Cooked and frozen pastas which can be stored in a frozen state for a long time and which retain good appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. A method for producing the cooked and frozen pastas, comprising the steps of boiling fresh pastas obtained by extruding dough into pasta noodles at a pressure of from 80 kgf/cm 2 to 200 kgf/cm 2 , bringing the resulting boiled pasta into contact with a liquid comprising an oil or fat having a melting point of 10°C or less, and then freezing the pasta which has been brought into contact with the liquid. 冷凍で長期保存が可能で、且つ解凍後も茹で立ての生パスタ類のような良好な外観と食感を有する冷凍調理済みパスタ類の提供。８０ｋｇｆ／ｃｍ2～２００ｋｇｆ／ｃｍ2の圧力で生地を押出製麺して得られた生パスタ類を茹で調理する工程と、得られた茹でパスタを融点１０℃以下の油脂を含む液と接触させる工程と、当該液に接触させたパスタを凍結する工程とを含む、冷凍調理済みパスタ類の製造方法。
