| abstract |
A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated, acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients together to form a pasta dough, forming the dough into a sheet suitable to form the skin of the filled pasta, encasing a filling having a water activity of less than 0.93 and a pH of at least 4.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of at least 4.6 to a moisture content of from 55 to 70 % by weight, partially drying to achieve a moisture content of from 40 to 55 % and a water activity of less than 0.93, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions. |