The invention satisfies this need. The invention is a pasta suitable for
preparing a stuffed pasta product. The pasta is prepared from a mixture
comprising: (a) soy protein; (b) wheat gluten; (c) soy flour; (d) a
stabilizer capable of providing the mixture with sufficient strength,
flexibility and elasticity for the mixture to be formed into an envelope
having a hollow core (e) water; and (f) egg whites. In one embodiment,
the stabilizer is provided by a gum, such as konjac flour and/or an
alginate.
