The purpose of the present invention is to provide: a precooked pasta for which separation of the seasoning liquid is suppressed and pasta hardness (chewiness) is maintained; a method for producing the same; and a seasoning liquid for pasta. The aforementioned is achieved by a precooked pasta comprising a seasoning liquid and pasta, wherein: the seasoning liquid includes dextrin in a proportion of 1.0 mass % to 15.0 mass % and includes a water-soluble solid component; and the Brix value of the precooked pasta is 33.5% to 45.5%.

A unique way to cook dry, not precooked, and not refrigerated or frozen pasta either in a microwave oven or pan, is disclosed.

A cooking procedure to cook pasta; the procedure comprises a water feeding step. During which a given quantity of liquid water at a temperature of at least 50 C. is fed to a container; and a vapour feeding step, during which a given quantity of water vapour is fed to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds; the vapour feeding step is at least partially simultaneous with or subsequent to the water feeding step.

The frozen food for microwave cooking is such that an upper side part or the entire surface of a cooked main ingredient is covered with a fat and/or oil-starch mixture containing 25 wt. % or less of starch in an amount of 3 to 20 wt. % based on the weight of the main ingredient, further on the upper side part of the main ingredient covered with the fat and/or oil-starch mixture, a concentrated liquid soup with a viscosity at 25 C. of 5 Pa.Math.s or more is placed in an amount of 25 to 75 wt. % based on the weight of the main ingredient, and they are frozen in an integrated state. The frozen food for microwave cooking becomes ready to eat by pouring hot water after microwave cooking.

Method for making a snack food, having the form of the usual shapes of fresh or dry, short or long pasta, comprising the steps of: a) preparing a dough comprising: durum wheat semolina in an amount between 40% and 80% by weight of the dough, preferably between 60% and 75%,-water in an amount between 10% and 40% by weight of the dough, preferably between 20% and 30%,-vegetable oils and/or animal fats, preferably extra virgin olive oil, or olive oil, or butter, or peanut oil, or coconut oil, or palm oil, or lard, in an amount between 0.1% and 15% by weight, more preferably between 0.1% and 10%-salt in an amount between 0.1% and 10% by weight of the dough, preferably between 0.5% and 7%,-wherein said dough is yeast-free, i.e. it does not contain substances that, when added to the dough, increase the volume of said dough. b) a first processing of the dough by means of an extrusion or lamination process so as to obtain raw dough portions which have the forms of the classic shapes of fresh or dry short or long pasta, or the form of strips, sticks, or a polygonal shape; c) wherein, after said processing, such portions of raw dough have a thickness between 0.1 mm and 2 mm, preferably between 0.4 mm and 1.3 mm d) wherein in said first dough processing, the dough is kept at a temperature and for a time lower than the cooking temperature and time, preferably lower than 80 C., so that at the end of this first processing the obtained dough portions are still raw; e) subjecting the dough portions to a second process which includes a first step of seasoning the raw extruded or laminated dough portions, wherein vegetable oil, preferably olive oil or extra virgin olive oil, and/or sauces, and/or dressings, are added to all or part of the outer surface of said portions of raw dough, in a percentage between 1% and 30% by weight of the portion of the raw dough, f) subjecting the dough portions to a third processing which includes a thermal cooking treatment chosen from one of the following treatments: baking in the oven or cooking on heated plates,-wherein said dough portions are cooked at a temperature between 80 C. and 340 C., preferably between 120 C. and 190 C., and for a duration between 1 minute and 120 minutes, preferably between 6 minutes and 40 minutes, and even more preferably between 8 minutes and 25 minutes,-wherein said cooking the portions of raw dough does not require ventilation or requires ventilation of less than 15 m/s so as to prevent their expansion, and/or creation of bubbles on the surfacewherein said cooking does not involve frying the dough portions g) wherein after cooking the snack:has a moisture content below 7%, preferably below 6%,-has substantia