Pasta (UK: /ˈpæstə/, US: /ˈpɑːstə/, Italian:[ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was traditionally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. While Asian noodles are believed to have originated in China, pasta is believed to have independently originated in Italy and is a staple food of Italian cuisine,[1][2] with evidence of Etruscans making pasta as early as 400 BCE in Italy.[3][4]
Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.[5] Fresh pastas available in grocery stores are produced commercially by large-scale machines.
Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.[6] In Italy, the names of specific pasta shapes or types often vary by locale. For example, the pasta form cavatelli is known by 28 different names depending upon the town and region. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes.[7]
As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta), cooked pasta is plated and served with a complementary sauce or condiment; a second classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-type dish. A third category is pasta al forno, in which the pasta is incorporated into a dish that is subsequently baked in the oven.[8] Pasta dishes are generally simple, but individual dishes vary in preparation. Some pasta dishes are served as a small first course or for light lunches, such as pasta salads. Other dishes may be portioned larger and used for dinner. Pasta sauces similarly may vary in taste, colour and texture.[9]
In terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6% protein, and low in fat, with moderate amounts of manganese, but pasta generally has low micronutrient content. Pasta may be enriched or fortified, or made from whole grains.
^Padalino L, Conte A, Del Nobile MA (2016). "Overview on the General Approaches to Improve Gluten-Free Pasta and Bread". Foods (Review). 5 (4): 87. doi:10.3390/foods5040087. PMC 5302439. PMID 28231182.
^Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V (2016). "Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta". PLOS ONE. 11 (9): e0160721. Bibcode:2016PLoSO..1160721L. doi:10.1371/journal.pone.0160721. PMC 5014310. PMID 27603917.
^Hatchett, Toby (26 February 2008). "The saucy history of pasta". Portsmouth Herald. Retrieved 2 April 2024.
^Eredi, Veronica (27 April 2023). "The history of PASTA, from the Etruscans to Dez AMORE". Dez Amore. Retrieved 2 April 2024.
^Hazan, Marcella (1992) Essentials of Classic Italian Cooking, Knopf, ISBN 0-394-58404-X
^Zanini De Vita, Oretta, Encyclopedia of Pasta, University of California Press, ISBN 9780520255227
^Hazan, Giuliano (1993) The Classic Pasta Cookbook, Dorling Kindersley, ISBN 1564582922
^"Pasta al Forno". Dinner at the Zoo. 15 April 2020.
^Pasta. UK: Parragon Publishing. 2005. pp. 6–57. ISBN 978-1405425162.
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