The present invention relates to a process for preparing a vermicelli product by kneading a mixture of water and vermicelli material in the presence of compressed steam so as to elevate the temperature of the vermicelli material to a temperature of 50.degree. C. within a period of 15-60 seconds and continuing steam kneading until the temperature of the vermicelli material is elevated to at least 90.degree. C.
Method for manufacturing quick cooking pasta products in which pasta components are initially heated to a temperature above 235.degree. F. under specified conditions, cooled to a temperature of 200.degree. F. or lower, and extruded. The extruded pasta product is rapidly dried to provide a quick cooking, high quality pasta product without checks, blisters or stress cracks.
