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

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Alternative Base

Egg Dough

Filled

Long

Sheet

Short

Soup

Characteristics

Preparations

BakedBoiledDriedFilledFreshFriedFrozenWhole

Traits

ChewyDriedEgg-richFirmMildNeutralShapedStarchyTenderWheaty

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 328

Amount per 100 g

Total Fat 2.59 g
Saturated Fat 0.48 g
Trans Fat 0 g
Monounsaturated Fat 0.51 g
Polyunsaturated Fat 1.16 g
Cholesterol 0 mg
Sodium 5.23 mg
Salt 0.01 g
Total Carbohydrate 74.1 g
Dietary Fibre 5.81 g
Total Sugars 1.06 g
Complex / starch 57.2 g
Protein 10.5 g
Water 12.5 g

Detailed nutrients

Energy 328 kcal
Water 12.5 g
Carbohydrates 74.1 g
- Sugars 1.06 g
  - Monosaccharides 0.74 g
  - Disaccharides 0.32 g
- Starch 57.2 g
  - Amylose 14.3 g
  - Amylopectin 42.9 g
  - Digestible Starch 48.6 g
  - Resistant Starch 5.72 g
- Fibre 5.81 g
  - Soluble Fibre 2.03 g
  - Insoluble Fibre 3.78 g
Protein 10.5 g
- Plant Protein 9.95 g
Fat 2.59 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.16 g
  - Omega-3 0.12 g
  - Omega-6 0.58 g
Vitamins 57.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.27 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.57 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 25.6 µg
- Vitamin C 2 mg
- Vitamin E 0.67 mg
- Vitamin K 1.6 µg
Minerals 286 mg
- Major Minerals 279 mg
  - Calcium 37 mg
  - Sodium 5.23 mg
  - Potassium 237 mg
- Trace Minerals 6.6 mg
  - Iron 1.2 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.01 g
- Sodium Chloride 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.27 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.57 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.22 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 25.6 · vitamin-e: 0.67 · vitamin-k: 1.6 ·

Minerals

Sodium: 5.23 · Potassium: 237 · Calcium: 37 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·

Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.

In the kitchen

Culinary partners and combinations that usually underperform with Pasta.

Pairs well with

Classic and complementary matches

BasilPesto pasta
CheeseCacio e pepe lineage
Egg
Garlic
Olive
TomatoSauces

Usually avoid with

Often clash in flavour or tradition

History

300 BCEIT

Early Mediterranean dough sheets and strips prefigured Italian pasta traditions.

1100IT

Sicilian and southern Italian dried pasta production expanded with durum wheat and Arab-influenced techniques.

1800IT

Industrial extrusion and drying made dried pasta a global Italian export staple.

1900

Pasta factories worldwide popularised spaghetti and short shapes as everyday convenience food.