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pasta

Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.

AI overview

Pasta is a food made from wheat flour dough mixed with water or eggs, shaped into sheets or other forms, and cooked by boiling or baking. It originated in Italy and remains a central part of Italian cuisine, though modern versions can also be made from alternative ingredients like rice flour or legumes for different dietary needs.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.name: Pasta
Food.image: (Pasta) by David Adam Kess (pic.2).jpg
Food.image_size: 250px
Food.caption: A collection of different pasta varieties
Food.country: Italy
Food.type: Staple ingredient for many dishes
Food.main_ingredient: Durum wheat flour, water/eggs
Food.variations: Rice flour pasta, legume pasta

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 11,107 products

aNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 323 kcal
Fat: 3.5 g
— of which saturates: 1 g
Carbohydrates: 61.9 g
— of which sugars: 2.6 g
Fibre: 3.9 g
Protein: 11.3 g
Salt: 1.88 g

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via Open Food Facts · ODbL

Wikidata facts

Image: Pasta IMG 3985.JPG

Show 6 more facts

Commons category: Pasta
Commons gallery: Pasta
native label: Pasta
water footprint: 1849
social media followers: 142326
hashtag: pasta

Sources (5)

via Wikidata · CC0

~34 min read

Article

37 sections

Contents

Etymology
History
History of manufacturing
In modern times
Ingredients and preparation
Varieties
Fresh
Dried
Culinary uses
Cooking
Sauce
Processing
Fresh
Matrix and extrusion
Factory-manufactured
Gluten-free
Storage
Science
Molecular and physical composition
Impact of processing on physical structure
Production and market
Nutrition
International adaptations
Africa
Asia
Europe
South America
North America
Oceania
Regulations
Italy
United States
State mandates
USDA school nutrition
See also
References
Further reading

Pastas are divided into two broad categories: dried () and fresh (Italian: ). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines.