Hydrothermal treatment has been used to improve the quality of dried and fresh pasta. Heat treatment (HMT) is commonly used in dried pasta production, which is conducted under restricted moisture content (10-30%) and higher tempera- tures (90-120 °C) (Zavareze & Dias, 2011). It is reported that high temperature drying improved cooking quality of dried pasta (Baiano, Conte, & Del Nobile, 2006). Maache Rezzoug and Allaf (2005) have investigated the effect of a hydrothermal treatment called DIC on fresh pasta.