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aria-controls="toc-History-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle History subsection</span> </button> <ul id="toc-History-sublist" class="vector-toc-list"> <li id="toc-History_of_manufacturing" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#History_of_manufacturing"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>History of manufacturing</span> </div> </a> <ul id="toc-History_of_manufacturing-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-In_modern_times" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#In_modern_times"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>In modern times</span> </div> </a> <ul id="toc-In_modern_times-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Ingredients_and_preparation" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Ingredients_and_preparation"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Ingredients and preparation</span> </div> </a> <ul id="toc-Ingredients_and_preparation-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Varieties" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Varieties"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Varieties</span> </div> </a> <button aria-controls="toc-Varieties-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Varieties subsection</span> </button> <ul id="toc-Varieties-sublist" class="vector-toc-list"> <li id="toc-Fresh" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Fresh"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1</span> <span>Fresh</span> </div> </a> <ul id="toc-Fresh-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Dried" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Dried"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.2</span> <span>Dried</span> </div> </a> <ul id="toc-Dried-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Culinary_uses" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Culinary_uses"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Culinary uses</span> </div> </a> <button aria-controls="toc-Culinary_uses-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Culinary uses subsection</span> </button> <ul id="toc-Culinary_uses-sublist" class="vector-toc-list"> <li id="toc-Cooking" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Cooking"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1</span> <span>Cooking</span> </div> </a> <ul id="toc-Cooking-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sauce" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Sauce"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2</span> <span>Sauce</span> </div> </a> <ul id="toc-Sauce-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Processing" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Processing"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Processing</span> </div> </a> <button aria-controls="toc-Processing-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Processing subsection</span> </button> <ul id="toc-Processing-sublist" class="vector-toc-list"> <li id="toc-Fresh_2" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Fresh_2"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.1</span> <span>Fresh</span> </div> </a> <ul id="toc-Fresh_2-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Matrix_and_extrusion" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Matrix_and_extrusion"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.2</span> <span>Matrix and extrusion</span> </div> </a> <ul id="toc-Matrix_and_extrusion-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Factory-manufactured" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Factory-manufactured"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.3</span> <span>Factory-manufactured</span> </div> </a> <ul id="toc-Factory-manufactured-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Gluten-free" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Gluten-free"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.4</span> <span>Gluten-free</span> </div> </a> <ul id="toc-Gluten-free-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Storage" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Storage"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.5</span> <span>Storage</span> </div> </a> <ul id="toc-Storage-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Science" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Science"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Science</span> </div> </a> <button aria-controls="toc-Science-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Science subsection</span> </button> <ul id="toc-Science-sublist" class="vector-toc-list"> <li id="toc-Molecular_and_physical_composition" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Molecular_and_physical_composition"> <div class="vector-toc-text"> <span class="vector-toc-numb">7.1</span> <span>Molecular and physical composition</span> </div> </a> <ul id="toc-Molecular_and_physical_composition-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Impact_of_processing_on_physical_structure" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Impact_of_processing_on_physical_structure"> <div class="vector-toc-text"> <span class="vector-toc-numb">7.2</span> <span>Impact of processing on physical structure</span> </div> </a> <ul id="toc-Impact_of_processing_on_physical_structure-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Production_and_market" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Production_and_market"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>Production and market</span> </div> </a> <ul id="toc-Production_and_market-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Nutrition" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Nutrition"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>Nutrition</span> </div> </a> <ul id="toc-Nutrition-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-International_adaptations" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#International_adaptations"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>International adaptations</span> </div> </a> <button aria-controls="toc-International_adaptations-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle International adaptations subsection</span> </button> <ul id="toc-International_adaptations-sublist" class="vector-toc-list"> <li id="toc-Africa" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Africa"> <div class="vector-toc-text"> <span class="vector-toc-numb">10.1</span> <span>Africa</span> </div> </a> <ul id="toc-Africa-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Asia" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Asia"> <div class="vector-toc-text"> <span class="vector-toc-numb">10.2</span> <span>Asia</span> </div> </a> <ul id="toc-Asia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Europe" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Europe"> <div class="vector-toc-text"> <span class="vector-toc-numb">10.3</span> <span>Europe</span> </div> </a> <ul id="toc-Europe-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-South_America" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#South_America"> <div class="vector-toc-text"> <span class="vector-toc-numb">10.4</span> <span>South America</span> </div> </a> <ul id="toc-South_America-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-North_America" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#North_America"> <div class="vector-toc-text"> <span class="vector-toc-numb">10.5</span> <span>North America</span> </div> </a> <ul id="toc-North_America-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Oceania" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Oceania"> <div class="vector-toc-text"> <span class="vector-toc-numb">10.6</span> <span>Oceania</span> </div> </a> <ul id="toc-Oceania-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Regulations" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Regulations"> <div class="vector-toc-text"> <span class="vector-toc-numb">11</span> <span>Regulations</span> </div> </a> <button aria-controls="toc-Regulations-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Regulations subsection</span> </button> <ul id="toc-Regulations-sublist" class="vector-toc-list"> <li id="toc-Italy" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Italy"> <div class="vector-toc-text"> <span class="vector-toc-numb">11.1</span> <span>Italy</span> </div> </a> <ul id="toc-Italy-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-United_States" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#United_States"> <div class="vector-toc-text"> <span class="vector-toc-numb">11.2</span> <span>United States</span> </div> </a> <ul id="toc-United_States-sublist" class="vector-toc-list"> <li id="toc-State_mandates" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#State_mandates"> <div class="vector-toc-text"> <span class="vector-toc-numb">11.2.1</span> <span>State mandates</span> </div> </a> <ul id="toc-State_mandates-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-USDA_school_nutrition" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#USDA_school_nutrition"> <div class="vector-toc-text"> <span class="vector-toc-numb">11.2.2</span> <span>USDA school nutrition</span> </div> </a> <ul id="toc-USDA_school_nutrition-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">12</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">13</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Bibliography" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Bibliography"> <div class="vector-toc-text"> <span class="vector-toc-numb">14</span> <span>Bibliography</span> </div> </a> <ul id="toc-Bibliography-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Pasta</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 92 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-92" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">92 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af badge-Q17437796 badge-featuredarticle mw-list-item" title="featured article badge"><a href="https://af.wikipedia.org/wiki/Pasta" title="Pasta – Afrikaans" lang="af" hreflang="af" data-title="Pasta" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target"><span>Afrikaans</span></a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%85%D8%B9%D9%83%D8%B1%D9%88%D9%86%D8%A9" title="معكرونة – Arabic" lang="ar" hreflang="ar" data-title="معكرونة" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Pastia" title="Pastia – Asturian" lang="ast" hreflang="ast" data-title="Pastia" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target"><span>Asturianu</span></a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Makaron" title="Makaron – Azerbaijani" lang="az" hreflang="az" data-title="Makaron" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target"><span>Azərbaycanca</span></a></li><li class="interlanguage-link interwiki-azb mw-list-item"><a href="https://azb.wikipedia.org/wiki/%D9%BE%D8%A7%D8%B3%D8%AA%D8%A7" title="پاستا – South Azerbaijani" lang="azb" hreflang="azb" data-title="پاستا" data-language-autonym="تۆرکجه" data-language-local-name="South Azerbaijani" class="interlanguage-link-target"><span>تۆرکجه</span></a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%AA%E0%A6%BE%E0%A6%B8%E0%A7%8D%E0%A6%A4%E0%A6%BE" title="পাস্তা – Bangla" lang="bn" hreflang="bn" data-title="পাস্তা" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target"><span>বাংলা</span></a></li><li class="interlanguage-link interwiki-zh-min-nan mw-list-item"><a href="https://zh-min-nan.wikipedia.org/wiki/Pasta" title="Pasta – Minnan" lang="nan" hreflang="nan" data-title="Pasta" data-language-autonym="閩南語 / Bân-lâm-gú" data-language-local-name="Minnan" class="interlanguage-link-target"><span>閩南語 / Bân-lâm-gú</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%9C%D0%B0%D0%BA%D0%B0%D1%80%D0%BE%D0%BD%D0%BD%D1%8B%D1%8F_%D0%B2%D1%8B%D1%80%D0%B0%D0%B1%D1%8B" title="Макаронныя вырабы – Belarusian" lang="be" hreflang="be" data-title="Макаронныя вырабы" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-be-x-old mw-list-item"><a href="https://be-tarask.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D0%B0" title="Паста – Belarusian (Taraškievica orthography)" lang="be-tarask" hreflang="be-tarask" data-title="Паста" data-language-autonym="Беларуская (тарашкевіца)" data-language-local-name="Belarusian (Taraškievica orthography)" class="interlanguage-link-target"><span>Беларуская (тарашкевіца)</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%9F%D0%B0%D1%81%D1%82%D0%B0_(%D0%BA%D1%83%D0%BB%D0%B8%D0%BD%D0%B0%D1%80%D0%B8%D1%8F)" title="Паста (кулинария) – Bulgarian" lang="bg" hreflang="bg" data-title="Паста (кулинария)" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-bs mw-list-item"><a href="https://bs.wikipedia.org/wiki/Pasta" title="Pasta – Bosnian" lang="bs" hreflang="bs" data-title="Pasta" data-language-autonym="Bosanski" data-language-local-name="Bosnian" class="interlanguage-link-target"><span>Bosanski</span></a></li><li class="interlanguage-link interwiki-br mw-list-item"><a href="https://br.wikipedia.org/wiki/Toazenno%C3%B9" title="Toazennoù – Breton" lang="br" hreflang="br" data-title="Toazennoù" data-language-autonym="Brezhoneg" data-language-local-name="Breton" class="interlanguage-link-target"><span>Brezhoneg</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Pasta" title="Pasta – Catalan" lang="ca" hreflang="ca" data-title="Pasta" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/T%C4%9Bstoviny" title="Těstoviny – Czech" lang="cs" hreflang="cs" data-title="Těstoviny" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-co mw-list-item"><a href="https://co.wikipedia.org/wiki/Pastasciutta" title="Pastasciutta – Corsican" lang="co" hreflang="co" data-title="Pastasciutta" data-language-autonym="Corsu" data-language-local-name="Corsican" class="interlanguage-link-target"><span>Corsu</span></a></li><li class="interlanguage-link interwiki-cy mw-list-item"><a href="https://cy.wikipedia.org/wiki/Pasta" title="Pasta – Welsh" lang="cy" hreflang="cy" data-title="Pasta" data-language-autonym="Cymraeg" data-language-local-name="Welsh" class="interlanguage-link-target"><span>Cymraeg</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Pasta" title="Pasta – Danish" lang="da" hreflang="da" data-title="Pasta" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Pasta" title="Pasta – German" lang="de" hreflang="de" data-title="Pasta" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Pasta" title="Pasta – Estonian" lang="et" hreflang="et" data-title="Pasta" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%96%CF%85%CE%BC%CE%B1%CF%81%CE%B9%CE%BA%CF%8C" title="Ζυμαρικό – Greek" lang="el" hreflang="el" data-title="Ζυμαρικό" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Pasta" title="Pasta – Spanish" lang="es" hreflang="es" data-title="Pasta" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo badge-Q70894304 mw-list-item" title=""><a href="https://eo.wikipedia.org/wiki/Pasta%C4%B5o" title="Pastaĵo – Esperanto" lang="eo" hreflang="eo" data-title="Pastaĵo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Pasta_(jakia)" title="Pasta (jakia) – Basque" lang="eu" hreflang="eu" data-title="Pasta (jakia)" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D9%BE%D8%A7%D8%B3%D8%AA%D8%A7" title="پاستا – Persian" lang="fa" hreflang="fa" data-title="پاستا" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/P%C3%A2tes_alimentaires" title="Pâtes alimentaires – French" lang="fr" hreflang="fr" data-title="Pâtes alimentaires" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-fy mw-list-item"><a href="https://fy.wikipedia.org/wiki/Pasta_(daaiguod)" title="Pasta (daaiguod) – Western Frisian" lang="fy" hreflang="fy" data-title="Pasta (daaiguod)" data-language-autonym="Frysk" data-language-local-name="Western Frisian" class="interlanguage-link-target"><span>Frysk</span></a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Pasta" title="Pasta – Irish" lang="ga" hreflang="ga" data-title="Pasta" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target"><span>Gaeilge</span></a></li><li class="interlanguage-link interwiki-gd mw-list-item"><a href="https://gd.wikipedia.org/wiki/Past%C3%A0" title="Pastà – Scottish Gaelic" lang="gd" hreflang="gd" data-title="Pastà" data-language-autonym="Gàidhlig" data-language-local-name="Scottish Gaelic" class="interlanguage-link-target"><span>Gàidhlig</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Pasta" title="Pasta – Galician" lang="gl" hreflang="gl" data-title="Pasta" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-gu mw-list-item"><a href="https://gu.wikipedia.org/wiki/%E0%AA%AA%E0%AA%BE%E0%AA%B8%E0%AB%8D%E0%AA%A4%E0%AA%BE" title="પાસ્તા – Gujarati" lang="gu" hreflang="gu" data-title="પાસ્તા" data-language-autonym="ગુજરાતી" data-language-local-name="Gujarati" class="interlanguage-link-target"><span>ગુજરાતી</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%ED%8C%8C%EC%8A%A4%ED%83%80" title="파스타 – Korean" lang="ko" hreflang="ko" data-title="파스타" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-ha mw-list-item"><a href="https://ha.wikipedia.org/wiki/Pasta" title="Pasta – Hausa" lang="ha" hreflang="ha" data-title="Pasta" data-language-autonym="Hausa" data-language-local-name="Hausa" class="interlanguage-link-target"><span>Hausa</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%84%D5%A1%D5%AF%D5%A1%D6%80%D5%B8%D5%B6%D5%A5%D5%B2%D5%A5%D5%B6" title="Մակարոնեղեն – Armenian" lang="hy" hreflang="hy" data-title="Մակարոնեղեն" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%AA%E0%A4%BE%E0%A4%B8%E0%A5%8D%E0%A4%A4%E0%A4%BE" title="पास्ता – Hindi" lang="hi" hreflang="hi" data-title="पास्ता" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target"><span>हिन्दी</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Tjestenina" title="Tjestenina – Croatian" lang="hr" hreflang="hr" data-title="Tjestenina" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Pasto_(sika)" title="Pasto (sika) – Ido" lang="io" hreflang="io" data-title="Pasto (sika)" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target"><span>Ido</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Pasta" title="Pasta – Indonesian" lang="id" hreflang="id" data-title="Pasta" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/Pasta" title="Pasta – Icelandic" lang="is" hreflang="is" data-title="Pasta" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Pasta" title="Pasta – Italian" lang="it" hreflang="it" data-title="Pasta" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A4%D7%A1%D7%98%D7%94" title="פסטה – Hebrew" lang="he" hreflang="he" data-title="פסטה" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Pasta" title="Pasta – Javanese" lang="jv" hreflang="jv" data-title="Pasta" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kn mw-list-item"><a href="https://kn.wikipedia.org/wiki/%E0%B2%AA%E0%B2%BE%E0%B2%B8%E0%B3%8D%E0%B2%A4%E0%B2%BE" title="ಪಾಸ್ತಾ – Kannada" lang="kn" hreflang="kn" data-title="ಪಾಸ್ತಾ" data-language-autonym="ಕನ್ನಡ" data-language-local-name="Kannada" class="interlanguage-link-target"><span>ಕನ್ನಡ</span></a></li><li class="interlanguage-link interwiki-ka mw-list-item"><a href="https://ka.wikipedia.org/wiki/%E1%83%9B%E1%83%90%E1%83%99%E1%83%90%E1%83%A0%E1%83%9D%E1%83%9C%E1%83%98%E1%83%A1_%E1%83%9C%E1%83%90%E1%83%AC%E1%83%90%E1%83%A0%E1%83%9B%E1%83%98" title="მაკარონის ნაწარმი – Georgian" lang="ka" hreflang="ka" data-title="მაკარონის ნაწარმი" data-language-autonym="ქართული" data-language-local-name="Georgian" class="interlanguage-link-target"><span>ქართული</span></a></li><li class="interlanguage-link interwiki-csb mw-list-item"><a href="https://csb.wikipedia.org/wiki/Nudle" title="Nudle – Kashubian" lang="csb" hreflang="csb" data-title="Nudle" data-language-autonym="Kaszëbsczi" data-language-local-name="Kashubian" class="interlanguage-link-target"><span>Kaszëbsczi</span></a></li><li class="interlanguage-link interwiki-sw mw-list-item"><a href="https://sw.wikipedia.org/wiki/Pasta" title="Pasta – Swahili" lang="sw" hreflang="sw" data-title="Pasta" data-language-autonym="Kiswahili" data-language-local-name="Swahili" class="interlanguage-link-target"><span>Kiswahili</span></a></li><li class="interlanguage-link interwiki-ku mw-list-item"><a href="https://ku.wikipedia.org/wiki/Meqarne" title="Meqarne – Kurdish" lang="ku" hreflang="ku" data-title="Meqarne" data-language-autonym="Kurdî" data-language-local-name="Kurdish" class="interlanguage-link-target"><span>Kurdî</span></a></li><li class="interlanguage-link interwiki-la mw-list-item"><a href="https://la.wikipedia.org/wiki/Pasta" title="Pasta – Latin" lang="la" hreflang="la" data-title="Pasta" data-language-autonym="Latina" data-language-local-name="Latin" class="interlanguage-link-target"><span>Latina</span></a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Pasta_(%C4%93diens)" title="Pasta (ēdiens) – Latvian" lang="lv" hreflang="lv" data-title="Pasta (ēdiens)" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-lb mw-list-item"><a href="https://lb.wikipedia.org/wiki/Pasta" title="Pasta – Luxembourgish" lang="lb" hreflang="lb" data-title="Pasta" data-language-autonym="Lëtzebuergesch" data-language-local-name="Luxembourgish" class="interlanguage-link-target"><span>Lëtzebuergesch</span></a></li><li class="interlanguage-link interwiki-lfn mw-list-item"><a href="https://lfn.wikipedia.org/wiki/Pasta_(cosini)" title="Pasta (cosini) – Lingua Franca Nova" lang="lfn" hreflang="lfn" data-title="Pasta (cosini)" data-language-autonym="Lingua Franca Nova" data-language-local-name="Lingua Franca Nova" class="interlanguage-link-target"><span>Lingua Franca Nova</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Pasta" title="Pasta – Hungarian" lang="hu" hreflang="hu" data-title="Pasta" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%A2%D0%B5%D1%81%D1%82%D0%B5%D0%BD%D0%B8%D0%BD%D0%B0" title="Тестенина – Macedonian" lang="mk" hreflang="mk" data-title="Тестенина" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-arz mw-list-item"><a href="https://arz.wikipedia.org/wiki/%D9%85%D9%83%D8%B1%D9%88%D9%86%D9%87" title="مكرونه – Egyptian Arabic" lang="arz" hreflang="arz" data-title="مكرونه" data-language-autonym="مصرى" data-language-local-name="Egyptian Arabic" class="interlanguage-link-target"><span>مصرى</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Pasta" title="Pasta – Malay" lang="ms" hreflang="ms" data-title="Pasta" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-my mw-list-item"><a href="https://my.wikipedia.org/wiki/%E1%80%95%E1%80%AB%E1%80%85%E1%80%90%E1%80%AC" title="ပါစတာ – Burmese" lang="my" hreflang="my" data-title="ပါစတာ" data-language-autonym="မြန်မာဘာသာ" data-language-local-name="Burmese" class="interlanguage-link-target"><span>မြန်မာဘာသာ</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Pasta_(deegwaar)" title="Pasta (deegwaar) – Dutch" lang="nl" hreflang="nl" data-title="Pasta (deegwaar)" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-nds-nl mw-list-item"><a href="https://nds-nl.wikipedia.org/wiki/Pasta" title="Pasta – Low Saxon" lang="nds-NL" hreflang="nds-NL" data-title="Pasta" data-language-autonym="Nedersaksies" data-language-local-name="Low Saxon" class="interlanguage-link-target"><span>Nedersaksies</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%83%91%E3%82%B9%E3%82%BF" title="パスタ – Japanese" lang="ja" hreflang="ja" data-title="パスタ" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Pasta" title="Pasta – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Pasta" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Pasta" title="Pasta – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Pasta" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-uz mw-list-item"><a href="https://uz.wikipedia.org/wiki/Makaron" title="Makaron – Uzbek" lang="uz" hreflang="uz" data-title="Makaron" data-language-autonym="Oʻzbekcha / ўзбекча" data-language-local-name="Uzbek" class="interlanguage-link-target"><span>Oʻzbekcha / ўзбекча</span></a></li><li class="interlanguage-link interwiki-pa mw-list-item"><a href="https://pa.wikipedia.org/wiki/%E0%A8%AA%E0%A8%BE%E0%A8%B8%E0%A8%A4%E0%A8%BE" title="ਪਾਸਤਾ – Punjabi" lang="pa" hreflang="pa" data-title="ਪਾਸਤਾ" data-language-autonym="ਪੰਜਾਬੀ" data-language-local-name="Punjabi" class="interlanguage-link-target"><span>ਪੰਜਾਬੀ</span></a></li><li class="interlanguage-link interwiki-pnb mw-list-item"><a href="https://pnb.wikipedia.org/wiki/%D9%BE%D8%A7%D8%B3%D8%AA%D8%A7" title="پاستا – Western Punjabi" lang="pnb" hreflang="pnb" data-title="پاستا" data-language-autonym="پنجابی" data-language-local-name="Western Punjabi" class="interlanguage-link-target"><span>پنجابی</span></a></li><li class="interlanguage-link interwiki-km mw-list-item"><a href="https://km.wikipedia.org/wiki/%E1%9E%94%E1%9F%89%E1%9E%B6%E1%9E%9F%E1%9F%92%E1%9E%8F%E1%9E%B6" title="ប៉ាស្តា – Khmer" lang="km" hreflang="km" data-title="ប៉ាស្តា" data-language-autonym="ភាសាខ្មែរ" data-language-local-name="Khmer" class="interlanguage-link-target"><span>ភាសាខ្មែរ</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Makaron" title="Makaron – Polish" lang="pl" hreflang="pl" data-title="Makaron" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Massa_aliment%C3%ADcia" title="Massa alimentícia – Portuguese" lang="pt" hreflang="pt" data-title="Massa alimentícia" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Paste_f%C4%83inoase" title="Paste făinoase – Romanian" lang="ro" hreflang="ro" data-title="Paste făinoase" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9C%D0%B0%D0%BA%D0%B0%D1%80%D0%BE%D0%BD%D0%BD%D1%8B%D0%B5_%D0%B8%D0%B7%D0%B4%D0%B5%D0%BB%D0%B8%D1%8F" title="Макаронные изделия – Russian" lang="ru" hreflang="ru" data-title="Макаронные изделия" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Makaronat" title="Makaronat – Albanian" lang="sq" hreflang="sq" data-title="Makaronat" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-scn mw-list-item"><a href="https://scn.wikipedia.org/wiki/Pasta" title="Pasta – Sicilian" lang="scn" hreflang="scn" data-title="Pasta" data-language-autonym="Sicilianu" data-language-local-name="Sicilian" class="interlanguage-link-target"><span>Sicilianu</span></a></li><li class="interlanguage-link interwiki-si mw-list-item"><a href="https://si.wikipedia.org/wiki/%E0%B6%B4%E0%B7%83%E0%B7%8A%E0%B6%A7%E0%B7%8F" title="පස්ටා – Sinhala" lang="si" hreflang="si" data-title="පස්ටා" data-language-autonym="සිංහල" data-language-local-name="Sinhala" class="interlanguage-link-target"><span>සිංහල</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Pasta" title="Pasta – Simple English" lang="en-simple" hreflang="en-simple" data-title="Pasta" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/Cestovina" title="Cestovina – Slovak" lang="sk" hreflang="sk" data-title="Cestovina" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Testenine" title="Testenine – Slovenian" lang="sl" hreflang="sl" data-title="Testenine" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-szl mw-list-item"><a href="https://szl.wikipedia.org/wiki/Nudle" title="Nudle – Silesian" lang="szl" hreflang="szl" data-title="Nudle" data-language-autonym="Ślůnski" data-language-local-name="Silesian" class="interlanguage-link-target"><span>Ślůnski</span></a></li><li class="interlanguage-link interwiki-so mw-list-item"><a href="https://so.wikipedia.org/wiki/Baasto" title="Baasto – Somali" lang="so" hreflang="so" data-title="Baasto" data-language-autonym="Soomaaliga" data-language-local-name="Somali" class="interlanguage-link-target"><span>Soomaaliga</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/Pasta" title="Pasta – Serbian" lang="sr" hreflang="sr" data-title="Pasta" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-sh mw-list-item"><a href="https://sh.wikipedia.org/wiki/Pasta" title="Pasta – Serbo-Croatian" lang="sh" hreflang="sh" data-title="Pasta" data-language-autonym="Srpskohrvatski / српскохрватски" data-language-local-name="Serbo-Croatian" class="interlanguage-link-target"><span>Srpskohrvatski / српскохрватски</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Pasta" title="Pasta – Finnish" lang="fi" hreflang="fi" data-title="Pasta" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Pasta" title="Pasta – Swedish" lang="sv" hreflang="sv" data-title="Pasta" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Pasta" title="Pasta – Tagalog" lang="tl" hreflang="tl" data-title="Pasta" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target"><span>Tagalog</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%9E%E0%B8%B2%E0%B8%AA%E0%B8%95%E0%B8%B2" title="พาสตา – Thai" lang="th" hreflang="th" data-title="พาสตา" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Makarna" title="Makarna – Turkish" lang="tr" hreflang="tr" data-title="Makarna" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%9C%D0%B0%D0%BA%D0%B0%D1%80%D0%BE%D0%BD%D0%BD%D1%96_%D0%B2%D0%B8%D1%80%D0%BE%D0%B1%D0%B8" title="Макаронні вироби – Ukrainian" lang="uk" hreflang="uk" data-title="Макаронні вироби" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-ur mw-list-item"><a href="https://ur.wikipedia.org/wiki/%D9%BE%D8%A7%D8%B3%D8%AA%D8%A7" title="پاستا – Urdu" lang="ur" hreflang="ur" data-title="پاستا" data-language-autonym="اردو" data-language-local-name="Urdu" class="interlanguage-link-target"><span>اردو</span></a></li><li class="interlanguage-link interwiki-ug mw-list-item"><a href="https://ug.wikipedia.org/wiki/%D9%BE%D8%A7%D8%B3%D8%AA%D8%A7_(%D8%A6%D9%89%D8%AA%D8%A7%D9%84%D9%89%D9%8A%DB%95_%DA%86%DB%86%D9%BE%D9%89)" title="پاستا (ئىتالىيە چۆپى) – Uyghur" lang="ug" hreflang="ug" data-title="پاستا (ئىتالىيە چۆپى)" data-language-autonym="ئۇيغۇرچە / Uyghurche" data-language-local-name="Uyghur" class="interlanguage-link-target"><span>ئۇيغۇرچە / Uyghurche</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/Pasta" title="Pasta – Vietnamese" lang="vi" hreflang="vi" data-title="Pasta" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-wa mw-list-item"><a href="https://wa.wikipedia.org/wiki/P%C3%A5sses_it%C3%A5lyinnes" title="Påsses itålyinnes – Walloon" lang="wa" hreflang="wa" data-title="Påsses itålyinnes" data-language-autonym="Walon" data-language-local-name="Walloon" class="interlanguage-link-target"><span>Walon</span></a></li><li class="interlanguage-link interwiki-war mw-list-item"><a href="https://war.wikipedia.org/wiki/Pasta" title="Pasta – Waray" lang="war" hreflang="war" data-title="Pasta" data-language-autonym="Winaray" data-language-local-name="Waray" class="interlanguage-link-target"><span>Winaray</span></a></li><li class="interlanguage-link interwiki-wuu mw-list-item"><a href="https://wuu.wikipedia.org/wiki/%E6%84%8F%E5%BC%8F%E9%9D%A2%E9%A3%9F" title="意式面食 – Wu" lang="wuu" hreflang="wuu" data-title="意式面食" data-language-autonym="吴语" data-language-local-name="Wu" class="interlanguage-link-target"><span>吴语</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a 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class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Cooked dough food in Italian cuisine</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For other uses, see <a href="/wiki/Pasta_(disambiguation)" class="mw-disambig" title="Pasta (disambiguation)">Pasta (disambiguation)</a>.</div> <p class="mw-empty-elt"> </p> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Pasta</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span typeof="mw:File"><a href="/wiki/File:(Pasta)_by_David_Adam_Kess_(pic.2).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/3f/%28Pasta%29_by_David_Adam_Kess_%28pic.2%29.jpg/250px-%28Pasta%29_by_David_Adam_Kess_%28pic.2%29.jpg" decoding="async" width="250" height="188" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3f/%28Pasta%29_by_David_Adam_Kess_%28pic.2%29.jpg/500px-%28Pasta%29_by_David_Adam_Kess_%28pic.2%29.jpg 1.5x" data-file-width="4608" data-file-height="3456" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">A collection of different pasta varieties</div></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data"><a href="/wiki/Staple_food" title="Staple food">Staple</a> ingredient for many dishes</td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="infobox-data country-name"><a href="/wiki/Italy_in_the_Middle_Ages" title="Italy in the Middle Ages">Italy</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient"><a href="/wiki/Durum" class="mw-redirect" title="Durum">Durum wheat</a> flour</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Ingredients generally used</th><td class="infobox-data ingredient">Water, sometimes <a href="/wiki/Eggs_as_food" title="Eggs as food">eggs</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Variations</th><td class="infobox-data"><a href="/wiki/Rice_flour" title="Rice flour">Rice flour</a> pasta, legume pasta</td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/20px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/40px-Wikibooks-logo-en-noslogan.svg.png 1.5x" data-file-width="400" data-file-height="400" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Pasta" class="extiw" title="b:Cookbook:Pasta">Cookbook: Pasta</a></li><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/20px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/40px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Pasta" class="extiw" title="commons:Pasta">Media: Pasta</a></li></ul></div></td></tr></tbody></table> <p><b>Pasta</b> (<span class="rt-commentedText nowrap"><style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style><span class="IPA-label IPA-label-small"><a href="/wiki/British_English" title="British English">UK</a>: </span><span class="IPA nopopups noexcerpt" lang="en-fonipa"><a href="/wiki/Help:IPA/English" title="Help:IPA/English">/<span style="border-bottom:1px dotted"><span title="/ˈ/: primary stress follows">ˈ</span><span title="'p' in 'pie'">p</span><span title="/æ/: 'a' in 'bad'">æ</span><span title="'s' in 'sigh'">s</span><span title="'t' in 'tie'">t</span><span title="/ə/: 'a' in 'about'">ə</span></span>/</a></span></span>, <span class="rt-commentedText nowrap"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1177148991" /><span class="IPA-label IPA-label-small"><a href="/wiki/American_English" title="American English">US</a>: </span><span class="IPA nopopups noexcerpt" lang="en-fonipa"><a href="/wiki/Help:IPA/English" title="Help:IPA/English">/<span style="border-bottom:1px dotted"><span title="/ˈ/: primary stress follows">ˈ</span><span title="'p' in 'pie'">p</span><span title="/ɑː/: 'a' in 'father'">ɑː</span><span title="'s' in 'sigh'">s</span><span title="'t' in 'tie'">t</span><span title="/ə/: 'a' in 'about'">ə</span></span>/</a></span></span>; <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1177148991" /><span class="IPA-label IPA-label-small">Italian:</span> <span class="IPA nowrap" lang="it-Latn-fonipa"><a href="/wiki/Help:IPA/Italian" title="Help:IPA/Italian">[ˈpasta]</a></span>) is a type of food typically made from an <a href="/wiki/Leavening_agent" title="Leavening agent">unleavened dough</a> of <a href="/wiki/Wheat" title="Wheat">wheat</a> flour mixed with water or <a href="/wiki/Eggs_as_food" title="Eggs as food">eggs</a>, and formed into sheets or other shapes, then cooked by <a href="/wiki/Boiling" title="Boiling">boiling</a> or <a href="/wiki/Baking" title="Baking">baking</a>. Pasta was originally only made with <a href="/wiki/Durum" class="mw-redirect" title="Durum">durum</a>, although the definition has been expanded to include alternatives for a <a href="/wiki/Gluten-free_diet" title="Gluten-free diet">gluten-free diet</a>, such as <a href="/wiki/Rice_flour" title="Rice flour">rice flour</a>, or <a href="/wiki/Legume" title="Legume">legumes</a> such as beans or <a href="/wiki/Lentil" title="Lentil">lentils</a>. Pasta is believed to have developed independently in <a href="/wiki/Italy_in_the_Middle_Ages" title="Italy in the Middle Ages">Italy</a> and is a <a href="/wiki/Staple_food" title="Staple food">staple food</a> of <a href="/wiki/Italian_cuisine" title="Italian cuisine">Italian cuisine</a>,<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-LalegCassan20162_2-0" class="reference"><a href="#cite_note-LalegCassan20162-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> with evidence of <a href="/wiki/Etruscan_civilization" title="Etruscan civilization">Etruscans</a> making pasta as early as 400 BCE in Italy.<sup id="cite_ref-Hatchett-2008_3-0" class="reference"><a href="#cite_note-Hatchett-2008-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>Pastas are divided into two broad categories: dried (<a href="/wiki/Italian_language" title="Italian language">Italian</a>: <i lang="it">pasta secca</i>) and fresh (Italian: <span title="Italian-language text"><i lang="it">pasta fresca</i></span>). Most dried pasta is produced commercially via an <a href="/wiki/Food_extrusion" title="Food extrusion">extrusion</a> process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.<sup id="cite_ref-Marcella_5-0" class="reference"><a href="#cite_note-Marcella-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> Fresh pastas available in grocery stores are produced commercially by large-scale machines. </p><p>Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.<sup id="cite_ref-Zanini_6-0" class="reference"><a href="#cite_note-Zanini-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> In Italy, the names of specific pasta shapes or types often vary by locale. For example, the pasta form <span title="Italian-language text"><i lang="it"><a href="/wiki/Cavatelli" title="Cavatelli">cavatelli</a></i></span> 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.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p><p>As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as <span title="Italian-language text"><i lang="it">pasta asciutta</i></span> (or <span title="Italian-language text"><i lang="it">pastasciutta</i></span>), cooked pasta is plated and served with a complementary sauce or condiment; a second classification of pasta dishes is <span title="Italian-language text"><i lang="it">pasta in brodo</i></span>, in which the pasta is part of a <a href="/wiki/Soup" title="Soup">soup</a>-type dish. A third category is <span title="Italian-language text"><i lang="it"><a href="/wiki/Pasta_al_forno" title="Pasta al forno">pasta al forno</a></i></span>, in which the pasta is incorporated into a dish that is subsequently baked in the oven.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> 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 <a href="/wiki/Pasta_salad" title="Pasta salad">pasta salads</a>. Other dishes may be portioned larger and used for dinner. Pasta <a href="/wiki/Sauce" title="Sauce">sauces</a> similarly may vary in taste, color and texture.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p><p>In terms of <a href="/wiki/Human_nutrition" title="Human nutrition">nutrition</a>, cooked plain pasta is 31% <a href="/wiki/Carbohydrate" title="Carbohydrate">carbohydrates</a> (mostly <a href="/wiki/Starch" title="Starch">starch</a>), 6% protein, and low in fat, with moderate amounts of <a href="/wiki/Manganese" title="Manganese">manganese</a>, but pasta generally has low <a href="/wiki/Micronutrient" title="Micronutrient">micronutrient</a> content. Pasta may be <a href="/wiki/Food_fortification" title="Food fortification">enriched or fortified</a>, or made from <a href="/wiki/Whole_grain" title="Whole grain">whole grains</a>. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Etymology">Etymology</h2></div> <p>Earliest appearances in the English language are in the 1830s;<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> the word <i>pasta</i> comes from <a href="/wiki/Italian_language" title="Italian language">Italian</a> <span title="Italian-language text"><i lang="it">pasta</i></span>, in turn from <a href="/wiki/Latin" title="Latin">Latin</a> <span title="Latin-language text"><i lang="la">pasta</i></span>, <a href="/wiki/Latinisation_of_names" title="Latinisation of names">latinisation</a> of the <a href="/wiki/Ancient_Greek_language" class="mw-redirect" title="Ancient Greek language">Ancient Greek</a>: <span lang="grc">παστά</span>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (November 2024)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="History">History</h2></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:6-alimenti,_pasta,Taccuino_Sanitatis,_Casanatense_4182..jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e8/6-alimenti%2C_pasta%2CTaccuino_Sanitatis%2C_Casanatense_4182..jpg/250px-6-alimenti%2C_pasta%2CTaccuino_Sanitatis%2C_Casanatense_4182..jpg" decoding="async" width="220" height="238" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e8/6-alimenti%2C_pasta%2CTaccuino_Sanitatis%2C_Casanatense_4182..jpg/330px-6-alimenti%2C_pasta%2CTaccuino_Sanitatis%2C_Casanatense_4182..jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e8/6-alimenti%2C_pasta%2CTaccuino_Sanitatis%2C_Casanatense_4182..jpg/500px-6-alimenti%2C_pasta%2CTaccuino_Sanitatis%2C_Casanatense_4182..jpg 2x" data-file-width="1000" data-file-height="1084" /></a><figcaption>Making pasta; illustration from the 15th-century edition of <span title="Latin-language text"><i lang="la"><a href="/wiki/Tacuinum_Sanitatis" title="Tacuinum Sanitatis">Tacuinum Sanitatis</a></i></span>, a Latin translation of the <a href="/wiki/Arabic" title="Arabic">Arabic</a> work <span title="Arabic-language romanization"><i lang="ar-Latn">Taqwīm al-sihha</i></span> by <a href="/wiki/Ibn_Butlan" title="Ibn Butlan">Ibn Butlan</a><sup id="cite_ref-Watson_12-0" class="reference"><a href="#cite_note-Watson-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup></figcaption></figure> <p>Evidence of <a href="/wiki/Etruscan_civilization" title="Etruscan civilization">Etruscans</a> making pasta dates back to 400 BCE.<sup id="cite_ref-Hatchett-2008_3-1" class="reference"><a href="#cite_note-Hatchett-2008-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> The first concrete information on pasta products in <a href="/wiki/Italy_in_the_Middle_Ages" title="Italy in the Middle Ages">Italy</a> dates to the 13th or 14th centuries.<sup id="cite_ref-FOOTNOTEServentiSabban200210_13-0" class="reference"><a href="#cite_note-FOOTNOTEServentiSabban200210-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> In the 1st-century<sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Accuracy_dispute#Disputed_statement" title="Wikipedia:Accuracy dispute"><span title="The material near this tag is possibly inaccurate or nonfactual. (September 2023)">dubious</span></a> – <a href="/wiki/Talk:Pasta#Dubious" title="Talk:Pasta">discuss</a></i>]</sup> writings of <a href="/wiki/Horace" title="Horace">Horace</a>, <span title="Latin-language text"><i lang="la"><a href="/wiki/Lagana_(dough)" class="mw-redirect" title="Lagana (dough)">lagana</a></i></span> (<abbr title="singular form">sg.</abbr>: <span title="Latin-language text"><i lang="la">laganum</i></span>) were fine sheets of fried dough<sup id="cite_ref-FOOTNOTEServentiSabban200224_14-0" class="reference"><a href="#cite_note-FOOTNOTEServentiSabban200224-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> and were an everyday foodstuff.<sup id="cite_ref-FOOTNOTEServentiSabban200215–16_15-0" class="reference"><a href="#cite_note-FOOTNOTEServentiSabban200215–16-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> Writing in the 2nd century, <a href="/wiki/Athenaeus" title="Athenaeus">Athenaeus of Naucratis</a> provides a recipe for <span title="Latin-language text"><i lang="la">lagana</i></span> 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.<sup id="cite_ref-FOOTNOTEServentiSabban200215–16_15-1" class="reference"><a href="#cite_note-FOOTNOTEServentiSabban200215–16-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> An early 5th-century cookbook describes a dish called <span title="Latin-language text"><i lang="la">lagana</i></span> that consisted of layers of dough with meat stuffing, an ancestor of modern-day <a href="/wiki/Lasagna" title="Lasagna">lasagna</a>.<sup id="cite_ref-FOOTNOTEServentiSabban200215–16_15-2" class="reference"><a href="#cite_note-FOOTNOTEServentiSabban200215–16-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-FOOTNOTEServentiSabban200215–16_15-3" class="reference"><a href="#cite_note-FOOTNOTEServentiSabban200215–16-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p><p>Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd-century Greek physician <a href="/wiki/Galen" title="Galen">Galen</a> mention <span title="Ancient Greek (to 1453)-language romanization"><i lang="grc-Latn">itrion</i></span>, homogeneous compounds made of flour and water.<sup id="cite_ref-FOOTNOTEServentiSabban200217_16-0" class="reference"><a href="#cite_note-FOOTNOTEServentiSabban200217-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> The <a href="/wiki/Jerusalem_Talmud" title="Jerusalem Talmud">Jerusalem Talmud</a> records that <span title="Ancient Greek (to 1453)-language romanization"><i lang="grc-Latn">itrium</i></span>, a kind of boiled dough,<sup id="cite_ref-FOOTNOTEServentiSabban200217_16-1" class="reference"><a href="#cite_note-FOOTNOTEServentiSabban200217-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> was common in <a href="/wiki/Syria_Palaestina" title="Syria Palaestina">Palestine</a> from the 3rd to 5th centuries.<sup id="cite_ref-FOOTNOTEServentiSabban200229_17-0" class="reference"><a href="#cite_note-FOOTNOTEServentiSabban200229-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> A dictionary compiled by the 9th-century Arab physician and lexicographer <a href="/wiki/Isho_bar_Ali" title="Isho bar Ali">Isho bar Ali</a><sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> defines <span title="Arabic-language romanization"><i lang="ar-Latn">itriyya</i></span>, the Arabic cognate, as string-like shapes made of <a href="/wiki/Semolina" title="Semolina">semolina</a> and dried before cooking. </p><p>The geographical text of <a href="/wiki/Muhammad_al-Idrisi" title="Muhammad al-Idrisi">Muhammad al-Idrisi</a>, compiled for the <a href="/wiki/Norman_king_of_Sicily" class="mw-redirect" title="Norman king of Sicily">Norman king of Sicily</a> <a href="/wiki/Roger_II_of_Sicily" title="Roger II of Sicily">Roger II</a> in 1154, mentions <span title="Arabic-language romanization"><i lang="ar-Latn">itriyya</i></span> manufactured and exported from <a href="/wiki/Norman_Sicily" class="mw-redirect" title="Norman Sicily">Norman Sicily</a>: </p> <style data-mw-deduplicate="TemplateStyles:r1244412712">.mw-parser-output .templatequote{overflow:hidden;margin:1em 0;padding:0 32px}.mw-parser-output .templatequotecite{line-height:1.5em;text-align:left;margin-top:0}@media(min-width:500px){.mw-parser-output .templatequotecite{padding-left:1.6em}}</style><blockquote class="templatequote"><p>West of Termini there is a delightful settlement called Trabia [along the <a href="/wiki/Sicily" title="Sicily">Sicilian</a> coast east of <a href="/wiki/Palermo" title="Palermo">Palermo</a>]. Its ever-flowing streams propel a number of mills. Here there are huge buildings in the countryside where they make vast quantities of <span title="Arabic-language romanization"><i lang="ar-Latn">itriyya</i></span> which is exported everywhere: to <a href="/wiki/Calabria" title="Calabria">Calabria</a>, to Muslim and Christian countries. Very many shiploads are sent.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup></p></blockquote> <p>One form of <span title="Arabic-language romanization"><i lang="ar-Latn">itriyya</i></span> with a long history is <span title="Latin-language text"><i lang="la">lagana</i></span>, which in Latin refers to thin sheets of dough,<sup id="cite_ref-FOOTNOTEServentiSabban200215–16_15-4" class="reference"><a href="#cite_note-FOOTNOTEServentiSabban200215–16-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> and gave rise to the Italian <span title="Italian-language text"><i lang="it">lasagna</i></span>. </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Moser_Spaghetti_essender_Junge.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Moser_Spaghetti_essender_Junge.jpg/250px-Moser_Spaghetti_essender_Junge.jpg" decoding="async" width="220" height="221" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Moser_Spaghetti_essender_Junge.jpg/330px-Moser_Spaghetti_essender_Junge.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Moser_Spaghetti_essender_Junge.jpg/500px-Moser_Spaghetti_essender_Junge.jpg 2x" data-file-width="517" data-file-height="519" /></a><figcaption><i>Boy with Spaghetti</i> by Julius Moser, <abbr title="circa">c.</abbr><span style="white-space:nowrap;"> 1808</span></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Napoli_-_Negozio_di_prodotti_tipici_Campani.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Napoli_-_Negozio_di_prodotti_tipici_Campani.jpg/250px-Napoli_-_Negozio_di_prodotti_tipici_Campani.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Napoli_-_Negozio_di_prodotti_tipici_Campani.jpg/330px-Napoli_-_Negozio_di_prodotti_tipici_Campani.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Napoli_-_Negozio_di_prodotti_tipici_Campani.jpg/500px-Napoli_-_Negozio_di_prodotti_tipici_Campani.jpg 2x" data-file-width="2592" data-file-height="1944" /></a><figcaption>Typical products shop in <a href="/wiki/Naples" title="Naples">Naples</a>, Italy, with pasta on display</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Sommer,_Giorgio_(1834-1914)_-_n._9129_-_Palermo_-_Fabbrica_di_maccheroni.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Sommer%2C_Giorgio_%281834-1914%29_-_n._9129_-_Palermo_-_Fabbrica_di_maccheroni.jpg/250px-Sommer%2C_Giorgio_%281834-1914%29_-_n._9129_-_Palermo_-_Fabbrica_di_maccheroni.jpg" decoding="async" width="220" height="167" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Sommer%2C_Giorgio_%281834-1914%29_-_n._9129_-_Palermo_-_Fabbrica_di_maccheroni.jpg/330px-Sommer%2C_Giorgio_%281834-1914%29_-_n._9129_-_Palermo_-_Fabbrica_di_maccheroni.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Sommer%2C_Giorgio_%281834-1914%29_-_n._9129_-_Palermo_-_Fabbrica_di_maccheroni.jpg/500px-Sommer%2C_Giorgio_%281834-1914%29_-_n._9129_-_Palermo_-_Fabbrica_di_maccheroni.jpg 2x" data-file-width="985" data-file-height="747" /></a><figcaption>Macaroni factory, <a href="/wiki/Palermo" title="Palermo">Palermo</a>, Italy</figcaption></figure> <p>In <a href="/wiki/North_Africa" title="North Africa">North Africa</a>, a food similar to pasta, known as <a href="/wiki/Couscous" title="Couscous">couscous</a>, 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. </p><p>There is a legend of <a href="/wiki/Marco_Polo" title="Marco Polo">Marco Polo</a> importing pasta from <a href="/wiki/Yuan_dynasty" title="Yuan dynasty">China</a><sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> which originated with the <i><a href="/wiki/National_Pasta_Association#Publications" title="National Pasta Association">Macaroni Journal</a></i>, published by an association of food industries with the goal of promoting pasta in the United States.<sup id="cite_ref-FOOTNOTEServentiSabban2002_22-0" class="reference"><a href="#cite_note-FOOTNOTEServentiSabban2002-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Rustichello_da_Pisa" title="Rustichello da Pisa">Rustichello da Pisa</a> writes in his <i><a href="/wiki/The_Travels_of_Marco_Polo" title="The Travels of Marco Polo">Travels</a></i> that Marco Polo described a food similar to <span title="Latin-language text"><i lang="la">lagana</i></span>. The way pasta reached Europe is unknown, however there are many theories, <sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Jeffrey_Steingarten" title="Jeffrey Steingarten">Jeffrey Steingarten</a> asserts that Moors introduced pasta in the <a href="/wiki/Emirate_of_Sicily" class="mw-redirect" title="Emirate of Sicily">Emirate of Sicily</a> in the ninth century, mentioning also that traces of pasta have been found in ancient Greece and that <a href="/wiki/Jane_Grigson" title="Jane Grigson">Jane Grigson</a> believed the Marco Polo story to have originated in the 1920s or 1930s in an advertisement for a Canadian spaghetti company.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> </p><p>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.<sup id="cite_ref-nationalgeographic_25-0" class="reference"><a href="#cite_note-nationalgeographic-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> In the 14th-century writer Boccaccio's collection of earthy tales, <i><a href="/wiki/The_Decameron" title="The Decameron">The Decameron</a></i>, he recounts a mouthwatering fantasy concerning a mountain of <a href="/wiki/Parmesan" title="Parmesan">Parmesan cheese</a> down which pasta chefs roll macaroni and ravioli to gluttons waiting below.<sup id="cite_ref-nationalgeographic_25-1" class="reference"><a href="#cite_note-nationalgeographic-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> </p><p>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.<sup id="cite_ref-Diana_Viola_26-0" class="reference"><a href="#cite_note-Diana_Viola-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> A century later, pasta was present around the globe during the voyages of discovery.<sup id="cite_ref-Demetri_27-0" class="reference"><a href="#cite_note-Demetri-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p><p>Although <a href="/wiki/Tomato#History" title="Tomato">tomatoes</a> 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 <span title="Italian-language text"><i lang="it">L'Apicio Moderno</i></span> by Roman chef <a href="/wiki/Francesco_Leonardi_(chef)" title="Francesco Leonardi (chef)">Francesco Leonardi</a>.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork.<sup id="cite_ref-Diana_Viola_26-1" class="reference"><a href="#cite_note-Diana_Viola-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="History_of_manufacturing">History of manufacturing</h3></div> <p>At the beginning of the 17th century, <a href="/wiki/Kingdom_of_Naples" title="Kingdom of Naples">Naples</a> had rudimentary machines for producing pasta, later establishing the <a href="/wiki/Kneading" title="Kneading">kneading</a> machine and press, making pasta manufacturing cost-effective.<sup id="cite_ref-something-else_29-0" class="reference"><a href="#cite_note-something-else-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> In 1740, a license for the first pasta factory was issued in <a href="/wiki/Republic_of_Venice" title="Republic of Venice">Venice</a>.<sup id="cite_ref-something-else_29-1" class="reference"><a href="#cite_note-something-else-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> During the 1800s, <a href="/wiki/Watermill" title="Watermill">watermills</a> and <a href="/wiki/Mill_(grinding)" title="Mill (grinding)">stone grinders</a> were used to separate semolina from the bran, initiating expansion of the pasta market.<sup id="cite_ref-something-else_29-2" class="reference"><a href="#cite_note-something-else-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> In 1859, Joseph Topits (1824−1876) founded Hungary's first pasta factory, in the city of <a href="/wiki/Pest,_Hungary" title="Pest, Hungary">Pest</a>, which worked with steam machines; it was one of the first pasta factories in Central Europe.<sup id="cite_ref-tésztáklexikona_30-0" class="reference"><a href="#cite_note-tésztáklexikona-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> By 1867, <a href="/wiki/Buitoni" title="Buitoni">Buitoni</a> Company in <a href="/wiki/Sansepolcro" title="Sansepolcro">Sansepolcro</a>, Tuscany, was an established pasta manufacturer.<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> During the early 1900s, artificial drying and <a href="/wiki/Extrusion" title="Extrusion">extrusion</a> processes enabled greater variety of pasta preparation and larger volumes for export, beginning a period called "The Industry of Pasta".<sup id="cite_ref-something-else_29-3" class="reference"><a href="#cite_note-something-else-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> In 1884, the Zátka Brothers's plant in Boršov nad Vltavou was founded, making it Bohemia's first pasta factory.<sup id="cite_ref-praharadio_33-0" class="reference"><a href="#cite_note-praharadio-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="In_modern_times">In modern times</h3></div> <p>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.<sup id="cite_ref-lifeinitaly.com_34-0" class="reference"><a href="#cite_note-lifeinitaly.com-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-lifeinitaly.com_34-1" class="reference"><a href="#cite_note-lifeinitaly.com-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Ingredients_and_preparation">Ingredients and preparation</h2></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:CSIRO_ScienceImage_11385_Pasta_made_from_durum_wheat.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ea/CSIRO_ScienceImage_11385_Pasta_made_from_durum_wheat.jpg/220px-CSIRO_ScienceImage_11385_Pasta_made_from_durum_wheat.jpg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ea/CSIRO_ScienceImage_11385_Pasta_made_from_durum_wheat.jpg/330px-CSIRO_ScienceImage_11385_Pasta_made_from_durum_wheat.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ea/CSIRO_ScienceImage_11385_Pasta_made_from_durum_wheat.jpg/440px-CSIRO_ScienceImage_11385_Pasta_made_from_durum_wheat.jpg 2x" data-file-width="1520" data-file-height="1008" /></a><figcaption>Pasta made from <a href="/wiki/Durum" class="mw-redirect" title="Durum">durum wheat</a></figcaption></figure> <p>Since at least the time of <a href="/wiki/Cato_the_Elder" title="Cato the Elder">Cato</a>'s <span title="Latin-language text"><i lang="la"><a href="/wiki/De_Agri_Cultura" class="mw-redirect" title="De Agri Cultura">De Agri Cultura</a></i></span>, basic pasta dough has been made mostly of wheat flour or <a href="/wiki/Semolina" title="Semolina">semolina</a>,<sup id="cite_ref-Zanini_6-1" class="reference"><a href="#cite_note-Zanini-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> with <a href="/wiki/Durum" class="mw-redirect" title="Durum">durum wheat</a> used predominantly in the south of Italy and <a href="/wiki/Common_wheat" title="Common wheat">soft wheat</a> 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. </p><p>To address the needs of people affected by <a href="/wiki/Gluten-related_disorders" title="Gluten-related disorders">gluten-related disorders</a> (such as <a href="/wiki/Coeliac_disease" title="Coeliac disease">coeliac disease</a>, <a href="/wiki/Non-celiac_gluten_sensitivity" title="Non-celiac gluten sensitivity">non-celiac gluten sensitivity</a> and <a href="/wiki/Wheat_allergy" title="Wheat allergy">wheat allergy</a> sufferers),<sup id="cite_ref-VriezingaSchweizer2015_35-0" class="reference"><a href="#cite_note-VriezingaSchweizer2015-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> some recipes use rice or <a href="/wiki/Maize" title="Maize">maize</a> for making pasta. Grain flours may also be supplemented with cooked <a href="/wiki/Potato" title="Potato">potatoes</a>.<sup id="cite_ref-FerreiraDeMello_36-0" class="reference"><a href="#cite_note-FerreiraDeMello-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-PadalinoMastromatteo_37-0" class="reference"><a href="#cite_note-PadalinoMastromatteo-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> </p><p>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, at least nine different pasta forms are known to use yeast-raised doughs.<sup id="cite_ref-Zanini_6-2" class="reference"><a href="#cite_note-Zanini-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>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 <a href="/wiki/Enriched_flour" title="Enriched flour">enriched flour</a>. <a href="/wiki/Micronutrient" title="Micronutrient">Micronutrients</a> added may include <a href="/wiki/Vitamin_B3" title="Vitamin B3">niacin</a> (vitamin B3), <a href="/wiki/Riboflavin" title="Riboflavin">riboflavin</a> (vitamin B2), <a href="/wiki/Folate" title="Folate">folate</a>, <a href="/wiki/Thiamine" title="Thiamine">thiamine</a> (vitamin B1), and <a href="/wiki/Ferrous" title="Ferrous">ferrous iron</a>.<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> </p> <style data-mw-deduplicate="TemplateStyles:r1275594942">@media all and (max-width:720px){.mw-parser-output .mod-gallery{width:100%!important}}.mw-parser-output .mod-gallery{display:table}.mw-parser-output .mod-gallery-default{background:transparent;margin-top:4px}.mw-parser-output .mod-gallery-center{margin-left:auto;margin-right:auto}.mw-parser-output .mod-gallery-left{float:left}.mw-parser-output .mod-gallery-right{float:right}.mw-parser-output .mod-gallery-none{float:none}.mw-parser-output .mod-gallery-center .gallery{justify-content:center}.mw-parser-output .mod-gallery-left .gallery{justify-content:left}.mw-parser-output .mod-gallery-right .gallery{justify-content:right}.mw-parser-output .mod-gallery-collapsible{width:100%}.mw-parser-output .mod-gallery .title,.mw-parser-output .mod-gallery .main,.mw-parser-output .mod-gallery .footer{display:table-row}.mw-parser-output .mod-gallery .title>div{display:table-cell;padding:0 4px 4px;text-align:center;font-weight:bold}.mw-parser-output .mod-gallery .main>div{display:table-cell}.mw-parser-output .mod-gallery .gallery.gallery.gallery{line-height:1.35em;display:flex;flex-wrap:wrap;column-gap:4px}.mw-parser-output .mod-gallery .footer>div{display:table-cell;padding:4px;text-align:right;font-size:85%;line-height:1em}.mw-parser-output .mod-gallery .title>div *,.mw-parser-output .mod-gallery .footer>div *{overflow:visible}.mw-parser-output .mod-gallery .gallerybox img{background:none!important}.mw-parser-output .mod-gallery .bordered-images .thumb img{outline:solid var(--background-color-neutral,#eaecf0)1px}.mw-parser-output .mod-gallery .whitebg .thumb{background:var(--background-color-base,#fff)!important}@media screen{html.skin-theme-clientpref-night .mw-parser-output .mod-gallery .bordered-images .thumb img[alt*="\200b \200b \200b "],html.skin-theme-clientpref-night .mw-parser-output .skin-invert-image .mod-gallery .whitebg .thumb.thumb.thumb img{outline:solid #d7d7d7 1px}html.skin-theme-clientpref-night .mw-parser-output .skin-invert-image .mod-gallery .whitebg .thumb.thumb.thumb img{background:none!important}html.skin-theme-clientpref-night .mw-parser-output .mod-gallery .whitebg .thumb img:not([alt*="\200b \200b \200b "]):not([alt*="\200b \200b \200c "]){background:white!important}html.skin-theme-clientpref-night .mw-parser-output .mod-gallery img[alt*="\200b \200b \200b "]{filter:invert(1)hue-rotate(180deg)}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .mod-gallery .bordered-images .thumb img[alt*="\200b \200b \200b "],html.skin-theme-clientpref-os .mw-parser-output .skin-invert-image .mod-gallery .whitebg .thumb.thumb.thumb img{outline:solid #d7d7d7 1px}html.skin-theme-clientpref-os .mw-parser-output .skin-invert-image .mod-gallery .whitebg .thumb.thumb.thumb img{background:none!important}html.skin-theme-clientpref-os .mw-parser-output .mod-gallery .whitebg .thumb img:not([alt*="\200b \200b \200b "]):not([alt*="\200b \200b \200c "]){background:white!important}html.skin-theme-clientpref-os .mw-parser-output .mod-gallery img[alt*="\200b \200b \200b "]{filter:invert(1)hue-rotate(180deg)}}</style><div class="mod-gallery mod-gallery-default mod-gallery-center"><div class="title"><div>Making pasta</div></div><div class="main"><div><ul class="gallery mw-gallery-traditional nochecker bordered-images whitebg"> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 210px;"><span typeof="mw:File"><a href="/wiki/File:Making_a_better_homemade_pasta.jpg" class="mw-file-description" title="Eggs are cracked into a well of flour."><img alt="Eggs are cracked into a well of flour." src="//upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Making_a_better_homemade_pasta.jpg/180px-Making_a_better_homemade_pasta.jpg" decoding="async" width="180" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Making_a_better_homemade_pasta.jpg/270px-Making_a_better_homemade_pasta.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Making_a_better_homemade_pasta.jpg/360px-Making_a_better_homemade_pasta.jpg 2x" data-file-width="2448" data-file-height="2448" /></a></span></div> <div class="gallerytext">Eggs are cracked into a well of flour.</div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 210px;"><span typeof="mw:File"><a href="/wiki/File:Making_a_better_homemade_pasta_-_16508591810.jpg" class="mw-file-description" title="Ingredients are mixed."><img alt="Ingredients are mixed." src="//upload.wikimedia.org/wikipedia/commons/thumb/5/54/Making_a_better_homemade_pasta_-_16508591810.jpg/250px-Making_a_better_homemade_pasta_-_16508591810.jpg" decoding="async" width="180" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/54/Making_a_better_homemade_pasta_-_16508591810.jpg/330px-Making_a_better_homemade_pasta_-_16508591810.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/54/Making_a_better_homemade_pasta_-_16508591810.jpg/500px-Making_a_better_homemade_pasta_-_16508591810.jpg 2x" data-file-width="2448" data-file-height="2448" /></a></span></div> <div class="gallerytext">Ingredients are mixed.</div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 210px;"><span typeof="mw:File"><a href="/wiki/File:Making_a_better_homemade_pasta_-_16694677671.jpg" class="mw-file-description" title="Ball of pasta dough"><img alt="Ball of pasta dough" src="//upload.wikimedia.org/wikipedia/commons/thumb/5/51/Making_a_better_homemade_pasta_-_16694677671.jpg/250px-Making_a_better_homemade_pasta_-_16694677671.jpg" decoding="async" width="180" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/51/Making_a_better_homemade_pasta_-_16694677671.jpg/330px-Making_a_better_homemade_pasta_-_16694677671.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/51/Making_a_better_homemade_pasta_-_16694677671.jpg/500px-Making_a_better_homemade_pasta_-_16694677671.jpg 2x" data-file-width="2448" data-file-height="2448" /></a></span></div> <div class="gallerytext">Ball of pasta dough</div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 210px;"><span typeof="mw:File"><a href="/wiki/File:Making_a_better_homemade_pasta_-_16695980185.jpg" class="mw-file-description" title="Dough is rolled into thin sheets."><img alt="Dough is rolled into thin sheets." src="//upload.wikimedia.org/wikipedia/commons/thumb/5/51/Making_a_better_homemade_pasta_-_16695980185.jpg/250px-Making_a_better_homemade_pasta_-_16695980185.jpg" decoding="async" width="180" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/51/Making_a_better_homemade_pasta_-_16695980185.jpg/330px-Making_a_better_homemade_pasta_-_16695980185.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/51/Making_a_better_homemade_pasta_-_16695980185.jpg/500px-Making_a_better_homemade_pasta_-_16695980185.jpg 2x" data-file-width="2448" data-file-height="2448" /></a></span></div> <div class="gallerytext">Dough is rolled into thin sheets.</div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 210px;"><span typeof="mw:File"><a href="/wiki/File:Making_a_better_homemade_pasta_-_16670049156.jpg" class="mw-file-description" title="Sheets of pasta are folded and cut into slices."><img alt="Sheets of pasta are folded and cut into slices." src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Making_a_better_homemade_pasta_-_16670049156.jpg/250px-Making_a_better_homemade_pasta_-_16670049156.jpg" decoding="async" width="180" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Making_a_better_homemade_pasta_-_16670049156.jpg/330px-Making_a_better_homemade_pasta_-_16670049156.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Making_a_better_homemade_pasta_-_16670049156.jpg/500px-Making_a_better_homemade_pasta_-_16670049156.jpg 2x" data-file-width="2448" data-file-height="2448" /></a></span></div> <div class="gallerytext">Sheets of pasta are folded and cut into slices.</div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 210px;"><span typeof="mw:File"><a href="/wiki/File:Making_a_better_homemade_pasta_-_16670047286.jpg" class="mw-file-description" title="Fresh pasta"><img alt="Fresh pasta" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Making_a_better_homemade_pasta_-_16670047286.jpg/180px-Making_a_better_homemade_pasta_-_16670047286.jpg" decoding="async" width="180" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Making_a_better_homemade_pasta_-_16670047286.jpg/270px-Making_a_better_homemade_pasta_-_16670047286.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Making_a_better_homemade_pasta_-_16670047286.jpg/360px-Making_a_better_homemade_pasta_-_16670047286.jpg 2x" data-file-width="2448" data-file-height="2448" /></a></span></div> <div class="gallerytext">Fresh pasta</div> </li> <li class="gallerybox" style="width: 215px"> <div class="thumb" style="width: 210px; height: 210px;"><span typeof="mw:File"><a href="/wiki/File:A_better_homemade_pasta.jpg" class="mw-file-description" title="A dish made from homemade pasta"><img alt="A dish made from homemade pasta" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fe/A_better_homemade_pasta.jpg/250px-A_better_homemade_pasta.jpg" decoding="async" width="180" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fe/A_better_homemade_pasta.jpg/330px-A_better_homemade_pasta.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fe/A_better_homemade_pasta.jpg/500px-A_better_homemade_pasta.jpg 2x" data-file-width="2448" data-file-height="2448" /></a></span></div> <div class="gallerytext">A dish made from homemade pasta</div> </li> </ul></div></div></div> <div class="mw-heading mw-heading2"><h2 id="Varieties">Varieties</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/List_of_pasta" title="List of pasta">List of pasta</a></div> <ul class="gallery mw-gallery-packed"> <li class="gallerybox" style="width: 163.33333333333px"> <div class="thumb" style="width: 161.33333333333px;"><span typeof="mw:File"><a href="/wiki/File:Pasta_2006_1.jpg" class="mw-file-description" title="Long pasta"><img alt="Long pasta" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Pasta_2006_1.jpg/250px-Pasta_2006_1.jpg" decoding="async" width="162" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Pasta_2006_1.jpg/500px-Pasta_2006_1.jpg 1.5x" data-file-width="1678" data-file-height="1869" /></a></span></div> <div class="gallerytext">Long pasta</div> </li> <li class="gallerybox" style="width: 252px"> <div class="thumb" style="width: 250px;"><span typeof="mw:File"><a href="/wiki/File:Pasta_2006_2.jpg" class="mw-file-description" title="Short pasta"><img alt="Short pasta" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Pasta_2006_2.jpg/500px-Pasta_2006_2.jpg" decoding="async" width="250" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Pasta_2006_2.jpg/960px-Pasta_2006_2.jpg 1.5x" data-file-width="2397" data-file-height="1727" /></a></span></div> <div class="gallerytext">Short pasta</div> </li> <li class="gallerybox" style="width: 316px"> <div class="thumb" style="width: 314px;"><span typeof="mw:File"><a href="/wiki/File:Pasta_2006_3.jpg" class="mw-file-description" title="Short pasta"><img alt="Short pasta" src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Pasta_2006_3.jpg/471px-Pasta_2006_3.jpg" decoding="async" width="314" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Pasta_2006_3.jpg/706px-Pasta_2006_3.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Pasta_2006_3.jpg/941px-Pasta_2006_3.jpg 2x" data-file-width="2471" data-file-height="1418" /></a></span></div> <div class="gallerytext">Short pasta</div> </li> <li class="gallerybox" style="width: 252px"> <div class="thumb" style="width: 250px;"><span typeof="mw:File"><a href="/wiki/File:Pasta_2006_4.jpg" class="mw-file-description" title="Minute pasta pastina, used for soups"><img alt="Minute pasta pastina, used for soups" src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Pasta_2006_4.jpg/500px-Pasta_2006_4.jpg" decoding="async" width="250" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Pasta_2006_4.jpg/960px-Pasta_2006_4.jpg 1.5x" data-file-width="2000" data-file-height="1441" /></a></span></div> <div class="gallerytext">Minute pasta <a href="/wiki/Pastina" title="Pastina">pastina</a>, used for soups</div> </li> <li class="gallerybox" style="width: 270px"> <div class="thumb" style="width: 268px;"><span typeof="mw:File"><a href="/wiki/File:Pasta_2006_5.jpg" class="mw-file-description" title="Pasta all'uovo (lit. 'egg pasta')"><img alt="Pasta all'uovo (lit. 'egg pasta')" src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Pasta_2006_5.jpg/500px-Pasta_2006_5.jpg" decoding="async" width="268" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Pasta_2006_5.jpg/960px-Pasta_2006_5.jpg 1.5x" data-file-width="2100" data-file-height="1411" /></a></span></div> <div class="gallerytext"><span title="Italian-language text"><i lang="it">Pasta all'uovo</i></span> (<abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">egg pasta</span><span class="gloss-quot">'</span>)</div> </li> <li class="gallerybox" style="width: 272.66666666667px"> <div class="thumb" style="width: 270.66666666667px;"><span typeof="mw:File"><a href="/wiki/File:Pasta_2006_6.jpg" class="mw-file-description" title="Fresh pasta"><img alt="Fresh pasta" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Pasta_2006_6.jpg/500px-Pasta_2006_6.jpg" decoding="async" width="271" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Pasta_2006_6.jpg/960px-Pasta_2006_6.jpg 1.5x" data-file-width="2411" data-file-height="1604" /></a></span></div> <div class="gallerytext">Fresh pasta</div> </li> <li class="gallerybox" style="width: 224px"> <div class="thumb" style="width: 222px;"><span typeof="mw:File"><a href="/wiki/File:Pasta_2006_7.jpg" class="mw-file-description" title="Pasta for pasta al forno (lit. 'baked pasta') dishes"><img alt="Pasta for pasta al forno (lit. 'baked pasta') dishes" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/70/Pasta_2006_7.jpg/333px-Pasta_2006_7.jpg" decoding="async" width="222" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/70/Pasta_2006_7.jpg/499px-Pasta_2006_7.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/70/Pasta_2006_7.jpg/665px-Pasta_2006_7.jpg 2x" data-file-width="2241" data-file-height="1820" /></a></span></div> <div class="gallerytext">Pasta for <span title="Italian-language text"><i lang="it"><a href="/wiki/Pasta_al_forno" title="Pasta al forno">pasta al forno</a></i></span> (<abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">baked pasta</span><span class="gloss-quot">'</span>) dishes</div> </li> </ul> <div class="mw-heading mw-heading3"><h3 id="Fresh">Fresh</h3></div> <p>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.<sup id="cite_ref-Quessenberry_39-0" class="reference"><a href="#cite_note-Quessenberry-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage.<sup id="cite_ref-Christensen_40-0" class="reference"><a href="#cite_note-Christensen-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> </p><p>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.<sup id="cite_ref-Quessenberry_39-1" class="reference"><a href="#cite_note-Quessenberry-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> 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 <a href="/wiki/Filled_pasta" title="Filled pasta">filled pastas</a> such as <a href="/wiki/Ravioli" title="Ravioli">ravioli</a>, <a href="/wiki/Tortellini" title="Tortellini">tortellini</a>, and <a href="/wiki/Cannelloni" title="Cannelloni">cannelloni</a>. Fresh egg pasta is well known in the <a href="/wiki/Piedmont" title="Piedmont">Piedmont</a> and <a href="/wiki/Emilia-Romagna" title="Emilia-Romagna">Emilia-Romagna</a> 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 <a href="/wiki/Apulia" title="Apulia">Apulia</a>, 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 <a href="/wiki/Orecchiette" title="Orecchiette">orecchiette</a> or <span title="Italian-language text"><i lang="it"><a href="/wiki/Cavatelli" title="Cavatelli">cavatelli</a></i></span>. Fresh pasta for <span title="Italian-language text"><i lang="it">cavatelli</i></span> is also popular in other places including <a href="/wiki/Sicily" title="Sicily">Sicily</a>. However, the dough is prepared differently: it is made of flour and <a href="/wiki/Ricotta" title="Ricotta">ricotta cheese</a> instead.<sup id="cite_ref-Laux_41-0" class="reference"><a href="#cite_note-Laux-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Dried">Dried</h3></div> <p>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.<sup id="cite_ref-Laux_41-1" class="reference"><a href="#cite_note-Laux-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> 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 <a href="/wiki/Rag%C3%B9" title="Ragù">ragù</a> sauces, soups, and casseroles.<sup id="cite_ref-Christensen_40-1" class="reference"><a href="#cite_note-Christensen-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-Quessenberry_39-2" class="reference"><a href="#cite_note-Quessenberry-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Culinary_uses">Culinary uses</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/List_of_pasta_dishes" title="List of pasta dishes">List of pasta dishes</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Rotini_Yellow_Red_Green.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/36/Rotini_Yellow_Red_Green.jpg/250px-Rotini_Yellow_Red_Green.jpg" decoding="async" width="200" height="93" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/36/Rotini_Yellow_Red_Green.jpg/330px-Rotini_Yellow_Red_Green.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/36/Rotini_Yellow_Red_Green.jpg/500px-Rotini_Yellow_Red_Green.jpg 2x" data-file-width="2748" data-file-height="1275" /></a><figcaption>Three different colors of <a href="/wiki/Fusilli" title="Fusilli">fusilli</a></figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Cooking">Cooking</h3></div> <p>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 <a href="/wiki/Udon" title="Udon">udon</a> and <a href="/wiki/Lo_mein" title="Lo mein">lo mein</a>, which are made from salty dough.<sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> </p><p>In Italy, pasta is often cooked to be <a href="/wiki/Al_dente" title="Al dente">al dente</a>, 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.<sup id="cite_ref-Moskin-2024_43-0" class="reference"><a href="#cite_note-Moskin-2024-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> </p><p>There are a number of <a href="/wiki/Urban_myth" class="mw-redirect" title="Urban myth">urban myths</a> 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.<sup id="cite_ref-Moskin-2024_43-1" class="reference"><a href="#cite_note-Moskin-2024-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> It also does not matter whether salt is added before or after bringing the water to a boil.<sup id="cite_ref-Moskin-2024_43-2" class="reference"><a href="#cite_note-Moskin-2024-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> The amount of salt has no influence on cooking speed.<sup id="cite_ref-Moskin-2024_43-3" class="reference"><a href="#cite_note-Moskin-2024-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Sauce">Sauce</h3></div> <p>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 <a href="/wiki/B%C3%A9chamel_sauce" title="Béchamel sauce">béchamel sauce</a> is more common.<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> However, Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in <a href="/wiki/Trentino-Alto_Adige/S%C3%BCdtirol" title="Trentino-Alto Adige/Südtirol">Trentino-Alto Adige</a> and <a href="/wiki/Emilia-Romagna" title="Emilia-Romagna">Emilia-Romagna</a> regions of northern Italy.<sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> In Bologna, the meat-based <a href="/wiki/Bolognese_sauce" title="Bolognese sauce">Bolognese sauce</a> incorporates a small amount of tomato concentrate and a green sauce called <a href="/wiki/Pesto" title="Pesto">pesto</a> originates from Genoa. In <a href="/wiki/Central_Italy" title="Central Italy">central Italy</a>, there are sauces such as <a href="/wiki/Tomato_sauce" title="Tomato sauce">tomato sauce</a>, <span title="Italian-language text"><i lang="it"><a href="/wiki/Amatriciana" class="mw-redirect" title="Amatriciana">amatriciana</a></i></span>, <span title="Italian-language text"><i lang="it"><a href="/wiki/Arrabbiata" class="mw-redirect" title="Arrabbiata">arrabbiata</a></i></span>, and the egg-based <a href="/wiki/Carbonara" title="Carbonara">carbonara</a>. </p><p>Tomato sauces are also present in <a href="/wiki/Southern_Italy" title="Southern Italy">southern Italian</a> cuisine, where they originated. In southern Italy more complex variations include pasta paired with fresh vegetables, olives, capers or seafood. Varieties include <span title="Italian-language text"><i lang="it"><a href="/wiki/Puttanesca" class="mw-redirect" title="Puttanesca">puttanesca</a></i></span>, <span title="Italian-language text"><i lang="it"><a href="/wiki/Pasta_alla_Norma" title="Pasta alla Norma">pasta alla Norma</a></i></span> (tomatoes, eggplant and fresh or baked cheese), <span title="Italian-language text"><i lang="it"><a href="/wiki/Pasta_con_le_sarde" title="Pasta con le sarde">pasta con le sarde</a></i></span> (fresh sardines, pine nuts, fennel and olive oil), <span title="Italian-language text"><i lang="it"><a href="/wiki/Spaghetti_aglio_e_olio" title="Spaghetti aglio e olio">spaghetti aglio, olio e peperoncino</a></i></span> (<abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">spaghetti with garlic, [olive] oil and hot chili peppers</span><span class="gloss-quot">'</span>), <span title="Italian-language text"><i lang="it"><a href="/wiki/Pasta_con_i_peperoni_cruschi" title="Pasta con i peperoni cruschi">pasta con i peperoni cruschi</a></i></span> (crispy peppers and breadcrumbs).<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup> </p><p>Pasta can be served also in <a href="/wiki/Broth" title="Broth">broth</a> (<a href="/wiki/Pastina" title="Pastina">pastina</a>, or stuffed pasta, such as <a href="/wiki/Tortellini" title="Tortellini">tortellini</a>, <span title="Italian-language text"><i lang="it"><a href="/wiki/Cappelletti_(pasta)" title="Cappelletti (pasta)">cappelletti</a></i></span> and <span title="Italian-language text"><i lang="it"><a href="/wiki/Agnolini" title="Agnolini">agnolini</a></i></span>) or in vegetable soup, typically <a href="/wiki/Minestrone" title="Minestrone">minestrone</a> or bean soup (<span title="Italian-language text"><i lang="it"><a href="/wiki/Pasta_e_fagioli" title="Pasta e fagioli">pasta e fagioli</a></i></span>). </p> <div class="mw-heading mw-heading2"><h2 id="Processing">Processing</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Pasta_processing" title="Pasta processing">Pasta processing</a></div> <div class="mw-heading mw-heading3"><h3 id="Fresh_2">Fresh</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Pasta_machine_2.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Pasta_machine_2.jpg/220px-Pasta_machine_2.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Pasta_machine_2.jpg/330px-Pasta_machine_2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/00/Pasta_machine_2.jpg/440px-Pasta_machine_2.jpg 2x" data-file-width="3888" data-file-height="2592" /></a><figcaption>A pasta machine in use</figcaption></figure> <p>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.<sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> There are a variety of ways to shape the sheets of pasta depending on the type required. The most popular types include <a href="/wiki/Penne" title="Penne">penne</a>, <a href="/wiki/Spaghetti" title="Spaghetti">spaghetti</a>, and <a href="/wiki/Macaroni" title="Macaroni">macaroni</a>.<sup id="cite_ref-49" class="reference"><a href="#cite_note-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> </p><p>Kitchen pasta <a href="/wiki/Machine" title="Machine">machines</a>, 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 <a href="/wiki/Crank_(mechanism)" title="Crank (mechanism)">hand crank</a>, <a href="/wiki/Roll_forming" title="Roll forming">rolls</a> 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. </p> <div class="mw-heading mw-heading3"><h3 id="Matrix_and_extrusion">Matrix and extrusion</h3></div> <p>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.<sup id="cite_ref-Sicignano_50-0" class="reference"><a href="#cite_note-Sicignano-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> </p><p>Durum wheat is ground into semolina flour which is sorted by optical scanners and cleaned.<sup id="cite_ref-wg_51-0" class="reference"><a href="#cite_note-wg-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> 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 <a href="/wiki/Food_extrusion" title="Food extrusion">extruded</a>. 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.<sup id="cite_ref-Sissons-2008_52-0" class="reference"><a href="#cite_note-Sissons-2008-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Factory-manufactured">Factory-manufactured</h3></div> <p>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. </p><p>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 <a href="/wiki/Plastic_container" title="Plastic container">plastic container</a> 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.<sup id="cite_ref-53" class="reference"><a href="#cite_note-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Gluten-free">Gluten-free</h3></div> <p><a href="/wiki/Gluten" title="Gluten">Gluten</a>, 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.<sup id="cite_ref-Gao_et_al_2017_54-0" class="reference"><a href="#cite_note-Gao_et_al_2017-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup> Other possible gluten-free pasta ingredients may include <a href="/wiki/Colloid#Hydrocolloids" title="Colloid">hydrocolloids</a> to improve cooking pasta with high heat resistance, <a href="/wiki/Xanthan_gum" title="Xanthan gum">xanthan gum</a> to retain moisture during storage, or hydrothermally-treated <a href="/wiki/Polysaccharide" title="Polysaccharide">polysaccharide</a> mixtures to produce textures similar to those of wheat pasta.<sup id="cite_ref-Gao_et_al_2017_54-1" class="reference"><a href="#cite_note-Gao_et_al_2017-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-55" class="reference"><a href="#cite_note-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Storage">Storage</h3></div> <p>The storage of pasta depends on its processing and extent of drying.<sup id="cite_ref-Sicignano_50-1" class="reference"><a href="#cite_note-Sicignano-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-56" class="reference"><a href="#cite_note-56"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Science">Science</h2></div> <div class="mw-heading mw-heading3"><h3 id="Molecular_and_physical_composition">Molecular and physical composition</h3></div> <p>Pasta exhibits a random molecular order rather than a crystalline structure.<sup id="cite_ref-Roos-2010_57-0" class="reference"><a href="#cite_note-Roos-2010-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup> The moisture content of dried pasta is typically around 12%,<sup id="cite_ref-58" class="reference"><a href="#cite_note-58"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-Roos-2010_57-1" class="reference"><a href="#cite_note-Roos-2010-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup> </p><p>Semolina flour is the ground endosperm of durum wheat,<sup id="cite_ref-wg_51-1" class="reference"><a href="#cite_note-wg-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules.<sup id="cite_ref-wg_51-2" class="reference"><a href="#cite_note-wg-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Sissons-2008_52-1" class="reference"><a href="#cite_note-Sissons-2008-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> </p><p>Another major component of durum wheat is protein which plays a large role in pasta dough rheology.<sup id="cite_ref-shewry1_59-0" class="reference"><a href="#cite_note-shewry1-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup> Gluten proteins, which include monomeric gliadins and polymeric glutenin, make up the major protein component of durum wheat (about 75–80%).<sup id="cite_ref-shewry1_59-1" class="reference"><a href="#cite_note-shewry1-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup> As more water is added and shear stress is applied, gluten proteins take on an elastic characteristic and begin to form strands and sheets.<sup id="cite_ref-shewry1_59-2" class="reference"><a href="#cite_note-shewry1-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Kill-2001_60-0" class="reference"><a href="#cite_note-Kill-2001-60"><span class="cite-bracket">[</span>60<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-De_Noni-2010_61-0" class="reference"><a href="#cite_note-De_Noni-2010-61"><span class="cite-bracket">[</span>61<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Impact_of_processing_on_physical_structure">Impact of processing on physical structure</h3></div> <p>Before the mixing process takes place, semolina particles are irregularly shaped and present in different sizes.<sup id="cite_ref-wg_51-3" class="reference"><a href="#cite_note-wg-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Petitot-2009_62-0" class="reference"><a href="#cite_note-Petitot-2009-62"><span class="cite-bracket">[</span>62<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-Petitot-2009_62-1" class="reference"><a href="#cite_note-Petitot-2009-62"><span class="cite-bracket">[</span>62<span class="cite-bracket">]</span></a></sup> </p><p>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.<sup id="cite_ref-wg_51-4" class="reference"><a href="#cite_note-wg-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-Petitot-2009_62-2" class="reference"><a href="#cite_note-Petitot-2009-62"><span class="cite-bracket">[</span>62<span class="cite-bracket">]</span></a></sup> </p><p>Starch gelatinization and protein coagulation are the major changes that take place when pasta is cooked in boiling water.<sup id="cite_ref-shewry1_59-3" class="reference"><a href="#cite_note-shewry1-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup> Protein and starch competing for water within the pasta cause a constant change in structure as the pasta cooks.<sup id="cite_ref-Petitot-2009_62-3" class="reference"><a href="#cite_note-Petitot-2009-62"><span class="cite-bracket">[</span>62<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Production_and_market">Production and market</h2></div> <p>In 2015–16, the largest producers of dried pasta were <a href="/wiki/Italy" title="Italy">Italy</a> (3.2 million <a href="/wiki/Tonne" title="Tonne">tonnes</a>), the <a href="/wiki/United_States" title="United States">United States</a> (2 million tonnes), <a href="/wiki/Turkey" title="Turkey">Turkey</a> (1.3 million tons), <a href="/wiki/Brazil" title="Brazil">Brazil</a> (1.2 million tonnes), and <a href="/wiki/Russia" title="Russia">Russia</a> (1 million tons).<sup id="cite_ref-63" class="reference"><a href="#cite_note-63"><span class="cite-bracket">[</span>63<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-ipo_64-0" class="reference"><a href="#cite_note-ipo-64"><span class="cite-bracket">[</span>64<span class="cite-bracket">]</span></a></sup> In 2018, Italy was the world's largest exporter of pasta, with $2.9 billion sold, followed by <a href="/wiki/China" title="China">China</a> with $0.9 billion.<sup id="cite_ref-wte_65-0" class="reference"><a href="#cite_note-wte-65"><span class="cite-bracket">[</span>65<span class="cite-bracket">]</span></a></sup> </p><p>The largest per capita consumers of pasta in 2015 were Italy (23.5<span class="nowrap"> </span>kg/person), <a href="/wiki/Tunisia" title="Tunisia">Tunisia</a> (16.0<span class="nowrap"> </span>kg/person), <a href="/wiki/Venezuela" title="Venezuela">Venezuela</a> (12.0<span class="nowrap"> </span>kg/person) and <a href="/wiki/Greece" title="Greece">Greece</a> (11.2<span class="nowrap"> </span>kg/person).<sup id="cite_ref-ipo_64-1" class="reference"><a href="#cite_note-ipo-64"><span class="cite-bracket">[</span>64<span class="cite-bracket">]</span></a></sup> In 2017, the United States was the largest consumer of pasta with 2.7 million <a href="/wiki/Ton" title="Ton">tons</a>.<sup id="cite_ref-fb_66-0" class="reference"><a href="#cite_note-fb-66"><span class="cite-bracket">[</span>66<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Nutrition">Nutrition</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /><table class="infobox nowrap"><caption class="infobox-title" style="white-space:normal; padding-bottom:0.15em;">Pasta, cooked, unenriched, without salt</caption><tbody><tr><th colspan="2" class="infobox-header">Nutritional value per 100 g (3.5 oz)</th></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Food_energy" title="Food energy">Energy</a></th><td class="infobox-data">660 kJ (160 kcal)</td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Carbohydrate" title="Carbohydrate">Carbohydrates</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">30.9 g</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Starch" title="Starch">Starch</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">26.0 g</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Sugar" title="Sugar">Sugars</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">0.6 g</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Dietary_fiber" title="Dietary fiber">Dietary fiber</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">1.8 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Fat" title="Fat">Fat</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">0.9 g</div></td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">Protein</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">5.8 g</div></td></tr> <tr><td colspan="2"> <table class="mw-collapsible mw-collapsed" style="; ; width:100%;"> <tbody><tr> <th colspan="2" style="line-height:normal; padding:0.2em; ;"><div style="text-align: center; padding: 0 0.4em; margin: 0 3.3em">Vitamins and minerals</div></th> </tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em"><a href="/wiki/Vitamin" title="Vitamin">Vitamins</a></b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b> <div style="float: right;"><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Thiamine" title="Thiamine">Thiamine (B<span style="position: relative; top: 0.35em;">1</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">2%</div> 0.02 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Riboflavin" title="Riboflavin">Riboflavin (B<span style="position: relative; top: 0.35em;">2</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">2%</div> 0.02 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Niacin_(nutrient)" class="mw-redirect" title="Niacin (nutrient)">Niacin (B<span style="position: relative; top: 0.35em;">3</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">3%</div> 0.4 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Pantothenic_acid" title="Pantothenic acid">Pantothenic acid (B<span style="position: relative; top: 0.35em;">5</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">2%</div> 0.11 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_B6" title="Vitamin B6">Vitamin B<span style="position: relative; top: 0.3em;">6</span></a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">3%</div> 0.05 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Folate" title="Folate">Folate (B<span style="position: relative; top: 0.35em;">9</span>)</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">2%</div> 7 μg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_C" title="Vitamin C">Vitamin C</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">0%</div> 0 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_E" title="Vitamin E">Vitamin E</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">0%</div> 0.06 mg</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em"><a href="/wiki/Mineral_(nutrient)" title="Mineral (nutrient)">Minerals</a></b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b> <div style="float: right;"><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Calcium_in_biology#Humans" title="Calcium in biology">Calcium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">1%</div> 7 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Human_iron_metabolism" title="Human iron metabolism">Iron</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">3%</div> 0.5 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Magnesium_in_biology" title="Magnesium in biology">Magnesium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">4%</div> 18 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Manganese#Human_health_and_nutrition" title="Manganese">Manganese</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">14%</div> 0.32 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Phosphorus#Biological_role" title="Phosphorus">Phosphorus</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">5%</div> 58 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Potassium_in_biology" title="Potassium in biology">Potassium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">1%</div> 44 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Sodium_in_biology" title="Sodium in biology">Sodium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">0%</div> 1 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Zinc#Biological_role" title="Zinc">Zinc</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">5%</div> 0.5 mg</td></tr><tr><td colspan="2"> </td></tr></tbody></table></td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em">Other constituents</b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;">Water</th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">62 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><hr /><div class="wrap" style="padding:0.3em;line-height:1.2em;"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/168928/nutrients">Link to USDA Database entry</a></div></td></tr><tr><td colspan="2" class="infobox-below wrap" style="background:#e0e0e0;padding:0.3em;line-height:1.5em;font-weight:normal;font-size:0.9em"><sup>†</sup>Percentages estimated using <a href="/wiki/Reference_Daily_Intake#Daily_Values" title="Reference Daily Intake">US recommendations</a> for adults,<sup id="cite_ref-FDADailyValues_67-0" class="reference"><a href="#cite_note-FDADailyValues-67"><span class="cite-bracket">[</span>67<span class="cite-bracket">]</span></a></sup> except for potassium, which is estimated based on expert recommendation from <a href="/wiki/National_Academies_of_Sciences,_Engineering,_and_Medicine" title="National Academies of Sciences, Engineering, and Medicine">the National Academies</a>.<sup id="cite_ref-NationalAcademiesPotassium_68-0" class="reference"><a href="#cite_note-NationalAcademiesPotassium-68"><span class="cite-bracket">[</span>68<span class="cite-bracket">]</span></a></sup></td></tr></tbody></table> <p>When cooked, plain pasta is composed of 62% water, 31% <a href="/wiki/Carbohydrate" title="Carbohydrate">carbohydrates</a> (26% <a href="/wiki/Starch" title="Starch">starch</a>), 6% <a href="/wiki/Protein" title="Protein">protein</a>, and 1% <a href="/wiki/Fat" title="Fat">fat</a>. A <style data-mw-deduplicate="TemplateStyles:r1154941027">.mw-parser-output .frac{white-space:nowrap}.mw-parser-output .frac .num,.mw-parser-output .frac .den{font-size:80%;line-height:0;vertical-align:super}.mw-parser-output .frac .den{vertical-align:sub}.mw-parser-output .sr-only{border:0;clip:rect(0,0,0,0);clip-path:polygon(0px 0px,0px 0px,0px 0px);height:1px;margin:-1px;overflow:hidden;padding:0;position:absolute;width:1px}</style>100-gram (<span class="frac">3<span class="sr-only">+</span><span class="num">1</span>⁄<span class="den">2</span></span> oz) portion of <a href="/wiki/Food_fortification" title="Food fortification">unenriched</a> cooked pasta provides 670 kilojoules (160 kcal) of <a href="/wiki/Food_energy" title="Food energy">food energy</a> and a moderate level of <a href="/wiki/Manganese" title="Manganese">manganese</a> (15% of the <a href="/wiki/Reference_Daily_Intake" title="Reference Daily Intake">Daily Value</a>), but few other <a href="/wiki/Micronutrient" title="Micronutrient">micronutrients</a>. </p><p>Pasta has a lower <a href="/wiki/Glycemic_index" title="Glycemic index">glycemic index</a> than many other staple foods in Western culture, such as bread, potatoes, and rice.<sup id="cite_ref-69" class="reference"><a href="#cite_note-69"><span class="cite-bracket">[</span>69<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="International_adaptations">International adaptations</h2></div> <p>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, <a href="/wiki/Ancient_Rome" title="Ancient Rome">ancient Romans</a> cooked pasta-like foods by frying rather than boiling. It was also sweetened with honey or tossed with <a href="/wiki/Garum" title="Garum">garum</a>. Ancient Romans also enjoyed baking it in rich pies, called timballi.<sup id="cite_ref-70" class="reference"><a href="#cite_note-70"><span class="cite-bracket">[</span>70<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Africa">Africa</h3></div> <p>Countries such as <a href="/wiki/Somalia" title="Somalia">Somalia</a>, <a href="/wiki/Ethiopia" title="Ethiopia">Ethiopia</a>, and <a href="/wiki/Eritrea" title="Eritrea">Eritrea</a> were introduced to pasta from colonization and occupation through the <a href="/wiki/Italian_Empire" title="Italian Empire">Italian Empire</a>, in the nineteenth and twentieth centuries. Southern Somalia has a dish called <span title="Somali-language text"><i lang="so">suugo</i></span> which has a meat sauce, typically beef based, with their local <span title="Somali-language text"><i lang="so">xawaash</i></span> spice mix.<sup id="cite_ref-71" class="reference"><a href="#cite_note-71"><span class="cite-bracket">[</span>71<span class="cite-bracket">]</span></a></sup> In Ethiopia, pasta can also be served over <span title="Amharic-language romanization"><i lang="am-Latn"><a href="/wiki/Injera" title="Injera">injera</a></i></span>, where it is also eaten with hands instead of cutlery. A dollop of bolognese with <span title="Amharic-language romanization"><i lang="am-Latn">berbere</i></span> spice blend can be served on the side.<sup id="cite_ref-72" class="reference"><a href="#cite_note-72"><span class="cite-bracket">[</span>72<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-73" class="reference"><a href="#cite_note-73"><span class="cite-bracket">[</span>73<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Asia">Asia</h3></div> <p>In <a href="/wiki/Hong_Kong" title="Hong Kong">Hong Kong</a>, the local Chinese have adopted pasta, primarily <a href="/wiki/Spaghetti" title="Spaghetti">spaghetti</a> and <a href="/wiki/Macaroni" title="Macaroni">macaroni</a>, as an ingredient in the <a href="/wiki/Hong_Kong_cuisine#Hong_Kong–style_Western_cuisine" title="Hong Kong cuisine">Hong Kong–style Western cuisine</a>. In <span title="Chinese-language romanization"><i lang="zh-Latn"><a href="/wiki/Cha_chaan_teng" title="Cha chaan teng">cha chaan teng</a></i></span>, macaroni is cooked in water and served in broth with <a href="/wiki/Ham" title="Ham">ham</a> or <a href="/wiki/Sausage" title="Sausage">frankfurter sausages</a>, peas, <a href="/wiki/Shiitake" title="Shiitake">black mushrooms</a>, and optionally <a href="/wiki/Eggs_as_food" title="Eggs as food">eggs</a>, reminiscent of <a href="/wiki/Noodle_soup" title="Noodle soup">noodle soup</a> dishes. This is often a course for breakfast or light lunch fare.<sup id="cite_ref-74" class="reference"><a href="#cite_note-74"><span class="cite-bracket">[</span>74<span class="cite-bracket">]</span></a></sup> 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. </p><p>Two common spaghetti dishes served in <a href="/wiki/Japan" title="Japan">Japan</a> are the <a href="/wiki/Bolognese_sauce" title="Bolognese sauce">Bolognese</a> and the <a href="/wiki/Naporitan" title="Naporitan">Naporitan</a>. </p><p>In <a href="/wiki/Nepal" title="Nepal">Nepal</a>, macaroni has been adopted and cooked in a Nepalese way. Boiled macaroni is sautéed along with <a href="/wiki/Cumin" title="Cumin">cumin</a>, <a href="/wiki/Turmeric" title="Turmeric">turmeric</a>, finely chopped green chillies, onions and cabbage.<sup id="cite_ref-75" class="reference"><a href="#cite_note-75"><span class="cite-bracket">[</span>75<span class="cite-bracket">]</span></a></sup> </p><p>In the <a href="/wiki/Philippines" title="Philippines">Philippines</a>, 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 often cooked for gatherings and special occasions, such as family reunions or Christmas. Macaroni or other tube pasta is also used in <span title="Filipino-language text"><i lang="fil">sopas</i></span>, a local chicken broth soup.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (August 2024)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading3"><h3 id="Europe">Europe</h3></div> <p>In <a href="/wiki/Armenia" title="Armenia">Armenia</a>, 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.<sup id="cite_ref-76" class="reference"><a href="#cite_note-76"><span class="cite-bracket">[</span>76<span class="cite-bracket">]</span></a></sup> </p><p>In <a href="/wiki/Greece" title="Greece">Greece</a>, <span title="Greek-language romanization"><i lang="el-Latn"><a href="/w/index.php?title=Hilopittes&action=edit&redlink=1" class="new" title="Hilopittes (page does not exist)">hilopittes</a></i></span> 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. </p><p>In <a href="/wiki/Sweden" title="Sweden">Sweden</a>, spaghetti is traditionally served with <span title="Swedish-language text"><i lang="sv">köttfärssås</i></span> (<a href="/wiki/Bolognese_sauce" title="Bolognese sauce">Bolognese sauce</a>), which is minced meat in a thick tomato soup. </p><p>Twice a year, hundreds of people in <a href="/wiki/Sardinia" title="Sardinia">Sardinia</a> make a nighttime 20-mile (32 km) <a href="/wiki/Pilgrimage" title="Pilgrimage">pilgrimage</a> from the city of <a href="/wiki/Nuoro" title="Nuoro">Nuoro</a> to the village of Lula for the biannual Feast of San Francesco, where they eat what is possibly the world's rarest pasta. <span title="Sardinian-language text"><i lang="sc">Su filindeu</i></span> (<abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">threads of God</span><span class="gloss-quot">'</span> in the <a href="/wiki/Sardinian_language" title="Sardinian language">Sardinian language</a>) is an incredibly intricate semolina pasta made by just three women who only make the pasta for the festival.<sup id="cite_ref-77" class="reference"><a href="#cite_note-77"><span class="cite-bracket">[</span>77<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="South_America">South America</h3></div> <p>Pasta is also widespread in the <a href="/wiki/Southern_Cone" title="Southern Cone">Southern Cone</a>, as well most of the rest of <a href="/wiki/Brazil" title="Brazil">Brazil</a>, mostly pervasive in the areas with mild to strong Italian roots, such as Central Argentina, and the eight southernmost Brazilian states (where <a href="/wiki/Macaroni" title="Macaroni">macaroni</a> is called <span title="Portuguese-language text"><i lang="pt">macarrão</i></span>, and more general pasta is known under the umbrella term <span title="Portuguese-language text"><i lang="pt">massa</i></span>, <abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">dough</span><span class="gloss-quot">'</span>, together with some <a href="/wiki/Japanese_noodles" title="Japanese noodles">Japanese noodles</a>, such as <i>bifum</i> <a href="/wiki/Rice_vermicelli" title="Rice vermicelli">rice vermicelli</a> and <a href="/wiki/Yakisoba" title="Yakisoba">yakisoba</a>, which also entered general taste). The local names for the pasta are many times varieties of the Italian names, such as <span title="Portuguese-language text"><i lang="pt">ñoquis/nhoque</i></span> for <a href="/wiki/Gnocchi" title="Gnocchi">gnocchi</a>, <span title="Portuguese-language text"><i lang="pt">ravioles/ravióli</i></span> for ravioli, or <span title="Portuguese-language text"><i lang="pt">tallarines/talharim</i></span> for tagliatelle, although some of the most popular pasta in Brazil, such as the <span title="Portuguese-language text"><i lang="pt">parafuso</i></span> ('screw', 'bolt'), a specialty of the country's <a href="/wiki/Pasta_salad" title="Pasta salad">pasta salads</a>, are also way different both in name and format from its closest Italian relatives, in this case the <a href="/wiki/Fusilli" title="Fusilli">fusilli</a>.<sup id="cite_ref-78" class="reference"><a href="#cite_note-78"><span class="cite-bracket">[</span>78<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="North_America">North America</h3></div> <p>In the <a href="/wiki/United_States" title="United States">United States</a>, <a href="/wiki/Fettuccine_Alfredo" title="Fettuccine Alfredo">fettuccine Alfredo</a> is a popular Italian-style dish.<sup id="cite_ref-79" class="reference"><a href="#cite_note-79"><span class="cite-bracket">[</span>79<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-80" class="reference"><a href="#cite_note-80"><span class="cite-bracket">[</span>80<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Oceania">Oceania</h3></div> <p>In <a href="/wiki/Australia" title="Australia">Australia</a>, boscaiola sauce, based on bacon and mushrooms, is popular.<sup id="cite_ref-81" class="reference"><a href="#cite_note-81"><span class="cite-bracket">[</span>81<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Regulations">Regulations</h2></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-Overly_detailed plainlinks metadata ambox ambox-style ambox-overly_detailed" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/f/f2/Edit-clear.svg/40px-Edit-clear.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/f/f2/Edit-clear.svg/60px-Edit-clear.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/f/f2/Edit-clear.svg/80px-Edit-clear.svg.png 2x" data-file-width="48" data-file-height="48" /></span></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>may contain an excessive amount of intricate <a href="/wiki/Wikipedia:DETAIL" class="mw-redirect" title="Wikipedia:DETAIL">detail</a> that may interest only a particular audience</b>.<span class="hide-when-compact"> Please help by <a href="/wiki/Wikipedia:Content_forking#Article_spinoffs:_.22Summary_style.22_meta-articles_and_summary_sections" class="mw-redirect" title="Wikipedia:Content forking">spinning off</a> or <a href="/wiki/Wikipedia:Handling_trivia#Recommendations_for_handling_trivia" title="Wikipedia:Handling trivia">relocating</a> any relevant information, and removing excessive detail that may be against <a href="/wiki/Wikipedia:What_Wikipedia_is_not" title="Wikipedia:What Wikipedia is not">Wikipedia's inclusion policy</a>.</span> <span class="date-container"><i>(<span class="date">August 2018</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <div class="mw-heading mw-heading3"><h3 id="Italy">Italy</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Pasta_Machine.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Pasta_Machine.jpg/250px-Pasta_Machine.jpg" decoding="async" width="220" height="137" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Pasta_Machine.jpg/330px-Pasta_Machine.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Pasta_Machine.jpg/500px-Pasta_Machine.jpg 2x" data-file-width="2136" data-file-height="1329" /></a><figcaption>A small hand-cranked pasta machine, designed to sheet fresh pasta dough and cut <a href="/wiki/Tagliatelle" title="Tagliatelle">tagliatelle</a></figcaption></figure> <p>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.<sup id="cite_ref-82" class="reference"><a href="#cite_note-82"><span class="cite-bracket">[</span>82<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-83" class="reference"><a href="#cite_note-83"><span class="cite-bracket">[</span>83<span class="cite-bracket">]</span></a></sup> Italian regulations recognize three categories of commercially manufactured dried pasta as well as manufactured fresh and stabilized pasta: </p> <ul><li><b>Pasta</b>, or <b>dried pasta with three subcategories</b> – (i.) Durum wheat semolina pasta (<span title="Italian-language text"><i lang="it">pasta di semola di grano duro</i></span>), (ii.) Low grade durum wheat semolina pasta (<span title="Italian-language text"><i lang="it">pasta di semolato di grano duro</i></span>) and (iii.) Durum wheat whole meal pasta (<span title="Italian-language text"><i lang="it">pasta di semola integrale di grano duro</i></span>). 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.</li> <li><b>Special pastas</b> (<i>paste speciali</i>) – 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.</li> <li><b>Egg pasta</b> (<span title="Italian-language text"><i lang="it">pasta all'uovo</i></span>) – 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 <a href="/wiki/Breaker_eggs" title="Breaker eggs">liquid egg</a> product produced only with hen's eggs. Pasta made and sold in Italy under this category must be labeled egg pasta.</li> <li><b>Fresh and stabilized pastas</b> (<span title="Italian-language text"><i lang="it">paste alimentari fresche e stabilizzate</i></span>) – 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.</li></ul> <p>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. </p> <div class="mw-heading mw-heading3"><h3 id="United_States">United States</h3></div> <p>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 <a href="/wiki/Federal_Food,_Drug,_and_Cosmetic_Act" class="mw-redirect" title="Federal Food, Drug, and Cosmetic Act">Federal Food, Drug, and Cosmetic Act</a>,<sup id="cite_ref-84" class="reference"><a href="#cite_note-84"><span class="cite-bracket">[</span>84<span class="cite-bracket">]</span></a></sup> the <a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">Food and Drug Administration</a> (FDA) has defined <a href="/wiki/Standards_of_identity_for_food" title="Standards of identity for food">standards of identity</a> for what are broadly termed <i>macaroni products</i>. These standards appear in 21 <a href="/wiki/Code_of_Federal_Regulations" title="Code of Federal Regulations">CFR</a> Part 139.<sup id="cite_ref-85" class="reference"><a href="#cite_note-85"><span class="cite-bracket">[</span>85<span class="cite-bracket">]</span></a></sup> Those regulations state the requirements for standardized <i>macaroni products</i> of 15 specific types of dried pastas, including the ingredients and product-specific labeling for conforming products sold in the US, including imports: </p> <ul><li><b>Macaroni products</b> – 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. <ul><li><b>Enriched macaroni products</b> – largely the same as <i>macaroni products</i> 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.</li> <li><b>Enriched macaroni products with fortified protein</b> – similar to <i>enriched macaroni products</i> 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.</li> <li><b>Milk macaroni products</b> – the same as <i>macaroni products</i> 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.</li> <li><b>Nonfat milk macaroni products</b> – the same as <i>macaroni products</i> 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 <i>macaroni products</i> is not permitted for this category. <ul><li><b>Enriched nonfat milk macaroni products</b> – similar to <i>nonfat milk macaroni products</i> with added requirements that products in this category contain thiamin, riboflavin, niacin or niacinamide, folic acid and iron, all within specified ranges.</li></ul></li> <li><b>Vegetable macaroni products</b> – <i>macaroni products</i> 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 <i>macaroni products</i> is not permitted in this category. <ul><li><b>Enriched vegetable macaroni products</b> – the same as <i>vegetable macaroni products</i> with the added requirement for nutrient content specified for <i>enriched macaroni products</i>.</li></ul></li> <li><b>Whole wheat macaroni products</b> – similar to <i>macaroni products</i> 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.</li> <li><b>Wheat and soy macaroni products</b> – begins as <i>macaroni products</i> 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%.</li></ul></li> <li><b>Noodle products</b> – 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. <ul><li><b>Enriched noodle products</b> – similar to <i>noodle products</i> 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.</li> <li><b>Vegetable noodle products</b> – the same as <i>noodle products</i> 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. <ul><li><b>Enriched vegetable noodle products</b> – the same as <i>vegetable noodle products</i> excluding carrot, with the specified nutrient requirements for <i>enriched noodle products</i>.</li></ul></li> <li><b>Wheat and soy noodle products</b> – similar to <i>noodle products</i> except that soy flour is added in a quantity not less than 12.5% of the combined weight of the wheat and soy ingredients.</li></ul></li></ul> <div class="mw-heading mw-heading4"><h4 id="State_mandates">State mandates</h4></div> <p>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.<sup id="cite_ref-86" class="reference"><a href="#cite_note-86"><span class="cite-bracket">[</span>86<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-87" class="reference"><a href="#cite_note-87"><span class="cite-bracket">[</span>87<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-88" class="reference"><a href="#cite_note-88"><span class="cite-bracket">[</span>88<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-89" class="reference"><a href="#cite_note-89"><span class="cite-bracket">[</span>89<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-90" class="reference"><a href="#cite_note-90"><span class="cite-bracket">[</span>90<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="USDA_school_nutrition">USDA school nutrition</h4></div> <p>Beyond the FDA's standards and state statutes, the <a href="/wiki/United_States_Department_of_Agriculture" title="United States Department of Agriculture">United States Department of Agriculture</a> (USDA), which regulates federal school nutrition programs,<sup id="cite_ref-91" class="reference"><a href="#cite_note-91"><span class="cite-bracket">[</span>91<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-92" class="reference"><a href="#cite_note-92"><span class="cite-bracket">[</span>92<span class="cite-bracket">]</span></a></sup> broadly requires grain and bread products served under these programs either be <a href="/wiki/Food_fortification" title="Food fortification">enriched</a> or <a href="/wiki/Whole_grain" title="Whole grain">whole grain</a> (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 <a href="/wiki/Food_fortification" title="Food fortification">fortified</a> 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.<sup id="cite_ref-93" class="reference"><a href="#cite_note-93"><span class="cite-bracket">[</span>93<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div> <p><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/20px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/40px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> Media related to <a href="https://commons.wikimedia.org/wiki/Category:Pasta" class="extiw" title="commons:Category:Pasta">Pasta</a> at Wikimedia Commons <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wiktionary-logo-en-v2.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/20px-Wiktionary-logo-en-v2.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/40px-Wiktionary-logo-en-v2.svg.png 1.5x" data-file-width="512" data-file-height="512" /></a></span> The dictionary definition of <a href="https://en.wiktionary.org/wiki/pasta" class="extiw" title="wiktionary:pasta"><i>pasta</i></a> at Wiktionary </p> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="mw-image-border noviewer" typeof="mw:File"><span><img alt="flag" src="//upload.wikimedia.org/wikipedia/en/thumb/0/03/Flag_of_Italy.svg/40px-Flag_of_Italy.svg.png" decoding="async" width="32" height="21" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/0/03/Flag_of_Italy.svg/60px-Flag_of_Italy.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/0/03/Flag_of_Italy.svg/120px-Flag_of_Italy.svg.png 2x" data-file-width="1500" data-file-height="1000" /></span></span></span><span class="portalbox-link"><a href="/wiki/Portal:Italy" title="Portal:Italy">Italy portal</a></span></li><li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/40px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/60px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/120px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <ul><li><a href="/wiki/Al_dente" title="Al dente">Al dente</a> – cooking technique</li> <li><a href="/wiki/National_Pasta_Association" title="National Pasta Association">National Pasta Association</a></li> <li><i><a href="/wiki/Pasta_by_Design" title="Pasta by Design">Pasta by Design</a></i></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFPadalinoConteDel_Nobile2016" class="citation journal cs1">Padalino L, Conte A, Del Nobile MA (2016). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302439">"Overview on the General Approaches to Improve Gluten-Free Pasta and Bread"</a>. <i>Foods</i> (Review). <b>5</b> (4): 87. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.3390%2Ffoods5040087">10.3390/foods5040087</a></span>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302439">5302439</a></span>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/28231182">28231182</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Foods&rft.atitle=Overview+on+the+General+Approaches+to+Improve+Gluten-Free+Pasta+and+Bread&rft.volume=5&rft.issue=4&rft.pages=87&rft.date=2016&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC5302439%23id-name%3DPMC&rft_id=info%3Apmid%2F28231182&rft_id=info%3Adoi%2F10.3390%2Ffoods5040087&rft.aulast=Padalino&rft.aufirst=L&rft.au=Conte%2C+A&rft.au=Del+Nobile%2C+MA&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC5302439&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-LalegCassan20162-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-LalegCassan20162_2-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFLalegCassanBarronPrabhasankar2016" class="citation journal cs1">Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V (2016). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5014310">"Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta"</a>. <i>PLOS ONE</i>. <b>11</b> (9): e0160721. <a href="/wiki/Bibcode_(identifier)" class="mw-redirect" title="Bibcode (identifier)">Bibcode</a>:<a rel="nofollow" class="external text" href="https://ui.adsabs.harvard.edu/abs/2016PLoSO..1160721L">2016PLoSO..1160721L</a>. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.1371%2Fjournal.pone.0160721">10.1371/journal.pone.0160721</a></span>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5014310">5014310</a></span>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/27603917">27603917</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=PLOS+ONE&rft.atitle=Structural%2C+Culinary%2C+Nutritional+and+Anti-Nutritional+Properties+of+High+Protein%2C+Gluten+Free%2C+100%25+Legume+Pasta.&rft.volume=11&rft.issue=9&rft.pages=e0160721&rft.date=2016&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC5014310%23id-name%3DPMC&rft_id=info%3Apmid%2F27603917&rft_id=info%3Adoi%2F10.1371%2Fjournal.pone.0160721&rft_id=info%3Abibcode%2F2016PLoSO..1160721L&rft.aulast=Laleg&rft.aufirst=K&rft.au=Cassan%2C+D&rft.au=Barron%2C+C&rft.au=Prabhasankar%2C+P&rft.au=Micard%2C+V&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC5014310&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-Hatchett-2008-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-Hatchett-2008_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Hatchett-2008_3-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFHatchett2008" class="citation web cs1">Hatchett, Toby (February 26, 2008). <a rel="nofollow" class="external text" href="https://www.seacoastonline.com/story/news/local/portsmouth-herald/2008/02/27/the-saucy-history-pasta/52595972007/">"The saucy history of pasta"</a>. <i>Portsmouth Herald</i><span class="reference-accessdate">. Retrieved <span class="nowrap">April 2,</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Portsmouth+Herald&rft.atitle=The+saucy+history+of+pasta&rft.date=2008-02-26&rft.aulast=Hatchett&rft.aufirst=Toby&rft_id=https%3A%2F%2Fwww.seacoastonline.com%2Fstory%2Fnews%2Flocal%2Fportsmouth-herald%2F2008%2F02%2F27%2Fthe-saucy-history-pasta%2F52595972007%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFEredi2023" class="citation web cs1">Eredi, Veronica (April 27, 2023). <a rel="nofollow" class="external text" href="https://dezamore.co.uk/the-history-of-pasta-from-the-etruscans-to-dez-amore/">"The history of PASTA, from the Etruscans to Dez AMORE"</a>. <i>Dez Amore</i><span class="reference-accessdate">. Retrieved <span class="nowrap">April 2,</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Dez+Amore&rft.atitle=The+history+of+PASTA%2C+from+the+Etruscans+to+Dez+AMORE&rft.date=2023-04-27&rft.aulast=Eredi&rft.aufirst=Veronica&rft_id=https%3A%2F%2Fdezamore.co.uk%2Fthe-history-of-pasta-from-the-etruscans-to-dez-amore%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-Marcella-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-Marcella_5-0">^</a></b></span> <span class="reference-text">Hazan, Marcella (1992) <i>Essentials of Classic Italian Cooking</i>, Knopf, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-394-58404-X" title="Special:BookSources/0-394-58404-X">0-394-58404-X</a></span> </li> <li id="cite_note-Zanini-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-Zanini_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Zanini_6-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Zanini_6-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text">Zanini De Vita, Oretta, <i>Encyclopedia of Pasta</i>, <a href="/wiki/University_of_California_Press" title="University of California Press">University of California Press</a>, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780520255227" title="Special:BookSources/9780520255227">9780520255227</a></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text">Hazan, Giuliano (1993) <i>The Classic Pasta Cookbook</i>, Dorling Kindersley, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1564582922" title="Special:BookSources/1564582922">1564582922</a></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.dinneratthezoo.com/pasta-al-forno/">"Pasta al Forno"</a>. <i>Dinner at the Zoo</i>. April 15, 2020.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Dinner+at+the+Zoo&rft.atitle=Pasta+al+Forno&rft.date=2020-04-15&rft_id=https%3A%2F%2Fwww.dinneratthezoo.com%2Fpasta-al-forno%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation book cs1"><i>Pasta</i>. UK: Parragon Publishing. 2005. pp. <span class="nowrap">6–</span>57. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1405425162" title="Special:BookSources/978-1405425162"><bdi>978-1405425162</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Pasta&rft.place=UK&rft.pages=%3Cspan+class%3D%22nowrap%22%3E6-%3C%2Fspan%3E57&rft.pub=Parragon+Publishing&rft.date=2005&rft.isbn=978-1405425162&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://doi.org/10.1093/OED/1725202821">"Pasta, N. (1), Sense 1.a."</a> <i><a href="/wiki/Oxford_English_Dictionary" title="Oxford English Dictionary">Oxford English Dictionary</a></i>. July 2023<span class="reference-accessdate">. Retrieved <span class="nowrap">September 1,</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Oxford+English+Dictionary&rft.atitle=Pasta%2C+N.+%281%29%2C+Sense+1.a.&rft.date=2023-07&rft_id=https%3A%2F%2Fdoi.org%2F10.1093%2FOED%2F1725202821&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.merriam-webster.com/dictionary/pasta">"Pasta"</a>. <i><a href="/wiki/Merriam-Webster_Dictionary" class="mw-redirect" title="Merriam-Webster Dictionary">Merriam-Webster Dictionary</a></i><span class="reference-accessdate">. Retrieved <span class="nowrap">September 1,</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Merriam-Webster+Dictionary&rft.atitle=Pasta&rft_id=https%3A%2F%2Fwww.merriam-webster.com%2Fdictionary%2Fpasta&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-Watson-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-Watson_12-0">^</a></b></span> <span class="reference-text">Watson, Andrew M (1983). <i>Agricultural innovation in the early Islamic world</i>. New York: <a href="/wiki/Cambridge_University_Press" title="Cambridge University Press">Cambridge University Press</a>. p. 22–23</span> </li> <li id="cite_note-FOOTNOTEServentiSabban200210-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEServentiSabban200210_13-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFServentiSabban2002">Serventi & Sabban 2002</a>, p. 10.</span> </li> <li id="cite_note-FOOTNOTEServentiSabban200224-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEServentiSabban200224_14-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFServentiSabban2002">Serventi & Sabban 2002</a>, p. 24.</span> </li> <li id="cite_note-FOOTNOTEServentiSabban200215–16-15"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEServentiSabban200215–16_15-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEServentiSabban200215–16_15-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-FOOTNOTEServentiSabban200215–16_15-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-FOOTNOTEServentiSabban200215–16_15-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-FOOTNOTEServentiSabban200215–16_15-4"><sup><i><b>e</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFServentiSabban2002">Serventi & Sabban 2002</a>, pp. 15–16.</span> </li> <li id="cite_note-FOOTNOTEServentiSabban200217-16"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEServentiSabban200217_16-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEServentiSabban200217_16-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFServentiSabban2002">Serventi & Sabban 2002</a>, p. 17.</span> </li> <li id="cite_note-FOOTNOTEServentiSabban200229-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEServentiSabban200229_17-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFServentiSabban2002">Serventi & Sabban 2002</a>, p. 29.</span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text">"A medical text in Arabic written by a Jewish doctor living in Tunisia in the early 900s", according to <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="Dickie" class="citation book cs1">Dickie, John (2008). <i>Delizia! The Epic History of Italians and Their Food</i>. New York: Simon and Schuster. pp. 21 ff. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1416554004" title="Special:BookSources/978-1416554004"><bdi>978-1416554004</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Delizia%21+The+Epic+History+of+Italians+and+Their+Food&rft.place=New+York&rft.pages=21+ff&rft.pub=Simon+and+Schuster&rft.date=2008&rft.isbn=978-1416554004&rft.au=Dickie%2C+John&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text">Quoted in <a href="#Dickie">Dickie</a>, p. 21.</span> </li> <li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20110726174114/http://www.ilovepasta.org/faqs.html">"Who "invented" pasta?"</a><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot/Usurpations" title="Wikipedia:Link rot/Usurpations"><span title="The original domain has been hijacked for the purposes of spam, advertising, or or other fraudulent activity. The archive URL is encased in a usurped template to mitigate accidentally re-activating the underlying usurped URL, such as by converting to a CS1 or CS2 template. See template documentation.">usurped</span></a></i>]</sup>. <a href="/wiki/National_Pasta_Association" title="National Pasta Association">National Pasta Association</a>: "The story that it was Marco Polo who imported noodles to Italy and thereby gave birth to the country's pasta culture is the most pervasive myth in the history of Italian food." (<a href="#Dickie">Dickie</a>, page 48).</span> </li> <li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9QWUJEelIxYw/episode/NTVhNTQ1NDAtNTI1Ni0xMWVlLWExYmItMjNiMjM1ZDM2YzZj?sa=X&ved=0CCIQz4EHahcKEwiYub-C5amBAxUAAAAAHQAAAAAQAQ">"The Remnant with Jonah Goldberg - I, Nacho"</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=The+Remnant+with+Jonah+Goldberg+-+I%2C+Nacho&rft_id=https%3A%2F%2Fpodcasts.google.com%2Ffeed%2FaHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9QWUJEelIxYw%2Fepisode%2FNTVhNTQ1NDAtNTI1Ni0xMWVlLWExYmItMjNiMjM1ZDM2YzZj%3Fsa%3DX%26ved%3D0CCIQz4EHahcKEwiYub-C5amBAxUAAAAAHQAAAAAQAQ&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-FOOTNOTEServentiSabban2002-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEServentiSabban2002_22-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFServentiSabban2002">Serventi & Sabban 2002</a>.</span> </li> <li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.pbs.org/food/the-history-kitchen/uncover-the-history-of-pasta/#:~:text=Archaeologists%20believe%20that%20central%20Asia,early%20forms%20of%20pasta%20westward.">Uncover The History of Pasta</a></span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFJeffrey_Steingarten1998" class="citation book cs1">Jeffrey Steingarten (1998). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=T33d0IIwwaQC"><i>The Man Who Ate Everything</i></a>. Knopf Doubleday Publishing Group. p. 260. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-375-70202-0" title="Special:BookSources/978-0-375-70202-0"><bdi>978-0-375-70202-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Man+Who+Ate+Everything&rft.pages=260&rft.pub=Knopf+Doubleday+Publishing+Group&rft.date=1998&rft.isbn=978-0-375-70202-0&rft.au=Jeffrey+Steingarten&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DT33d0IIwwaQC&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-nationalgeographic-25"><span class="mw-cite-backlink">^ <a href="#cite_ref-nationalgeographic_25-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-nationalgeographic_25-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFLópez2016" class="citation magazine cs1">López, Alfonso (July 8, 2016). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20191214163410/https://www.nationalgeographic.com/history/magazine/2016/07-08/daily-life-pasta-italy-neapolitan-diet/">"The Twisted History of Pasta"</a>. <i>National Geographic</i>. Archived from <a rel="nofollow" class="external text" href="https://www.nationalgeographic.com/history/magazine/2016/07-08/daily-life-pasta-italy-neapolitan-diet/">the original</a> on December 14, 2019<span class="reference-accessdate">. Retrieved <span class="nowrap">December 18,</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=National+Geographic&rft.atitle=The+Twisted+History+of+Pasta&rft.date=2016-07-08&rft.aulast=L%C3%B3pez&rft.aufirst=Alfonso&rft_id=https%3A%2F%2Fwww.nationalgeographic.com%2Fhistory%2Fmagazine%2F2016%2F07-08%2Fdaily-life-pasta-italy-neapolitan-diet%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-Diana_Viola-26"><span class="mw-cite-backlink">^ <a href="#cite_ref-Diana_Viola_26-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Diana_Viola_26-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFWalker" class="citation web cs1">Walker, Margaret E. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20120331135946/http://www.inmamaskitchen.com/FOOD_IS_ART/pasta/historypasta.html">"The History of Pasta"</a>. inmamaskitchen. Archived from <a rel="nofollow" class="external text" href="https://www.inmamaskitchen.com/FOOD_IS_ART/pasta/historypasta.html">the original</a> on March 31, 2012<span class="reference-accessdate">. Retrieved <span class="nowrap">March 24,</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=The+History+of+Pasta&rft.pub=inmamaskitchen&rft.aulast=Walker&rft.aufirst=Margaret+E.&rft_id=http%3A%2F%2Fwww.inmamaskitchen.com%2FFOOD_IS_ART%2Fpasta%2Fhistorypasta.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-Demetri-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-Demetri_27-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFDemetri" class="citation web cs1">Demetri, Justin. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20080723190531/http://www.lifeinitaly.com/food/pasta-history.asp">"History of pasta"</a>. lifeinitaly. Archived from <a rel="nofollow" class="external text" href="http://www.lifeinitaly.com/food/pasta-history.asp">the original</a> on July 23, 2008<span class="reference-accessdate">. Retrieved <span class="nowrap">March 24,</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=History+of+pasta&rft.pub=lifeinitaly&rft.aulast=Demetri&rft.aufirst=Justin&rft_id=http%3A%2F%2Fwww.lifeinitaly.com%2Ffood%2Fpasta-history.asp&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-28">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFFaccioli1987" class="citation book cs1 cs1-prop-foreign-lang-source">Faccioli, Emilio (1987). <i>L'Arte della cucina in Italia</i> (in Italian). Milan: Einaudi. p. 756.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=L%27Arte+della+cucina+in+Italia&rft.place=Milan&rft.pages=756&rft.pub=Einaudi&rft.date=1987&rft.aulast=Faccioli&rft.aufirst=Emilio&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span> The <i>culí di pomodoro</i> recipe is in the chapter devoted to Leonardi.</span> </li> <li id="cite_note-something-else-29"><span class="mw-cite-backlink">^ <a href="#cite_ref-something-else_29-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-something-else_29-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-something-else_29-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-something-else_29-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20181119010704/http://www.internationalpasta.org/index.aspx?id=6">"History of pasta"</a>. International Pasta Organisation. 2018. Archived from <a rel="nofollow" class="external text" href="http://www.internationalpasta.org/index.aspx?id=6">the original</a> on November 19, 2018<span class="reference-accessdate">. Retrieved <span class="nowrap">November 18,</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=History+of+pasta&rft.pub=International+Pasta+Organisation&rft.date=2018&rft_id=http%3A%2F%2Fwww.internationalpasta.org%2Findex.aspx%3Fid%3D6&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-tésztáklexikona-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-tésztáklexikona_30-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20190103210656/https://ujgastrovatmagazin.eoldal.hu/cikkek/a-tesztak-lexikonja/kifott-tesztak/a-tesztak-lexikonja---tesztatortenelem---kifott-tesztak-3..html">"A TÉSZTÁK LEXIKONJA - TÉSZTATÖRTÉNELEM - KIFŐTT TÉSZTÁK 3. 2017.01.02 (visited - 2019. January 3.)"</a> (in Hungarian). Archived from <a rel="nofollow" class="external text" href="https://ujgastrovatmagazin.eoldal.hu/cikkek/a-tesztak-lexikonja/kifott-tesztak/a-tesztak-lexikonja---tesztatortenelem---kifott-tesztak-3..html">the original</a> on January 3, 2019<span class="reference-accessdate">. Retrieved <span class="nowrap">January 3,</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=A+T%C3%89SZT%C3%81K+LEXIKONJA+-+T%C3%89SZTAT%C3%96RT%C3%89NELEM+-+KIF%C5%90TT+T%C3%89SZT%C3%81K+3.+2017.01.02+%28visited+-+2019.+January+3.%29&rft_id=https%3A%2F%2Fujgastrovatmagazin.eoldal.hu%2Fcikkek%2Fa-tesztak-lexikonja%2Fkifott-tesztak%2Fa-tesztak-lexikonja---tesztatortenelem---kifott-tesztak-3..html&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-31"><span class="mw-cite-backlink"><b><a href="#cite_ref-31">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.pasta-recipes-by-italians.com/history-of-pasta.html">"The History of Pasta: It's not what you think!"</a>. Pasta Recipes by Italians<span class="reference-accessdate">. Retrieved <span class="nowrap">March 26,</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=The+History+of+Pasta%3A+It%27s+not+what+you+think%21&rft.pub=Pasta+Recipes+by+Italians&rft_id=http%3A%2F%2Fwww.pasta-recipes-by-italians.com%2Fhistory-of-pasta.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-32">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFJustin_Demetri2018" class="citation web cs1">Justin Demetri (May 10, 2018). <a rel="nofollow" class="external text" href="https://www.lifeinitaly.com/food/history-of-pasta">"History of pasta"</a>. Life in Italy<span class="reference-accessdate">. Retrieved <span class="nowrap">November 18,</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=History+of+pasta&rft.pub=Life+in+Italy&rft.date=2018-05-10&rft.au=Justin+Demetri&rft_id=https%3A%2F%2Fwww.lifeinitaly.com%2Ffood%2Fhistory-of-pasta&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-praharadio-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-praharadio_33-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.radio.cz/en/section/panorama/the-oldest-czech-pasta-plant-relies-on-traditional-taste-of-its-customers">"Radio Praha - THE OLDEST CZECH PASTA PLANT RELIES ON TRADITIONAL TASTE OF ITS CUSTOMERS (visited - 2019. January 3.)"</a>. September 11, 2008.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Radio+Praha+-+THE+OLDEST+CZECH+PASTA+PLANT+RELIES+ON+TRADITIONAL+TASTE+OF+ITS+CUSTOMERS+%28visited+-+2019.+January+3.%29&rft.date=2008-09-11&rft_id=https%3A%2F%2Fwww.radio.cz%2Fen%2Fsection%2Fpanorama%2Fthe-oldest-czech-pasta-plant-relies-on-traditional-taste-of-its-customers&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-lifeinitaly.com-34"><span class="mw-cite-backlink">^ <a href="#cite_ref-lifeinitaly.com_34-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-lifeinitaly.com_34-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFDemetri" class="citation web cs1">Demetri, Justin. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20080723190531/http://www.lifeinitaly.com/food/pasta-history.asp">"History of Pasta"</a>. 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Retrieved <span class="nowrap">July 7,</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=U.S.+Code+of+Federal+Regulation%2C+Title+7%2C+Part+210+%E2%80%93+National+School+Lunch+Program&rft.pub=GPO&rft_id=http%3A%2F%2Fecfr.gpoaccess.gov%2Fcgi%2Ft%2Ftext%2Ftext-idx%3Fc%3Decfr%26sid%3D02dde6ef8db07a90198929f18099722e%26rgn%3Ddiv5%26view%3Dtext%26node%3D7%3A4.1.1.1.1%26idno%3D7&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-92"><span class="mw-cite-backlink"><b><a href="#cite_ref-92">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20120707140726/http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=b27d439f6b2cf4ddd3e0c8aa8d035191&rgn=div5&view=text&node=7:4.1.1.1.3&idno=7">"U.S. Code of Federal Regulation, Title 7, Part 220 – National School Breakfast Program"</a>. GPO. Archived from <a rel="nofollow" class="external text" href="http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=e8e10bdc7e00e70d229a7e4a815ecdd1&rgn=div5&view=text&node=7:4.1.1.1.3&idno=7">the original</a> on July 7, 2012<span class="reference-accessdate">. Retrieved <span class="nowrap">July 7,</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=U.S.+Code+of+Federal+Regulation%2C+Title+7%2C+Part+220+%E2%80%93+National+School+Breakfast+Program&rft.pub=GPO&rft_id=http%3A%2F%2Fecfr.gpoaccess.gov%2Fcgi%2Ft%2Ftext%2Ftext-idx%3Fc%3Decfr%26sid%3De8e10bdc7e00e70d229a7e4a815ecdd1%26rgn%3Ddiv5%26view%3Dtext%26node%3D7%3A4.1.1.1.3%26idno%3D7&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> <li id="cite_note-93"><span class="mw-cite-backlink"><b><a href="#cite_ref-93">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20130513233642/http://www.fns.usda.gov/tn/resources/FBG_Section_3-GrainsBreads.pdf">"USDA Buying Guide for Child Nutrition Programs – Grains and Bread"</a> <span class="cs1-format">(PDF)</span>. United States Department of Agriculture. Archived from <a rel="nofollow" class="external text" href="https://www.fns.usda.gov/tn/resources/FBG_Section_3-GrainsBreads.pdf">the original</a> <span class="cs1-format">(PDF)</span> on May 13, 2013<span class="reference-accessdate">. Retrieved <span class="nowrap">July 7,</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=USDA+Buying+Guide+for+Child+Nutrition+Programs+%E2%80%93+Grains+and+Bread&rft.pub=United+States+Department+of+Agriculture&rft_id=http%3A%2F%2Fwww.fns.usda.gov%2Ftn%2Fresources%2FFBG_Section_3-GrainsBreads.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></span> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="Bibliography">Bibliography</h2></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFServentiSabban2002" class="citation book cs1">Serventi, Silvano; Sabban, Françoise (2002). <span class="id-lock-registration" title="Free registration required"><a rel="nofollow" class="external text" href="https://archive.org/details/pastastoryofuniv00silv"><i>Pasta: the Story of a Universal Food</i></a></span>. New York: <a href="/wiki/Columbia_University_Press" title="Columbia University Press">Columbia University Press</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0231124422" title="Special:BookSources/0231124422"><bdi>0231124422</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Pasta%3A+the+Story+of+a+Universal+Food&rft.place=New+York&rft.pub=Columbia+University+Press&rft.date=2002&rft.isbn=0231124422&rft.aulast=Serventi&rft.aufirst=Silvano&rft.au=Sabban%2C+Fran%C3%A7oise&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fpastastoryofuniv00silv&rfr_id=info%3Asid%2Fen.wikipedia.org%3APasta" class="Z3988"></span></li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist 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td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}body.skin--responsive .mw-parser-output .navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style></div><div role="navigation" class="navbox" aria-labelledby="Pasta344" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Pasta" title="Template:Pasta"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Pasta" title="Template talk:Pasta"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Pasta" title="Special:EditPage/Template:Pasta"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Pasta344" style="font-size:114%;margin:0 4em"><a class="mw-selflink selflink">Pasta</a></div></th></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><a href="/wiki/List_of_pasta" title="List of pasta">List of pasta</a></li> <li><a href="/wiki/List_of_pasta_dishes" title="List of pasta dishes">List of pasta dishes</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Types</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%">Long pastas</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bigoli" title="Bigoli">Bigoli</a></li> <li><a href="/wiki/Bucatini" title="Bucatini">Bucatini</a></li> <li><a href="/wiki/Busiate" title="Busiate">Busiate</a></li> <li><a href="/wiki/Capellini" title="Capellini">Capellini</a></li> <li><a href="/wiki/Fettuccine" title="Fettuccine">Fettuccine</a></li> <li><a href="/wiki/Fileja" title="Fileja">Fileja</a></li> <li><a href="/wiki/Lasagnette" title="Lasagnette">Lasagnette</a></li> <li><a href="/wiki/Lasagnotte" title="Lasagnotte">Lasagnotte</a></li> <li><a href="/wiki/Linguettine" class="mw-redirect" title="Linguettine">Linguettine</a></li> <li><a href="/wiki/Linguine" title="Linguine">Linguine</a></li> <li><a href="/wiki/Mafaldine" title="Mafaldine">Mafaldine</a></li> <li><a href="/wiki/Pappardelle" title="Pappardelle">Pappardelle</a></li> <li><a href="/wiki/Pici" title="Pici">Pici</a></li> <li><a href="/wiki/Spaghetti" title="Spaghetti">Spaghetti</a></li> <li><a href="/wiki/Stringozzi" title="Stringozzi">Stringozzi</a></li> <li><a href="/wiki/Stroncatura" title="Stroncatura">Stroncatura</a></li> <li><a href="/wiki/Tagliatelle" title="Tagliatelle">Tagliatelle</a></li> <li><a href="/wiki/Taglierini" class="mw-redirect" title="Taglierini">Taglierini</a></li> <li><a href="/wiki/Tagliolini" title="Tagliolini">Tagliolini</a></li> <li><a href="/wiki/Trenette" title="Trenette">Trenette</a></li> <li><a href="/wiki/Tripoline" class="mw-redirect" title="Tripoline">Tripoline</a></li> <li><a href="/wiki/Troccoli" title="Troccoli">Troccoli</a></li> <li><a href="/wiki/Vermicelli" title="Vermicelli">Vermicelli</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Short pastas</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Calamarata" title="Calamarata">Calamarata</a></li> <li><a href="/wiki/Campanelle" title="Campanelle">Campanelle</a></li> <li><a href="/wiki/Casarecce" title="Casarecce">Casarecce</a></li> <li><a href="/wiki/Cascatelli" title="Cascatelli">Cascatelli</a></li> <li><a href="/wiki/Cavatappi" title="Cavatappi">Cavatappi</a></li> <li><a href="/wiki/Cavatelli" title="Cavatelli">Cavatelli</a></li> <li><a href="/wiki/Cencioni" title="Cencioni">Cencioni</a></li> <li><a href="/wiki/Conchiglie" title="Conchiglie">Conchiglie</a></li> <li><a href="/wiki/Corzetti" title="Corzetti">Corzetti</a></li> <li><a href="/wiki/Farfalle" title="Farfalle">Farfalle</a></li> <li><a href="/wiki/Fiori_(pasta)" title="Fiori (pasta)">Fiori</a></li> <li><a href="/wiki/Foglie_d%27ulivo" title="Foglie d'ulivo">Foglie d'ulivo</a></li> <li><a href="/wiki/Fusi_(pasta)" title="Fusi (pasta)">Fusi</a></li> <li><a href="/wiki/Garganelli" title="Garganelli">Garganelli</a></li> <li><a href="/wiki/Gemelli_(pasta)" title="Gemelli (pasta)">Gemelli</a></li> <li><a href="/wiki/Lanterne_(pasta)" title="Lanterne (pasta)">Lanterne</a></li> <li><a href="/wiki/Lorighittas" title="Lorighittas">Lorighittas</a></li> <li><a href="/wiki/Macaroni" title="Macaroni">Macaroni</a></li> <li><a href="/wiki/Malloreddus" title="Malloreddus">Malloreddus</a></li> <li><a href="/wiki/Orecchiette" title="Orecchiette">Orecchiette</a></li> <li><a href="/wiki/Paccheri" title="Paccheri">Paccheri</a></li> <li><a href="/wiki/Passatelli" title="Passatelli">Passatelli</a></li> <li><a href="/wiki/Penne" title="Penne">Penne</a></li> <li><a href="/wiki/Pillus" title="Pillus">Pillus</a></li> <li><a href="/wiki/Pizzoccheri" title="Pizzoccheri">Pizzoccheri</a></li> <li><a href="/wiki/Radiatori" title="Radiatori">Radiatori</a></li> <li><a href="/wiki/Rigatoni" title="Rigatoni">Rigatoni</a></li> <li><a href="/wiki/Rotelle" title="Rotelle">Rotelle</a></li> <li><a href="/wiki/Sagnarelli" title="Sagnarelli">Sagnarelli</a></li> <li><a href="/wiki/Scialatelli" class="mw-redirect" title="Scialatelli">Scialatelli</a></li> <li><a href="/wiki/Sedani" title="Sedani">Sedani</a></li> <li><a href="/wiki/Su_Filindeu" class="mw-redirect" title="Su Filindeu">Su Filindeu</a></li> <li><a href="/wiki/Testaroli" title="Testaroli">Testaroli</a></li> <li><a href="/wiki/Tortiglioni" title="Tortiglioni">Tortiglioni</a></li> <li><a href="/wiki/Trofie" title="Trofie">Trofie</a></li> <li><a href="/wiki/Ziti" title="Ziti">Ziti</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Pastina" title="Pastina">Pastina</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Acini_di_pepe" title="Acini di pepe">Acini di pepe</a></li> <li><a href="/wiki/Alphabet_pasta" title="Alphabet pasta">Alphabet pasta</a></li> <li><a href="/wiki/Anelli" title="Anelli">Anelli</a></li> <li><a href="/wiki/Ditalini" title="Ditalini">Ditalini</a></li> <li><a href="/wiki/Fregula" title="Fregula">Fregula</a></li> <li><a href="/wiki/Orzo" title="Orzo">Orzo</a></li> <li><a href="/wiki/Stelline" title="Stelline">Stelline</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Stuffed pastas</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Agnolini" title="Agnolini">Agnolini</a></li> <li>Agnolotti <ul><li><a href="/wiki/Pavese_agnolotti" class="mw-redirect" title="Pavese agnolotti">Pavese</a></li> <li><a href="/wiki/Agnolotti" title="Agnolotti">Piedmontese</a></li></ul></li> <li><a href="/wiki/Cappelletti_(pasta)" title="Cappelletti (pasta)">Cappelletti</a></li> <li><a href="/wiki/Casoncelli" title="Casoncelli">Casoncelli</a></li> <li><a href="/wiki/Casunziei" title="Casunziei">Casunziei</a></li> <li><a href="/wiki/Cjarsons" title="Cjarsons">Cjarsons</a></li> <li><a href="/wiki/Culurgiones" title="Culurgiones">Culurgiones</a></li> <li><a href="/wiki/Fagottini" title="Fagottini">Fagottini</a></li> <li><a href="/wiki/Schlutzkrapfen" title="Schlutzkrapfen">Mezzelune</a></li> <li><a href="/wiki/Ravioli" title="Ravioli">Ravioli</a></li> <li><a href="/wiki/Sacchettoni" title="Sacchettoni">Sacchettoni</a></li> <li><a href="/wiki/Sorrentinos" title="Sorrentinos">Sorrentinos</a></li> <li><a href="/wiki/Tortellini" title="Tortellini">Tortellini</a></li> <li><a href="/wiki/Tortelli" title="Tortelli">Tortelli</a></li> <li><a href="/wiki/Tortelloni" title="Tortelloni">Tortelloni</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other or variable</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cannelloni" title="Cannelloni">Cannelloni</a></li> <li><a href="/wiki/Fusilli" title="Fusilli">Fusilli</a></li> <li><a href="/wiki/Lasagna" title="Lasagna">Lasagna</a></li> <li><a href="/wiki/Occhi_di_lupo" title="Occhi di lupo">Occhi di lupo</a></li> <li><a href="/wiki/Strozzapreti" title="Strozzapreti">Strozzapreti</a></li> <li><a href="/wiki/Vincisgrassi" title="Vincisgrassi">Vincisgrassi</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Cooking</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Al_dente" title="Al dente">Al dente</a></li> <li><a href="/wiki/Al_forno" title="Al forno">Al forno</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Producers</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%">Italian</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Agnesi_(company)" title="Agnesi (company)">Agnesi</a></li> <li><a href="/wiki/Bertagni" title="Bertagni">Bertagni</a></li> <li><a href="/wiki/Barilla_(company)" title="Barilla (company)">Barilla</a></li> <li><a href="/wiki/Buitoni" title="Buitoni">Buitoni</a></li> <li><a href="/wiki/De_Cecco" title="De Cecco">De Cecco</a></li> <li><a href="/wiki/La_Molisana" title="La Molisana">La Molisana</a></li> <li><a href="/wiki/Poiatti" title="Poiatti">Poiatti</a></li> <li><a href="/wiki/Giovanni_Rana" title="Giovanni Rana">Rana</a></li> <li><a href="/wiki/Pasta_Rigo" title="Pasta Rigo">Rigo</a></li> <li><a href="/wiki/Voiello" title="Voiello">Voiello</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">American</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/National_Pasta_Association" title="National Pasta Association">National Pasta Association</a></li> <li><a href="/wiki/A._Zerega%27s_Sons,_Inc." title="A. Zerega's Sons, Inc.">A. Zerega's Sons, Inc.</a></li> <li><a href="/wiki/C.F._Mueller_Company" title="C.F. Mueller Company">C.F. Mueller Company</a></li> <li><a href="/wiki/New_World_Pasta" title="New World Pasta">New World Pasta</a></li> <li><a href="/wiki/American_Italian_Pasta_Company" title="American Italian Pasta Company">American Italian Pasta Company</a></li> <li><a href="/wiki/V._La_Rosa_and_Sons_Macaroni_Company" title="V. La Rosa and Sons Macaroni Company">V. La Rosa and Sons Macaroni Company</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Australian</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/San_Remo_(company)" title="San Remo (company)">San Remo</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Equipment manufacturers</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Demaco" title="Demaco">Demaco</a></li> <li><a href="/wiki/VillaWare" title="VillaWare">VillaWare</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">See also</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Pasta_processing" title="Pasta processing">Pasta processing</a></li> <li><a href="/wiki/Noodle" title="Noodle">Noodles</a> <ul><li><a href="/wiki/Sp%C3%A4tzle" title="Spätzle">Spätzle</a></li> <li><a href="/wiki/Israeli_couscous" title="Israeli couscous">Israeli couscous</a></li></ul></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/20px-Foodlogo2.svg.png" decoding="async" width="17" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/40px-Foodlogo2.svg.png 1.5x" data-file-width="146" data-file-height="106" /></a></span> </span><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/20px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/40px-Symbol_category_class.svg.png 1.5x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Pasta" title="Category:Pasta">Category: Pasta</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235" /></div><div role="navigation" class="navbox" aria-labelledby="Wheat271" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3" style="background: wheat"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231" /><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Wheat" title="Template:Wheat"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Wheat" title="Template talk:Wheat"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Wheat" title="Special:EditPage/Template:Wheat"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Wheat271" style="font-size:114%;margin:0 4em"><a href="/wiki/Wheat" title="Wheat">Wheat</a></div></th></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%"><a href="/wiki/Taxonomy_of_wheat" title="Taxonomy of wheat">Types</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Common_wheat" title="Common wheat">Common</a> <ul><li><a href="/wiki/Marquis_wheat" title="Marquis wheat">Marquis</a></li> <li><a href="/wiki/Norin_10_wheat" title="Norin 10 wheat">Norin 10</a></li> <li><a href="/wiki/Red_Fife_wheat" title="Red Fife wheat">Red Fife</a></li> <li><a href="/wiki/Winter_wheat" title="Winter wheat">Winter wheat</a></li></ul></li> <li><a href="/wiki/Durum_wheat" title="Durum wheat">Durum</a></li> <li><a href="/wiki/Einkorn" title="Einkorn">Einkorn</a></li> <li><a href="/wiki/Emmer" title="Emmer">Emmer</a></li> <li><a href="/wiki/Khorasan_wheat" title="Khorasan wheat">Khorasan</a></li> <li><a href="/wiki/Spelt" title="Spelt">Spelt</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="8" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:USDA_wheat.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/22/USDA_wheat.jpg/120px-USDA_wheat.jpg" decoding="async" width="120" height="176" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/22/USDA_wheat.jpg/250px-USDA_wheat.jpg 1.5x" data-file-width="2150" data-file-height="3151" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Agronomy</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Wheat_diseases" title="Wheat diseases">Wheat diseases</a> <ul><li><a href="/wiki/List_of_wheat_diseases" title="List of wheat diseases">list</a></li></ul></li> <li><a href="/wiki/Wheat_mildew" class="mw-redirect" title="Wheat mildew">Wheat mildew</a></li> <li><a href="/wiki/Hessian_fly" title="Hessian fly">Hessian fly</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%"><a href="/wiki/Grain_trade" title="Grain trade">Trade</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/AWB_Limited" title="AWB Limited">Australian Wheat Board</a></li> <li><a href="/wiki/Canadian_Wheat_Board" title="Canadian Wheat Board">Canadian Wheat Board</a></li> <li><a href="/wiki/Corn_exchange" title="Corn exchange">Corn exchange</a></li> <li><a href="/wiki/List_of_countries_by_wheat_exports" title="List of countries by wheat exports">Exports</a></li> <li><a href="/wiki/International_Grains_Council" title="International Grains Council">International Wheat Council</a></li> <li><a href="/wiki/Peak_wheat" title="Peak wheat">Peak wheat</a></li> <li><a href="/wiki/International_wheat_production_statistics" class="mw-redirect" title="International wheat production statistics">Production statistics</a></li> <li><a href="/wiki/Protein_premium" title="Protein premium">Protein premium</a></li> <li><a href="/wiki/Wheat_pools_in_Canada" title="Wheat pools in Canada">Wheat pools in Canada</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Plant parts and their uses</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <dl><dt><a href="/wiki/Plant_stem" title="Plant stem">Stalk</a></dt> <dd><a href="/wiki/Straw" title="Straw">Straw</a></dd> <dt><a href="/wiki/Seed" title="Seed">Seed</a></dt> <dd><a href="/wiki/Bran" title="Bran">Bran</a></dd> <dd><a href="/wiki/Cereal_germ" title="Cereal germ">Germ</a></dd> <dd><a href="/wiki/Chaff" title="Chaff">Chaff</a> (husk)</dd> <dd><a href="/wiki/Endosperm" title="Endosperm">Endosperm</a> <dl><dd><a href="/wiki/Gluten" title="Gluten">Gluten</a></dd></dl></dd> <dd><a href="/wiki/Germinated_wheat" title="Germinated wheat">Sprouts</a></dd></dl> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Basic preparation</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <dl><dt>None</dt> <dd><a href="/wiki/Wheat_berry" title="Wheat berry">Berries</a> or <a href="/wiki/Groats" class="mw-redirect" title="Groats">groats</a></dd> <dt><a href="/wiki/Mill_(grinding)" title="Mill (grinding)">Milling</a></dt> <dd><a href="/wiki/Farina_(food)" title="Farina (food)">Farina</a></dd> <dd><a href="/wiki/Wheat_flour" title="Wheat flour">Flour</a></dd> <dd><a href="/wiki/Wheat_middlings" title="Wheat middlings">Middlings</a></dd> <dd><a href="/wiki/Semolina" title="Semolina">Semolina</a></dd> <dt><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></dt> <dd><a href="/wiki/Bulgur" title="Bulgur">Bulgur</a></dd></dl> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">As an ingredient</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bread" title="Bread">Bread</a></li> <li><a href="/wiki/Couscous" title="Couscous">Couscous</a></li> <li><a href="/wiki/Cracker_(food)" title="Cracker (food)">Cracker</a></li> <li><a href="/wiki/Flatbread" title="Flatbread">Flatbread</a></li> <li><a class="mw-selflink selflink">Pasta</a></li> <li><a href="/wiki/Wheat_beer" title="Wheat beer">Wheat beer</a></li> <li><a href="/wiki/Wheat_germ_oil" title="Wheat germ oil">Wheat germ oil</a></li> <li><a href="/wiki/Wheat_gluten_(food)" class="mw-redirect" title="Wheat gluten (food)">Wheat gluten</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Associated human diseases</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anaphylaxis" title="Anaphylaxis">Anaphylaxis</a></li> <li><a href="/wiki/Gluten-related_disorders" title="Gluten-related disorders">Gluten-related disorders</a> <ul><li><a href="/wiki/Coeliac_disease" title="Coeliac disease">coeliac disease</a></li> <li><a href="/wiki/Non-celiac_gluten_sensitivity" title="Non-celiac gluten sensitivity">non-celiac gluten sensitivity</a></li> <li><a href="/wiki/Wheat_allergy" title="Wheat allergy">wheat allergy</a></li> <li><a href="/wiki/Dermatitis_herpetiformis" title="Dermatitis herpetiformis">dermatitis herpetiformis</a></li> <li><a href="/wiki/Ataxia" title="Ataxia">ataxia</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Related concepts</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Food_riot" title="Food riot">Bread riot</a></li> <li><a href="/wiki/Plant_breeding" title="Plant breeding">Plant breeding</a></li> <li><a href="/wiki/Refined_grains" title="Refined grains">Refined grains</a></li> <li><a href="/wiki/Staple_food" title="Staple food">Staple food</a></li> <li><a href="/wiki/Wheatpaste" title="Wheatpaste">Wheatpaste</a></li> <li><a href="/wiki/Whole_grain" title="Whole grain">Whole grain</a></li> <li><a href="/wiki/Shattering_(agriculture)" title="Shattering (agriculture)">Shattering</a></li> <li><a href="/wiki/Tell_Abu_Hureyra" title="Tell Abu Hureyra">Tell Abu Hureyra</a></li> <li><a href="/wiki/Tell_Aswad" title="Tell Aswad">Tell Aswad</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3" style="background: wheat"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/20px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/40px-Symbol_category_class.svg.png 1.5x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Wheat" title="Category:Wheat">Category</a></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235" /><style data-mw-deduplicate="TemplateStyles:r1038841319">.mw-parser-output .tooltip-dotted{border-bottom:1px dotted;cursor:help}</style><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1038841319" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1038841319" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1038841319" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1038841319" /></div><div role="navigation" class="navbox authority-control" aria-label="Navbox1716" style="padding:3px"><table class="nowraplinks hlist navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Help:Authority_control" title="Help:Authority control">Authority control databases</a>: National <span class="mw-valign-text-top noprint" typeof="mw:File/Frameless"><a href="https://www.wikidata.org/wiki/Q178#identifiers" title="Edit this at Wikidata"><img alt="Edit this at Wikidata" src="//upload.wikimedia.org/wikipedia/en/thumb/8/8a/OOjs_UI_icon_edit-ltr-progressive.svg/20px-OOjs_UI_icon_edit-ltr-progressive.svg.png" decoding="async" width="10" height="10" class="mw-file-element" data-file-width="20" data-file-height="20" /></a></span></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"><ul><li><span class="uid"><span class="rt-commentedText tooltip tooltip-dotted" title="Teigware"><a rel="nofollow" class="external text" href="https://d-nb.info/gnd/4078186-0">Germany</a></span></span></li><li><span class="uid"><span class="rt-commentedText tooltip tooltip-dotted" title="Alimentary paste products"><a rel="nofollow" class="external text" href="https://id.loc.gov/authorities/sh88004632">United States</a></span></span></li><li><span class="uid"><span class="rt-commentedText tooltip tooltip-dotted" title="Pâtes alimentaires"><a rel="nofollow" class="external text" href="https://catalogue.bnf.fr/ark:/12148/cb119672997">France</a></span></span></li><li><span class="uid"><span class="rt-commentedText tooltip tooltip-dotted" title="Pâtes alimentaires"><a rel="nofollow" class="external text" href="https://data.bnf.fr/ark:/12148/cb119672997">BnF data</a></span></span></li><li><span class="uid"><a rel="nofollow" class="external text" href="https://id.ndl.go.jp/auth/ndlna/00979092">Japan</a></span></li><li><span class="uid"><span 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