Abstract: In view of obtaining precooked pasta products with a good shelflife, wheat semolina, with or without food additives, is mixed with 15 to 20% by weight of cold water on the basis of the weight of the semolina, the dough obtained is cooked during its extrusion under high pressure, at temperatures ranging between 90.degree. C and 110.degree. C, causing the gelatinization of the starch, the extrusion-cooked product is then dried down to the legal moisture level (equal to or under 12.5% by weight), and cooled, the end product being rehydrated at the time of consumption by heating in boiling water for less than 5 minutes.