pastas

Pastas, often referred to in the plural, are a category of foods made from dough typically consisting of durum wheat semolina and water, and sometimes eggs. They are formed into shapes, dried for storage or used fresh, and prepared by boiling. While closely associated with Italian cuisine, pastas are produced and consumed worldwide in a wide range of varieties.

Most dried pastas are made from durum wheat semolina, which gives shape retention and a firm texture when cooked. Fresh pastas may use eggs or different flours and have a shorter cooking time. Production methods include extrusion, which forms many ridged and hollow shapes, and sheet-based processes for lasagna and fresh ribbons. Drying, storage conditions, and milling influence texture and flavor.

Shapes and forms are diverse. Long strands such as spaghetti and linguine are common, as are short shapes like penne, rigatoni, and fusilli. Flat sheets are cut into ribbons or layered for lasagna. Shapes are often designed to pair with particular sauces or ingredients, for example thick, chunky sauces with ridged tubes or delicate sauces with fine strands.

History and distribution: pasta has deep roots in the Mediterranean and Europe, with Italian producers developing many regional shapes and practices during the medieval and modern periods. Industrial production in the 19th and 20th centuries standardized shapes, drying methods, and distribution, contributing to global popularity.

Cooking and nutrition: pasta is typically boiled in salted water until al dente. It is high in carbohydrates and, depending on the ingredients, may provide varying amounts of protein, fiber, and micronutrients. Whole-grain, egg-enriched, and legume-based pastas broaden nutritional options.