Abstract: A dispenser of a machine for cooking a dose of pasta in a container has a nozzle body, which has at least a first opening in fluidic communication with a steam supply channel and at least a second opening in fluidic communication with a hot water supply channel; and a lid arranged around the nozzle body and configured to close the container.

Abstract: A machine for cooking a dose of pasta in a container has: a frame comprising an upper structure and a lower structure facing the upper structure; a dispenser, which comprises at least a first opening for delivering steam and at least a second opening for delivering hot water, is supported by the upper structure, and extends from the upper structure towards the lower structure in the space between the upper structure and the lower structure along a longitudinal axis; a reference element, which is supported by the lower structure and is configured to place the container with the top opening in correspondence of the dispenser.

Abstract: A method for preparing a substantially pasteurized and/or sterilized food product; the method, which can be used to produce pasta sauces or soups, comprises: a cooking step, during which a base of the food product is obtained by thermally treating a first component at a temperature exceeding 30° C.; a mixing step, during which said base and a second, substantially solid component are mixed together so as to obtain a mixture; and an ohmic treatment step, during which said mixture is subjected to an ohmic treatment so as to obtain the substantially pasteurized and/or sterilized food product.

Abstract: A machine for cooking a dose of pasta in a container has a hot water supply pipe to selectively inject hot water into the container above the dose of pasta; a steam supply pipe to selectively inject steam into the container independently of the water injection; and a dispenser comprising at least one first nozzle connected to the hot water supply pipe to deliver hot water into the container and at least one second nozzle connected to the steam supply pipe to deliver steam into the container.

Abstract: 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.

Abstract: A cooking system for cooking pasta; the system is configured to feed a given quantity of liquid water at a temperature of at least 50° C. to a container and to feed water vapour to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds.

Abstract: A package for food products being capable of being subjected to a heating step, comprising: a first container, which has an access opening engaged by a first closing element; a second container, which has an access opening engaged by a second closing element; the containers are configurable between a preservation condition, in which they are separated and closed by their closing elements, and an operating condition, in which the closing elements are disconnected from the respective containers and the latter are coupled together at their respective access openings.

Abstract: A stuffed pasta food item comprising a stuffing dose comprising at least one of the following ingredients: meat, vegetables, fish, eggs, cheese, mushrooms; and a wrap, which is provided with at least one sheet obtained from a dough comprising at least flour and water; the wrap and comprises two side flaps joined to one another; two central portions, one of which is rounded so as to define a housing for the stuffing dose ; and a plurality of ribs, which extend along at least one portion of the rounded central portion.