Pasta

Pasta is a staple food made from unleavened dough of durum wheat flour mixed with water or eggs. It is typically shaped into various forms, such as long strands, short tubes, or filled shapes, and then dried or cooked fresh. Originating in Italy, pasta is now a globally recognised and versatile food.

Pasta serves as a primary carbohydrate source in many dishes. Manufacturers use it as a base for sauces, in salads, soups, and baked dishes. Its neutral flavour and ability to absorb sauces make it a popular choice for a wide range of culinary applications.

Pasta is not a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of carbohydrates, providing energy. Wholewheat pasta contains dietary fibre, which can contribute to digestive health. The NHS Eatwell Guide recommends that starchy carbohydrates form the basis of most meals. The World Health Organization (WHO) and the International Agency for Research on Cancer (IARC) have classified processed meat as carcinogenic to humans, but pasta itself is not classified.