FIELD: macaroni production. SUBSTANCE: additive contains, mas.%: salts of phosphoric acid, 0.32-58.8; ascorbic acid, 0.02-1.84; food color, 0.03-15.62; substance improving structure of macaroni dough, the balance. Used as substance improving structure of macaroni dough is amino acid, and/or polysaccharide, and/or anionic, and/or nonionic food surface-active substance, and/or protein-containing substance. Method of preparing macaroni products involves preparation of dough from flour, liquid phase and correcting additive including the above-mentioned components, forming the products and their drying. The invention improves textural properties of macaroni dough in spite of flour characteristics used for its preparation, eliminates cracking of products during their drying. EFFECT: improved cooking properties of macaroni products. 13 cl, 1 tbl
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