FIELD: food industry. SUBSTANCE: essence of this process resides in preparing dough having moisture content between 30 and 40 and acidity of 5.5 degrees maximum by admixing wheat flour and bouillon or bouillon concentrate, from 13 to 42 kg bouillon or bouillon concentrate per 100 kg of flour, molding semi-finished product from dough, steam-treating dough molds, dividing stock into portions of semi-finished product, roasting these portions of semi-finished product in vegetable oil having pH value not exceeding 5.4 mg KOH to moisture content of 5.7 maximum, removing excess oil, evaporating excess water, and adding spices in amount of 45 to 80 g per 1 kg of macaroni product. EFFECT: more sophisticated technique.
