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From Wikipedia, the free encyclopedia Jump to: navigation, search This article is part of the Cuisine series Foods
Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients Regional cuisines Asia - Europe - Caribbean South Asia - Latin America Middle East - North America - Africa Other cuisines... Preparation techniques and cooking items Techniques - Utensils Weights and measures See also: Kitchens - Meals Wikibooks: Cookbook Pasta, dry, unenriched Nutritional value per 100 g (3.5 oz) Energy 370 kcal 1550 kJ Carbohydrates 75 g - Starch 62 g - Sugars 2 g - Dietary fibre 3 g Fat 1.5 g Protein 13 g Water 10 g Folate (Vit. B9) 18 ?g 5% Percentages are relative to US recommendations for adults. Source: USDA Nutrient database
Pasta is a type of food made from a dough using flour, water and/or eggs. The dough is shaped and can be stored. The pasta is boiled prior to consumption. There are many variations of shapes and ingredients that are all called pasta. Some English speakers say that pastas are a type of noodle. A few examples include spaghetti (solid cylinders), macaroni (tubes or hollow cylinders), lasagna (sheets).
Pasta can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. The word comes from Italian pasta which shares its origins with "paste", meaning "dough", "pasta", or "pastry" as in "small cake". As recently as 1918 the English word "paste" was used instead of or alongside the Italian pasta.[1]
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