Method for producing vegetable pasta

A method of preparing a thin-walled vegetable or herb pasta containing about 4 to about 15 weight percent vegetable solids or about 2 to 15 weight percent herb solids, said method comprising

• (1) blending flour, vegetable or herb solids, and water to form a homogenous paste with a water content of about 28 to about 33 weight percent, wherein the flour is is selected from the group consisting of durum flour, semolina flour, hard red spring flour, and mixtures thereof and has a minimum average protein content between about 12 to about 13.5 weight percent and wherein the vegetable solids are derived from a vegetable selected from the group consisting of beet, broccoli, carrot, celery, corn, green pepper, red pepper, spinach, and tomato or wherein the herb solids are derived from a herb selected from the group consisting of oregano, basil, coriander, tarragon, onion, parsley, sage, and garlic;
• (2) extruding the homogenous paste to form thin-walled, pasta-shaped extrudates;
• and
• (3) drying the thin-walled, pasta-shaped extrudates, wherein
• (a) the thin-walled, pasta-shaped extrudates are first dried at a temperature of about 65.degree. to about 85.degree. C. and a relative humidity of about 25 to about 60 percent for a time sufficient to form a first partially-dried, thin-walled vegetable or herb pasta with a moisture content of less than about 27 weight percent,
• (b) the first partially-dried, thin-walled vegetable or herb pasta is then dried at a temperature of about 75.degree. to about 115.degree. C. and a relative humidity of about 26 to about 60 percent for a time sufficient to form a second partially-dried, thin-walled vegetable or herb pasta with a moisture content of less than about 19.0 weight percent, and
• (c) the second partially-dried, thin-walled vegetable or herb pasta is dried at a temperature of about 70.degree. to about 98.degree. C. and a relative humidity of about 35 to about 60 percent for a time sufficient to form a thin-walled vegetable or herb pasta with a moisture content of about 11 to about 13 weight percent and vegetable solids content of about 4 to about 15 weight percent or herb solids content of about 2 to about 15 weight percent, wherein the thin-walled vegetable or herb pasta has, after cooking, good color, texture, integrity, and vegetable or herb flavor.

A method of preparing vegetable or herb pasta containing about 4 to about 15 weight percent vegetable solids or about 2 to 15 weight percent herb solids, said method comprising

• (1) blending flour, vegetable or herb solids, and water to form a homogenous paste with a water content of about 28 to about 33 weight percent, wherein the flour has a minimum average protein content between about 12 to about 13.5 weight percent;
• (2) extruding the homogenous paste to form pasta-shaped extrudates;
• and
• (3) drying the pasta-shaped extrudates, whereby a vegetable or herb pasta is obtained with a moisture content of about 11 to about 13 weight percent and vegetable solids content of about 4 to about 15 weight percent or herb solids content of about 2 to 15 weight percent, wherein the drying step comprises
• (a) drying the pasta-shaped extrudates at a temperature of about 65.degree. to about 85.degree. C. and a relative humidity of about 25 to about 60 percent for a time sufficient to form a first partially-dried vegetable or herb pasta with a moisture content of less than about 27 weight percent,
• (b) drying the first partially-dried vegetable or herb pasta at a temperature of about 75.degree. to about 115.degree. C. and a relative humidity of about 26 to about 60 percent for a time sufficient to form a second partially-dried vegetable or herb pasta with a moisture content of less than about 19.0 weight percent, and
• (c) drying the second partially-dried vegetable or herb pasta at a temperature of about 70.degree. to about 98.degree. C. and a relative humidity of about 35 to about 60 percent for a time sufficient to form the vegetable or herb pasta;
• and
• wherein the vegetable or herb pasta has, after processing and subsequent cooking, good color, texture, integrity, and vegetable or herb flavor.