Editing Pasta (section)

{{Short description|Cooked dough food in Italian cuisine}}
{{Other uses}}
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{{Use American English|date=September 2024}}
{{Use mdy dates|date=September 2024}}
<!-- Origin, composition, and categories -->
{{Infobox food
| name = Pasta
| image = (Pasta) by David Adam Kess (pic.2).jpg
| image_size = 250px
| caption = A collection of different pasta varieties
| alternate_name = 
| country = [[Italy in the Middle Ages|Italy]]
| region = 
| creator = 
| course = 
| type = [[Staple food|Staple]] ingredient for many dishes
| served = 
| main_ingredient = [[Durum|Durum wheat]] flour
| minor_ingredient = Water, sometimes [[Eggs as food|eggs]]
| variations = [[Rice flour]] pasta, legume pasta
}}

'''Pasta''' ({{IPAc-en|UK|ˈ|p|æ|s|t|ə}}, {{IPAc-en|US||ˈ|p|ɑː|s|t|ə}}; {{IPA|it|ˈpasta|lang}}) is a type of food typically made from an [[Leavening agent|unleavened dough]] of [[wheat]] flour mixed with water or [[Eggs as food|eggs]], and formed into sheets or other shapes, then cooked by [[boiling]] or [[baking]]. Pasta was originally only made with [[durum]], although the definition has been expanded to include alternatives for a [[gluten-free diet]], such as [[rice flour]], or [[legume]]s such as beans or [[lentil]]s. Pasta is believed to have developed independently in [[Italy in the Middle Ages|Italy]] and is a [[staple food]] of [[Italian cuisine]],<ref>{{cite journal |vauthors=Padalino L, Conte A, Del Nobile MA |year=2016 |title=Overview on the General Approaches to Improve Gluten-Free Pasta and Bread |journal=Foods |type=Review |volume=5 |issue=4 |page=87 |doi=10.3390/foods5040087 |pmc=5302439 |pmid=28231182 |doi-access=free}}</ref><ref name="LalegCassan20162">{{cite journal|vauthors=Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V|year=2016|title=Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. |journal=PLOS ONE |volume=11 |issue=9 |pages=e0160721 |doi=10.1371/journal.pone.0160721 |pmc=5014310 |pmid=27603917 |bibcode=2016PLoSO..1160721L |doi-access=free}}</ref> with evidence of [[Etruscan civilization|Etruscans]] making pasta as early as 400 BCE in Italy.<ref name="Hatchett-2008">{{Cite web |last=Hatchett |first=Toby |date=2008-02-26 |title=The saucy history of pasta |url=https://www.seacoastonline.com/story/news/local/portsmouth-herald/2008/02/27/the-saucy-history-pasta/52595972007/ |access-date=2024-04-02 |website=Portsmouth Herald |language=en-US}}</ref><ref>{{Cite web |last=Eredi |first=Veronica |date=2023-04-27 |title=The history of PASTA, from the Etruscans to Dez AMORE |url=https://dezamore.co.uk/the-history-of-pasta-from-the-etruscans-to-dez-amore/ |access-date=2024-04-02 |website=Dez Amore |language=en-US}}</ref><!-- Production -->

Pastas are divided into two broad categories: dried ({{langx|it|pasta secca}}) and fresh (Italian: {{lang|it|pasta fresca}}). Most dried pasta is produced commercially via an [[Food extrusion|extrusion]] process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.<ref name=Marcella>Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, {{ISBN|0-394-58404-X}}</ref> Fresh pastas available in grocery stores are produced commercially by large-scale machines.

<!-- Varieties -->Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.<ref name=Zanini>Zanini De Vita, Oretta, ''Encyclopedia of Pasta'', [[University of California Press]], {{ISBN|9780520255227}}</ref> In Italy, the names of specific pasta shapes or types often vary by locale. For example, the pasta form {{lang|it|[[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.<ref>Hazan, Giuliano (1993) ''The Classic Pasta Cookbook'', Dorling Kindersley, {{ISBN|1564582922}}</ref>

<!-- Classification of dishes in Italian cuisine --><!-- Overview of pasta dishes -->As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as {{lang|it|pasta asciutta}} (or {{lang|it|pastasciutta}}), cooked pasta is plated and served with a complementary sauce or condiment; a second classification of pasta dishes is {{lang|it|pasta in brodo}}, in which the pasta is part of a [[soup]]-type dish. A third category is {{lang|it|[[pasta al forno]]}}, in which the pasta is incorporated into a dish that is subsequently baked in the oven.<ref>{{cite web |url=https://www.dinneratthezoo.com/pasta-al-forno/ | title=Pasta al Forno | work=Dinner at the Zoo| date=15 April 2020 }}</ref> 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 salad]]s. Other dishes may be portioned larger and used for dinner. Pasta [[sauce]]s similarly may vary in taste, color and texture.<ref>{{cite book|title=Pasta|publisher=Parragon Publishing|location=UK|pages=6–57|isbn=978-1405425162|year=2005}}</ref>

<!-- Nutrition -->In terms of [[human nutrition|nutrition]], cooked plain pasta is 31% [[carbohydrate]]s (mostly [[starch]]), 6% protein, and low in fat, with moderate amounts of [[manganese]], but pasta generally has low [[micronutrient]] content. Pasta may be [[Food fortification|enriched or fortified]], or made from [[whole grain]]s.