Production of refrigerated filled or non-filled pasta by coating with salt and steaming, with predetermined water activity and final weight

摘要

A process is disclosed for the production of a refrigerated filled or non-filled pasta which consists of coating either the dough shell of a raw filled pasta or a non-filled raw pasta with salt to obtain a water activity of from 0.85 to 0.94, steaming the salt -coated pasta to give a moisture content of the pasta dough of from 30 to 40% by weight, and packaging the pasta under modified atmospheric or vacuum conditions.