Abstract: In continuously cooking fresh pasta in ribbon form by transportation on a zigzag conveyor immersed in a cooking water bath, it has been found that two or more superimposed ribbons of pasta can be simultaneously cooked by transportation on the zigzag conveyor without the pasta ribbons sticking together if the pasta ribbons are separately exposed to steam or hot water for a brief period before the pasta ribbons are brought together in superimposed relation. By this simple pretreatment of each pasta ribbon, the cooking capacity of the conveyor is at least doubled.