1. Dry instant pasta containing at least 50% whole grain wheat, in which at least 95% of the particles of wheat are less than 400 microns. Pasta according to claim 1, which contain at least 70%, preferably at least 80%, most preferably at least 90% of whole grain wheat cereals. The pasta according to claim 1, wherein the water content is at most 10%, preferably at most 5%. Pasta according to claim 1, having a wall thickness of at most 0.6 mm. Pasta according to any one of claims 1 to 4, which include additional ingredients selected from eggs, wheat, gluten, bran from cereals such as oats. Pasta according to any one of claims 1 to 4, containing at least 1% mineral residue. Pasta according to any one of claims 1 to 4, containing at least about 8% fiber. A dehydrated food composition comprising dry instant pasta according to any one of the preceding paragraphs. 9. The dehydrated food composition of claim 8, selected from a soup or pasta-based product. The use of whole grain wheat cereal containing at least 95% particles with a size of less than 400 microns in the production of instant pasta. 11. The use of claim 10, wherein the instant pasta composition comprises at least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90% whole grain wheat. Method for the production of instant pasta, comprising the steps of: a) mixing whole1. Сухие макаронные изделия быстрого приготовления, содержащие по меньшей мере 50% цельнозерновой пшеничной крупы, в которой по меньшей мере 95% частиц пшеничной крупы имеют размер менее 400 мкм.2. Макаронные изделия по п.1, которые содержат по меньшей мере 70%, предпочтительно по меньшей мере 80%, наиболее предпочтительно по меньшей мере 90% цельнозерновой пшеничной крупы.3. Макаронные изделия по п.1, содержание воды в которых составляет самое большее 10%, предпочтительно самое большее 5%.4. Макаронные изделия по п.1, имеющие толщину стенки самое большее 0,6 мм.5. Макаронные изделия по любому из пп.1-4, кот
