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Ingredients and preparation

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From Wikipedia, the free encyclopedia
For other uses, see Pasta (disambiguation).
Pasta
A collection of different pasta varieties
Type Staple ingredient for many dishes
Place of origin Italy
Main ingredients Durum wheat flour
Ingredients generally used Water, sometimes eggs
Variations Rice flour pasta, legume pasta

Cookbook: Pasta
Media: Pasta

Pasta (UK: /ˈpæstə/, US: /ˈpɑːstə/, Italian: [ˈpasta]) 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
traditionally 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. While Asian noodles originated in China, pasta is believed to
have developed independently in Italy and is a staple food of Italian cuisine,[1]
[2] with evidence of Etruscans making pasta as early as 400 BCE in Italy.[3][4]

Pastas are divided into two broad categories: dried (Italian: pasta secca) and
fresh (Italian: pasta fresca). 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.[5] Fresh
pastas available in grocery stores are produced commercially by large-scale
machines.

Both dried and fresh pastas come in a number of shapes and varieties, with 310
specific forms known by over 1,300 documented names.[6] In Italy, the names of
specific pasta shapes or types often vary by locale. For example, the pasta form
cavatelli is known by 28 different names depending upon the town and region. Common
forms of pasta include long and short shapes, tubes, flat shapes or sheets,
miniature shapes for soup, those meant to be filled or stuffed, and specialty or
decorative shapes.[7]

As a category in Italian cuisine, both fresh and dried pastas are classically used
in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta),
cooked pasta is plated and served with a complementary sauce or condiment; a second
classification of pasta dishes is pasta in brodo, in which the pasta is part of a
soup-type dish. A third category is pasta al forno, in which the pasta is
incorporated into a dish that is subsequently baked in the oven.[8] Pasta dishes
are generally simple, but individual dishes vary in preparation. Some pasta dishes
are served as a small first course or for light lunches, such as pasta salads.
Other dishes may be portioned larger and used for dinner. Pasta sauces similarly
may vary in taste, color and texture.[9]

In terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6%

protein, and low in fat, with moderate amounts of manganese, but pasta generally
has low micronutrient content. Pasta may be enriched or fortified, or made from
whole grains.
Etymology

First attested in English in 1873, the word pasta comes from Italian pasta, in turn
from Latin pasta, latinisation of the Greek παστά, pasta.
History
Making pasta; illustration from the 15th century edition of Tacuinum Sanitatis, a
Latin translation of the Arabic work Taqwīm al-sihha by Ibn Butlan[10]

Evidence of Etruscans making pasta dates back to 400 BCE.[3] The first concrete
information on pasta products in Italy dates to the 13th or 14th centuries.[11] In
the 1st century AD[dubious – discuss] writings of Horace, lagana (sg.: laganum)
were fine sheets of fried dough[12] and were an everyday foodstuff.[13] Writing in
the 2nd century, Athenaeus of Naucratis provides a recipe for lagana which he
attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat
flour and the juice of crushed lettuce, then flavored with spices and deep-fried in
oil.[13] An early 5th century cookbook describes a dish called lagana that
consisted of layers of dough with meat stuffing, an ancestor of modern-day lasagna.
[13] However, the method of cooking these sheets of dough does not correspond to
the modern definition of either a fresh or dry pasta product, which only had
similar basic ingredients and perhaps the shape.[13]

Historians have noted several lexical milestones relevant to pasta, none of which
changes these basic characteristics. For example, the works of the 2nd century AD
Greek physician Galen mention itrion, homogeneous compounds made of flour and
water.[14] The Jerusalem Talmud records that itrium, a kind of boiled dough,[14]
was common in Palestine from the 3rd to 5th centuries AD.[15] A dictionary compiled
by the 9th century Arab physician and lexicographer Isho bar Ali[16] defines
itriyya, the Arabic cognate, as string-like shapes made of semolina and dried
before cooking. The geographical text of Muhammad al-Idrisi, compiled for the
Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported
from Norman Sicily:

West of Termini there is a delightful settlement called Trabia [along the

Sicilian coast east of Palermo]. Its ever-flowing streams propel a number of mills.
Here there are huge buildings in the countryside where they make vast quantities of
itriyya which is exported everywhere: to Calabria, to Muslim and Christian
countries. Very many shiploads are sent.[17]

One form of itriyya with a long history is lagana, which in Latin refers to thin
sheets of dough,[13] and gave rise to the Italian lasagna.
Boy with Spaghetti by Julius Moser, c. 1808
Typical products shop in Naples, Italy, with pasta on display

In North Africa, a food similar to pasta, known as couscous, has been eaten for
centuries. However, it lacks the distinguishing malleable nature of pasta, couscous
being more akin to droplets of dough. At first, dry pasta was a luxury item in
Italy because of high labor costs; durum wheat semolina had to be kneaded for a
long time.

There is a legend of Marco Polo importing pasta from China[18][19] which originated
with the Macaroni Journal, published by an association of food industries with the
goal of promoting pasta in the United States.[20] Rustichello da Pisa writes in his
Travels that Marco Polo described a food similar to lagana. The way pasta reached
Europe is unknown, however there are many theories, [21] Jeffrey Steingarten
asserts that Moors introduced pasta in the Emirate of Sicily in the ninth century,
mentioning also that traces of pasta have been found in ancient Greece and that
Jane Grigson believed the Marco Polo story to have originated in the 1920s or 1930s
in an advertisement for a Canadian spaghetti company.[22]

Food historians estimate that the dish probably took hold in Italy as a result of
extensive Mediterranean trading in the Middle Ages. From the 13th century,
references to pasta dishes—macaroni, ravioli, gnocchi, vermicelli—crop up with
increasing frequency across the Italian peninsula.[23] In the 14th-century writer
Boccaccio's collection of earthy tales, The Decameron, he recounts a mouthwatering
fantasy concerning a mountain of Parmesan cheese down which pasta chefs roll
macaroni and ravioli to gluttons waiting below.[23]

In the 14th and 15th centuries, dried pasta became popular for its easy storage.
This allowed people to store pasta on ships when exploring the New World.[24] A
century later, pasta was present around the globe during the voyages of discovery.
[25]

Although tomatoes were introduced to Italy in the 16th century and incorporated in
Italian cuisine in the 17th century, description of the first Italian tomato sauces
dates from the late 18th century: the first written record of pasta with tomato
sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco
Leonardi.[26] Before tomato sauce was introduced, pasta was eaten dry with the
fingers; the liquid sauce demanded the use of a fork.[24]
History of manufacturing

At the beginning of the 17th century, Naples had rudimentary machines for producing
pasta, later establishing the kneading machine and press, making pasta
manufacturing cost-effective.[27] In 1740, a license for the first pasta factory
was issued in Venice.[27] During the 1800s, watermills and stone grinders were used
to separate semolina from the bran, initiating expansion of the pasta market.[27]
In 1859, Joseph Topits (1824−1876) founded Hungary's first pasta factory, in the
city of Pest, which worked with steam machines; it was one of the first pasta
factories in Central Europe.[28] By 1867, Buitoni Company in Sansepolcro, Tuscany,
was an established pasta manufacturer.[29] During the early 1900s, artificial
drying and extrusion processes enabled greater variety of pasta preparation and
larger volumes for export, beginning a period called "The Industry of Pasta".[27]
[30] In 1884, the Zátka Brothers's plant in Boršov nad Vltavou was founded, making
it Bohemia's first pasta factory.[31]
In modern times

The art of pasta making and the devotion to the food as a whole has evolved since
pasta was first conceptualized. In 2008, it was estimated that Italians ate over 27
kg (60 lb) of pasta per person, per year, easily beating Americans, who ate about 9
kg (20 lb) per person.[32] Pasta is so beloved in Italy that individual consumption
exceeds the average production of wheat of the country; thus, Italy frequently
imports wheat for pasta making. In contemporary society, pasta is ubiquitous and
there is a variety of types in local supermarkets, in many countries. With the
worldwide demand for this staple food, pasta is now largely mass-produced in
factories and only a tiny proportion is crafted by hand.[32]
Ingredients and preparation
Pasta made from durum wheat

Since at least the time of Cato's De Agri Cultura, basic pasta dough has been made
mostly of wheat flour or semolina,[6] with durum wheat used predominantly in the
south of Italy and soft wheat in the north. Regionally other grains have been used,
including those from barley, buckwheat, rye, rice, and maize, as well as chestnut
and chickpea flours. Liquid, often in the form of eggs, is used to turn the flour
into a dough.

To address the needs of people affected by gluten-related disorders (such as

coeliac disease, non-celiac gluten sensitivity and wheat allergy sufferers),[33]
some recipes use rice or maize for making pasta. Grain flours may also be
supplemented with cooked potatoes.[34][35]

Other additions to the basic flour-liquid mixture may include vegetable purees such
as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings. While
pastas are, most typically, made from unleavened doughs, the use of yeast-raised
doughs are also known for at least nine different pasta forms.[6]

Additives in dried, commercially sold pasta include vitamins and minerals that are
lost from the durum wheat endosperm during milling. They are added back to the
semolina flour once it is ground, creating enriched flour. Micronutrients added may
include niacin (vitamin B3), riboflavin (vitamin B2), folate, thiamine (vitamin
B1), and ferrous iron.[36]
Making pasta

Eggs are cracked into a well of flour

Eggs are cracked into a well of flour
 Ingredients are mixed
Ingredients are mixed
Ball of pasta dough
Ball of pasta dough
Dough is rolled into thin sheets
Dough is rolled into thin sheets
Sheets of pasta are folded and sliced into noodles
Sheets of pasta are folded and sliced into noodles
Fresh pasta
Fresh pasta
A dish made from homemade pasta
A dish made from homemade pasta

Varieties
See also: List of pasta

Long pasta
Long pasta
Short pasta
Short pasta
Short pasta
Short pasta
Minute pasta pastina, used for soups
Minute pasta pastina, used for soups
Pasta all'uovo (lit. 'egg pasta')
Pasta all'uovo (lit. 'egg pasta')
Fresh pasta
Fresh pasta
Pasta for pasta al forno (lit. 'baked pasta') dishes
Pasta for pasta al forno (lit. 'baked pasta') dishes

Fresh

Fresh pasta is usually locally made with fresh ingredients unless it is destined to
be shipped, in which case consideration is given to the spoilage rates of the
desired ingredients such as eggs or herbs. Furthermore, fresh pasta is usually made
with a mixture of eggs and all-purpose flour or "00" low-gluten flour. Since it
contains eggs, it is more tender compared to dried pasta and only takes about half
the time to cook.[37] Delicate sauces are preferred for fresh pasta in order to let
the pasta take front stage.[38]

Fresh pastas do not expand in size after cooking; therefore, 0.7 kg (1.5 lb) of
pasta are needed to serve four people generously.[37] Fresh egg pasta is generally
cut into strands of various widths and thicknesses depending on which pasta is to
be made (e.g., fettuccine, pappardelle, and lasagne). It is best served with meat,
cheese, or vegetables to create filled pastas such as ravioli, tortellini, and
cannelloni. Fresh egg pasta is well known in the Piedmont and Emilia-Romagna
regions of northern Italy. In this area, dough is only made out of egg yolk and
flour resulting in a very refined flavor and texture. This pasta is often served
simply with butter sauce and thinly sliced truffles that are native to this region.
In other areas, such as Apulia, fresh pasta can be made without eggs. The only
ingredients needed to make the pasta dough are semolina flour and water, which is
often shaped into orecchiette or cavatelli. Fresh pasta for cavatelli is also
popular in other places including Sicily. However, the dough is prepared
differently: it is made of flour and ricotta cheese instead.[39]
Dried

Dried pasta can also be defined as factory-made pasta because it is usually

produced in large amounts that require large machines with superior processing
capabilities to manufacture.[39] Dried pasta can be shipped further and has a
longer shelf life. The ingredients required to make dried pasta include semolina
flour and water. Eggs can be added for flavor and richness, but are not needed to
make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at a
low temperature for several days to evaporate all the moisture allowing it to be
stored for a longer period. Dried pastas are best served in hearty dishes, such as
ragù sauces, soups, and casseroles.[38] Once it is cooked, the dried pasta will
usually grow to twice its original size. Therefore, approximately 0.5 kg (1 lb) of
dried pasta serves up to four people.[37]
Culinary uses
See also: List of pasta dishes
Three different colors of fusilli
Cooking

Pasta, whether dry or fresh, is eaten after cooking it in hot water. For Italian
pasta, which is unsalted, salt is added to the cooking water. This is not the case
for Asian wheat noodles, such as udon and lo mein, which are made from salty dough.
[40]

In Italy, pasta is often cooked to be al dente, such that it is still firm to the
bite. This is because it is then often cooked in the sauce for a short time, which
makes it soften further.[41]

There are number of urban myths about how pasta should be cooked. In fact, it does
not generally matter whether pasta is cooked at a lower or a higher temperature,
although lower temperatures require more stirring to avoid sticking, and certain
stuffed pasta, such as tortellini, break up in higher temperatures.[41] It also
does not matter whether salt is added before or after bringing the water to a boil.
[41] The amount of salt has no influence on cooking speed.[41]
Sauce

Pasta is generally served with some type of sauce; the sauce and the type of pasta
are usually matched based on consistency and ease of eating. Northern Italian
cooking uses less tomato sauce, garlic and herbs, and béchamel sauce is more
common.[42] However, Italian cuisine is best identified by individual regions.
Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and
Emilia-Romagna regions of northern Italy.[43][44] In Bologna, the meat-based
Bolognese sauce incorporates a small amount of tomato concentrate and a green sauce
called pesto originates from Genoa. In central Italy, there are sauces such as
tomato sauce, amatriciana, arrabbiata, and the egg-based carbonara.

Tomato sauces are also present in southern Italian cuisine, where they originated.
In southern Italy more complex variations include pasta paired with fresh
vegetables, olives, capers or seafood. Varieties include puttanesca, pasta alla
Norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh
sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino
(lit. 'spaghetti with garlic, [olive] oil and hot chili peppers'), pasta con i
peperoni cruschi (crispy peppers and breadcrumbs).[45]

Pasta can be served also in broth (pastina, or stuffed pasta, such as tortellini,
cappelletti and agnolini) or in vegetable soup, typically minestrone or bean soup
(pasta e fagioli).
Processing
Main article: Pasta processing
Fresh
A pasta machine in use

Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour
is first mounded on a flat surface and then a well in the pile of flour is created.
Egg is then poured into the well and a fork is used to mix the egg and flour.[46]
There are a variety of ways to shape the sheets of pasta depending on the type
required. The most popular types include penne, spaghetti, and macaroni.[47]

Kitchen pasta machines, also called pasta makers, are popular with cooks who make
large amounts of fresh pasta. The cook feeds sheets of pasta dough into the machine
by hand and, by turning a hand crank, rolls the pasta to thin it incrementally. On
the final pass through the pasta machine, the pasta may be directed through a
machine 'comb' to shape of the pasta as it emerges.
Matrix and extrusion

Semolina flour consists of a protein matrix with entrapped starch granules. Upon
the addition of water, during mixing, intermolecular forces allow the protein to
form a more ordered structure in preparation for cooking.[48]

Durum wheat is ground into semolina flour which is sorted by optical scanners and
cleaned.[49] Pipes allow the flour to move to a mixing machine where it is mixed
with warm water by rotating blades. When the mixture is of a lumpy consistency, the
mixture is pressed into sheets or extruded. Varieties of pasta such as spaghetti
and linguine are cut by rotating blades, while pasta such as penne and fusilli are
extruded. The size and shape of the dies in the extruder through which the pasta is
pushed determine the shape that results. The pasta is then dried at a high
temperature.[50]
Factory-manufactured

The ingredients to make dried pasta usually include water and semolina flour; egg
for color and richness (in some types of pasta), and possibly vegetable juice (such
as spinach, beet, tomato, carrot), herbs or spices for color and flavor. After
mixing semolina flour with warm water the dough is kneaded mechanically until it
becomes firm and dry. If pasta is to be flavored, eggs, vegetable juices, and herbs
are added at this stage. The dough is then passed into the laminator to be
flattened into sheets, then compressed by a vacuum mixer-machine to clear out air
bubbles and excess water from the dough until the moisture content is reduced to
12%. Next, the dough is processed in a steamer to kill any bacteria it may contain.

The dough is then ready to be shaped into different types of pasta. Depending on
the type of pasta to be made, the dough can either be cut or extruded through dies.
The pasta is set in a drying tank under specific conditions of heat, moisture, and
time depending on the type of pasta. The dried pasta is then packaged: Fresh pasta
is sealed in a clear, airtight plastic container with a mixture of carbon dioxide
and nitrogen that inhibits microbial growth and prolongs the product's shelf life;
dried pastas are sealed in clear plastic or cardboard packages.[51]
Gluten-free

Gluten, the protein found in grains such as wheat, rye, spelt, and barley,
contributes to protein aggregation and firm texture of a normally cooked pasta.
Gluten-free pasta is produced with wheat flour substitutes, such as vegetable
powders, rice, corn, quinoa, amaranth, oats and buckwheat flours.[52] Other
possible gluten-free pasta ingredients may include hydrocolloids to improve cooking
pasta with high heat resistance, xanthan gum to retain moisture during storage, or
hydrothermally-treated polysaccharide mixtures to produce textures similar to those
of wheat pasta.[52][53]
Storage

The storage of pasta depends on its processing and extent of drying.[48] Uncooked
pasta is kept dry and can sit in the cupboard for a year if airtight and stored in
a cool, dry area. Cooked pasta is stored in the refrigerator for a maximum of five
days in an airtight container. Adding a couple teaspoons of oil helps keep the food
from sticking to itself and the container. Cooked pasta may be frozen for up to two
or three months. Should the pasta be dried completely, it can be placed back in the
cupboard.[54]
Science
Molecular and physical composition

Pasta exhibits a random molecular order rather than a crystalline structure.[55]

The moisture content of dried pasta is typically around 12%,[56] indicating that
dried pasta will remain a brittle solid until it is cooked and becomes malleable.
The cooked product is, as a result, softer, more flexible, and chewy.[55]

Semolina flour is the ground endosperm of durum wheat,[49] producing granules that
absorb water during heating and an increase in viscosity due to semi-reordering of
starch molecules.[49][50]

Another major component of durum wheat is protein which plays a large role in pasta
dough rheology.[57] Gluten proteins, which include monomeric gliadins and polymeric
glutenin, make up the major protein component of durum wheat (about 75–80%).[57] As
more water is added and shear stress is applied, gluten proteins take on an elastic
characteristic and begin to form strands and sheets.[57][58] The gluten matrix that
results during forming of the dough becomes irreversibly associated during drying
as the moisture content is lowered to form the dried pasta product.[59]
Impact of processing on physical structure

Before the mixing process takes place, semolina particles are irregularly shaped
and present in different sizes.[49][60] Semolina particles become hydrated during
mixing. The amount of water added to the semolina is determined based on the
initial moisture content of the flour and the desired shape of the pasta. The
desired moisture content of the dough is around 32% wet basis and will vary
depending on the shape of pasta being produced.[60]

The forming process involves the dough entering an extruder in which the rotation
of a single or double screw system pushes the dough toward a die set to a specific
shape.[49] As the starch granules swell slightly in the presence of water and a low
amount of thermal energy, they become embedded within the protein matrix and align
along the direction of the shear caused by the extrusion process.[60]

Starch gelatinization and protein coagulation are the major changes that take place
when pasta is cooked in boiling water.[57] Protein and starch competing for water
within the pasta cause a constant change in structure as the pasta cooks.[60]
Production and market

In 2015–16, the largest producers of dried pasta were Italy (3.2 million tonnes),
United States (2 million tonnes), Turkey (1.3 million tons), Brazil (1.2 million
tonnes), and Russia (1 million tons).[61][62] In 2018, Italy was the world's
largest exporter of pasta, with $2.9 billion sold, followed by China with $0.9
billion.[63]

The largest per capita consumers of pasta in 2015 were Italy (23.5 kg/person),
Tunisia (16.0 kg/person), Venezuela (12.0 kg/person) and Greece (11.2 kg/person).
[62] In 2017, the United States was the largest consumer of pasta with 2.7 million
tons.[64]
Nutrition
Pasta, cooked, unenriched, without saltNutritional value per 100 g (3.5 oz)
Energy 660 kJ (160 kcal)
Carbohydrates

30.9 g
Starch 26.0 g
Sugars 0.6 g
Dietary fiber 1.8 g
Fat

0.9 g
Protein

5.8 g
Vitamins Quantity
%DV†
Thiamine (B1)
2%
0.02 mg
Riboflavin (B2)
2%
0.02 mg
Niacin (B3)
3%
0.4 mg
Pantothenic acid (B5)
2%
0.11 mg
Vitamin B6
3%
0.05 mg
Folate (B9)
2%
7 μg
Vitamin C
0%
0 mg
Vitamin E
0%
0.06 mg
Minerals Quantity
%DV†
Calcium
1%
7 mg
Iron
3%
0.5 mg
Magnesium
4%
18 mg
Manganese
14%
0.32 mg
Phosphorus
5%
58 mg
Potassium
1%
44 mg
Sodium
0%
1 mg
Zinc
5%
0.5 mg
Other constituents Quantity
Water 62 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[65] except for
potassium, which is estimated based on expert recommendation from the National
Academies.[66]

When cooked, plain pasta is composed of 62% water, 31% carbohydrates (26% starch),
6% protein, and 1% fat. A 100-gram (3+1⁄2 oz) portion of unenriched cooked pasta
provides 670 kilojoules (160 kcal) of food energy and a moderate level of manganese
(15% of the Daily Value), but few other micronutrients.

Pasta has a lower glycemic index than many other staple foods in Western culture,
such as bread, potatoes, and rice.[67]
International adaptations

As pasta was introduced elsewhere in the world, it became incorporated into a

number of local cuisines, which often have significantly different ways of
preparation from those of Italy. When pasta was introduced to different nations,
each culture would adopt a different style of preparation. In the past, ancient
Romans cooked pasta-like foods by frying rather than boiling. It was also sweetened
with honey or tossed with garum. Ancient Romans also enjoyed baking it in rich
pies, called timballi.[68]
Africa

Countries such as Somalia, Ethiopia, and Eritrea were introduced to pasta from
colonization and occupation through the Italian Empire, in the nineteenth and
twentieth centuries. Southern Somalia has a dish called suugo which has a meat
sauce, typically beef based, with their local xawaash spice mix.[69] In Ethiopia,
pasta can also be served over injera, where it is also eaten with hands instead of
cutlery. A dollop of bolognese with berbere spice blend can be served on the side.
[70][71]
Asia

In Hong Kong, the local Chinese have adopted pasta, primarily spaghetti and
macaroni, as an ingredient in the Hong Kong–style Western cuisine. In cha chaan
teng, macaroni is cooked in water and served in broth with ham or frankfurter
sausages, peas, black mushrooms, and optionally eggs, reminiscent of noodle soup
dishes. This is often a course for breakfast or light lunch fare.[72] These
affordable dining shops evolved from American food rations after World War II due
to lack of supplies, and they continue to be popular for people with modest means.

Two common spaghetti dishes served in Japan are the Bolognese and the Naporitan.

In Nepal, macaroni has been adopted and cooked in a Nepalese way. Boiled macaroni
is sautéed along with cumin, turmeric, finely chopped green chillies, onions and
cabbage.

In the Philippines, spaghetti is often served with a distinct, slightly sweet yet
flavorful meat sauce (based on tomato sauce or paste and ketchup), frequently
containing ground beef or pork and diced hot dogs and ham. It is spiced with soy
sauce, heavy quantities of garlic, dried oregano sprigs and sometimes with dried
bay leaf, and topped with grated cheese. Other pasta dishes are also cooked
nowadays in Filipino kitchens, such as carbonara, pasta with alfredo sauce, and
baked macaroni. These dishes are usually cooked for gatherings and special
occasions, such as family reunions or Christmas. Macaroni or other tube pasta is
also used in sopas, a local chicken broth soup.
Europe
In Armenia, a popular traditional pasta called arishta is first dry pan toasted so
as slightly golden, and then boiled to make the pasta dish which is often topped
with yogurt, butter and garlic.[73]

In Greece, hilopittes is considered one of the finest types of dried egg pasta. It
is cooked either in tomato sauce or with various kinds of casserole meat. It is
usually served with Greek cheese of any type.

In Sweden, spaghetti is traditionally served with köttfärssås (Bolognese sauce),

which is minced meat in a thick tomato soup.

Twice a year, hundreds of people in Sardinia make a nighttime 20-mile (32 km)
pilgrimage from the city of Nuoro to the village of Lula for the biannual Feast of
San Francesco, where they eat what is possibly the world's rarest pasta. Su
filindeu (literally "threads of God" in the Sardinian language) is an incredibly
intricate semolina pasta made by just three women who only make the pasta for the
festival.[74]
South America

Pasta is also widespread in the Southern Cone, as well most of the rest of Brazil,
mostly pervasive in the areas with mild to strong Italian roots, such as Central
Argentina, and the eight southernmost Brazilian states (where macaroni is called
macarrão, and more general pasta is known under the umbrella term massa, literally
"dough", together with some Japanese noodles, such as bifum rice vermicelli and
yakisoba, which also entered general taste). The local names for the pasta are many
times varieties of the Italian names, such as ñoquis/nhoque for gnocchi,
ravioles/ravióli for ravioli, or tallarines/talharim for tagliatelle, although some
of the most popular pasta in Brazil, such as the parafuso ("screw", "bolt"), a
specialty of the country's pasta salads, are also way different both in name and
format from its closest Italian relatives, in this case the fusilli.[75]
North America

Fettuccine Alfredo with cream, cheese and butter, and spaghetti with tomato sauce
(with or without meat) are popular Italian-style dishes in the United States.
Oceania

In Australia, boscaiola sauce, based on bacon and mushrooms, is popular.

Regulations

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Italy
A small hand-cranked pasta machine, designed to sheet fresh pasta dough and cut
tagliatelle

Although numerous variations of ingredients for different pasta products are known,
in Italy the commercial manufacturing and labeling of pasta for sale as a food
product within the country is highly regulated.[76][77] Italian regulations
recognize three categories of commercially manufactured dried pasta as well as
manufactured fresh and stabilized pasta:

Pasta, or dried pasta with three subcategories – (i.) Durum wheat semolina
pasta (pasta di semola di grano duro), (ii.) Low grade durum wheat semolina pasta
(pasta di semolato di grano duro) and (iii.) Durum wheat whole meal pasta (pasta di
semola integrale di grano duro). Pastas made under this category must be made only
with durum wheat semolina or durum wheat whole-meal semolina and water, with an
allowance for up to 3% of soft-wheat flour as part of the durum flour. Dried pastas
made under this category must be labeled according to the subcategory.
Special pastas (paste speciali) – As with the pasta above, with additional
ingredients other than flour and water or eggs. Special pastas must be labeled as
durum wheat semolina pasta on the packaging completed by mentioning the added
ingredients used (e.g., spinach). The 3% soft flour limitation still applies.
Egg pasta (pasta all'uovo) – May only be manufactured using durum wheat
semolina with at least 4 hens' eggs (chicken) weighing at least 200 grams (7.1 oz)
(without the shells) per kilogram of semolina, or a liquid egg product produced
only with hen's eggs. Pasta made and sold in Italy under this category must be
labeled egg pasta.
Fresh and stabilized pastas (paste alimentari fresche e stabilizzate) –
Includes fresh and stabilized pastas, which may be made with soft-wheat flour
without restriction on the amount. Prepackaged fresh pasta must have a water
content not less than 24%, must be stored refrigerated at a temperature of not more
than 4 °C (39 °F) (with a 2 °C (36 °F) tolerance), must have undergone a heat
treatment at least equivalent to pasteurisation, and must be sold within five days
of the date of manufacture. Stabilized pasta has a lower allowed water content of
20%, and is manufactured using a process and heat treatment that allows it to be
transported and stored at ambient temperatures.

The Italian regulations under Presidential Decree No. 187 apply only to the
commercial manufacturing of pastas both made and sold within Italy. They are not
applicable either to pasta made for export from Italy or to pastas imported into
Italy from other countries. They also do not apply to pastas made in restaurants.
United States

In the US, regulations for commercial pasta products occur both at the federal and
state levels. At the Federal level, consistent with Section 341 of the Federal
Food, Drug, and Cosmetic Act,[78] the Food and Drug Administration (FDA) has
defined standards of identity for what are broadly termed macaroni products. These
standards appear in 21 CFR Part 139.[79] Those regulations state the requirements
for standardized macaroni products of 15 specific types of dried pastas, including
the ingredients and product-specific labeling for conforming products sold in the
US, including imports:

Macaroni products – defined as the class of food prepared by drying formed

units of dough made from semolina, durum flour, farina, flour, or any combination
of those ingredients with water. Within this category various optional ingredients
may also be used within specified ranges, including egg white, frozen egg white or
dried egg white alone or in any combination; disodium phosphate; onions, celery,
garlic or bay leaf, alone or in any combination; salt; gum gluten; and concentrated
glyceryl monostearate. Specific dimensions are given for the shapes named macaroni,
spaghetti and vermicelli.
Enriched macaroni products – largely the same as macaroni products except
that each such food must contain thiamin, riboflavin, niacin or niacinamide, folic
acid and iron, with specified limits. Additional optional ingredients that may be
added include vitamin D, calcium, and defatted wheat germ. The optional ingredients
specified may be supplied through the use of dried yeast, dried torula yeast,
partly defatted wheat germ, enriched farina, or enriched flour.
Enriched macaroni products with fortified protein – similar to enriched
macaroni products with the addition of other ingredients to meet specific protein
requirements. Edible protein sources that may be used include food grade flours or
meals from nonwheat cereals or oilseeds. Products in this category must include
specified amounts of thiamin, riboflavin, niacin or niacinamide and iron, but not
folic acid. The products in this category may also optionally contain up to 625
milligrams (9.65 gr) of calcium.
Milk macaroni products – the same as macaroni products except that milk or
a specified milk product is used as the sole moistening ingredient in preparing the
dough. Other than milk, allowed milk products include concentrated milk, evaporated
milk, dried milk, and a mixture of butter with skim, concentrated skim, evaporated
skim, or nonfat dry milk, in any combination, with the limitation on the amount of
milk solids relative to amount of milk fat.
Nonfat milk macaroni products – the same as macaroni products except that
nonfat dry milk or concentrated skim milk is used in preparing the dough. The
finished macaroni product must contain between 12% and 25% milk solids-not-fat.
Carageenan or carageenan salts may be added in specified amounts. The use of egg
whites, disodium phosphate and gum gluten optionally allowed for macaroni products
is not permitted for this category.
Enriched nonfat milk macaroni products – similar to nonfat milk
macaroni products with added requirements that products in this category contain
thiamin, riboflavin, niacin or niacinamide, folic acid and iron, all within
specified ranges.
Vegetable macaroni products – macaroni products except that tomato (of any
red variety), artichoke, beet, carrot, parsley or spinach is added in a quantity
such that the solids of the added component are at least 3% by weight of the
finished macaroni product. The vegetable additions may be in the form of fresh,
canned, dried or a puree or paste. The addition of either the various forms of egg
whites or disodium phosphate allowed for macaroni products is not permitted in this
category.
Enriched vegetable macaroni products – the same as vegetable macaroni
products with the added requirement for nutrient content specified for enriched
macaroni products.
Whole wheat macaroni products – similar to macaroni products except that
only whole wheat flour or whole wheat durum flour, or both, may be used as the
wheat ingredient. Further the addition of the various forms of egg whites, disodium
phosphate and gum gluten are not permitted.
Wheat and soy macaroni products – begins as macaroni products with the
addition of at least 12.5% of soy flour as a fraction of the total soy and wheat
flour used. The addition the various forms of egg whites and disodium phosphate are
not permitted. Gum gluten may be added with a limitation that the total protein
content derived from the combination of the flours and added gluten not exceed 13%.
Noodle products – the class of food that is prepared by drying units of dough
made from semolina, durum flour, farina, flour, alone or in any combination with
liquid eggs, frozen eggs, dried eggs, egg yolks, frozen yolks, dried yolks, alone
or in any combination, with or without water. Optional ingredients that may be
added in allowed amounts are onions, celery, garlic, and bay leaf; salt; gum
gluten; and concentrated glyceryl monostearate.
Enriched noodle products – similar to noodle products with the addition of
specific requirements for amounts of thiamin, riboflavin, niacin or niacinamide,
folic acid and iron, each within specified ranges. Additionally products in this
category may optionally contain added vitamin D, calcium or defatted wheat germ,
each within specified limits.
Vegetable noodle products – the same as noodle products with the addition
of tomato (of any red variety), artichoke, beet, carrot, parsley, or spinach in an
amount that is at least 3% of the finished product weight. The vegetable component
may be added as fresh, canned, dried, or in the form of a puree or paste.
Enriched vegetable noodle products – the same as vegetable noodle
products excluding carrot, with the specified nutrient requirements for enriched
noodle products.
Wheat and soy noodle products – similar to noodle products except that soy
flour is added in a quantity not less than 12.5% of the combined weight of the
wheat and soy ingredients.

State mandates

The federal regulations under 21 CFR Part 139 are standards for the products noted,
not mandates. Following the FDA's standards, a number of states have, at various
times, enacted their own statutes that serve as mandates for various forms of
macaroni and noodle products that may be produced or sold within their borders.
Many of these specifically require that the products sold within those states be of
the enriched form.[80][81][82][83] According to a report released by the
Connecticut Office of Legislative Research, when Connecticut's law was adopted in
1972 that mandated certain grain products, including macaroni products, sold within
the state to be enriched it joined 38 to 40 other states in adopting the federal
standards as mandates.[84]
USDA school nutrition

Beyond the FDA's standards and state statutes, the United States Department of
Agriculture (USDA), which regulates federal school nutrition programs,[85][86]
broadly requires grain and bread products served under these programs either be
enriched or whole grain (see 7 CFR 210.10 (k) (5)). This includes macaroni and
noodle products that are served as part the category grains/breads requirements
within those programs. The USDA also allows that enriched macaroni products
fortified with protein may be used and counted to meet either a grains/breads or
meat/alternative meat requirement, but not as both components within the same meal.
[87]
See also

Media related to Pasta at Wikimedia Commons The dictionary definition of pasta at

Wiktionary

flagItaly portaliconFood portal

Al dente – cooking technique

National Pasta Association
Pasta by Design

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Bibliography

Serventi, Silvano; Sabban, Françoise (2002). Pasta: the Story of a Universal

Food. New York: Columbia University Press. ISBN 0231124422.

vte

Pasta

List of pasta List of pasta dishes

Types
Long pastas

Bigoli Bucatini Busiate Capellini Fettuccine Fileja Lasagnette Lasagnotte

Linguettine Linguine Mafaldine Pappardelle Pici Spaghetti Stringozzi Stroncatura
Tagliatelle Taglierini Tagliolini Trenette Tripoline Troccoli Vermicelli

Short pastas

Calamarata Campanelle Casarecce Cascatelli Cavatappi Cavatelli Cencioni

Conchiglie Corzetti Farfalle Fiori Foglie d'ulivo Fusi Garganelli Gemelli Gnocchi
Lanterne Lorighittas Macaroni Malloreddus Orecchiette Paccheri Passatelli Penne
Pillus Pizzoccheri Radiatori Rigatoni Rotelle Sagnarelli Scialatelli Sedani Su
Filindeu Testaroli Tortiglioni Trofie Ziti

Pastina

Acini di pepe Alphabet pasta Anelli Ditalini Fregula Orzo Stelline

Stuffed pastas

Agnolini Agnolotti
Pavese Piedmontese Cappelletti Casoncelli Casunziei Cjarsons Culurgiones
Fagottini Mezzelune Ravioli Sacchettoni Sorrentinos Tortellini Tortelli Tortelloni

Other or variable

Cannelloni Fusilli Lasagna Occhi di lupo Strozzapreti Vincisgrassi

Cooking

Al dente Al forno

Producers
Italian

Agnesi Bertagni Barilla Buitoni De Cecco La Molisana Poiatti Rana Rigo Voiello

American

National Pasta Association A. Zerega's Sons, Inc. C.F. Mueller Company New
World Pasta American Italian Pasta Company V. La Rosa and Sons Macaroni Company

Equipment manufacturers

Demaco VillaWare

See also

Pasta processing Noodles

Spätzle Israeli couscous
 icon Food portal Category: Pasta

vte

Noodles
Variants
Chinese

Biangbiang noodles Cellophane noodles Cumian Jook-sing noodles Juanfen Knife-

cut noodles Lamian Lai fun Migan Mixian Misua Mung bean sheets Oil noodles Rice
noodles Rice vermicelli Saang mein Shahe fen Shrimp roe noodles Silver needle
noodles Yi mein Youmian

European

Halušky Schupfnudel Spätzle Pasta

Japanese

Hiyamugi Instant noodles Shirataki noodles Soba Sōmen Udon

Jewish & Israeli

Egg barley Farfel Jewish egg noodles Lokshen Ptitim Varnishkes

Korean

Cheonsachae Dangmyeon Dotori-guksu Garak-guksu Jjolmyeon Memil-guksu Somyeon

Sujebi

Thai

Khanom chin

Dishes
Bruneian,
Malaysian
&
Singaporean

Bihun goreng Curry mee Char kway teow Hae mee Katong Laksa Kolo mee Laksa Lor
mee Mee goreng Mee bandung Muar Mee pok Mee siam Mee Jawa Satay bee hoon

Burmese

Kat kyi kaik Khauk swè thoke Kya zan hinga Kyay oh Meeshay Mohinga Mont di Nan
gyi thohk Ohn no khao swè Sigyet khauk swè

Cambodian

Bánh hỏi Banh kanh Kuyteav Num banhchok

Central Asian
/ Turkic

Beshbarmak Kesme Laghman

Chinese
 Ants climbing a tree Banmian Beef chow fun Beef noodle soup Chow mein Crossing-
the-bridge noodles Dandan noodles Hokkien mee Hot dry noodles Kaomianjin Liangpi Lo
mein Mee pok Millinge Shanghai fried noodles Wonton noodles Zhajiangmian Ganmianpi

Indonesian

Bakmi Bihun goreng I fu mie Ketoprak Kwetiau ayam Kwetiau goreng Kwetiau sapi
Laksa Lakso Mie aceh Mie ayam Mie bakso Mie caluk Mie cakalang Mie celor Mie gomak
Mie goreng Mie jawa Mie kangkung Mie kari Mie kering Mie koclok Mie kocok Mie rebus
Soto ayam Soto mie Tekwan

Japanese

Aburasoba
Taiwan mazesoba Champon Harusame saifun Ramen Sara udon Tantanmen Tokoroten
Tsukemen Yaki udon Yakisoba

Jewish & Israeli

Jewish chicken noodle soup Kasha varnishkes Kugel Kugel Yerushalmi Lokshen
Lokshen mit kaese Noodle kugel

Korean

Bibim-guksu Garak-guksu Gogi-guksu Jajangmyeon Janchi-guksu Japchae Jat-guksu

Jjamppong Jjapaguri (ram-don) Kal-guksu Kong-guksu Mak-guksu Milmyeon Naengmyeon
Ramyeon

Philippines

Batchoy Maki mi Mami Odong Pancit buko Pancit bihon Pancit choca Pancit
estacion Pancit kinalas Pancit lomi Pancit Malabon Pancit Molo Shing-a-ling Pancit
sotanghon Sopa de fideo

Taiwanese

A-gei Eel noodles Oyster vermicelli Ta-a mi Taiwanese beef noodle soup

Thai

Bami Kuai tiao Khao soi Mi krop Nam ngiao Kuaitiao nam tok Pad kee mao Pad see
ew Pad thai Rat na

Vietnamese

Bánh canh Bánh cuốn Bánh hỏi Bún bò Huế Bún mắm Bún ốc Bún riêu Bún thịt nướng
Cao lầu Mì Mì Quảng Phở Bún chả

Others

Feu Fried noodles Thukpa

Instant noodle
brands

Imperial Big Meal Indomie Koka Lucky Me! Maggi Mama Maruchan Master Kong Mie
Sedaap Mr. Noodles Nissin Foods
Chikin Ramen Cup Noodles Demae Ramen Top Ramen Pot Prima Taste Prince
Noodles Samyang Ramen Sapporo Ichiban Science Noodles Shin Ramyun Smith & Jones
Super The Nation's TTL Hua Tiao Chicken Noodles Wai Wai Wei Lih Men

List articles

Noodles
Instant Noodle dishes
Fried noodles Ramen Noodle restaurants
Ramen

See also

Cart noodle Noodle soup Nunuk Nuraini

Category

vte

Wheat
Types

Common
Marquis Norin 10 Red Fife Winter wheat Durum Einkorn Emmer Khorasan Spelt

Agronomy

Wheat diseases
list Wheat mildew Hessian fly

Trade

Australian Wheat Board Canadian Wheat Board Corn exchange Exports International
Wheat Council Peak wheat Production statistics Protein premium Wheat pools in
Canada

Plant parts and their uses

Stalk
Straw
Seed
Bran
Germ
Chaff (husk)
Endosperm

Gluten

Sprouts

Basic preparation

None
Berries or groats
Milling
Farina
Flour
Middlings
Semolina
Parboiling
Bulgur

As an ingredient

Bread Couscous Cracker Flatbread Pasta Wheat beer Wheat germ oil Wheat gluten

Associated human diseases

Anaphylaxis Gluten-related disorders

coeliac disease non-celiac gluten sensitivity wheat allergy dermatitis
herpetiformis ataxia

Related concepts

Bread riot Plant breeding Refined grains Staple food Wheatpaste Whole grain
Shattering Tell Abu Hureyra Tell Aswad

Category
Authority control databases: National Edit this at Wikidata

France BnF data Germany Israel United States Japan Czech Republic

Categories:

PastaItalian cuisineMediterranean cuisineStaple foodsItalian words and

phrasesWheat dishesNational dishes

This page was last edited on 27 June 2024, at 07:09 (UTC).

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