The invention relates to the production of pasta, particularly pasta made of gluten-free raw materials such as flour and/or semolina based on maize, rice, millet or barley or starch, wherein the method comprises the following steps: a) preparation of a raw material-dry mixture； b) incorporation of water into the raw material dry mixture while the raw material is moved in order to obtain a dough or a moistened raw material mixture； c) incorporation of steam into the dough, during which the dough or moistened raw material mixture is moved； d) forming of the dough thus obtained in order to create defined dough objects； and e) drying of the formed dough objects in order to form pasta.
