This method for manufacturing cooked fresh pasta with sauce comprises: a fresh pasta preparation process for preparing dough by adding water to a flour starting material, extrusion-molding said dough at a pressure of 35-100 kgf/cm2 to obtain fresh pasta, and dry heat-treating said fresh pasta to adjust the pasta so that the mass of the fresh pasta after said processing is 80-97 mass% of the mass of the fresh pasta before said processing and a cooking process for boiling or steaming the fresh pasta after the dry heat treatment to obtain cooked fresh pasta. The flour starting material preferably contains a powdered material having wheat flour as the main component and an emulsifier. The content of said emulsifier is 0.2-2 parts by mass with respect to 100 parts by mass of the powdered material.
