Abstract: Process for the production of a pasta food product, preferably durum wheat semolina pasta, which includes the extrusion of a dough through a die plate insert made of polyoxymethylene copolymer and a following step of drying; the present invention also relates to a pasta food product obtained by the above-described process.

Abstract: A ready-to-use emulsified food formulation containing a vegetable in a finely divided form, vegetable oil, water, and an oleaginous seed in a finely divided form and, present in an amount of between 0.1% and 15% by weight, is disclosed. The emulsified food formulation is free of thickeners, emulsifiers and stabilizers and is obtained by homogenization carried out at a pressure greater than or equal to 10000 kPa. The emulsified food formulation is characterized by having a modal diameter of the particles contained therein of greater than or equal to 300 ?m and by containing a vegetable fiber in a finely divided form having a fiber content of greater than (70)% w/w and a water binding capacity of greater than 5 g water/g dry matter.