A method for the preparation of solid food products, in particular snacks or pasta. The method comprises the following steps: 1. mixing of flour and water； 2. formation of the dough； 3. extrusion of the dough； 4. drawing of the dough； 5. drying； the method envisages that prior to the extrusion step (3) a step for measuring-out and pre-blending a portion of flour and a mixture containing Omega 3, such as linseed oil or gluten- free vegetable flour containing Omega 3, in a percentage ranging from 1% to 40% of the quantity of flour used in this measuring-out step. Furthermore, the measuring- out step takes place before the mixing step (1), and immediately before the extrusion step (3).
