Abstract: In a process for the fast cooking of pasta and the like, a metered quantity of food is introduced from the top, into a containing chamber 8 embodied in a boiler 7, in said containing chamber 8 pasta being homogeneously distributed. Subsequently water at high pressure and temperature coming from the boiler is also introduced into the containing chamber. The expansion of water in the containing chamber takes place without forming over-heated vapor so that water can homogeneously impregnate and soften pasta within a period shorter than 40 seconds. Pasta is then conveyed into a pause chamber 9 where cooking goes on for a period shorter than 40 seconds. The last cooking operation takes place in the consuming vessel 76 where pasta is finally transferred, while the final consumer is putting dressing thereon.

Abstract: In a process for the fast cooking of pasta and the like, a metered quantity of food is introduced from the top, into a containing chamber 8 embodied in a broiler 7, in said containing chamber 8 pasta being homogeneously distributed. Subsequently water at high pressure and temperature coming from the boiler is also introduced into the containing chamber. The expansion of water in the containing chamber takes place without forming overheated vapor so that water can homogeneously impregnate and soften pasta within a period shorter than 40 seconds. Pasta is then conveyed into a pause chamber 9 where cooking goes on for a period shorter than 40 seconds. The last cooking operation takes place in the consuming vessel 76 where pasta is finally transferred, while the final consumer is putting dressing thereon.