| 摘要 |
A method for making fresh pasta, comprising the following steps: preparing uncooked pasta; immersing the pasta in water at a temperature which is determined by the properties of the pasta and ranging between about 25 °C and about 35°C, for a time interval determined by the properties of the pasta and ranging between about 35 minutes and about 15 minutes, respectively, so as to hydrate the pasta by soaking it; removing the soaked pasta from the water; placing a measured quantity of soaked pasta inside a package; closing the package, heating the package at a temperature and for a time interval such as to ensure the pasteurization of the measured quantity of soaked pasta contained in the package; cooling the package to cool the soaked pasta contained in it. In particular, between the step of preparing the pasta and the step of closing the package, the pasta is kept under conditions of non-gelatinization of the starch it contains, that is the pasta does not undergo any cooking treatment. A process for preparing a pasta-based dish. |
