Pasta is the main food of traditional Italian food. The earliest references can be traced back to 1154 in Sicily.

Pasta is also commonly used to refer to all kinds of pasta. Pasta is usually made of unleavened dough of durum wheat flour mixed with water or eggs into flakes or shapes, and then cooked by boiling or baking. As an alternative for those who want a different taste or need to avoid gluten products, use rice flour instead of wheat to make some pasta. Pasta can be divided into two categories: dry pasta (spaghetti) and fresh pasta (spaghetti).

Although most pasta can be produced in most families, most pasta is commercially produced by extrusion. Traditionally, fresh pasta is made by hand, sometimes with the help of simple machines, but now, many kinds of fresh pasta are also produced by large-scale machines in commerce, and the products can also be widely used in supermarkets.

There are various shapes and varieties of dry and fresh pasta, 310 specific forms of known different forms of known documents have been recorded. In Italy, names for specific pasta shapes or types usually vary by region. For example, there are 28 different names for the Cavatelli format, depending on the region and town. Common forms of pasta include long, short, tubular, flat and flaky, mini soup, filled or brewed, and special or decorative shapes. As a category of Italian cuisine, fresh and dry noodles are commonly used in one of three preparation dishes. Plate the cooked pasta with sauce or seasoning. The second category of pasta is that of brodo, where pasta is part of a soup type dish. The third is pasta, which is blended into a baking plate.

Pasta is usually a simple dish, but there are many choices due to its versatility. Some pasta is the first dish in Italy, because it is small and simple. Spaghetti can also be prepared in light meals, such as salads or large dinners. It can be prepared by hand or by a food processor and can be eaten hot and cold. The taste, color and texture of pasta sauce are different. There are general rules about compatibility when choosing which type of pasta to eat with seasoning. Simple condiments like pesto are great for long, thin pasta, while tomato sauce can be well combined with thicker pasta. Thicker sauces have a better ability to adhere to the holes and cuts of short, tubular tortuous pasta. After eating all the pasta, the surplus sauce on the plate is usually wiped off with a piece of bread. Pasta is mainly carbohydrate (mainly starch), with proper amount of protein and manganese.