FIELD: food-processing industry. SUBSTANCE: method involves moistening unshelled grain for 18-22 hours; removing surface moisture and dispersing to obtain grain mass with particle size of up to 250-300 microns; adding flour in an amount of 20-50% by weight of grain mass; kneading dough; molding and drying macaroni products by known methods. Method allows macaroni products enriched with natural vitamins and microelements to be obtained. Such products free of conservants are kept for a long time without deterioration of their eating qualities. EFFECT: increased efficiency and improved quality of product.
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