Pasta label, law and health

A pasta label is the information a pack must carry by law, and the quickest way to check what the pasta is made of and how it fits your diet. In the EU, Regulation (EU) No 1169/2011 requires the name of the food, the ingredients in descending order of weight with allergens highlighted, the net quantity, a "best before" date (or a "use by" date for perishable fresh pasta), storage conditions, the name and address of the food business and a nutrition declaration per 100 g.

Italy adds a product standard, Presidential Decree No 187 of 9 February 2001. Dry pasta sold as "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 on dry matter. Egg pasta must contain at least four whole hen's eggs, 200 g, per kilogram of semolina. Fresh pasta has its own rules and must be kept chilled.

Two allergens matter most. Cereals containing gluten — wheat, spelt, barley, rye — are in almost all pasta; eggs are in egg pasta and in much filled pasta, often together with milk from cheese fillings. Under Regulation (EU) No 828/2014, "gluten-free" may be used only when the food contains no more than 20 mg of gluten per kilogram, and "very low gluten" up to 100 mg/kg; see Pasta from other flours and gluten-free pasta.

On nutrition, dry pasta provides roughly 350–370 kcal and 12–14 g of protein per 100 g. Cooking adds water, so 100 g of cooked pasta gives about 150–160 kcal. Wholegrain pasta has more fibre. Pasta cooked al dente has a lower glycaemic index than overcooked pasta because its starch is digested more slowly.

Dry pasta keeps for a long time in a cool, dry cupboard; fresh pasta belongs in the fridge and should be eaten by its date.

Reading the label lets you check the wheat, the egg content and the allergens, compare wholegrain and gluten-free options and plan a portion — usually 80–100 g of dry pasta per person.