Process for preparing a fast-cooking pasta product.

摘要

A process for preparing a fast-cooking pasta product is disclosed. The process comprises the steps of (a) soaking uncooked pasta in cold water for a period of time sufficient to hydrate the pasta, and (b) cooking the soaked pasta by heating for a period of time shorter than would be needed to cook pasta which had not been previously soaked, e.g., about 1 to 2 minutes. The cooked pasta is characterized by a starch loss upon cooking of less than about 7.0% by weight based on uncooked pasta weight. A shelf stable, microwave cookable, prepackaged pasta product is also disclosed.