Pâtes

Pâtes (pasta) are a staple food in many cuisines, especially Italian. They are made from a dough of durum wheat semolina or flour and water, and sometimes eggs. The dough is shaped into various forms and dried for storage or used fresh.

Origins are debated, but dried pasta developed in the Mediterranean and Italy. Early references appear in medieval sources, and by the 18th–19th centuries dried pasta became widely produced and exported, helping to popularize it beyond Italy.

Common forms include long varieties (spaghetti, linguine), ribbons (tagliatelle, fettuccine), tubes (penne, rigatoni), and sheets for lasagne. Traditional dry pasta uses durum wheat semolina; fresh pasta uses flour and eggs. Gluten-free versions use corn, rice, or legume flours.

Cooking and use: Pasta is boiled in salted water until al dente, then mixed with sauces, such as tomato, olive oil, cream, meat ragù, or seafood. It is a central component of national and regional cuisines and pairings vary by tradition.

Nutrition and storage: Dried pasta has a long shelf life; fresh pasta requires refrigeration or freezing. Nutritional content varies with ingredients; durum wheat pasta provides carbohydrates and some protein, while egg pasta adds fat and calories. Gluten-free varieties broaden accessibility.