Pasta can be made from wheat, soy, rice, corn, buckwheat, other grains or a variety of other ingredients including legumes and even seaweed.
We normally use Pasta made from durum wheat semolina.
Pasta is rich of carbohydrates, which are essential as fats and proteins are.
A complete and well balanced diet should include all this components.
Even for those who do not feel slender, Pasta can be recommended as a complete dish, especially when followed by a fresh garden salad.

Pasta is not only carbohydrates. 100 grams (4 ounces) of pasta provide also 15 of the 70 grams proteins of our daily need, plus vitamins and mineral salts.
The good Pasta should result neither too hard nor too cooked.
In the first case, digestion is twarted by the uncomplete cooking of the starch contained in the Pasta, in the second case, the same effect is produced on the excessive water absorbtion.
Pasta comes in dozens of shapes and sizes, from fusilli (corkscrews) and shells to the wide noodles, e.g. fettuccine and lasagna. One of the delights of discovering Pasta is determining by experiment which kind of Pasta matches best with your favourite sauces.