lb. pasta noodles
A good source of carbohydrates and plant-based protein, particularly when made with durum wheat or enriched flour. Whole wheat pasta varieties provide additional fiber and minerals.
About
Pasta is a prepared staple food made from durum wheat semolina and water, and sometimes eggs, formed into various shapes and typically dried before cooking. Originating in Italy, though with earlier precedents in other Mediterranean and Asian cultures, dried pasta represents one of the world's most versatile and shelf-stable carbohydrate sources. Pasta noodles encompass long forms (spaghetti, linguine, fettuccine) and shorter tubular or molded shapes (penne, rigatoni, fusilli). The drying process concentrates flavor and extends shelf life, while the wheat provides a subtle, nutty undertone when cooked al dente (with slight firmness at the core).
Culinary Uses
Pasta serves as the foundation for countless dishes across Italian, Mediterranean, and global cuisines. Long noodles pair with lighter, oil-based or seafood sauces, while tubular shapes trap thicker, meat-based ragùs. Pasta is equally suited to baked preparations (lasagna, baked ziti), soups (minestrone, pasta e fagioli), and cold salads. Beyond Italian traditions, it features in Asian stir-fries, creamy gratins, and as a neutral vehicle for herbs, spices, and seasonal vegetables. Cooking pasta to al dente—firm but not hard at the center—preserves texture and allows sauce adherence.