Abstract: The invention relates to a process for the manufacturing of farinaceous pasta products by admixing 5 to 40% wheat grist with a waxy hybrid maize grist having a starch fraction containing at least 90% of amylopectin, kneading, shaping, cooking and/or drying the pasta product.

Abstract: The invention relates to an improved method for the preparation of a 2',6'-dialkyl-N-alkoxymethyl-2-chloro-acetanilide compound of the general formula (I), ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are identical or different and stand for straight-chained or branched C.sub.1-4 alkyl groups.According to the invention a dialkyl aniline of the general formula (II), ##STR2## wherein R.sub.1 and R.sub.2 are as defined above, is treated with aqueous formaldehyde solution in an apolar solvent at a temperature of 30.degree. to 80.degree. C., the solution of the resulting oxymethyl derivative formed with said apolar solvent is separated from the aqueous formaldehyde solution at an elevated temperature and then dehydrated, the resulting azomethine derivative is reacted with chloroacetyl chloride in the same apolar solvent medium, the resulting chloromethyl compound is reacted with an alcohol of the general formula (V),R.sub.3 -OH (V)wherein R.sub.