Pasta

Pasta is a type of noodle made from dough typically composed of durum wheat semolina and water, or a mixture of flour and eggs for certain varieties. It exists as dried pasta secca and fresh pasta fresca, and comes in hundreds of shapes designed to hold sauces.

Most traditional dried pasta is made from durum wheat semolina, which gives a firm texture when cooked; fresh pasta, common in Italian households and bakeries, often uses eggs to produce a richer, silkier dough.

Production involves mixing flour and liquid to form a dough, kneading, resting, and shaping by extrusion or rolling and cutting. Bronze dies yield rougher surfaces ideal for sauces; modern dies can produce smoother surfaces. Dried pasta is then dried at controlled temperatures to enable long shelf life; fresh pasta is typically dried only briefly or used fresh.

History: Pasta has long been part of Mediterranean cuisine. While the claim that Marco Polo introduced pasta to Italy from China is popular, it is not strongly supported by evidence; references to pasta-like noodles appear in Italian sources by the 13th and 14th centuries, and durum wheat cultivation in northern Italy aided its development.

Preparation and use: In cooking, pasta is boiled in salted water until al dente, then typically combined with sauces ranging from simple olive oil or butter to tomato-based ragù, cheese, seafood, or vegetables. It is a staple in Italian cuisine and has been adapted worldwide, with many regional variations.

Nutrition and dietary notes: Pasta is primarily carbohydrate, with low fat and variable protein content depending on flour type; whole-grain and legume-based pastas add fiber and protein. Gluten-containing varieties are unsuitable for some diets; gluten-free options include rice, corn, or legume flours.