FIELD: food-processing industry. SUBSTANCE: method involves kneading dough from flour and delivery water subjected to electrochemical treatment; pressing out, cutting and drying. Delivery water is heated to temperature of 55-65 C, subjected to electrochemical treatment until pH value reaches 8.5-9.5 and oxidation-reduction potential is 310-280 mV. Dough moisture content is 29.5-31.0%. Soft wheat is used for manufacture of macaroni products. EFFECT: improved manufacture technology and increased quality of macaroni products. 2 tbl, 3 ex
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