Cooked and frozen pastas which can be stored in a frozen state for a long time and which retains favorable appearance and texture comparable to freshly boiled fresh pastas even after being thawed are provided. A method for producing cooked and frozen pastas, comprising boiling fresh pastas obtained by extruding dough into pasta noodles at a pressure of from 80 kgf/cm2 to 200 kgf/cm2, and then freezing the pastas.
