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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.

OverviewAI-generated

Pasta is a food category listed under pastas. It has a water footprint of 1849. The subject is associated with the Commons category and gallery named "Pasta". It carries the hashtag "pasta" and has 142,326 social media followers.

Nutritional data for pasta indicates an energy content of 323 kcal. It contains 3.5 fat, 1 saturated fat, 61.9 carbs, and 2.6 sugars. The product also provides 3.9 fiber and 11.3 proteins. Salt content is 1.88. It holds a NutriScore of a and a NOVA classification of 1.

There are 11,107 products in the pastas category. The subject is referenced by 1,244 other encyclopedia articles.

Synthesized by Vinony from 18 facts across 3 sources: Wikidata, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still 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

Browse on Open Food Facts →

via Open Food Facts · ODbL

~34 min read

Encyclopedic overview

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.

Excerpted from Wikipedia’s “pasta” article, available under the CC BY-SA 4.0 licence.