Pasta ingredients and composition

Pasta ingredients are the raw materials that make up the dough: in classic dry pasta only durum wheat semolina and water, in egg pasta also eggs, and in fresh, filled and coloured pasta also flour, vegetables, cheese and other foods.

Italian law sets the strictest rules. Under Decree of the President of the Republic No 187 of 9 February 2001, dry "pasta di semola di grano duro" may contain only durum wheat semolina and water, with no more than 12.5 % moisture and at least 10.5 % protein in dry matter; common wheat is tolerated only as unavoidable contamination of up to 3 %. Egg pasta must contain at least four whole hen's eggs, 200 g, per kilogram of semolina. Any other ingredient, such as spinach, tomato, squid ink, wholemeal or legume flour, makes it a "special pasta" whose name states the addition. Across the EU, Regulation (EU) No 1169/2011 requires an ingredient list with wheat and egg highlighted as allergens.

Durum wheat semolina is a coarse amber-yellow meal. Its proteins form a strong gluten network that keeps dry durum wheat pasta firm after cooking, and natural carotenoids give the yellow colour. Water binds the semolina into dough. Eggs add protein, fat and colour and let the dough be rolled very thin. Fresh pasta in northern Italy and many other countries is made from soft wheat flour, sometimes with a little olive oil. Filled pasta brings in ricotta, parmesan, pecorino, meat and vegetables, while gnocchi use potatoes and Roman gnocchi milk and butter.

Per 100 g, dry durum wheat pasta provides roughly 350–370 kcal, about 12–14 g of protein, 70–75 g of carbohydrate, mostly starch, and only 1–2 g of fat. In cooking it absorbs water and gains about twice its weight.

When choosing pasta, read the ingredient list first: a short list means a classic product, while eggs, colourings and flour types must be named. Knowing the composition helps people with allergies, those watching protein or fibre, and anyone who wants pasta that keeps its shape and holds the sauce.