Provided is a cooked and frozen pasta which can be stored in a frozen state over a long time and, after thawing, exhibits a good appearance and good texture comparable to freshly cooked fresh pasta. A method for producing a cooked and frozen pasta characterized by comprising extruding a dough under a pressure of 80-200 kgf/cm2 to make noodles, boiling the thus obtained fresh pasta, and then freezing the same.
