PREPARATION OF FILLED PASTAS

摘要

A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients together to form a pasta dough, sheeting the dough to a sheet having a pH greater than 4.6 suitable to form the skin of the filled pasta, encasing a filling having a water activity of from 0.93 to 0.97 and a pH of from 4.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of 4.6 to a moisture content of from 45 % to 65 % by weight and a water activity of 0.94 to 0.995, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.