Abstract: A method and apparatus are provided to produce non-sticky pasta with improved properties, including better surface smoothness and color (yellowness and brightness), with minimal loss of solids during cooking. Improved organoleptic properties, e.g., mouth feel, are also achieved by a process and apparatus which imparts low shear to an alimentary paste processed by an extruder. Components of the extruder, including screens and/or breaker plates, are coated with a low friction material such as polytetrafluoroethylene. One hundred percent of the orifice in the die body are provided with a low friction coating such as polytetrafluoroethylene in the form of an insert and tube which extends from the rear surface of the die to the orifice exit. The rear surface of the die may also be coated with a low friction material such as polytetrafluoroethylene.