one or more foods: - Optionally let dough rest and dry and/or freeze.

By starting with a traditional basic recipe, the 130 characteristics of a traditional pasta (ie basic criterion) are preserved, such as the desired binding.

Adding the one or more foodstuffs in the last step of processing in the desired form can be detrimental to preserving the added value of the added foodstuffs (second basic criterion), whereby after the pasta has been prepared, the added foodstuffs are no longer sufficiently noticeable. are in taste, smell, color, structure and/cË texture.

After cooking the pasta, a kind of broth forms in the water, with the result that the improved taste and color disappear from the pasta in the cooking liquid.

A solution for this is to mist the food as an aromatic extract, in the form of an essential oil or a suitable extract or aroma, over the paste during the processing step into the desired form. the freshly formed pasta and know the pasta easily

BE2021/5700 15 can penetrate if the paste is allowed to rest afterwards and preferably dry. All foodstuffs can be misted over the fresh paste as oil or as a liquid extract.

The pasta can be in the form of, for example, spaghetti, Éusili, codini, 132. The molds of the pasta machines that shape the pasta are made of bronze. This ensures that there are tiny indentations in the pasta. With traditional pastas, these indentations are intended to allow the sauce to better cleave to the pasta. By misting an aromatic extract of one or more foodstuffs onto the newly formed paste, the extract will concentrate in those indentations.

By allowing the paste to rest and possibly lowering the mist, the extract will penetrate even more into the indentations or paste. After the pasta has been left to rest, the pasta is still placed in the bicem (as is the case with traditional pasta preparations, to avoid the fresh pastas sticking together}. After these steps, the pasta can optionally be dried ncg. according to the invention, for the production of an enriched pasta, a third method is concerned, being an infiltrating method, where the foodstuffs are only added during the rolling out of the dough,

The manufacture of the enriched paste thus comprises the following steps: - mixing an amount of biome and egg; - kneading to the desired elasticity; “ let dough rest in a cool place; - roll out dough to the desired thickness (10 to 15 times} and during rolling out one or more foodstuffs. Loevcegen: Process the dough to the desired shape; - let the dough dry and/or freeze.

The addition of the foodstuffs during rolling out preferably takes place in powder form or as dried matter, preferably finely ground. By starting with a traditional basic recipe, the characteristics of a traditional pasta (first basic criterion) are preserved, such as the desired binding.

By adding the food during the rolling out, the food is pushed 10 to 15 times into the pasta or rolled through the pasta.

The second basic criterion is also met since after the preparation of the fortified pasta the improved taste, aroma, color, structure and/or texture are clearly present.

The advantage of this procedure is that both basic criteria are respected.

The method starts with a ball of dough that has rested in a cool place. The dough is rolled out with a desgrol or with your hands until it is flatter.

The flavor additive is sprinkled in powder form on both sides of the desg.

The dough is rolled out for the first time, for example using the pasta machine on the thickest setting (setting a}. Then the powdered flavor additive is sprinkled a second time on the still too thick pasta sheet, on both sides of the dough. dough.

We roll out for the second time on the thickest setting (position a) (using the pasta machine). We again sprinkle the powdered taste additive on the ncg too thick pasta sheet, on both sides of the sheet, We roll out for the third time, but this time we set the pasta machine cop a thinner setting {position Db}. We again sprinkle the powdered flavor on the still too thick paste sheet, on both sides of the sheet, We roll out for the fourth time, at the same position (position Db}. We again sprinkle the powdered flavor additive on both sides of the sheet. the skin.

We roll out for the fifth time, this time on a thinner setting (position ©) than last time, We again sprinkle the powdered flavor additive on and under the pasta sheet, We roll out for the sixth time, on the same setting { position c} as for the fifth roll out, We repeat these steps until the prasta sheet has the desired thickness, We roll the dough between 10 to 15 times through the pasta machine and we sprinkle the same number of times the flavor in powder form and under the pasta sheet,

In another embodiment, a combination of two or more methods as described above is used.

In a specific embodiment of a method according to the invention, the manufacture of the fortified paste comprises adding one or more foodstuffs in two of the steps, namely in the first step and when rolling out: - mixing one or more foodstuffs A at a amount of flour and egg; - kneading Lot the desired elasticity; - let dough rest in a cool place; - roll out dough to the desired thickness (10 to 15 times} and add one or more Foodstuffs B during the rolling out; - process dough to the desired shape; let dough dry and/or freeze optically.

The foods A that can be added in the first step, with minimal impact on the basic criteria, are limited to water-based foods.

As a result, there will be no problem with the binding of the paste. A very small amount of food in powder form (eg paprika, dried herbs, ...) can also be added.

Such a small amount will not provide extra flavour, but it will give a different look {eg red or green speckled}. Examples of foods A that can be added in the first step are all kinds of vegetable stocks, diamond stocks, meat stocks, fish stocks, herb stocks, also water-based stock and fumets that are highly concentrated. This will provide extra flavour.

Other examples are all kinds of dried foodstuffs, preferably in powder form, such as curry powder, ras el hanout, glue, parsley, mustard powder, dried tomato, dried edible bicemes. This must be added in a very small amount so as not to have an impact on the binding of the basic recipe and will therefore only contribute to the appearance. In another specific embodiment of a method according to the invention, the manufacture of the enriched paste comprises the adding one or more foodstuffs in two of the steps, namely when rolling out and in the last step: - mixing a quantity of flour and egg: “knead to the desired elasticity; - Let the dough rest in a cool place; - roll out dough to the desired thickness {10 to 15 times) and add Sean or several foods B during the rolling out; - Process dough Lot the desired shape and add one or more foodstuffs C; - optionally allow dough to dry and/or freeze, The foods © that can be added in the last slack, with minimal impact on the basic criteria,

are limited to liquid foodstuffs, usually oil-based, with concentrated aromas, This will contribute to an extra taste and smell, Examples of foods C that can be added in the last step are all kinds of liquid seasonings with concentrated aromas such as citrus oil, viceibaar umami aroma, liquid smoke aroma, liquid spice aroma.

in yet another specific embodiment, the manufacture of the enriched paste comprises adding one or more foodstuffs in three of the steps: - mixing one or more foodstuffs A with an amount of flour and egg; - kneading to the desired elasticity; - let dough rest in a cool place; - roll out dough to the desired thickness (10 to 15 times) and add Sen or several foods B during the rolling out; - Process the dough Lol the desired shape and add one or more foodstuffs C; Allow the dough to optionally dry and/or freeze, In a specific embodiment of a method according to the invention for the production of an enriched paste, an aqueous extract of one or more foodstuffs is added to the basic recipe in a first step, then during the rolling out one or more foods in powder form and in a final step essential oils of one or more foods are misted over the paste. In another embodiment of a method according to the invention for producing an enriched pasta by adding one or more foodstuffs A, B and/or C, certain of the necessary foodstuffs A are added in the very last step. other foodstuffs B during onion rolling and other foodstuffs C in the last step 39.

The foodstuffs A,5 and/or © may be the same or may be different.

In another embodiment, certain foods are added in two or more steps. in a specific embodiment of an aforesaid combined method according to the invention for producing an enriched paste, one or more foodstuffs are added, certain foodstuffs being added in the first step, others during the rolling out and still others in the last step.

An advantage is that this optimally fulfills the two basic criteria, depending on the nature/taste/strength/type/consistency of the added food. other less predominant foods.

Examples of adding certain foods in a particular step are set out below,

Example 1: Fusilli with porchetta, rosemary, chestnut and truffle. In the first step, broth of gporchetta is mixed into the base dough.

During the rolling out, a mixture of dedrocode rosemary {powdered} and truffle-LS powder is added several times. After the fusilli have been formed, chestnut oil is misted over the fresh paste.

Example 2: Farfalle with smoked salmon, diile and goat cheese.

In the first step, smoked zaim broth is mixed into the base dough.

When rolling out, a mixture of fresh dill and goat cheese powder is added several times.

After forming the farfalle, a liquid salmon aroma is sprayed over the fresh pasta. Example 3: Fidelini with sun-dried tomato, capers and samphire. In the first step, nothing is mixed into the base dough.

During the rolling out, a mixture of dried capers and dried samphire (both in powder form) is added several times.

After the fidelini has been formed, the vibrant aroma of sun-dried tomato is misted over the fresh pasta.

Example 4: Orzeo with cayenne pepper, quacamole and roasted grasshopper.

In the first stan, a bouillon of roasted grasshopper is mixed into the base dough. When rolling out, a mixture of cayenne pepper and guacancie powder is added several times. After forming the orzo, grasshopper clie is misted over the 3 fresh pasta. Example 5: Linguine with scampi, lime zest, black pepper and shellfish fumet. In the first step, a shellfish fumet is mixed into the base dough. When rolling out, a mixture of black pepper, dried lemon zest and scampi powder is added several times. After forming the linguine, a mixture of scampi oil and liquid citrus aroma is misted over the fresh pasta.

Example 6: Codini with persimmon, sage and chia seeds. In the first step, nothing is mixed into the base dough. When rolling out, a mixture of persimmon powder, chia seed cedar and dried sage is added several mails. After forming the codini, sage oil is misted over the fresh pasta. Example 7: Fappardelle with butternut, ginger and small sea oak. In the first step, ginger stock is mixed into the base dough. When rolling out, a mixture of butternut powder, ginger powder and powder of small sea oak Loe is added several times. After forming the pappardelle, a ginger oil is poured over the fresh vasta,

Example 8: Conchiglie with violets, honey and linden tea, in the first step iinde tea is mixed into the Dasis dough. When rolling out, a mixture of honey powder and dried vivoi is added several times, After & forming the conchiglie, linden blossom oil is misted over the fresh paste. Example 3: Cannelioni with chocolate, coffee, amaretto and hazelnut. In the first step, coffee is mixed into the base dough. When rolling out, a mixture of cocoa powder, hnazeincot powder and amarettor aroma {in powder form} is added several times. After forming the cannelloni, hazelnut coli is misted over the fresh pasta.

The pastas of the method are specified below. Pasta may comprise a combination of pasta with added foods and basic pasta (without added foods). These can be mixed with each other during or after production. The amount of food added to the basic recipe can vary greatly and depends, for example, on the desired flavor strength or texture change. in a particular embodiment, the pasta can be provided with added foodstuffs as a replacement for a sauce or dressing which, after heating or when cutting or biting the pasta into pieces, mixes between the pasta. The sauce or dressing can thus be provided in a space in the pasta.

The sauce or dressing may be co-mixed with the pasta as an oily substance, or as a solid substance that becomes liquid or creamy when heated, or otherwise provided.

The 'shape' concept encompasses all known shape variations of pasta, pasta, noodle soups, such as Alfabeto, Anchellini, Piombi, Anelli Siciliani, Armonie, Stortini, Ballerine, Campanelle, Bigoli, Bigui, Pincinelli, Bucatini, Perciateilini, Foratini, Fidelini bucati, Fide bucate, Cannelloni, Oncochettoni Zitoni, Tagliati di Zitoni, Cannelloni Zitoni, Canneroni, Spole, Cigarette, Schiaffoni, Cannolicchi medi, Sciviotti ziti, Denti di cavallo, Denti di pecor a, Fischiotti, Fischioni, Capelli g'angelo de Angel, Capelvenere, Fidelini, Cappellini, Sopracappellini, Capellini fini, Bassetti, Tagliclini a nido, Barbine a nido, Cappelletti, Cappelletti Umbri, Cappello napoletano, Casarecci, Cesariccia, Cavatelii, Chioccicie, Ciocciciette, Cicibiscchetti, Achiocciciette, Achibiscchetti, Coccocicline, Cinesini, Margaritine, Cinesi rigati, Mezzi cocci, Margherite rigate, Cappettine, Conchiglioni, Coquilletes, Creste di galli, Dischi, Messicani, Dischi Volanti, Fagiolini rigati, Co rnetti rigati, Sedanetti rigati, Sedanini rigati, Stortini rigati, Diavoletti rigati, Tubetti lunghi rigati, Farfalle, Galla cenovese, Fiocconi, Farfalloni, Fettuccelli ricce, Mastrini, Reginette, Reginelle, Fettucce ricendice, Fertuccine Saliere, Farfalle Londe, Fiocchetti, Fusilli,

Eliche, Tortiglioni, Spirali, Fusilloni, Eliche grandi, Gemeilli, Gianduietta, Gianduini, Gigli, Cornetti, Corni di bue, Gramigna, Crestine, Margherite lisce, Fagioletti, âitellini, Tubettini Junghi, Gramignoni, Spaccatelle,

Maglietta, Stivalettini, Grano, Brofandei, Grattoni, Italiana, Lasagne, Lasagnoni, Bardele, Linguine, Bavertine, Bavette Fini, Radichini, Linguettine, Lumachine, Lumachelie, Lumachette, Cirillini, Maccheroni, Macaroni, Mafalde, Frese, Tagliatelle nervate,

19 Gnocchetti sardi, Maltagliati, Strengozze, Margherita, Messinese lunga, Merletti, Messinesi, Mezzani, Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Mostaccioli, Mezze Penne, Mezze Penne zite, Penne di ziti, Mparitireti tag Occhi di Passero, Occhi di Pernice, Occhio d'acquila, Occhi di Trota, Ondule, Orschietie, Orzo, Puntine, Punte d'ago, Armelline, Semi d'orzo, Semi d'avena, Semi di rise, Occhi di giudeo , Armellette, Puntalette, Semi di cicoria, Cicorietts, Risetto, Chicchi di riso, Semini, Avena, Avena grande,

Cicorie, Pantacce, Pappardelle, Papparelle, Paternoster, Gnocchetti, Gnocchettini, Tubettini, Ditaletti, Coralli, Ditaiini, Avemarie, Caporelii, Pennine, Fenne, Mezze pennette lisce, Mezze penne, Mezzani, Fennettine, Pennoni, Pennuzze Zitoni, Zitoni tagiiati,

Penna a candela, Perciatelli, Macchercncelli, Maccheronicini, Vezzanelli, Pizzoccheri, Quadrefire, Quadrettini, Quadrucci, Quadratini, OQuadretti, Lucciole, Quadrueci rigati, Quadratini rigati, Quadretti rigati, Kadiatori, Marziani, Raviolinelle, KRicciolinerelle,

Sfresatine, Manfredine, Fettuccia riccia, Rigatoni, Rocchetti, Salamini, Caramelile, Ruotine, Rotelle,

Rotelline, Rotine, Rotini, Sagnarelii, Sciviottini, Cannolicchi piccoli, Fagioloni, Svuotini, Gnocchetti di Ziti, Canoncetti, Svoltini, Semi di Melone, Semi di mela, Midoiline, Semoni, Riscne, Spaghetti, Vermicelli, Filamicelionitoranti, Vermicellionitoranti, , Vermicelloni giganti, Spaghettoni, Spighe, Stellette, Stellettine, Stelle, Astri, Fiori di Sambuco, Strozzapreti, Tagliatelle, Tagliarelli, Reginelle, Fresine, Nastri, Fettuccelie, Fettucce romane, Fiadi, Tagiiati di Ziti.

The Foodstuffs can be added in any form, whether raw, dried, dehydrated, pickled, salted, preserved, frozen, dried, smoked, fermented, marinated, pickled in salt solution), pickled in acid, pickled in oils, pickled in alcohol , pickled in syrup, heated, boiled, brindled, mashed, baked, grilled, roasted, fried, mashed, candied, blanched, as natural or artificial concentrate, extract, flavor, additive, butter, oil, powder, puree, juice, infusion, zest, coulis, broth, ethereal clie, as a flavouring, coloring, fragrance, perfume, nutrient or ester.

The term 'vises, game and poultry' includes: - meat from red-fleshed animals such as cattle, pigs, sheep, goats, heifers, hares, deer, deer, ducks, pigeons, ostriches, emus, geese; - vises of poultry and other birds with white fish such as chickens, limestones, guinea fowl, quail, pheasants, partridges:

+ - all parts of the carcass including the fifth quarter; - animal organ meats from the digestive system, bio-fern system, respiratory system, excretory system including liver, kidneys, thymus, diaphragm: — meat by-products such as skin, fat, biced, bones, tendons, muscles, membranes of animals; - processed dirty, processed meat, prepared meat, meat preparations, by-products, by-products, mechanically separated meat, fake meat, cultured meat, meat substitutes.

The term 'fish and aquatic animals' includes: - Freshwater fish such as freshwater eel, pat, carp, catfish, zaimen, trout, sturgeon, bass, tilapia;

- saltwater fish such as herring, anchovy, sardine, sprat, elit, cod, whiting, haddock, hake, ling, pollock, tuna, mackerel, flatfish, lung, turbot, brill, halibut, plaice, dab, megrim, lemon sole, zovalfish , sea bass, cartilaginous fish, porbeagle, spiny hasi,

ZU dogfish, rays, sea bream, monkfish, sea wolf, swordfish, kingfish, sunfish, red gurnard:

- crustaceans such as shrimps, lobsters, lobster, scampi, langoustine, crayfish, crawfish, crabs, king crab, spider crab, hermit crab, swan mussel,

giant ridge;

- molluscs such as snails, shellfish, cuttlefish, clams, venus clam, carpet clam, palourde, geoduck, mussels, scallops, sesoor, scallop, pecten, vesters, squid, cuttlefish, octopus;

- other aquatic invertebrates such as sea egeis;

- all parts of the carcass including the fifth quarter: - by-products of fish such as skin, fat, blood, bones, roe and roe; - processed fish, processed fish, prepared fish, fish preparations, by-products, by-products, mechanically separated fish meat, fake fish meat, cultured fish meat, fish substitutes.

The term 'insects' includes: it - honorable insects that target entomophagy such as spiders, beetles, beetle, cockroaches, grasshoppers, flies, stone flies, mosquitoes, dipteres, mayflies, bugs, cicadas, lice, animal lice, dust lice, fleas, half-wings , bees, bumblebees, wasps, ants, termites, hymenoptera, butterflies, chapels, moths, sedges, squamous larvae, dragonflies, longhorns, crickets, short-winged, locusts, straight-winged, wandering snails, wandering sedges, large-winged, skin-winged worms, earwigs egg, larva, pupa, nim£, subimago, imago, adult: - processed insects, processed insects, insect preparations, by-products, by-products, The term 'edible plant parts, vegetables and fruit' includes: = leafy vegetables such as endive, spinach, purslane, turnip greens , beetroot, sorrel, nettle, chicory, rods chicory, green chicory, red chicory, lettuce varieties, lamb's lettuce, cress: - cabbage varieties such as red cabbage, white kocl, spi tskool, yellow savoy cabbage, green savoy cabbage, kale, Chinese cabbage, Brussels sprouts, cauliflower, broccoli, kohlrabi;

- carrots and tubers such as potatoes, sweet potato, Jerusalem artichoke, celeriac, kohlrabi, turnip greens, red beets, carrots, carrots, carrots, carrots, round carrots, parsnips, salsify, radishes, icicle, black radish,

crosnes, ginger, horseradish, Jaos, turmeric, parsley rooti, coriander root, manioc; - Stengei vegetables such as celery, chard, warmoes, asparagus, fennel, artichoke, hop shoot, rhubarb, cardoon; - peas such as green beans, long beans, French beans,

string beans, white beans, kidney beans, red beans, black beans, garden peas, chickpeas, snow peas, capuchins, capers, broad beans, okra, legumes, sprouts, green vegetables, cress, star cherry, cherries, soybeans, lentils;

25 > fruiting vegetables such as aubergine, bell pepper, chili pepper, tomatoes, winter squash, summer squash, pâtisson, zucchini, spaghetti squash, butternut, cucumber, AUQGUEKk, avocado, olives - onions and related products such as onions, shallots, leeks, leeks,

garlic, chives, silver onion, red onion, Chinese chives;

- processed vegetables, processed greens, vegetable preparations, by-products, by-products;

- nuts such as bhazei nut, chestnut, beech nut, acorn, almond, cashew nut, pistachio, macadamia, pecan, peanut,

walnut, parancot, betel nut, coconut, Chilean hazelnut;

- seeds and kernels such as pine seed, chia seed, linseed, hemp seed, sunflower seed, poppy seed, sesame seed, pumpkin seed, niger seed, melon seed, pomegranate seed, soricot seed,

cumin seed, grape seed, lotus seed, durian seed, ginkgo seed, psyllium seed, alfalfazsad, milk thistle seed

- grains such as wheat, Dbrood wheat, durum wheat, einkorn, emmer, narde spelt, soft spelt, barley, barley malt, pearl barley, rye, oats, rice, white rice, brown rice, wild rice, maize, fonio, millet, sorghum, teff, triticale, amaranth, buckwheat, quinoa:

- processed nuts, seeds, kernels and grains, processed nuts, seeds, kernels and grains, nuts, seeds, kernels and grain preparations, by-products, by-products: = mushrooms such as mushrooms, chestnut mushrooms,

French qrotchampigron, knight's mushroom, cloud ears, cester mushroom, tropical Lbeurs fungus, shiitake, morels, chanterelle, bolete, docier mushroom, chanterelle, eskhorn esbrcod, black truffle, white truffle, summer truffle, sulfur agaric, scaly ink mushroom, common and velvet sinew

docdsrompet: - processed mushrooms, processed mushrooms, mushroom preparations, by-products, by-products; — flowers such as bosvicoltjes, orange blossom, immortelle, rose petals, chrysanthemum leaves, elderflowers,

nasturtiums, marigolds, zucchini flower, bernacie blsem, cucumberwort flower, chive flower, carnation flower, lavender flower, flame flower, black elder, ... - also processed flowers, processed flowers, bicem preparations, by-products, by-products, ...

- apples and pears such as cider apples, eating apples, stew, pears, quinces, medlars; - Stone fruits such as apricots, cherries, mango, peaches, nectarires, plums, cherries, wine plums, mirabelles, cherry plums, almond:

32 - berries such as strawberries, blackberries, raspberries, loganberries, blueberries, cranberries, white currant, red currant,

black currant, gooseberry, elderberry, kiwi, juniper, stemberry, cranberry, Lafeld grapes, wine grapes, blue grapes, white grapes; - melons such as sugar melons, net melon, cantaloupe, winter melon, summer melon, smooth honeydew, watermelon, oogmelone, galiamelcen, charentais: - citrus fruits such as orange, navel orange, juice orange, organic orange, bitter orange, tangerine, lemon, lime, grapefruit, pomelo , kumquats, clementine; - bananas and plantains such as regular banana, dessert banana, apple bansan, rods banana, plantain; - exotic fruits such as pineapple, lychee, rambutan, longan, papaya, passion fruit, persimmon, sharon, persimon, fig, prickly pear, pomegranate, date, carambola, tamarillo, kiwano: _ processed fruits, processed fruits, Fruit preparations, by-products, by-products, It definition 'weeds and algae' includes: - brown algae such as sea spaghetti, sea palm, wakame, finger seaweed, lace seaweed, sugar seaweed, sausage seaweed, belt seaweed, tassel seaweed, crustal seaweed, kombu, knctswier, xelp, Japanese berry seaweed, hijiki, seaweed, furrow seaweed, bag seaweed, fork seaweed, dwarf seaweed, dunsteeite, bladderwrack, arame, small six-oak: - red seaweed such as nori, Irish moss, sole seaweed, cone seaweed, red gut seaweed, coral seaweed, kncopweed, thin wire seaweed, dulse, rcod furrow seaweed, scorpion seaweed, purple seaweed; — green seaweed such as intestinal seaweed, felt seaweed, bristle seaweed, feather seaweed, rock seaweed, sea lettuce;

- blue algae such as spirulina, chlorelia; micro-organisms and phytoplankton such as green phytoplankton, orange brown phytopiankton, biauw green phytoplankton; - sea vegetables and sea plants such as sea lavender, sea aster, zale, samphire, sea fennel, sea beet, sea grass, sea kale, sea banana, salt mellow, European saltwort, Australian saltwort, mornik beard, spoon leaf, beach beet; - processed seaweed and algae, processed seaweed and algae, seaweed and algae preparations, by-products, by-products.

The term "edible plants, herbs, spices, seasonings and spice mixes" includes: w herbs such as angelica, avocado leaf, basil, borage, savory, chives, bergamot, lemongrass, lemon verbena, lemon balm, dill, tarragon, epazote, goosefoot, gaultheria, hoja santa, houttuynia, hyssop, huacatav, juniper, curry leaf, chervil, coriander, laurel, iavas, lavender, lolot, marjoram, makrout, horehound, mint, spearmint, peppermint, Oregano, Gosl nasturtium, Mexican oregano, pandan, oyster seed , rosemary, rau ram, paddy herb, sage, sassafras, celery, shisc, thyme, tobacco, fennel, wintergreen, water pepper, marjoram, sorrel; - processed herbs, processed herbs, herbal preparations, by-products, by-products; - spices such as aiwain, anatto, anise, asafcetida, aji, ancho, chili pepper, capsaicins, oulantro, dily seed, fenugreek, fcelie, galangai, ginger, hops, habanero, jalapeno, pulpit, cardamom, caraway, cassia, cumin, coriander seed, cloves , turmeric, mastic, horseradish, mustard, mitsuba, mahleb, nigelle, nutmeg,

grains of paradise, EGGOtS, long pepper, pink pepper; sichuan pepper, sgerrano, tail pepper, cayenne pepper, black pepper, white pepper, green pepper, ashanti psper, betel pepper, grains of paradise, pepper berries, allspice, poblano, saffron, sansho, celery seed, star anise, sirih, sumac, tabasco, vanilla, tamarin , venkeinoilen, wasabi, liquorice, turmeric; - processed spices, processed spices, spice preparations, by-products, by-products; salts such as table salt, sea salt, kosher salt, himalayan salt, Hawaiian black salt, fleur de sel, potassium salt; - spice mixes such as curry, bouquet garni, fines herbes, quatre épices, herbes de Provence, chermoula, cajun, ras ali-hanout, za'atar, zhug, garam masala, panch phoran, five spice, shichimi, recado rojo, ketiapmix, tandoori.

The term 'cheeses' includes: - Cheeses made from animal milk (Iku's milk, sheep's milk, goat's milk, buffalo milk, entomilk) and milk of vegetable origin (soy milk, coconut milk, lupine milk, nut milk, rice milk); - unheated pressed cheese (Dutch style), semi-heated pressed cheese, heated pressed cheese; = unpressed cheeses, white mold cheese, red mold cheese, blue mold cheese, natural rind cheese: - fresh rindless cheeses, fresh firm cheese, fresh soft cheese, cheese spread, whey cheese, pickled cheese, kneaded cheese; - semi-hard pressed cheese, stacked and pressed cheese (English style}, hard pressed cheese;

- analogue cheese, herb cheese, vegetarian and vegan cheese; - alie xazen with or without the addition of other Foodstuffs: - processed cheeses, processed cheeses, cheese preparations, by-products, by-products - examples are Panir, Queso fresco, ricotta, dietost, feta, halloumi, teleme, mozzarella, pizza cheese, provolone, edammer, goudse, colby, jack, fresh goat cheese, {fromage blanc, cottage cheese, cream cheese, camembert, sain-marceliin, goat's milk, époisses, Limburger, munster, taleggio, gorgonzola, roquefort, stiliton, saint-nectaire, tonmes, cssau- iraty, manchego, cheddar, cheshire, gloucester, leicester, cantal, asiago, fontina, comté, 18 gruyere, emmentaler, parmesan, gecorino, romano, sbrinz.

The term 'composite and prepared foods' includes: - dairy products such as non-fermented dairy, milk, milk powder, cream, butter and margarine, ice cream, gelato, sorbet, kulfi, fermented dairy, voghurt, buttermilk, crème raîche, sour cream, surmjölk , skyr, umer, viili, koemis, ayran, kefir, cottage cheese, well, tofu of animal origin {bovine, sheep, goats, buffalo, insects, horses} and of vegetable origin (soy, coconut, lupine, nuts, rice }: — processed dairy products, processed dairy products, dairy preparations, by-products, by-products; - tea and coffee such as white Lhee, yellow tea, green tea, black tea, Oolong, Pu Ehr, infusions or deduction (of plants, plant parts, vegetables, lozenge, herbs, spices), coffee variations:

— processed tea and coffee, processed tea and coffee, tea and coffee preparations, by-products, by-products - both cold and hot sauces such as aioli, ajvar, antiboise, avgoiemono, andalouse, bearnaisse, béchamel, Bolognese, blatjanca, carbonara, chiii, chimichurri, chutney, chermoula, cocktail, coulis, crème anglaise, curry, curry paste, dashi, dipping sauce, dressing. doenjang, fries sauce, garum, gastrique, quacamole, gochujang, gochugaru, harissa, hollandaise, hummus, gravy, kapi, ketchup, kimchi, madera sauce, mayonnaise, mojo, mustard, muharmara, misc, nam pla, nam tan pip, oyster sauce, pasta sauce , pesto, pico de galio, peanut sauce, petjel, pickles, ravigote, relish, remoulade, roux, Salsa, salsa brava, salsa verde, sambal, sambal celek, samurai, satsebeli, SOY SAUCE, sriracha, stroganoff, tabasco, Lamarind paste, tashin, tapenade, tartare, tkemali, tomato sauce, toum, toumya, tzatziki, vinaigrette, fish sauce, wasabi, whiskey sauce, Worcestershire sauce, zhug: — processed sauces, processed sauces, sauce preparations, by-products, by-products; - various seasonings such as aromatic vinegars, aromatic oils, broths, soups, alcoholic drinks, non-alcoholic drinks, honey, sugars, jams, jellies, syrups, syrups, bakery products, cakes, pastries, coniiserie, sncep, chocolate; "condiments in processed form, processed form, preparation, by-products, by-products. The invention further relates to a combination of pasta as described above, wherein the pasta each comprises a certain group of added foodstuffs,

ai BE2021/5700 This has the advantage that certain pasta products produced can be mixed or packaged after production into an end product with a specific experience,

The present invention is somewhat limited to the embodiments described by way of example and shown in the figures, but the improved pasta according to the invention as defined by the claims can be realized according to all kinds of variants without departing from the scope of the invention,

Claims (1)

LA { BE2021/5700 Conclusions, Ll. Method for the manufacture of an improved dough product, being a paste enriched with one or more foodstuffs, the method comprising the following steps: a. = mixing an amount of flour and egg; b. = kneading the mixture into a dough with a textured elasticity; SS, let dough rest in a cool place: CD. “roll out dough to a desired thickness and add one or more foodstuffs during the rolling out; . - processing dough into a desired shape; £f.- optionally dry and/or freeze dough. Method according to claim 1, characterized in that in step d the dough is rolled out 10 to 15 times to form a dough sheet of a desired thickness. 3. Method = according to claim 1 or 2; characterized in that one or more foodstuffs are additionally added in step a and/or se. A method according to any one of the preceding claims, characterized in that one or more foodstuffs are added both in step a, d and e. Method according to one of the preceding claims, characterized in that the addition of the one or more foodstuffs during the rolling out in step d takes place by spreading on both sides of the rolled-out dough sheet the one or more foodstuffs in powder form or as fine dried matter , and this at each intermediate step while rolling out a thicker dough sheet to a sheet of desired thickness, Method according to claim 5, characterized in that the method comprises the following steps: a. the dough is rolled out with a rolling pin or by hand until it is flatter, pb. de Sen DÉ several foodstuffs are scattered on both sides of the dough, vc. the dough is rolled out, for example with the aid of the Vasta machine at a certain thickness setting, a, the one or more foodstuffs are sprinkled on the pasta sheet, and this on both sides of the dough, e. the dough sheet is rolled out again in the same position, £, the Sen or several foodstuffs are scattered on the pasta sheet, and this on both sides of the dough sheet, 9. the pasta machine is then placed on a thinner roll-out position, n, steps c to g are repeated. Lot the pasta sheet has the desired thickness, after approximately 10 to 15 rolls out. Method according to claim 6, characterized in that the amount or concentration of the one or more foodstuffs in powder form increases or decreases according to the step or how many times it is rolled out. 3, Method according to claim 3 OË 4, characterized in that the addition of the one or more foodstuffs when mixed with the flour in step a is done by Loevcegen to the flour of the one or more water-based foodstuffs, 9, Method according to claim 3 or 4, characterized in that during step a a very small amount of the one or more foodstuffs is added to the biome in posder form, A method according to claim 3 or 4, characterized in that the addition of the one or more food agents during the processing of the dough in step e takes place by adding an aromatic extract, in the form of an essential oil or a vinable extract with concentrated aromas, to be misted over the dough. il. Method according to one of Claims 3 to 10, characterized in that the one or more foodstuffs which are added in the individual steps d and a and/or the same can be foodstuffs or different ones. A method according to any one of claims 3 to 10, characterized in that the one OR more foodstuffs added in the individual steps d and a and/or e are added in different amounts per step, or in a different nature and consistency. A method according to any one of claims 3 to 10, characterized in that the one or more foodstuffs are added in step d, a or e depending on the group of foodstuffs, a method according to any one of claims 3 to 13, thereby characterized in that in step 2 an aqueous extract of one or more foodstuffs is added to the flour before or during mixing, in step d one or more foodstuffs in powder form <0 is scattered in step d between the steps of frequent rolling out, and in step e essential oils from one or more foodstuffs are sprayed over the dough. Method according to claim 14, characterized in that in step a no addition of one or more foodstuffs takes place. Method according to one of claims 3 to 15, characterized in that when the dough is processed in step e, the pasta is provided with minuscule indentations in which the aromatic extract of one or more foodstuffs can concentrate, 17, Method according to one of the preceding claims, characterized in that the pasta is produced according to a classic and generally known basic recipe of, for example: 35 - 100 % flour, whole wheat flour, semolina , semolina, flour, common wheat patent flour, durum wheat, durum wheat, spelt, rye, barley, millet, oats, buckwheat, soya, maize, rice, guinoa, kamut, triticale, pseudocereal, nuts, seeds, chickpeas, grain substitutes; 0 - 50% egg, egg yolk, egg white, lecithin, other emulsifier; 0 - 50% water; 0 - 50% milk; © - 25% oil; 0 - 5% salt, where Gene or more foodstuffs are added to the basic recipe in the ratio 0.1 - 99.9% basic recipe and 0.1 - 99.9% added food, where the foodstuffs may or may not contain a combination of zen improved taste experience, smell, mouthfeel, extra structure, extra texture, visual attractiveness and/or extra nutritional value. Method according to claim 27, characterized in that at least two, preferably three or more foodstuffs are added to the pasis recipe in the ratio 0.1 - 99.9% base recipe and 0.1 + 99.9% added foodstuff, wherein the foodstuffs contain a combination of an improved taste experience, smell, mouthfeel, extra structure, extra texture, visual attractiveness and/or extra nutritional value, Method according to one of the preceding claims, characterized in that the added foodstuffs comprise one or more from the following groups of foodstuffs: a. meat, game and poultry, Db. fish and aquatic animals (such as crustaceans and molluscs}, c. insects, d. edible plant parts (such as nuts, seeds and kernels, grains}, vegetables and fruits, including mushrooms and flowers, 2, algae and algae, f. herbs, spices, seasonings and spice mixes, gg cheeses, h compound and prepared foodstuffs, such as dairy products, tea and coffee, sauces and seasonings, 20, Method according to claim 13, characterized in that the additional foodstuffs comprise a combination of foodstuffs from at least two and preferably three of vcorncemde groups of foods. A method according to any one of claims 17 to 20, characterized in that the improved pasta consists of fresh, dried, dehydrated, precooked, deep-frozen pasta, pasta and noodles in all shape variations. Method according to one of claims 17 to 21, characterized in that, depending on their consistency, the added foodstuffs are present in the pasta both in fresh (solid or non-food) and in dried, deep-frozen or powder form. 23. Method according to one of the claims 17 to 22, characterized in that the foodstuffs in all kinds of forms are added to the basic recipe, whether raw, dried, dehydrated, pickled, salted, preserved, freeze-dried, smoked, fermented, marinated, pickled in salt {(-solution:, pickled in acid solution}, pickled in oil, pickled in alcohol, pickled in SLLOOPp, heated, boiled, steamed, poached, baked, grilled, roasted, fried, mashed, candied, blanched, as a natural or artificial concentrate, extract, flavouring, additive, butter , oil, powder, puree, juice, infusion, zest, coulis, broth, essential oil, as a flavoring, coloring, fragrance, fragrance, nutrient or ester. e. Method according to one of Claims 17 to 23, characterized in that the foodstuffs are mixed into the dough or provided as a coating on the outer surface of the pasta, Method according to any one of claims 17 to 24, characterized in that the coating is applied in powder form, liquid or mixed in an oil by spraying or misting, † BE2021/5700 49 Method according to one of Claims 17 to 25, characterized in that the foodstuffs are evenly mixed in the pasta. Method according to one of claims 17 to 26, characterized in that the foodstuffs are locally mixed in the pasta, whether or not in a cartridge. 12 A method according to any one of claims 17 to 21, characterized in that the pasta is provided with added foodstuffs as a substitute for a sauce or dressing, which mix between the pasta after heating or when cutting or biting the pasta into pieces. Method according to any one of claims 17 to 28, characterized in that several foodstuffs are each individually mixed in certain pasta products during production, and then the pasta products are mixed together during or after production. , characterized in that several foodstuffs are combined as a sub-group in one pasta, after which the pasta of several sub-groups are subsequently mixed with each other during or after production, A method according to any one of claims 17 to 30, characterized in that the added foodstuffs comprise a combination of at least two, preferably three or more experiences of the following: a. organoleptic perception, such as an improved taste, odor and/or smell: e.g. odors, such as floral, spicy, fruity, aromatic, citrusy and/or oriental; c. create tactile sensation or improved mouthfeel, such as spiciness, pungentness, freshness and/or tartness; d. primary taste, such as sour, salty, sweet, bitter and/or umami; † improved structure or texture, such as tenderness, crunchiness, mealiness, softness, oiliness, creaminess and/or elasticity; f visual appeal, such as a different color and/cË a pattern; G. extra nutritional value, such as energy value, proteins, essential anino acids, digests, unsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, saturated fatty acids, trans fatty acids, digestible cage hydrates, dietary fiber, minerals and/or vitamins, 32. A method according to any one of claims 17 to 17 31, characterized in that the pasta can include all shapes of pasta, such as pasta, noodles which are known, such as Alfabeto, Anchellini, Piombi, Anelli Siciliani, Armonie, Stortini, Ballerine, Campaneile, Bigoli, Bigui, Pincinelli, Bucatini, Perclatellini, Foratini, Fidelini bucati, Fide bucate, Cannelloni, Gnocchettoni si Zitoni, Tagliati di 2itoni, Cannelloni Zitoni, Canneroni, Spole, Cigarette, Schiaffoni, Camnolicchi meadi, Scoiviotti ziti, Denti di cavallo, Denti di pecor a, Fodioniotti, Fdionischiotti 'angelo, Cabellcs de Angel, Capelvenere, Fidelini, Cappellini, Sopracappellini, Capellini fini, Bassetti, Tagliolini a nido, Baroine a nido, Cappelletti, Cappelletti Umbri, Cappello napoletano, Casarecci, Cesariccia, Cava Cilette, Chiletteocchotti, Conchigliette, Tophettine, Coccicoline, Cinesini, Margaritine, Cinesi rigati, Mezzi cocci, Margherite rigate, Cappettine, Conchigiioni, Coquilletes, Creste di galli, Dischi, Messica ni, Dischi Volanti, Fagiolini rigati, Cornetti rigati, Sedanetti rigati, Sedanini rigati, Stortini rigati, Diavoletti rigati, Tubetti luonghi rigati, Farfalie, Gaila —genovese, Fioceconi, Farfalloni, Fettuccelli ricce, Nastrinicelle, Reginette, Lasagnette, Fettucce, Francesine, Stricchetti tondi, Saliere, Farfaile tonde, Fiocchetti, Fusilli, Eliche, Tortiglioni, Spirali, Fusilioni, Eliche grandi, Gemelli, Gianduietta, Gianduini, Gigli, Cornetti, Corni di bus, Gramigna, Crestine , Fagioletti, Zitellini, Tubettini lunghi, Gramignoni, Spaccatelle, Maglietta, Stivalettini, Grano, Brofandei, Grattoni, Italiana, Lasagne, Lasagnoni, Bardele, Linguine, Bavettine, Baverte fini, Radichini, Linguettine, Lumachine, Lumacnirelle, Lumacnelle, Lumacnelle , Macaroni, Mafalde, Frese, Tagiiatelle nervate, Malloreddus, Gnocchetti sardi, Maltagiiati, Lu BE2021/5700 52 Strengozze, Margherita, Messinese iunga, Merletti, Messinesi, Mezzani, Perciatelloni, Mezze Zite, Regine, Scalopoi, Napoletrani, Mostaccioli, Mezze Penne, Mezze Penne zite, Penne di ziti, Ziti, Cettalicchi, Citachi di Passers, Occhi di Bernice, Occhio d'acquila, Occhi di Trota, Ondule, Orecchiette, Orzo, Puntine, Punte d'ago, Armelline, Semi d'orzo, Semi d'avena, Semi di riso, Occhi di giudeo, Armeliette , luntalette, Semi di cicoria, Cicorietta, Risetto, Chicchi di riso, Semini, Avena, Avena grande, Cicorie, Pantacce, Pappardelle, Papparelie, FPaternoster, Gnocchetti, Gnocchettini, Tubettini, Ditaletti, Coralli, Ditalini, Caporellivemarie Penne, Mezze pennette iisce, Mezze penne, Mezzani, Pennettine, Pennuzze, Penne Regina, Pennoni, Penne di Zitoni, Zitoni tagliati, Penna a candela, Ferciatelli, Maccheroncelii, Maccheronicini, Mezzanelli, Fizzoccheri, Quadrefiore, Quadrettini, Quadrucci , Luccicle, Quadrucci rigati, Qu adratini rigati, Quadretti rigati, Radiatori, Marziani, Ravicii, Ricciarelle, Riccioline, Sfresatine, Manfredine, Fettuccia riccia, Rigatoni, Rocchetti, Salamini, Caramelle, Ructine, Roteile, Roteliine, Rotine, KRotini, Faiviottinarelli, Svuotini, Gnocchetti di Ziti, Canoncetti, Svoltini, Semi di Melone, Semi di mela, Midolline, Semoni, Risone, Spaghetti, Vermicelli, Fide, Ristoranti, Vermicelloni, Filatelli, Vermiceiloni giganti, Spaghettoni, Spighe, Stellette, Stellettine, Stelle , Fiori di Sambuco, Etrozzapreti, Tagliateile, Tagiiarelli, Regineile, LL BE2021/5700 23 Fresine, Nastri, Fettuccellie, Fettucce romane, Fiadi, Tagliati di Ziti. A method according to any one of claims 17 to 32, characterized in that the pasta comprises 'meat, game and poultry' such as: a. - meat from red-meat animals such as cattle, pigs, sheep, goats, horses, hares, mink meats , roe deer, ducks, pigeons, LE ostriches, emus, geese; b.- poultry and other white meat fowl such as chickens, turkeys, guinea fowl, quail, pheasant, partridge; c.- all parts of the xarkas including the fifth quarter; d.- offal of vultures from the digestive system, circulatory system, respiratory system, excretory system including liver, kidneys, thymus, diaphragm; there are meat by-products such as skin, fat, bined, bones, tendons, muscles, animal skins; LT Processed meat, processed meat, prepared meat, meat preparations, by-products, by-products, mechanically separated meat, fake meat, cultured meat, meat substitutes, 34. Method according to any one of claims 17 to 33, characterized in that the pasta comprises "fish and aquatic animals" such as: a, freshwater fish such as freshwater eel, eel, carp, catfish, salmon, trout, sturgeon, bass, Tilapia; b.ı- Saltwater fish such as herring, anchovy, sardine, sprat, shad, cod, whiting, haddock, hake, ling, pollock, pollack, tuna, mackerel, ciat fish, lung, turbot, brill, halibut, plaice, dab, megrim, lemon sole, conger. sea bass, cartilaginous fish, porbeagle, spurdog, dogfish, rays, sea bream, monkfish, wolffish, swordfish, kingfish, sunfish, red gurnard; Ce crustaceans such as shrimps, lobsters, lobsters, scampi, langoustine, crayfish, crawfish, crabs, king crab, spider crab, hermit crab, swan mussel, giant pox:; ie molluscs such as snails, shellfish, cuttlefish, ciams, clam, clam, palourde, gecduck, mussels, scallops, sea decor, scallop, pecten, oysters, squid, cuttlefish, octopus; ee, other aquatic invertebrates such as sea urchins: f.- all parts of the carcass including the fifth quarter; g.- by-products of fish such as skin, fat, skin, bones, roe and roe; h,- Processed fish, processed fish, prepared fish, fish preparations, by-products, by-products, separator fish fish, fake fish meat, cultured fish meat, fish substitutes. _ BE2021/5700 55 35, Method according to one of claims 17 to 34, characterized in that the dough repellents "insects! include such as: a. Edible insects that target grafting, such as spiders, beetles, beetles, cockroaches, grasshoppers, flies, stone flies, mosquitoes, dipteres, mayflies, true bugs, cicadas, lice, animal lice, dust lice, fleas, nalivial, bees, bumblebees, wasps, ants, termites, hymenoptera, butterflies, chapels, moths, sedges, scaly squamous, dragonflies, longhorns, crickets, short-winged grasshoppers, grasshoppers, straight-winged stick insects, stick insects, stick insects, large-winged moths from egg, larva, pupa, nymph, subimago, imago, adult; b.- processed insects, edit! insects, insect preparations, by-products, by-products, A method according to any one of claims 17 to 35, characterized in that the ingredients comprise 'edible vegetable parts, vegetables and fruit' such as: a. leafy greens such as endive, spinach, purslane, turnip greens, beetroot, sorrel, nettle, witicf, red chicory, green chicory, red chicory, lettuce varieties, lamb's lettuce, cress; b.- types of cabbage such as red cabbage, white cabbage, pointed cabbage, yellow savoy cabbage, green savoy cabbage, kale, Chinese cabbage, Brussels sprouts, bicam cabbage, broccoli, kohlrabi; ci roots and tubers such as potatoes, sweet potato, Jerusalem artichoke, celeriac, kohlrabi, turnip oil, red beets, carrots, carrots, carrots, carrots, round carrots, parsnips, salsify, radishes, icicles, black radish, crosnes, ginger, horseradish, galangal , parsley root, coriander root, manioc; d,- stem vegetables such as celery, chard, warmces, asparagus, fennel, artichoke, hop shoot, rhubarb, cardoon: ce. pods such as green beans, long beans, French beans, string beans, white beans, kidney beans, red beans, black Cones, garden peas, chickpeas, snow peas, capuchins, capers, broad beans, okra, legumes, Brussels sprouts, sprouts, cress, star cherry, cherry varieties, soybeans, lentils; Ë,- fruit vegetables such as aubergine, bell pepper, Spanish pear, tomatoes, winter squash, summer ponnpoan, pätisson, zucchini, spaghetti squash, butternut, cucumber, gherkin, avocado, olives d«— onions and relatives such as onions, shallots, spring onions, Drei, garlic, chives, silver onion, red onion, Chinese chives; nh. processed vegetables, processed vegetables, vegetable preparations, by-products, by-products; 38 ii. nuts such as hazelnut, chestnut, beechnut, acorn, almond, cashew nut, pistachio, macadamia, pecan, peanut, walnut, Brazil nut, betelncot, coconut, Chilean hazelnut; je” seeds and kernels such as pine nut, chia seed, linseed, hemp seed, sunflower seed, poppy seed, sesame seed, pontoon seed, niger seed, melon seed, pomegranate seed, apricot seed, cumin seed, grape seed, lotus seed, durian seed, ginkgo seed, psyllium seed, alfalfa seed, milk thistle seed k, wheat, bread wheat, durum wheat, einkorn, emmer, hard spelt, soft spelt, barley, gqerst malt, pearl barley, rye, oats, rice, white rice, brown rice, wild rice, maize, Fonic, millet, sorghum, teff, triticale, amaranth, buckwheat, quinoa; 25 Ll.” processed nuts, seeds, kernels and grains, processed nuts, seeds, kernels and grains, nuts", seed, kernel and grain preparations, by-products, by-products; me - mushrooms such as champignon, chestnut mushroom, French cave mushroom, knight mushroom, cloud ears, cester mushroom, tropical stock mushroom, shiitake, morel, chanterelle, bolete, dooler mushroom, chanterelle, ceps, black truffle, white truffle, summer truffle, sulfur fungus, scaly ink fungus, common velvet paw, enoki, death trumpet: ma processed mushrooms, processed mushrooms, mushroom preparations, by-products, lifting products; co." flowers such as forest violets, orange blossoms, immortelle, rose petals, chrysanthemum biades, elderflowers, nasturtiums, marigolds, zucchini flower, borage flower, cucurbit paste, chives flower, carnation flower, lavender flowers, flame flower, black skin, ... p.- also processed flowers, processed biomes, flower preparations, by-products, by-products, G. apples and pears such as cider apples, eating apples, stew apples, pears, quinces, medlars; r.- drupes such as apricots, cherries, mango, peaches, nectarines, plums, venison, wine plums, mirabeilen, cherry plums, almond; 5." Berries such as strawberries, blackberries, raspberries, ioganberries, blueberries, cranberries, white currant, red currant, black currant, gooseberry, elderberry, kiwi, juniper, stemberry, cranberry, table grapes, wine grapes, blue grapes, white grapes; tT melons such as honeydew melons, netmeiocen, cantaloupe, winter melons, summer melons, smooth honey melons, watermelons, ovenrelone, galia melon, charentais: u.” citrus fruits such as orange, navel orange, juice orange, bived orange, bitter orange, mandarin, grapefruit, pomelo, ugli, grapefruit, lemon, lime, kumgvats, clementine; for bananas and plantains such as regular banana, dessert banana, apple banana, red banana, plantain: w,- exotic fruits such as pineapple, lychee, rambostan, lungs, papaia, passion fruit, persimmon, sharon, persimon, fig, prickly pear, orange apple, date, carambola, tamarillo, kiwano: x, processed fruit, processed fruit, fruit preparations, by-products, by-products, Method according to one of Claims 17 to 36, characterized in that the pasta "weeds an" 30 aigen' include such as: brown seaweeds such as sea spaghetti, sea palm, wakame, finger seaweed, laceweed, sugar seaweed, sausage seaweed, belt seaweed, tassel seaweed, xorst seaweed, kombu, club seaweed, kelp, Japanese berry seaweed, hijiki, seaweed, furrow seaweed, zakiesweed, gaff seaweed, dwarf seaweed, twig seaweed, bladderwrack, arame, lesser sea-oak: b.- rocdwisren such as nori, Irish moss, soleweed, cone seaweed, red intestinal seaweed, coral seaweed, knotweed, thin wire, tubeweed, dusky, red grooved seaweed, scorpion seaweed, purple seaweed; Green algae such as intestinal weed, felted weed, bristle weed, feather weed, rockweed, sea lettuce; d. - blue algae such as spirulina, chlorella; g.- Micro-rags and phytoplankton such as green phytoplankton, cranberry brown phytonlankton, blue-green phytoplankton: f.- sea vegetables and marine plants such as sea lavender, sea aster, zuite, samphire, sea fennel, sea beet, sea grass, sea kale, sea banana, salt marsh, European saltwort, Australian saltwort, monk's beard, spoon leaf, beach beet; ÿ.- processed seaweed and algae, processed seaweed and algae, seaweed and algae preparations, by-products, by-products. A method according to any one of claims 17 to 37, characterized in that the pasta comprises "edible seeds, herbs, spices, seasonings and herbs" such as: a, 7 herbs such as angelica, avocado leaf, basil, borage, savory, chives, bergamot , lemongrass, lemon verbena, lemon balm, dill, tarragon, epazote, goosefoot, qaultheria, hoia santa, houttuynia, hyssop, huacatay, juniper, curry leaf, chervil, coriander, bay leaf, lovage, lavender, iolot, mallow, mint, makrooth spearmint, peppermint, oregano, nasturtium, Mexican oregano, candan, parsley, rosemary, rau ram, paddy field herb, sage, sassafras, celery, shiso, thyme, tobacco, fennel, wintergreen, water pepper, marjoram, sorrel; b.- processed herbs, processed herbs, herbal preparations, by-products, by-products; CC. spices such as ajwain, anatto, anise, asaîcetida, aji, ancho, chili pepper, capsaicins, culantro, dill seed, fenugreek, mace, galangal, ginger, hops, habanero, jalapeno, cinnamon, cardamom, caraway, cassia, cumin, coriander seed, cloves turmeric, mastic, horseradish, † BE2021/5700 Gi mustard, mitsuba, mahleb, nigeli, nutmeg, grains of paradise, rocoto, long pepper, pink pepper, sichuan pepper, serranc, tail paper, cayenne pepper, black pepper, white pepper, qroene pepper, ashanti pepper, betel pepper, grains of paradise, pepper berries , allspice, pobiano, saffron, sansho, celery seed, steraniis, sirih, sumac, tabasco, tamarind, vanilla, fennel seed, fennel oil, wasabi, licorice root, turmeric; d.- processed spices, processed spices, spice preparations, by-products, by-products: &.- salts such as table salt, sea salt, kcsher salt, himalayan salt, Hawaiian black salt, fleur de sel, potassium salt; Ë.- spice mixes such as curry, bouquet garni, fines herbes, quatre épices, herbes de Provence, chermoula, cajun, ras el-hanout, za'atar, zhug, garam masala, panch phoran, five spice powder, shichimi, recado rojo, ketiap mix, tandoori, A method according to any one of claims 17 to 38, characterized in that the products "cheeses! include such as: 23 a.” cheeses made from animal milk (cow's milk, sheep's milk, goat's milk, buffalo milk, entomilk} and milk of vegetable origin (soy milk, coconut milk, lupine milk, nut milk, rice milk}; b.- unheated pressed cheese (Dutch style), semi-heated pressed cheese, heated pressed cheese; QT unpressed cheeses, white mold cheese, red mold cheese, Dlauw mold cheese, natural rind cheese; d.- fresh crusty cheeses, fresh firm cheese, fresh soft cheese, spreadable cheese, whey cheese, pickled cheese, kneaded cheese; &,- semi-hard pressed cheese, stacked and pressed cheese (English style}, hard pressed cheese; ff. analogue cheese, herb cheese, vegetarian and vegan cheese; so-called — all cheeses with or without the addition of other foodstuffs; ha processed cheeses, processed cheeses, cheese preparations, by-products, by-products i - examples are Panir, Queso fresco, ricotta, gietost, f£eta, halloumi, teleme, mozzarella, pizza cheese, provolone, edammer, goudse, colby, jack, fresh goat cheese, fromage blanc, cottage cheese, cream cheese, camembert, sain-marcellin, goat's miik, épolsses, Limburger, munster, taleggic, gorgonzola, roquefort, stiliton, saint-nectaire, tommes, ossau-iraty, manchego, cheddar, cheshire, gloucester, Leicester, cantal, asiago, fontina, comté, gruyere, emmental, parmesan, pecorino, romano, sbrinz. A method according to any one of claims 17 to 38, characterized in that the pasta "Compound and prepared foodstuffs! include such as: B. dairy products such as non-fermented dairy, milk, milk powder, cream, butter and margarine, ice cream, velalo, sorbet, kuifi, fermented dairy, yogurt, buttermilk, crème fraiche, sour cream, surmiölk, skyr, umer, viili, koemis, ayran, kefir, cottage cheese, whey, Tofu both from animal origin (cattle, sheep, 20 goats, buffalo, insects, horses) and of vegetable origin (soy, coconut, lupine, nuts, rice): b.- processed dairy products, processed dairy products, dairy preparations, by-products, by-products; zc.” teas and coffees such as white tea, yellow hee, green tea, black tea, Oolong, Pu EDT, infusions or infusions {of plants, plant extracts, vegetables, fruits, herbs, spices), coffee varieties; d,- processed thesis and coffee, processed tea and coffee, tea and coffee preparations, by-products, by-products e,- both cold and hot sauces such as aloli, aivar, antiboise, avgolemono, andalouse, bearnaise, béchamel, Bolognese, biatjang, carbonara, chili, chimichurri, chutney, chermoula, cocktail, coulis, crème = anglaise, Curry, curry paste, dashi, dip, dressing, doenjang, fries sauce, garum, gastrique, quacamole, gochujang, gochugaru, harissa, hollandaise, _, BE2021/5700 65 Hummus, gravy, kapi, ketchup, kimchi, madera sauce, mayonnaise, mojo, mustard, nuhammara, miso, nam pla, nam tan pip, oyster sauce, pasta sauce, pesto, pico de gallo, peanut sauce, petjel, pickles , ravigote, relish, remoulade, roux, salsa, salsa brava, salsa verde, sambal, sambal oelek, samurai, satsebeli, SOiTa sauce, sriracha, stroganoff, tabasco, tamarind paste, tahini, tapenade, tartare, tkemali, tomato sauce, toum tzatziki, vinaigrette, fish sauce, wasabi, whiskey sauce, Worcestershire sauce, zhug; Ë.— processed sauces, processed sauces, sauce preparations, by-products, by-products; ÿ.- various seasonings such as aromatic vinegars, aromatic oils, broths, soups, alcoholic drinks, non-alcoholic drinks, honey, sugars, jams, jellies, syrups, syrup, bakery products, biscuits, pastries, confectionery, candy, chocolate; h,- seasonings in processed form, processed form, preparation, by-products, by-products. ALREADY. Method according to any one of claims 17 to 40, comprising a combination of pasta, characterized in that the pasta each comprises a particular group of added foodstuffs.