Editing Pasta (section)

==Regulations==
{{Overly detailed|section|date=August 2018}}

===Italy===
[[File:Pasta Machine.jpg|thumb|A small hand-cranked pasta machine, designed to sheet fresh pasta dough and cut [[tagliatelle]]]]
Although numerous variations of ingredients for different pasta products are known, in Italy the commercial manufacturing and labeling of pasta for sale as a food product within the country is highly regulated.<ref>{{cite web|title=Rules for the Review of Legislation on Production of Flour and Pasta|url=http://gazzette.comune.jesi.an.it/2001/117/2.htm|publisher=Italian Government Printing Office|access-date=7 July 2012|archive-url=https://web.archive.org/web/20070927200648/http://gazzette.comune.jesi.an.it/2001/117/2.htm|archive-date=27 September 2007|url-status=dead}}</ref><ref>{{cite web|title=Rules for the Review of Legislation on Production of Flour and Pasta (English Translation)|url=http://www.pasta-unafpa.org/pdf/ITALIA.pdf|publisher=Union of Organisations of Manufacturers of Pasta Products to the EU|access-date=7 July 2012|archive-date=4 August 2012|archive-url=https://web.archive.org/web/20120804002823/http://www.pasta-unafpa.org/pdf/ITALIA.pdf|url-status=dead}}</ref> Italian regulations recognize three categories of commercially manufactured dried pasta as well as manufactured fresh and stabilized pasta:

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

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

===United States===
In the US, regulations for commercial pasta products occur both at the federal and state levels. At the Federal level, consistent with Section 341 of the [[Federal Food, Drug, and Cosmetic Act]],<ref>{{cite web|title=Food, Drug, and Cosmetic Act, Title 21, Chapter 9, S. IV, Sec. 341|url=http://www.gpo.gov/fdsys/pkg/USCODE-2010-title21/pdf/USCODE-2010-title21-chap9-subchapIV-sec341.pdf|access-date=7 July 2012}}</ref> the [[Food and Drug Administration]] (FDA) has defined [[Standards of identity for food|standards of identity]] for what are broadly termed ''macaroni products''. These standards appear in 21 [[Code of Federal Regulations|CFR]] Part 139.<ref>{{cite web|title=U.S. Code of Federal Regulation, Title 21 Part 139|url=http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=7162819b59439ea6f4fd032034b15966&rgn=div5&view=text&node=21:2.0.1.1.26&idno=21#PartTop|access-date=7 July 2012|archive-url=https://web.archive.org/web/20100608021814/http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=25d56e6aff7680cb5c9c0ef477c605a5&rgn=div5&view=text&node=21:2.0.1.1.26&idno=21#PartTop|archive-date=8 June 2010|url-status=dead}}</ref> Those regulations state the requirements for standardized ''macaroni products'' of 15 specific types of dried pastas, including the ingredients and product-specific labeling for conforming products sold in the US, including imports:

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

====State mandates====
The federal regulations under 21 CFR Part 139 are standards for the products noted, not mandates. Following the FDA's standards, a number of states have, at various times, enacted their own statutes that serve as mandates for various forms of macaroni and noodle products that may be produced or sold within their borders. Many of these specifically require that the products sold within those states be of the enriched form.<ref>{{cite web|title=State of Connecticut General Provisions, Chapter 417, Sections 21a-28 (Pure Foods and Drugs)|url=http://www.cga.ct.gov/2011/pub/chap417.htm#Sec21a-28.htm|access-date=7 July 2012|archive-url=https://web.archive.org/web/20120811054040/http://www.cga.ct.gov/2011/pub/chap417.htm#Sec21a-28.htm|archive-date=11 August 2012|url-status=dead}}</ref><ref>{{cite web|title=State of Florida Statutes, Chapter 500.301–500.306 (Food Products)|url=http://statutes.laws.com/florida/TitleXXXIII/chapter500|access-date=7 July 2012}}</ref><ref>{{cite web|title=Utah Administrative Codes – Rule R70-620. Enrichment of Flour and Cereal Products|url=http://www.rules.utah.gov/publicat/code/r070/r070-620.htm#T2|access-date=7 July 2012|archive-url=https://web.archive.org/web/20121219223119/http://www.rules.utah.gov/publicat/code/r070/r070-620.htm#T2|archive-date=19 December 2012|url-status=dead}}</ref><ref>{{cite web|title= Oregon Revised Statues § 616.785 Sale of unenriched flours, macaroni or noodle products prohibited|url=http://www.oregonlaws.org/ors/616.785|access-date=7 July 2012}}</ref> 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.<ref>{{cite web|last=Duffy|first=Daniel|title=Legislative History of Statute Concerning the Regulation of Grain Product|url=http://www.cga.ct.gov/2002/rpt/2002-R-0106.htm|publisher=Connecticut General Assembly|access-date=7 July 2012}}</ref>

====USDA school nutrition====
Beyond the FDA's standards and state statutes, the [[United States Department of Agriculture]] (USDA), which regulates federal school nutrition programs,<ref>{{cite web|title=U.S. Code of Federal Regulation, Title 7, Part 210 – National School Lunch Program|url=http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=02dde6ef8db07a90198929f18099722e&rgn=div5&view=text&node=7:4.1.1.1.1&idno=7|publisher=GPO|access-date=7 July 2012|archive-url=https://web.archive.org/web/20120707140706/http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=b27d439f6b2cf4ddd3e0c8aa8d035191&rgn=div5&view=text&node=7:4.1.1.1.1&idno=7|archive-date=7 July 2012|url-status=dead}}</ref><ref>{{cite web|title=U.S. Code of Federal Regulation, Title 7, Part 220 – National School Breakfast Program|url=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|publisher=GPO|access-date=7 July 2012|archive-url=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|archive-date=7 July 2012|url-status=dead}}</ref> broadly requires grain and bread products served under these programs either be [[Food fortification|enriched]] or [[whole grain]] (see 7 CFR 210.10 (k) (5)). This includes macaroni and noodle products that are served as part the category grains/breads requirements within those programs. The USDA also allows that enriched macaroni products [[Food fortification|fortified]] with protein may be used and counted to meet either a grains/breads or meat/alternative meat requirement, but not as both components within the same meal.<ref>{{cite web|title=USDA Buying Guide for Child Nutrition Programs – Grains and Bread |url=http://www.fns.usda.gov/tn/resources/FBG_Section_3-GrainsBreads.pdf |publisher=United States Department of Agriculture |access-date=7 July 2012 |url-status=dead |archive-url=https://web.archive.org/web/20130513233642/http://www.fns.usda.gov/tn/resources/FBG_Section_3-GrainsBreads.pdf |archive-date=13 May 2013}}</ref>