METHOD FOR MANUFACTURING FRESH PASTA

摘要

A fresh pasta capable of providing a cooked pasta having a smooth surface appearance, a hardness such as that of boiled dry pasta, and a resilient food texture. A method for manufacturing a fresh pasta, including a step for extruding, at a pressure of 80 kgf/cm2 to 200 kgf/cm2 to form a noodle, a dough obtained by kneading a raw material flour including common wheat flour and having a gluten index of 45 to 100.