1. The extruded pasta product having a hole extending therethrough in the longitudinal direction, wherein: the necessary raw pasta is wheat flour hole closes or contracts during cooking or rehydration in hot water ikonfiguratsiya opening in cross section of pasta products is such that around the center of the cross section, a plurality of grooves arranged symmetrically in the circumferential direction extending radially outward from the center of the cross section of pasta products hole has an air gap in the center of the cross section, the air gap is formed due to overlap a plurality of grooves iotverstie closes during cooking or rehydration in hot water or compressed, providing closing grooves except for air zazora.2. The extruded pasta product according to claim 1, wherein the opening is formed in such a manner that it occupies 2-15% of the sectional area of pasta consisting otverstie.3. The extruded pasta product according to claim 1 or 2, wherein the plurality of grooves may reach the ends of the portions deleted by 30-70% of the distance from the center of the cross section of the pasta products to the outer peripheral edge izdeliya.4 pasta. The extruded pasta product according to claim 1 or 2, wherein a plurality of grooves formed such that it has three to eight symmetrically arranged elements.5. The extruded pasta product according to claim 1 or 2, wherein the opening cross-sectional pasta arranged recessed portion which is located between the ends of adjacent grooves1. Экструдированное макаронное изделие, имеющее отверстие, проходящее через него в продольном направлении, в котором:необходимым сырьем для макаронного изделия является пшеничная мукаотверстие смыкается или сжимается при варке или регидратации в горячей воде иконфигурация отверстия в поперечном сечении макаронного изделия такова, что вокруг центра поперечного сечения сформировано множество канавок, симметрично расположенных в окружном направлении, идущих наружу в радиальном направлении от цент
