Repeated attempts have been made to produce low-calorie pasta that has the characteristics of conventional pasta. According to the invention, the aim is achieved using a dough made of durum wheat flour, or oat bran, microcellulose, polysaccharides, oil, an emulsifier and water. Any kind of pasta is formed from the dough and dried during a special heating cycle. According to the method, an initial water content of the produced pasta of approximately 90 wt. % in relation to the quantity of flour is reduced to a water content of 10.5 to 13 wt. %. The finished products have a good shelf life and cooking firmness. The calorific value is more than 40% lower than that of conventional pasta. The pasta produced as per the invention is suitable in particular for diets and, in a gluten-free variant, also for gluten-intolerant individuals.
