NL2029159A - IMPROVED PASTA - Google Patents

Abstract

The invention relates to a method for the manufacture of a. pasta “enriched with a. or In earlier foodstuffs, the process comprising the following steps: a) mixing a quantity 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 while 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

IMPROVED PASTAS This invention relates to ready-to-eat pasta which are formed by mixing, for example, flour, eggs and additives, and forming these pastas into pastas 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 to use because of the heat.

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, color and 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 in the form of garlic, onion, ginger, coriander, pepper, cumin, cardamom or other flavoring of natural or synthetic origin is added to the composition, such as cheese or vegetable powder.

However, the known pasta is very limited in the taste of the pasta.

DE202005010738U1 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 drawback of such known pastes is that the additives are merely flavour-forming. Moreover, these are added in such small amounts that the pastas are served as a side dish, for example with meat or fish dishes.

The following documents also disclose some additive addition to a paste: JP360126043A, DE202005010738U1, CH667185A5, WO2018015977A1, EP0642742A1, wo9965331Al, wo0201965Al, JP55797784A, wo2010045368A2, CN12925591A1, EP0468.20155911A1

None of these documents, however, describes an improved pasta or a method for preparing an improved pasta that meets the basic criteria that the finished product must retain the characteristics of a traditional pasta, whereby the shape, structure and the 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. There is therefore a need for improved and more varied pasta dishes.

The present invention aims 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: mixing an amount of flour and egg; kneading the mixture into a dough with a desired elasticity; let the dough rest in a cool place; roll out dough to a desired thickness and add one or more foodstuffs while rolling out; process dough into a desired shape; and optionally allowing dough to dry and/or freeze.

The invention also relates to improved pasta obtained by this method, wherein the pasta is produced according to a classic and generally known basic recipe of, for example: 35-100 % flour, whole wheat flour, semolina, flour, common wheat patent flour, durum wheat, durum wheat, spelt, rye, barley, millet, oats, buckwheat, soya, maize, rice, quinoa, kamut, triticale, pseudocereal, nuts, seeds, chickpeas, grain substitutes; 0 - 50% egg, egg yolk, egg white, lecithin, other emulsifier; 0 - 50% water; 0 — 50: milk; 0 - 25% oil; 0 - 5% salt, where one or more foodstuffs are added to the basic recipe in the ratio 0.1 - 99.94 basic recipe and 0.1 - 99.9% added foodstuff, where the foodstuffs are a combination including an improved taste experience, odor, mouthfeel, extra structure, extra texture, visual attractiveness and/or extra nutritional value.

The percentages and composition of a classic and well-known paste are purely indicative.

Basic recipe can further be understood to mean a composition of flour, flour variant and/or flour substitute including dietary fibres, gluten (substitutes)}, starch (substitutes), carbohydrate (substitutes)), with or without moisture, water, egg, milk and /or moisture-containing foodstuffs or by-products/by-products {e.g. broth, soup, sauce, juice, infusion, coulis, coffee, tea, wine, beer). - Basic recipe can also be understood to mean a composition in which the proportions of the ingredients vary to a greater or lesser extent, but in which a dough is ultimately formed. - from which pasta or noodle originates. The object of the invention is to give a new or improved taste, smell, color, structure, texture to the pastas, pastas, noodles. The present invention addresses the need for improved and more varied pasta dishes by adding foodstuffs that, whether mixed in the pasta or as a coating around the pasta, comprise a combination of improved taste perception, aroma, mouthfeel, extra structure, extra texture, visual attractiveness and/or additional 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, to add one or more various foodstuffs during the production process, is that the pasta, pasta and noodle types provide a full-fledged added value of a dish. This will create a greater variation and give the dough, the pasta, the type of noodles an extra value.

An 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 just as a basic pasta of flour to which some extra flavor or color may have been added. .

Other advantages are that the pasta dishes per se are satisfactory as 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, wherein at least two, preferably three or more foodstuffs are added to the basic recipe in the ratio 0.1 - 99.9% basic recipe and 0.1 - 99.93 added foodstuff wherein the foodstuffs comprise a combination of an improved taste experience, odor, mouthfeel, extra structure, extra texture, visual appeal and/or extra nutritional value.

The pasta of the present invention is 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, b. fish and aquatic animals (such as crustaceans and molluscs), c. insects,

d. edible plant parts (such as nuts, seeds and kernels, grains), vegetables and fruit, including mushrooms and flowers, e, algae and algae, f. herbs, spices, seasonings and spice mixes, g. cheeses, h. compound and prepared foods, such as dairy products, tea and coffee, sauces and seasonings.

In another specific embodiment of improved pasta according to the invention, the added foodstuffs comprise a combination of foodstuffs from at least two and preferably three of the aforementioned food groups.

As a result, the experience of the pasta as a full-fledged product is optimal. The improved pasta consists of fresh, dried, pre-cooked, 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. The foodstuffs can be added to the basic recipe in all kinds of forms, 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 syrup, heated, boiled, steamed, poached, baked, grilled, roasted, fried, mashed, candied, blanched as natural or

Artificial concentrate, extract, flavor, additive, butter, oil, powder, puree, juice, infusion, zest, coulis, broth, essential oil, as flavouring, coloring, fragrance, fragrance, nutrient or 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, liquid or mixed in an oil by spraying or misting. In a particular embodiment of improved pasta according to the invention, the foodstuffs are evenly mixed in the pasta. In another embodiment of improved pasta according to the invention, the foodstuffs are locally mixed in the pasta, whether or not in a cartridge. In a particular embodiment of improved pasta according to the invention, the plurality of foodstuffs are each individually mixed into specific pasta during production, and the pasta is then mixed together to form a final recipe during 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.

It can be put together in an unlimited manner, 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 then 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 subsequently be combined in a pasta end product. One or more food groups then have a unique combination according to experience, as described earlier.

In a very particular embodiment of improved pasta according to the invention, the added foodstuffs comprise a combination of at least two, preferably three or more experiences of the following: an organoleptic experience, such as an improved taste, smell and/or smell; e additional fragrances, such as floral, spicy, fruity, aromatic, citrusy and/or oriental; e Create improved mouthfeel, such as spiciness, sharpness, freshness and/or tartness; the primary taste, such as sour, salty, sweet, bitter or umami; e improved structure or texture, such as tenderness, crispness, mealiness, softness, oiliness, creaminess and/or elasticity; e visual appeal, such as a different color and/or pattern; e extra nutritional value, such as energy value, proteins, essential amino acids, fats, unsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, saturated fatty 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 added foodstuffs are described as “product”. These are served as hot or cold pasta in a “dish”.

Example 1 Product: Fusilli with porchetta, rosemary, chestnut and truffle. Dish: Use warm pasta + add tomato sauce + add grilled aubergine + add grated pecorino. Example 2 Product: Farfalle with smoked salmon, dill and goat cheese. Dish: Use cold pasta + add yogurt dressing + add cucumber + add radish + add green peas + add pointed pepper + add spring onions. Example 3 Product: Fidelini with sun-dried tomato, capers and samphire. 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 cubes + add olives + add raisins + add pine nuts + add red onion.

Example 5 Product: Linguine with scampi, lime zest, black pepper and shellfish fumet.

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

Example 6 Product: Codini with persimon, sage and chia seeds. Dish: Use cold pasta + add herb vinaigrette + add galia melon cubes + add blueberries + add pastrami.

Example 7 Product: Pappardelle with butternut, ginger and small sea oak. Dish: Use warm pasta + add pointed cabbage ointment + add fried venison + add meat gravy + add roasted pistachio nuts.

Example 8 Product: Conchiglie with violets, honey and linden tea. Dish: Use cold pasta + add acacia honey + add brie cubes + add cashew nuts + add walnuts + add lemon balm. Example 9 Product: Cannelloni with chocolate, coffee, amaretto and hazelnut.

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

Basic pasta includes fresh, dried, precooked, frozen pasta, pasta, noodles of Italian, European, Asian, Middle Eastern origin.

The basic pasta is produced in all forms according to a generally known basic recipe, an example of this is the following basic recipe comprising: 35 - 100 % flour, whole wheat flour, semolina, semolina, flour, common wheat flour, durum wheat, durum wheat, spelled, rye, barley, deer, oats, buckwheat, soya, corn, rice, quinoa, kamut, triticale, pseudocereal, nuts, seeds, chickpeas, grain substitutes. 0 - 50 2 egg, egg yolk, egg white, lecithin, other emulsifier. 0 - 50 2 water 0 - 50 % milk 0 - 25 % oil O - 5 3 salt 0 - 50 & spinach 0 - 50 % squid ink 0 - 50 % cooking liquid from beetroot 0 - 50 % tomato. Examples of basic pasta according to the basic recipe are described below. Example 1 standard pasta: 60.64 semolina + 39.4% egg. Example 2 whole wheat pasta: 57% whole wheat flour of durum wheat + 32% egg yolk + 7.52 water + 2.5% olive oil + 1% table salt. Example 3 green pasta: 46.6% semolina + 30.22 egg + 23.2% blanched spinach.

Example 4 red pasta: 47.13 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 foodstuffs can be declared as ingredients.

The added foodstuffs include meat, game and poultry, fish and aquatic animals, insects, edible plant parts, vegetables and fruits, algae and algae, edible plants, herbs, spices, seasonings and spice mixes, cheeses, compound and prepared foods. This creates a new product that 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 food or the combination of several added food will vary very widely. Such as, for example, with foodstuffs with different flavor strengths: chilli pepper (very pronounced flavour) compared to chicken (very subtle flavour), added differently to foodstuffs: addition as ester (very concentrated flavour) compared to watery solution (e.g. stock) or depending on the number of foodstuffs added: pasta with one food versus pasta with several different foods.

Adding the foodstuffs has several purposes. It can serve an extra organoleptic experience such as taste, smell or smell. To add a primary flavor such as sour, salty, sweet, bitter or umami. To create a tactile sensation (mouthfeel) such as spiciness, sharpness, freshness, tartness. To release additional scents such as floral, spicy, fruity, aromatic, citrusy, oriental. It may involve a change or addition of structure and texture such as tenderness,

crispiness, mealiness, softness, oiliness, creaminess, elasticity. It can bring about 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, fats, unsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, saturated fatty acids, trans fatty acids, digestible carbohydrates, dietary fiber, minerals, vitamins .

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

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 food can be mixed evenly in the pasta. The foodstuffs may also be locally blended into a portion of the pasta, whether or not in a cartridge.

The foods can be mixed together or separately in the pasta. For instance, different foodstuffs can each be individually mixed into 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 mixing the pasta and the foodstuffs in their basic recipe, after which they are kneaded and formed into a paste and, for example, dried. 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 stored in the refrigerator), as pre-cooked pasta (to be stored in the refrigerator or freezer), as frozen, raw pasta (to be stored in frozen), as dehydrated pasta (to be kept dry} or as dried pasta (to be kept dry).

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, two basic criteria are taken into account.

A first basic criterion states that the end product must retain the characteristics of a traditional pasta. The shape, structure and method of preparation must be recognizable to the consumer.

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 foodstuffs must be clearly present and/or perceived in terms of taste, smell, colour, structure and/or texture after preparing the fortified pasta.

A first embodiment (basic method) of a method according to the invention for producing fortified pasta involves adding an amount of one or more foodstuffs in a first step of preparing the pasta, wherein the foodstuffs are added to an amount of flour and egg.

The manufacture of the fortified paste thus comprises the following steps: - mixing one or more foodstuffs 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); — process dough into the desired shape; - optionally allow the dough to dry and/or freeze. A disadvantage of this process is that the binding of the pasta weakens when foodstuffs are added directly to the basic recipe. Especially when adding additives in powder form or in the form of oils, it appears that the first basic criterion that the end product must retain the characteristics of a traditional paste cannot be met. This is because the paste becomes grainy or, in the worst case, crumbles.

A solution for this can be to mix water-based extracts with flour. However, this has a minimal effect on the binding and will only give sufficient added value (second basic criterion) to the paste if the extract is concentrated in sufficient amount. In a second embodiment of a method according to the invention for manufacturing an enriched pasta, a coating method is used 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; — kneading to the desired elasticity; — let dough rest in a cool place; - roll out dough to the desired thickness {10 to 15 times); — process dough into the desired shape and add one or more foodstuffs; - optionally let the dough rest and dry and/or freeze. By starting with a traditional basic recipe, the characteristics of a traditional pasta (first 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 full. be noticeable in taste, smell, colour, structure and/or 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 to this is to mist the foodstuff as an aromatic extract, in the form of an essential oil or a liquid extract or aroma, over the paste during the processing step into the desired shape.

An oil or liquid extract holds better to the freshly formed paste and can easily penetrate the paste if the paste is allowed to rest afterwards and preferably dry.

All foodstuffs can be misted over the fresh pasta as oil or liquid extract. The pasta can be in the form of, for example, spaghetti, fusili, codini,... The molds of the pasta machines that shape the pasta are made of bronze. This causes tiny indentations to appear in the pasta. In traditional pasta, these indentations are intended to help the sauce stick to the pasta better. By misting an aromatic extract of one or more foodstuffs on the newly formed paste, the extract will concentrate in these indentations.

By letting the paste rest and possibly repeating the misting, the extract will penetrate even more into the indentations or paste. After the pasta has been left to rest, the pasta is still in the flour (as with traditional pasta preparations, to prevent the fresh pastas from sticking together). After these steps, the paste can optionally still be dried. A preferred embodiment of a method according to the invention for manufacturing an enriched pasta relates to a third method, being an infiltrating method in which the foodstuffs are only added during rolling out of the dough. The manufacture of the enriched paste thus comprises the following steps: - mixing 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 one or more foods while rolling out; — process dough into the desired shape; - optionally allow the dough to dry and/or freeze. The foodstuffs are added during rolling out preferably 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 or rolled through the pasta 10 to 15 times. The second basic criterion is also met since after preparing 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 rolling pin or by hands until it is flatter. The flavor additive is sprinkled in powder form on both sides of the dough. The dough is rolled out for the first time, for example using the pasta machine on the thickest setting (position a). Then the powdered flavor additive is sprinkled a second time on the still too thick pasta sheet, on both sides of the dough. We roll out for the second time on the thickest setting (position a) (using the pasta machine). We again sprinkle the powdered flavor additive on the still 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 to a thinner setting (position b). We again sprinkle the powdered flavor on the still too thick pasta sheet, on both sides of the sheet.

We roll out for the fourth time, at the same position (position b). We again sprinkle the powdered flavor additive on both sides of the sheet.

We roll out for the fifth time, this time on a thinner setting (position c) than last time.

We again sprinkle the flavor additive in powder form on and under the pasta sheet.

We roll out for the sixth time, in the same position (position c) as for the fifth roll out.

We repeat these steps over and over until the pasta sheet has the desired thickness.

We roll the dough through the pasta machine between 10 and 15 times and we sprinkle the same number of times the flavor in powder form on 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 to 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 while rolling out; — process dough into the desired shape;

- optionally allow the dough to dry and/or freeze.

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 bonding of the paste.

Optionally, a very small amount of powdered foodstuffs (eg paprika powder, dried herbs, etc.) can be added. Such a small amount will not provide extra flavour, but will give a different look (eg red or green speckled). Examples of foodstuffs A that can be added in the first step are all kinds of vegetable broths, fruit broths, meat broths, fish broths, herbal broths, as well as water-based stock and fumets that are highly concentrated. This will provide extra flavor.

Other examples are all kinds of dried foods, preferably in powder form, such as curry powder, ras el hanout, thyme, parsley, mustard powder, dried tomato, dried edible flowers. This should be added in a very small amount to have no 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 pasta comprises adding one or more foodstuffs in two of the steps, namely during the rolling out and in the last step: - mixing 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 one or more foodstuffs B while rolling out; — process dough into the desired shape and add one or more foodstuffs C; - optionally allow the dough to dry and/or freeze.

The foodstuffs C that can be added in the last step, with minimal impact on the basic criteria, are limited to liquid foodstuffs, usually oil based, with concentrated flavourings. This will contribute to an extra taste and smell.

Examples of foodstuffs C that can be added in the last step are all kinds of liquid seasonings with concentrated aromas such as citrus oil, liquid umami aroma, liquid smoke aroma, liquid herbal aroma.

In yet another specific embodiment, the manufacture of the fortified 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 one or more foodstuffs B while rolling out; — process dough into the desired shape and add one or more foodstuffs C; - optionally allow the dough to dry and/or freeze.

In a specific embodiment of a method according to the invention for manufacturing an enriched pasta, an aqueous extract of one or more foodstuffs is added to the basic recipe in a first step, after which one or more foodstuffs are added during rolling out in powder form is added and in a final step, essential oils from one or more foodstuffs are misted over the paste.

In another embodiment of a method according to the invention for manufacturing an enriched paste by adding one or more foodstuffs A, B and/or C, certain of said foodstuffs A are added in the first step, other foodstuffs B during the roll-out - len and other foodstuffs C in the last step. The foodstuffs A, B and/or C 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 the aforementioned 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 rolling out and still others in the last step.

An advantage is that in this way the two basic criteria are optimally met, depending on the nature/taste/strength/type/consistency of the added food.

Certain foods that should be more potent in the fortified pasta may be added in a different way than other less predominant foods.

Examples of adding certain foods in a certain step are set out below. Example 1: Fusilli with porchetta, rosemary, chestnut and truffle. In the first step, porchetta broth is mixed into the base dough. When rolling out, a mixture of dried rosemary (powdered form) and truffle powder is added several times. After forming the fusilli, chestnut oil is misted over the fresh pasta.

Example 2: Farfalle with smoked salmon, dill and goat cheese. In the first step, smoked salmon broth is mixed into the base dough. When rolling out, a mixture of dried dill and goat cheese powder is added several times. After the farfalle has been formed, liquid salmon aroma is misted 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. When 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 liquid aroma of sun-dried tomato is misted over the fresh pasta.

Example 4: Orzo with cayenne pepper, guacamole and roasted grasshopper. In the first step, a roasted locust broth is mixed into the base dough. When rolling out, a mixture of cayenne pepper and guacamole

powder added several times. After the orzo has been formed, grasshopper oil is misted over the fresh pasta. Example 5: Linguine with scampi, lime zest, black pepper and shellfish fumet. In the first step, a crustacean fumet is mixed into the base dough. When rolling out, a mixture of black pepper, dried lime 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 powder and dried sage is added several times. After forming the codini, sage oil is misted over the fresh pasta. Example 7: Pappardelle 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 small sea oak powder is added several times. After forming the pappardelle, a ginger oil is misted over the fresh pasta.

Example 8: Conchiglie with violets, honey and linden tea. In the first step, lime tea is mixed into the base dough. When rolling out, a mixture of honey powder and dried violets is added several times. After the conchiglie has been formed, linden blossom oil is misted over the fresh pasta. Example 9: Cannelloni 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, hazelnut powder and amaretto aroma (in powder form) is added several times. After forming the cannelloni, hazelnut oil is misted over the fresh pasta.

The pastas of the method are specified below. Pasta can include a combination of pasta with added food and basic pasta (without added food). These can be mixed with each other during or after production. The amount of food to be added to the basic recipe can vary widely 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 mix between the pasta after heating or when cutting or biting the pasta. The sauce or dressing may thus be provided in a space in the pasta. The sauce or dressing may also be mixed with the pasta as an oily substance, or as a solid substance that becomes liquid or creamy when heated, or otherwise provided. The term 'shape' includes all known shape variations of pasta, pasta, noodles, such as Alfabeto, Anchellini, Piombi, Anelli Siciliani, Armonie, Stortini, Ballerine, Campanelle, Bigoli, Bigui, Pincinelli, Bucatini, Perci- atellini, Foratini, Fidelini bucati, Fide bucate, Cannelloni, Gnocchettoni Zitoni, Tagliati di Zitoni, Cannelloni Zitoni, Canneroni, Spole, Cigarette, Schiaffoni, Cannolicchi medi, Sciviotti ziti, Denti di cavallo, Denti di pecor a, Fischiot-

ti, Fischioni, Capelli d'angelo, Cabellos de Angel, Capelvenere, Fidelini, Cappellini, Sopracappellini, Capellini fini, Bassetti, Tagliolini a nido, Barbine a nido, Cappelletti, Cappelletti Umbri, Cappello napoletano, Casarecci, Cavatelli, Chiocciole, Ciocchetti, Cocciolette, Abissini, Conchigliette, Tophettine, Coccioline, Cinesini, Margaritine, Cinesi rigati, Mezzi cocci, Margherite rigate, Cappettine, Conchiglioni, Coquilletes, Creste di galli, Dischi, Volanti, Fagiolini rigati, Cornetti rigati, Sedanetti rigati, Sedanini rigati, Stortini rigati, Diavoletti rigati, Tubetti lunghi rigati, Farfalle, Galla genovese, Fiocconi, Farfalloni, Fettuccelli ricce, Nastrini, Reginette, Fettette, Reginelle , Fettucce, Francesine, Stricchetti tondi, Saliere, Farfalle tonde, Fiocchetti, Fusilli, Eliche, Tortiglioni, Spirali, Fusilloni, Eliche grandi, Gemelli, Gianduietta, Gianduini, Gigli, Cornetti, Corni di bue, Gramigna, C restine, Margherite lisce, Fagioletti, Zitellini, Tubettini lunghi, Gramignoni, Spaccatelle, Maglietta, Stivalettini, Grano, Brofandei, Grattoni, Italiana, Lasagne, Lasagnoni, Bardele, Linguine, Bavettine, Bavette fini, Radichini, Linguettineelle, Lumachine , Lumachette, Cirillini, Maccheroni, Macaroni, Mafalde, Frese, Tagliatelle nervate, Malloreddus, Gnocchetti sardi, Maltagliati, Strengozze, Margherita, Messinese lunga, Merletti, Messinesi, Mezzani, Perciatelloni, Pizzine , Mostaccioli, Mezze Penne, Mezze Penne zite, Penne di ziti, Ziti tagliati, Mparrettati, Nuvole, Occhi di Passero, Occhi di Pernice, 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, Armellette, Puntalette, Semi di cicoria, Cicorietta, Risetto, Chicchi di riso, Semini, Avena, Avena grande, Cicorie, Pantacce, Pappardelle, Papparelle, Paternoster, Gnocchetti, Gnocc Hettini, Tubettini, Ditaletti, Coralli, Ditalini, Avema-

rie, Caporelli, Pennine, Penne, Mezze pennette lisce, Mezze penne, Mezzani, Pennettine, Pennuzze, Penne Regina, Pennoni, Penne di Zitoni, Zitoni tagliati, Penna a candela, Perciatelli, Maccheroncelli, Maccheronicini, Mezzanelli, Quadrefioocrecheri, , Quadrettini, Quadrucci, Ouadratini, Ouadretti, Lucciole, Quadrucci rigati, Quadratini rigati, Quadretti rigati, Radiatori, Marziani, Ravioli, Ricciarelle, Riccioline, Sfresatine, Manfredine, Fettuccia riccia, Rigatonielle, Rocminichet , Rotelle, Rotelline, Rotine, Rotini, Sagnarelli, Sciviottini, Cannolicchi piccoli, Fagioloni, Svuotini, Gnocchetti di Ziti, Canoncetti, Svoltini, Semi di Melone, Semi di mela, Midolline, Semoni, Risone, Spaghetti, Vermicelli, Fide, Ristoranti, Vermicelloni, Filatelli, Vermicelloni giganti, Spaghettoni, Spighe, Stellette, Stellettine, Stelle, Astri, Fiori di Sambuco, Strozzapreti, Tagliatelle, Tagliarelli, Reginelle, Fresine, Nastri, Fettucce romane, Fettucce romane, fia di, Tagliati di Ziti.

The foodstuffs can be added in any form, 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 syrup, heated, boiled, steamed, poached, baked, grilled, roasted, fried, pureed, candied, blanched, as natural or artificial concentrate, extract, aroma, additive, butter, oil, powder, puree, juice, infusion, zest, coulis, broth, essential oil, as a flavoring, coloring, fragrance, fragrance, nutrient or ester.

The term 'meat, game and poultry' includes:

— meat from animals with red meat such as cattle, pigs, sheep, goats, horses, hares, cervids, roe deer, ducks, pigeons, ostriches, emus, geese; — poultrymeat and other white-meat poultry such as chickens, turkeys, guinea fowl, quail, pheasant, partridge; - all parts of the carcass including the fifth quarter; — animal organ meats from the digestive system, circulatory system, respiratory system, excretory system including liver, kidneys, thymus, diaphragm; - meat by-products such as skin, fat, blood, bones, tendons, muscles, animal skins; — processed meat, processed meat, prepared meat, meat preparations, by-products, by-products, mechanically separated meat, fake meat, cultured meat, meat substitutes.

The concept of 'fish and aquatic animals! includes: — freshwater fish such as freshwater eel, eel, carp, catfish, salmon, trout, sturgeon, bass, tilapia; — saltwater fish such as herring, anchovy, sardine, sprat, shad, cod, whiting, haddock, hake, ling, pollock, pollack, tuna, mackerel, flatfish, sole, turbot, brill, halibut, plaice, dab, megrim, lemon sole, conger , sea bass, cartilaginous fish, porbeagle, dogfish, dogfish, rays, sea bream, monkfish, wolffish, swordfish, kingfish, sunfish, red gurnard; — crustaceans such as shrimps, lobsters, lobsters, scampi, Norway lobster, crayfish, crawfish, crabs, king crab, spider crab, hermit crab, swan mussel, giant pox; — molluscs such as snails, shellfish, cuttlefish, clans, clam, carpet clam, palourde, geoduck, mussels, scallops, abalone, scallop, pecten, oysters, squid, cuttlefish, octopus;

— other aquatic invertebrates such as sea urchins; - all parts of the carcass including the fifth quarter; — fish by-products 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: — edible insects targeting entomophagy such as spiders, beetles, beetles, cockroaches, grasshoppers, flies, stone flies, mosquitoes, dipteres, mayflies, bugs, cicadas, lice, animal lice, dust lice, fleas, semi-wings, bees, bumblebees, wasps, ants, termites, membranous wings, butterflies, chapels, moths, sedges, squamous wings, dragonflies, longwigs, crickets, short-tailed insects, locusts, straight-winged, stick insects, stick insects, large-winged, skin-winged, earwigs in the form of egg, larva, pupa, nymph, subimago, imago, adult; — processed insects, processed insects, insect preparations, by-products, by-products.

The term 'edible parts of plants, vegetables and fruit' includes: - leafy vegetables such as endive, spinach, purslane, turnip greens, beet leaves, sorrel, nettle, chicory, red chicory, green chicory, red chicory, lettuce varieties, lamb's lettuce, cress; cabbages such as red cabbage, white cabbage, pointed cabbage, yellow Savoy cabbage, green Savoy cabbage, kale, Chinese cabbage, Brussels sprouts, cauliflower, broccoli, kohlrabi; — roots and tubers such as potatoes, sweet potato, Jerusalem artichoke, celeriac, kohlrabi, turnips, red beets, carrots, carrots, carrots, summer carrots, round carrots, parsnips,

salsify, radishes, icicle, black radish, crosnes, ginger,

horseradish, galangal, turmeric, parsley root, coriander

count, manioc;

- stem vegetables such as celery, chard, warmmus, asparagus, fennel, artichoke, hop shoot, rhubarb, cardoon;

— pods such as green beans, long beans, French beans,

string beans, white beans, kidney beans, red beans, black beans

peas, chickpeas, snow peas, capuchins, capers,

broad beans, okra, legumes, sprouts, sprouts, cress, star cherry, cherry varieties, soybeans, lentils;

— fruit vegetables such as eggplant, bell pepper, chili pepper, to-

sizes, winter squash, summer squash, pâtisson, zucchini, spa

ghetti pumpkin, butternut, cucumber, pickle, avocado, olives

— onions and related products such as onions, shallots, spring onions, leeks, garlic, chives, silver onion, red onion, Chinese chives;

— processed vegetables, processed vegetables, vegetable preparations,

by-products, by-products;

- nuts such as hazelnut, chestnut, beechnut, acorn, aman-

del, cashew nut, pistachio, macadamia, pecan, peanut, walnut, brazil nut, betel nut, coconut, Chilean hazelnut;

— seeds and kernels such as pine nuts, chia seeds, linseed, hen-

fake seed, sunflower seed, poppy seed, sesame seed, pumpkin seed, ni-

barley seed, melon seed, pomegranate seed, apricot seed, cumin

seed, grape seed, lotus seed, durian seed, ginkgo seed, psyllium seed, alfalfa seed, milk thistle seed

— grains such as wheat, bread wheat, durum wheat, einkorn, em-

mer, hard spelt, soft spelt, barley, barley malt, pearl barley,

rye, oats, rice, white rice, brown rice, wild rice,

corn, fonio, millet, sorghum, teff, triticale, amaranth, buckwheat, quinoa;

— processed nuts, seeds, kernels and grains, processed nuts,

seeds, kernels and grains, nuts, seeds, kernels and grains

preparations, by-products, by-products;

- mushrooms such as champignon, chestnut mushroom, French cave mushroom, knight mushroom, cloud ears, oyster mushroom, tropical

scallop mushroom, shiitake, morel, chanterelle, bolete, yolk

fungus, chanterelle, ceps, black truffle, white truffle, summer truffle, sulfur fungus, scaly ink fungus, common velvet paw, enoki, death's trumpet;

— processed mushrooms, processed mushrooms, mushrooms

chair preparations, by-products, by-products;

— flowers such as forest violets, orange blossom, immortelle, rose

zen leaves, chrysanthemum leaves, elderflowers, nasturtiums, marigolds, zucchini flower, borage flower, cucumber herb flower, chive flower, carnation flower, lavender flower, flame flower, black elder, …

- also processed flowers, processed flowers, flower preparations

gene, by-products, by-products, …

— apples and pears such as cider apples, eating apples, stew apples, pears, quinces, medlars;

— stone fruits such as apricots, cherries, mango, peaches, nectarines, plums, venison, wine plums, mirabelles, cherry

plum, almond;

— berries such as strawberries, blackberries, raspberries, loganberries, blueberries, cranberries, white currant, red currant, black currant, gooseberry, elderberry, kiwi, juniper, stemberry, cranberry, table grapes, wine grapes, blue grapes, white grapes;

— melons such as honeydew melons, netting melon, cantaloupe, winter melon, summer melon, smooth honeydew melon, watermelon, oogmelone, galia melon, charentais;

- citrus fruits such as orange, navel orange, juice orange, blood orange, bitter orange, mandarin, grapefruit,

pomelo, ugli, grapefruit, lemon, lime, kumduats, clementine;

— bananas and plantains such as regular banana, dessert banana, apple banana, red 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 fruit, processed fruit, fruit preparations, by-products, by-products.

The term 'algae and algae' includes: — brown algae such as sea spaghetti, sea palm, wakame, finger seaweed, lace seaweed, sugar seaweed, sausage seaweed, belt seaweed, tassel seaweed, crustacean seaweed, kombu, club seaweed, kelp, Japanese currant seaweed, hijiki, seaweed, groove seaweed , bag seaweed, fork seaweed, dwarf seaweed, twig seaweed, bladderwrack, arame, lesser sea-oak; — red seaweeds such as nori, Irish moss, sole, cone seaweed, red gut seaweed, coralline seaweed, knotweed, thin wire, tubular seaweed, dulse, red groove 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, chlorella; microalgae and phytoplankton such as green phytoplankton, orange-brown phytoplankton, blue-green phytoplankton; — sea vegetables and marine plants such as sea lavender, sea aster, zale, samphire, sea fennel, sea beet, sea grass, sea kale, sea banana, salt-melted, European saltwort, Australian saltwort, monk's beard, spoonleaf, beach beet; — processed algae and algae, processed algae and algae, algae and algae preparations, by-products, by-products. The term 'edible plants, herbs, spices, seasonings and spice mixes' includes: — 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, huacatay, juniper, curry leaf, chervil, coriander, laurel, lovage, lavender, lo-

lot, marjoram, makrout, horehound, mint, spearmint, peppermint, oregano, nasturtium, Mexican oregano, pandan, parsley, rosemary, rau ram, paddy field herb, sage, sassafras, celery, shiso, thyme, tobacco , fennel, wintergreen, water pepper, marjoram, sorrel; — processed herbs, processed herbs, herbal preparations, by-products, by-products; — spices such as ajwain, anatto, anise, asafoetida, 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, mustard, mitsuba, mahleb, nigelle, nutmeg, grains of paradise, rocoto, long pepper, pink pepper, sichuan pepper, serrano, tail pepper, cayenne pepper, black pepper, white pepper, green pepper, ashanti pepper, betel pepper, grains of paradise, pepper berries, allspice, poblano, saffron, sansho, celery seed, star anise, sirih, sumac, tabasco, tamarind, vanilla, fennel seed, fennel pollen, wasabi, licorice root, 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 elhanout, za'atar, zhug, garam masala, panch phoran, five-spice powder, shichimi, recado rojo, sweet soy sauce, tandoor.

The term 'cheeses' includes: - 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);

- 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; — all cheeses with or without the addition of other foodstuffs; — processed cheeses, processed cheeses, cheese preparations, by-products, by-products — examples are Panir, Queso fresco, ricotta, gjetost, feta, halloumi, teleme, mozzarella, pizza cheese, provolone, edammer, goudse, colby, jack, fresh goat cheese, {fromage blanc, cottage cheese, cream cheese, camembert, sain-marcellin, goat's milk, époisses, limburger, munster, taleggio, gorgon-zola, roquefort, stiliton, saint-nectaire, tommes, ossau-iraty, manchego, cheddar, cheshire, gloucester, leicester, cantal, asiago, fontina, comté, gruyere, emmental, parmesan, pecorino, romano, sbrinz.

The concept of compound and prepared foodstuffs! includes: — dairy products such as non-fermented dairy, milk, powdered milk, cream, butter and margarine, ice cream, gelato, sorbet, kulfi, fermented dairy, yogurt, buttermilk, crème frache, sour cream, surmjölk, skyr, umer, viili , kumis, ayran, kefir, cottage cheese, whey, tofu of animal origin (cattle, sheep, goats, buffalo, insects, horses) and 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 tea, yellow tea, green tea, black tea, Oolong, Pu Ehr, infusions or infusions (of plants, plant parts, vegetables, fruits, herbs, spices), coffee varieties; — 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, avgolemono, andalouse, bearnaise, béchamel, Bolognese, blatjang, carbonara, chili, chimichurri, chutney, chermoula, cocktail, coulis, crème anglaise, curry, curry paste, dashi, dip, dressing, doenjang, fries sauce, garum, gastrique, guacamole, gochujang, gochugaru, harissa, hollandaise, hummus, gravy, kapi, ketchup, kimchi , madeira sauce, mayonnaise, mojo, mustard, muhammara, 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, soy sauce, sriracha, stroganoff, tabasco, tamarind paste, tahini, tapenade, tartare, tkemali, tomato sauce, toum, toumya, tzatziki, vinaigrette, fish sauce , 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, confectionery, candy, chocolate; — seasonings 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 particular group of added foodstuffs.

This has the advantage that certain pasta products produced can be mixed or packaged after production to form an end product with a specific experience.

The present invention is by no means 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 to act.

Claims (41)

CONCLUSIONS A method for the manufacture of an improved pasta, being a paste enriched with one or more foodstuffs, the method comprising the following steps: a. — mixing a quantity of flour and egg; b. - kneading the mixture into a dough with a desired elasticity; c. - let dough rest in a cool place; d. — roll out dough to a desired thickness and add one or more foodstuffs while rolling out; e. - processing dough into a desired shape; f. - optionally allow the dough to dry and/or freeze. 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. Method according to claim 1 or 2, characterized in that one or more foodstuffs are additionally added in step a and/or e. 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 the one or more foodstuffs in powdered form on both sides of the rolled out dough sheet. form or as fine dried matter, and this at every A step while rolling out a thicker sheet of dough 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, b. the one or more foodstuffs are scattered on both sides of the dough, c. the dough is rolled out, for example using the pasta machine at a certain thickness setting, da. 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, f. the one or more foodstuffs are sprinkled on the pasta sheet, and this on both sides of the dough sheet, g. then the pasta machine is placed on a stand for rolling out thinner, h. steps c to g are repeated until the pasta sheet has the desired thickness, approximately after 10 to 15 rolls out. A 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 the number of times rolled out. Method according to claim 3 or 4, characterized in that the addition of the one or more foodstuffs when mixed with the flour in step a takes place by adding gene on the flour of one or more water-based foods. Method according to claim 3 or 4, characterized in that during step a a very small amount of the one or more foodstuffs in powder form is added to the flour. A method according to claim 3 or 4, characterized in that the addition of the one or more foodstuffs 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 liquid extract with concentrated aromas, to be misted over the cloth. Method according to 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 can be the same or different foodstuffs. Method according to 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. Method according to 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. Method according to any one of claims 3 to 13, characterized in that in step a an aqueous extract of one or more foodstuffs is added to the flour before or during mixing, in step d between the steps of the frequent rolling out one or more foodstuffs are scattered in powder form, and in step e essential oils of one or more foodstuffs are misted 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 paste is provided with minuscule indentations in which the aromatic extract of one or more foodstuffs can concentrate. Process according to any one of the preceding claims, characterized in that the pasta is produced according to a classic and well-known basic recipe of, for example: 35-100 3 flour, wholemeal flour, semolina, semolina, flour, common wheat patent flour, durum wheat, durum wheat, spelt, rye, barley, millet, oats, buckwheat, soya, maize, rice, quinoa, kamut, triticale, pseudocereal, nuts, seeds, chickpeas, grain substitutes; 0 - 50% egg, egg yolk, egg white, lecithin, other emulsifier; 0 - 502 water; 0 - 50% milk; 0 - 25% oil; 0 - 5% salt, where one or more foodstuffs are added to the basic recipe in the ratio 0.1 - 99.94 basic recipe and 0.1 - 99.9% added foodstuff, where the foodstuffs may or may not contain a combination of an improved taste experience, smell, mouthfeel, extra structure, extra texture, visual attractiveness and/or extra nutritional value. Method according to claim 17, characterized in that at least two, preferably three or more foodstuffs are added to the basic recipe in the ratio 0.1 - 99.93 basic recipe and 0.1 - 99.9% added foodstuff wherein the foodstuffs comprise a combination of an improved taste experience, smell, mouthfeel, extra structure, extra texture, visual attractiveness and/or extra nutritional value. A method according to any one of the preceding claims, characterized in that the added foodstuffs comprise one or more of the following food groups: a. meat, game and poultry, b. 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, e. seaweeds and algae, f. herbs, spices, seasonings and spice mixes, g. cheeses, h. compound and prepared foods, such as dairy products, tea and coffee, sauces and seasonings. A method according to claim 19, characterized in that the added foodstuffs comprise a combination of foodstuffs from at least two and preferably three of said food groups. A method according to any one of claims 17 to 20, characterized in that the improved pasta consists of fresh, dried, dehydrated, precooked, deep-fried frozen pasta, pasta and noodles in all variations. Method according to one of Claims 17 to 21, characterized in that, depending on their consistency, the added foodstuffs occur in the pasta both in fresh (solid or liquid) and in dried, deep-frozen or powder form. Method according to any one of claims 17 to 22, characterized in that the foodstuffs are added to the basic recipe in all kinds of forms, 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 syrup, heated, boiled, steamed, poached, baked, grilled, roasted, fried, mashed, canned - fine, blanched, as natural or artificial concentrate, extract, aroma, additive, butter, oil, powder, puree, juice, infusion, zest, coulis, stock, essential oil, as flavouring, coloring, fragrance, fragrance , nutrient or as an ester. A method according to any 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. Method according to one of Claims 17 to 25, characterized in that the foodstuffs are evenly mixed in the pasta. A method according to any one of claims 17 to 26, characterized in that the foodstuffs are locally mixed in the pasta, whether or not in a cartridge. A method according to any one of claims 17 to 2%, characterized in that the pasta is provided with added foodstuffs as a substitute for a sauce or dressing which, after heating or when cutting or biting the pasta into pieces, is formed between the pasta. mix. A method according to any one of claims 17 to 23, characterized in that a plurality of foodstuffs are each individually mixed into certain pasta during production, and then the pasta is mixed with each other during or after production. A method according to any one of claims 17 to 29, characterized in that several foodstuffs are combined as a subgroup in one pasta, after which the pastas of several subgroups are then mixed together 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 experience, such as an improved taste, smell and/or smell; b. additional fragrances, such as floral, spicy, fruity, aromatic, citrusy and/or oriental; c. create tactile sensation or improved mouthfeel, such as spiciness, sharpness, freshness and/or tartness; d. primary taste, such as sour, salty, sweet, bitter and/or umami; e. improved structure or texture, such as tenderness, crispness, mealiness, softness, oiliness, creaminess and/or elasticity; f visual appeal, such as a different color and/or pattern; g. additional nutritional value, such as energy value, proteins, essential amino acids, fats, unsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, saturated fatty acids, trans fatty acids, digestible carbohydrates, dietary fiber, minerals and/or vitamins. A method according to any one of claims 17 to 31, characterized in that the pasta can comprise all pasta shapes, such as pastas, noodles which are known, such as Alfabeto, Anchellini, Piombi, Anelli Siciliani, Armonie, Stortini, Ballerine, Campanelle, Bigoli, Bigui, Pincinelli, Bucatini, Perciatellini, Foratini, Fidelini bucati, Fide bucate, Cannelloni, Gnocchettoni Zitoni, Tagliati di Zitoni, Cannelloni Zitoni, Canneroni, Spole, Sigarette, Schiaffoni, Cannolichiotti medi zit, , Denti di cavallo, Denti di pecor a, Fischiotti, Fischioni, Capelli d'angelo, Cabellos de Angel, Capelvenere, Fidelini, Cappellini, Sopracappellini, Capellini fini, Bassetti, Tagliolini a nido, Barbine a nido, Cappellettibri, Cappelletti Um Cappello napoletano, Casarecci, Cesariccia, Cavatelli, Chiocciole, Ciocchetti, Cocciolette, Abissini, Conchigliette, Tophettine, Coccioline, Cinesini, Margaritine, Cinesi rigati, Mezzi cocci, Margherite rigate, Cappettine, Conchiglioni, Coquilletes, Creste di galli, Dischi, Messicani, Dischi Volanti, Fagio, Cornlinetti rigati, Sedanetti rigati, Sedanini rigati, Stortini rigati, Diavoletti rigati, Tubetti lunghi rigati, Farfalle, Galla genovese, Fiocconi, Farfalloni, Fettuccelli ricce, Nastrini, Reginette, Reginelle, Fettucce ricce, Fettuccineettuc, Lastricetti, Fettuccine, Fettuccine Saliere, Farfalle tonde, Fiocchetti, Fusilli, Eliche, Tortiglioni, Spirali, Fusilloni, Eliche grandi, Gemelli, Gianduietta, Gianduini, Gigli, Cornetti, Corni di bue, Gramigna, Crestine, Margherite lisce, Fagioletti, Zitellilunghi, Tubettini Gramignoni, Spaccatelle, Maglietta, Stivalettini, Grano, Brofandei, Grattoni, Italiana, Lasagne, Lasagnoni, Bardele, Linguine, Bavettine, Bavette fini, Radichini, Linguettine, Lumachine, Lumachelle, Lumachette, Cirillini, Maccheroni, Macaroni, Mafalde, Frese, Tagliatelle nervate, Malloreddus, Gnocchetti sardi, Maltagliati, Strengozze, Margherita, Messinese lunga, Merletti, Messinesi, Mezzani, Perciatelloni, Mezze Zite, Regine, Napoletanicalop Mezze Penne, Mezze Penne zite, Penne di ziti, Ziti tagliati, Mparrettati, Nuvole, Occhi di Passero, Occhi di Pernice, 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, Armellette, Puntalette, Semi di cicoria, Cicorietta, Risetto, Chicchi di riso, Semini, Avena, Avena grande, Cicorie, Pantacce, Pap - pardelle, Papparelle, Paternoster, Gnocchetti, Gnocchettini, Tubettini, Ditaletti, Coralli, Ditalini, Avemarie, Caporelli, Pennine, Penne, Mezze pennette lisce, Mezze penne, Mezzani, Pennettine, Pennuzze, Penne Regina, Pennoni , Penne di Zitoni, Zitoni tagliati, Penna a candela, Percia- telli, Maccheroncelli, Maccheronicini, Mezzanelli, Pizzoccheri, Quadrefiore, Quadrettini, Quadrucci, Quadratini, Quadretti, Lucciole, Quadrucci rigati, Quadratini rigati, Quadretti rigati, Radiatori, Marziani, Ravioli, Ricciarelline, Manledine, Riccio riccia, Rigatoni, Rocchetti, Salamini, Caramelle, Ruotine, Rotelle, Rotelline, Rotine, Rotini, Sagnarelli, Sciviottini, Cannclicchi piccoli, Fagioloni, Svuotini, Gnocchetti di Ziti, Canoncetti, Svoltini, Semi di Melone, Semiolline di mela , Semoni, Risone, Spaghetti, Vermicelli, Fide, Ristoranti, Vermicelloni, Filatelli, Vermicelloni giganti, Spaghettoni, Spighe, Stellette, Stellettine, Stelle, Astri, Fiori di Sambuco, Strozzapreti, Tagliatelle, Tagliarelli, Reginelle, Fresine, Fettuccelle, 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 , roe deer, ducks, doves, ostriches, emus, geese; b. poultry and other white meat poultry such as chickens, turkeys, guinea fowl, quail, pheasant, partridge; CC. - all parts of the carcass including the fifth quarter; d. - animal organ meats from the digestive system, circulatory system, respiratory system, excretory system including liver, kidneys, thymus, diaphragm; e. - meat by-products such as skin, fat, blood, bones, tendons, muscles, animal skins; f. — processed meat, processed meat, prepared meat, meat preparations, by-products, by-products, separated meat, fake meat, cultured meat, meat substitutes. A method according to any one of claims 17 to 33, characterized in that the pasta is 'fish and aquatic animals! include such as: a. freshwater fish such as freshwater eel, eel, carp, catfish, salmon, trout, sturgeon, bass, Tilapia; b. - saltwater fish such as herring, anchovy, sardines, sprat, shad, cod, whiting, haddock, hake, ling, pollock, tuna, mackerel, flatfish, sole, turbot, brill, halibut, plaice, dab, megrim lemon sole, conger eel, sea bass, cartilaginous fish, porbeagle shark, dogfish, dogfish, rays, sea bream, monkfish, wolffish, swordfish, kingfish, sunfish, red gurnard; CC. crustaceans such as shrimps, lobsters, lobsters, scampi, Norway lobster, crayfish, crawfish, crabs, king crab, spider crab, hermit crab, swan mussel, giant pox; d. molluscs such as snails, shellfish, squid, clams, venus clam, carpet clam, palourde, geoduck, mussels, scallops, abalone, scallop, pecten, oysters, squid, cuttlefish, octopus; e. - 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, blood, bones, roe and roe; h. - processed fish, processed fish, prepared fish, fish preparations, by-products, by-products, mechanically separated fish meat, fake fish meat, cultured fish meat, fish substitutes. A method according to any one of claims 17 to 34, characterized in that the pasta comprises "insects" such as: a. - edible insects targeting entomophagy such as spiders, beetles, beetles, cockroaches, grasshoppers, flies, stoneflies, mosquitoes, two-winged, mayflies, true bugs, cicadas, lice, animal lice, dust lice, fleas, half-wings, bees, bumblebees, wasps, ants, termites, hymenoptera, butterflies, chapels, moths, sedges, lepidoptera, dragonflies, longwigs, crickets, short-winged grasshoppers, grasshoppers, stick insects, stick insects, broad-winged insects, skin winged insects, earwigs in the form of egg, larva, pupa, nymph, subimago, imago, adult; b. - processed insects, processed insects, insect preparations, by-products, by-products. A method according to any one of claims 17 to 35, characterized in that the pasta comprises 'edible plant parts, vegetables and fruit' such as: a. - leafy vegetables such as endive, spinach, purslane, turnip greens, beet tops, sorrel, nettle, chicory , 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 cabbage, napa cabbage, Brussels sprouts, cauliflower, broccoli, kohlrabi; c. - roots and tubers such as potatoes, sweet potato, Jerusalem artichoke, celeriac, kohlrabi, turnips, red beets, carrots, carrots, carrots, summer carrots, round carrots, parsnips, salsify, radishes, icicles, black radish, crosnes, ginger, horseradish , galangal, turmeric, parsley root, coriander root, manioc; d. - stem vegetables such as celery, chard, warm mussels, asparagus, fennel, artichoke, hop shoot, rhubarb, cardoon; e. - pods such as green beans, long beans, French beans, string beans, white beans, kidney beans, the beans, black beans, garden peas, chickpeas, snow peas, capuchins, capers, broad beans, okra, legumes, sprouts, sprouts, garden cress, star cherry, cherries, soybeans, lentils; f. - fruiting vegetables such as aubergine, paprika, chilli, tomatoes, winter squash, summer squash, pâtisson, zucchini, spaghetti squash, butternut, cucumber, gherkin, avocado, olives g. - onions and related products such as onions, shallot, spring onion, leek, garlic, chives, silver onion, red onion, Chinese chives; h. - processed vegetables, processed vegetables, vegetable preparations, by-products, by-products; i. > nuts such as hazelnut, chestnut, beechnut, acorn, almond, cashew nut, pistachio, macadamia, pe- cannut, peanut, walnut, Brazil nut, betel nut, coconut, Chilean hazelnut; jj. — seeds and kernels such as pine seed, chia seed, linseed, hemp seed, sunflower seed, poppy seed, sesame seed, pumpkin seed, niger seed, melon seed, garnet seed apple seed, apricot seed, cumin seed, grape seed, lotus seed, durian seed, ginkgo seed, psyllium seed, alfalfa seed, milk thistle seed k. - grains such as wheat, bread wheat, durum wheat, one-corn, emner, hard 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; 1. — processed nuts, seeds, kernels and grains, processed nuts, seeds, kernels and grains, nut, seed, kernel and grain preparations, by-products, by-products; m. - mushrooms such as champignon, chestnut mushroom, French cave mushroom, knight mushroom, cloud ears, oyster mushroom, tropical stock mushroom, shiitake, morel, chanterelle, bolete, yolk mushroom, chanterelle, cep, black truffle, white truffle, summer truffle, sulfur fungus ink fungus, common velvet paw, enoki, death's trumpet; n. - processed mushrooms, processed mushrooms, mushroom preparations, by-products, by-products; o. - Flowers such as forest violets, orange blossom, straw flower, rose petals, chrysanthemum petals, elder blossoms, nasturtiums, marigolds, zucchini flower, borage flower, cucurbit flower, chive flower, carnation flower, lavender flower, flame flower, black elder, ... p. — also processed flowers, processed flowers, flower preparations, by-products, by-products, … qd. - 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, mirabelles, cherry plums, almond; s. - berries such as strawberries, blackberries, raspberries, loganberries, blueberries, cranberries, white currant, red currant, black currant, gooseberry, elderberry, kiwi, juniper, stemberry, cranberry, table grapes, wine grapes, blue grapes, white grapes ; t. melons such as honeydew melons, netting melon, cantaloupe, winter melon, summer melon, smooth honey melon, water melon, eyes melon, galia melon, charentais; you. citrus fruits such as orange, navel orange, juice orange, blood orange, bitter orange, tangerine, grapefruit, pomelo, ugli, grapefruit, lemon, lime, kumguats, clementine; vv. bananas and plantains such as plain banana, dessert banana, apple banana, red banana, plantain; ww. — exotic fruits such as pineapple, lychee, rambutan, longan, papaya, passion fruit, persimmon, sharon, persimon, fig, prickly pear, pomegranate, date, carambola, tamarillo, kiwano; xx. — 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 and algae!" include such as: a. - brown seaweed such as sea spaghetti, sea palm, wakame, finger seaweed, laceweed, sugar seaweed, sausage seaweed, belt seaweed, tassel seaweed, crustacean seaweed, kombu, club seaweed, kelp, Japanese berry seaweed, hijiki, seaweed, groove seaweed, bag seaweed, fork seaweed , dwarf seaweed, pedunculate, bladderwrack, arame, little sea-oak; b. red seaweed such as nori, Irish moss, sole seaweed, cone seaweed, red intestinal seaweed, coral seaweed, knotweed, thin wire, tube seaweed, dulse, red groove seaweed, scorpion seaweed, purple seaweed; CC. — green seaweed such as intestinal seaweed, felt seaweed, bristle seaweed, feather seaweed, rock seaweed, sea lettuce; d. - blue algae such as spirulina, chlorella; e. — microalgae and phytoplankton such as green phytoplankton, orange-brown phytoplankton, blue-green phytoplankton; f. - 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, monk's beard, spoon leaf, beach beet; g. - 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 plants, herbs, spices, seasonings and spice mixes" such as: a. - herbs such as angelica, avocado leaf, basil, borage, savory, chives, bergamot , lemon grass, lemon verbena, lemon balm, dill, tarragon, epazote, goosefoot, gaultheria, hoja santa, houttuynia, hyssop, huacatay, juniper, curry leaf, chervil, coriander, laurel, lovage, lavender, lolot, marjoram, makrout, horehound, mint, spearmint, peppermint, oregano, nasturtium, Mexican oregano, pandan, 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, asafoetida, aji, ancho, chilli, capsaicins, culantro, dill seed, fenugreek, mace, galangal, ginger, hops, habanero, jalapeno, cinnamon, cardamom, caraway, cassia, cumin, coriander seed , cloves, turmeric, mastic, horseradish, mustard, mitsuba, mahleb, nigelle, nutmeg, grains of paradise, rocoto, long pepper, pink pepper, sichuan pepper, serrano, tail pepper, cayenne pepper, black pepper, white pepper, green pepper, ashanti pepper, betel pepper, paradise grains, pepper berries, allspice, poblano, saffron, sansho, celery seed, star anise, sirih, sumac, tabasco, tamarind, vanilla, fennel seed, fennel pollen, wasabi, licorice root, turmeric; d. - processed spices, processed spices, spice preparations, by-products, by-products; e. — salts such as table salt, sea salt, kosher salt, Himalayan salt, Hawaiian black salt, fleur de sel, potassium salt; f. - spice mixes such as curry, bouguet 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 , soy sauce mix, tandoori. A method according to any one of claims 17 to 38, characterized in that the pasta comprises 'cheeses' such as: a. - cheeses made from both animal milk (cow's milk, sheep's milk, goat's milk, buffalo milk, milk) as 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; Cc. —- unpressed cheeses, white mold cheese, red mold cheese, blue mold cheese, natural rind cheese; d. - fresh rindless cheeses, fresh firm cheese, fresh soft cheese, cheese spread, whey cheese, pickled cheese, kneaded cheese; e. - semi-hard pressed cheese, stacked and pressed cheese (English style}, hard pressed cheese; f. - analogue cheese, herb cheese, vegetarian and vegan cheese; g. - all cheeses already or not with the addition of other foodstuffs h. - processed cheeses, processed cheeses, cheese preparations, by-products, by-products i. - examples are Panir, Queso fresco, ricotta, gjetost, feta, halloumi, teleme, mozzarella, pizza cheese, provolone, edammer, goudse, colby, jack, fresh goat cheese, fromage blanc, cottage cheese, cream cheese, camembert, sain-marcellin, goat's milk, époisses, limburger, munster, taleggio, gorgonzola, roquefort, stiliton, saint-nectaire, tommes , ossau- i raty, manchego, cheddar, cheshire, gloucester, leicester, cantal, asiago, fontina, comté, gruyere, emmentaler, parmesan, pecorino, romano, sbrinz. A method according to any one of claims 17 to 39, characterized in that the pasta comprises "composite and prepared foodstuffs" such as: a. - dairy products such as non-fermented dairy, milk, powdered milk, cream, butter and margarine, cream ice cream, gelato, sorbet, kulfi, fermented dairy, yoghurt, buttermilk, crème frache, sour cream, surmjolk, skyr, umer, viili, koemis, ayran, kefir, cottage cheese, whey, tofu, both of animal origin (cattle, sheep, goats, buffalo, insects , horses} if of vegetable origin (soy, coconut, lupine, nuts, rice); b. - processed dairy products, processed dairy products, dairy preparations, by-products, by-products; c. — tea and coffee such as white tea, yellow tea, green tea, black tea, Oolong, Pu Ehr, infusions or infusions (of plants, parts of plants, vegetables, fruits, herbs, spices), coffee varieties; d. — processed tea and coffee, processed tea and coffee fie, tea and coffee preparations, by-products, by-products e. - both cold and hot sauces such as aioli, ajvar, antiboise, avgolemono, andalouse, bearnaise, béchamel, bolognese, blatjang, carbonara, chili, chimi- churri, chutney, chermoula, cocktail, coulis, crème anglaise, curry, curry paste, dashi, dip, dressing, doenjang, fries sauce, garum, gastrigue, guacamole, gochujang, gochugaru, harissa, hollandaise, hummus, gravy, kapi ketchup, kimchi, madeira sauce, mayonnaise, mojo, mustard, muhammara, 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, soy sauce, sriracha, stroganoff, tabasco, tamarind paste, tahini, tapenade, tartare, tkemali, tomato sauce, toum, toumya, tzatziki, vinaigrette, fish sauce, wasabi, whiskey sauce, Worcestershire sauce, zhug; f. — processed sauces, processed sauces, sauce preparations, by-products, by-products; g. various condiments such as aromatic vinegars, aromatic oils, broths, soups, alcoholic drinks, non-alcoholic drinks, honey, sugars, jams, jellies, syrups, syrups, bakery products, cakes, pastries, confectionery, candy, chocolate; h. - seasonings in processed form, processed form, preparation, by-products, by-products. A 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.