1. The method of obtaining cooked and frozen pasta, including the stage of cooking fresh pasta obtained by extruding the dough into noodles under pressure from 80 kgf / cmdo to 200 kgf / cm, bringing the resulting cooked pasta into contact with a liquid containing oil or fat with temperature melting 10 ° C or less, and then freezing pasta that has been brought into contact with the liquid. 2. The method according to claim 1, wherein the dough is a dough obtained by adding from 18 to 35 parts by weight of water for kneading to 100 parts by weight of the flour component, followed by kneading. The method according to p. 1, in which the extrusion is carried out under a pressure of from -200 mm Hg to vacuum. 4. The method according to p. 2, in which the extrusion is carried out under a pressure of from -200 mm Hg to vacuum. 5. The method according to claim 1, wherein the amount of liquid containing oil or fat with a melting point of 10 ° C or less attached to the cooked pasta is from 1 to 12 parts by weight per 100 parts by weight of cooked pasta. The method according to claim 2, wherein the amount of liquid containing oil or fat with a melting point of 10 ° C or less attached to the cooked pasta is from 1 to 12 parts by weight per 100 parts by weight of cooked pasta. A method according to claim 3, wherein the amount of liquid containing oil or fat with a melting point of 10 ° C or less attached to the cooked pasta is from 1 to 12 parts by weight per 100 parts by weight of cooked pasta. The method according to claim 4, wherein the amount of liquid containing oil or fat with a melting point of 10 ° C or less attached to the cooked pasta is from 1 to 12 parts by weight per 100 weight1. Способ получения сваренных и замороженных макаронных изделий, включающий стадии варки свежих макаронных изделий, полученных экструзией теста в лапшу под давлением от 80 кгс/смдо 200 кгс/см, введения полученных сваренных макаронных изделий в контакт с жидкостью, содержащей масло или жир с тем
