Grain
Pasta
Pasta is a shaped dough food traditionally made from durum wheat semolina and water, with egg doughs common in fresh northern Italian styles. Dried extruded shapes and fresh rolled sheets cover everyday and stuffed formats from spaghetti to ravioli. Regional flours, bronze dies, and drying methods change texture and sauce cling. Gluten-free pastas from rice, corn, or legumes are modern alternatives under the same culinary role.
Also known as: Pasta
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History
Early Mediterranean dough sheets and strips prefigured Italian pasta traditions.
Sicilian and southern Italian dried pasta production expanded with durum wheat and Arab-influenced techniques.
Industrial extrusion and drying made dried pasta a global Italian export staple.
Pasta factories worldwide popularised spaghetti and short shapes as everyday convenience food.