Abstract: A process for continuously drying and stabilizing pasta and the like in which the product to be treated is subjected to a succession of cycles each including of an intense drying stage and a stabilizing stage for cooling in which the air temperature exceeds the dew point, characterized in that during the stabilizing phase the pasta is ventilated, whereby the ventilated air is indirectly heated or cooled by a conditioning fluid to create and maintain in the chamber the temperature and humidity required to the particular stabilization treatment.

Abstract: Device to change dies which is suitable for dies employed for the extrusion of dough as alimentary paste, generally called "pasta", whether long pasta in strings, pasta in strips or sheets, bird's nest-type pasta, etc., the device including a fresh die (12) and a used die (11) and having a central lengthwise axis (23) defining in a plane orthogonal to that axis (23) the first and third quarters of a circle, in which quarters the dies (11-12) are positioned within specific spaces (14-15 ), such spaces (14-15) being defined by an outer frame (19) and an inner frame (21), at least one of these frames (19-21) being able to move laterally so as to clamp or free the dies (11-12), the device being able to rotate about the central axis (23).