Process for preparing shelf stable al dente cooked pasta

摘要

An al dente pasta product having storage stability is produced by partially cooking freshly extruded pasta with steam or boiling water. Measured amounts of the partially cooked pasta are sealed in a container with measured amounts of water sufficient to complete hydration to 65% to 75% moisture and measured amounts of a food grade acid sufficient to reduce the pH to 4.6 or less. The sealed containers may be commercially sterilized under moderate thermal processing conditions. In a specific embodiment, the containers contain pasta in a carbon dioxide atmosphere.