Abstract: The invention is directed to a method for producing wheat flour from newly harvested wheat grain. The grain direct from harvest is treated with moisture to increase the moisture content of the endosperms to a level at least about 4 to 5 wt-% greater than the original level, thereby producing hydrated wheat grain. The hydrated wheat grain is then rapidly dried to a moisture content approximating the original level of the newly harvested wheat grain to produce grain that can be efficiently milled. The milling of the treated grain produces a wheat flour that is more acceptable and desirable for baking than that produced from newly harvested wheat that is not processed according to the invention. The rapid conversion of grain from the newly harvested state to a more millable state is shown by an increase in the capacity of the milled flour to rapidly hydrate. Newly harvested grain normally increases its hydration capacity over the first two to three months after its harvest.

Abstract: A pasta product having enhanced flavor, color and texture characteristics is prepared by mixing dried ingredients including flour and a monoglyceride with eggs, preferably dried egg whites, olive oil, water and flavoring compounds, and extruding the mixture under negative pressure conditions. The preferred flavoring compound is a spice resin. The final pasta preparation may be either fresh or dried. If the pasta preparation is dried, it is dried under a series of conditions to lower the moisture content of the fresh pasta from approximately 30% to approximately 12%.