Process for producing shelf stable pasta containing product

A process for producing commercially sterile, hydrated pasta-containing product containing a pasta component having a firm texture, and a liquid sauce component which comprises

• forming an acidified pasta dough by mixing a farinaceous material selected from the group consisting of semolina, durum flour, farina, flour, and mixtures thereof, sufficient edible acid to provide the pasta dough with a pH of less than 4.6, from 2-20% by weight of gluten, from 3-25% by weight of an egg material selected from the group consisting of whole eggs, egg white and egg yolk, from 0-5% of glyceryl monostearate, and sufficient water to provide an acidified dough have a moisture content of from 25%-38%,
• forming the acidified dough under pressure into a pasta component selected from the group consisting of spaghetti, macaroni, noodles and sheets,
• preparing a liquid sauce component having a pH of below 4.6,
• heating the pasta component and the sauce component to a temperature of at least 185.degree. F. and combining said components, while at a temperature of at least 185.degree. F., in a container so that the sauce component surrounds the pasta component,
• sealing the container, and
• heating processing the sealed container under atmospheric conditions to provide a sterilizing value equivalent to about 10 minutes at 200.degree. F., whereby the contents of the container are rendered commercially sterile without adversely affecting the taste, texture or appeaance of the pasta.