Abstract: Process and apparatus for the manufacture of noodles, in which a mixture of cereal semolina or flour and water is prepared in a twin-screw kneader, the mixture is converted into a band of pasta by pressing it through a die with an oblong outlet orifice, the band is laminated and it is cut into noodles.

Abstract: Process and equipment for manufacturing process pasta, in which a mixture of cereal flour or semolina and water having a water content of 25-40% is prepared, the mixture is kneaded and it is extruded by pressing it through an extrusion die with the aid of a gear pump.

Abstract: Dried pastas having a flavoring agent incorporated therein in an amount of at least 3% by weight are prepared by first mixing a ground starchy product, a starch, an emulsifier, a gelling agent, a flavoring agent, and softened water. The mixture then is extrusion-cooked and extruded to provide an extrusion-cooked, shaped pasta. The cooked, shaped pasta is contacted with an aqueous calcium solution and then dried.

Abstract: A pasta is prepared by mixing particulate cereal semolina, which has a particle size of less than 300 .mu.m, with water in amounts so that the semolina-water mixture has a water content of from 30% to 35% by weight, and then the moistened semolina is kneaded and then extruded. The mixing, kneading and extrusion is carried out in an extrusion unit which has two identical parallel screws which rotate in the same direction. The temperature of the product which is mixed, kneaded and extruded is maintained below 55.degree. C.

Abstract: To prepare dried pasta, the pasta is shaped from a mixture of water and a ground cereal, the pasta thus shaped is thermally pretreated and then precooked and dried.

Abstract: The invention relates to a process for the production of pasta based on starchy materials by gelatinization, extrusion and drying. A flour or semolina of a starchy material is mixed with soft water and an ionic gelling agent to obtain a dough containing from 35 to 55% of water, the dough is gelatinized by heating and kneading under pressure, is then cooled to a temperature below 100.degree. C., extruded in the form of pasta, and the pasta is brought into contact with water containing a cation which forms a gel with the ionic gelling agent, and is dried. The pasta produced may be based on rice or maize alone.