I Can’t Sleep - Pasta | Gentle Bedtime Reading for Sleep

Episode Date: April 4, 2024

Ease into rest with this calm bedtime reading on pasta, created to help with insomnia and sleepless nights. In this soothing episode, Benjamin explores the history and varieties of pasta, from its ancient origins to the countless shapes and traditions enjoyed around the world today. His steady, gentle narration blends knowledge with relaxation—no whispers, no hypnosis, just calm, fact-filled storytelling to quiet the mind. Whether you’re struggling with stress, anxiety, or restlessness, this peaceful reading invites you to press play, unwind, and drift into restful sleep while discovering the comforting story of pasta. Want More? Request a Topic: https://www.icantsleeppodcast.com/request-a-topic Ad-Free Episodes: https://icantsleep.supportingcast.fm/ Shop Sleep-Friendly Products: https://www.icantsleeppodcast.com/sponsors Join the Discussion on Discord: https://discord.gg/myhGhVUhn7 This content is derived from the Wikipedia article on Pasta, available under the Creative Commons Attribution-ShareAlike (CC BY-SA) license. Read the full article: Wikipedia – Pasta. Happy sleeping! Learn more about your ad choices. Visit megaphone.fm/adchoices

You're listening to a Glassbox media podcast. What if I told you that most of the modern day self-help advice you've been hearing could actually make you worse? The key to a better life isn't about feel-good gimmicks that sound catchy. The Mentally Stronger Podcast gives you access to a licensed therapist who shares science-backed tools that will actually change your life. Hi, I'm Amy Morin, psychotherapist, mental strength trainer, and international best-selling author. In each episode, we cover research-back strategies, like how to stop relying on willpower and start creating habits for lasting change. And the five mental strength-building exercises you can do from your couch.

I also speak to world-class experts like Dr. Nicole Kane, who shares how to permanently heal anxiety by addressing the root cause. With over 200 episodes in our catalog, this podcast is for you if you're ready to crush self-doubt, conquer challenges, and become stronger than ever with therapist-approved strategies that can change your life. Listen to Mentally Stronger with Therapist Amy Morin, wherever you get your podcasts. Welcome to the I Can't Sleep Podcast, where I read random articles from across the web to bore you to sleep with my soothing voice. I'm your host, Benjamin Boster. Today's episode is from a Wikipedia article titled, Pasta. Pasta is

is a type of food, typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Unlike noodles, pasta was traditionally only made with Durham, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. While noodles are believed to have originated in Asia, pasta is believed to have originated in Italy and is a staple food of Italian cuisine. Pasta are divided into two broad categories, dried, pasta seca, and fresh, pasta fresca.

Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names. In Italy, the names of specific pasta shapes are two. types often vary by locale. For example, the pasta form cavatelli is known by 28 different names, depending upon the town and region. Common forms of pasta include long and short shapes,

tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes. As pasta chuta or pasta chuta, cooked pasta pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta imbrodo, in which the pasta is part of a soup type dish. A third category is pasta al-Fourno, in which the pasta is incorporated into a dish that is subsequently baked in the oven. pasta dishes are generally simple, but individual dishes vary in preparation. Some pasta dishes are served as a small first course or for light lunches such as pasta salads.

Other dishes may be portioned larger and used for dinner. Pasta sauces similarly may vary in taste, color, and texture. In terms of nutrition, cooked plain pasta is 31.1.1%. is 31% carbohydrates, mostly starch, 6% protein, and low in fat, with moderate amounts of manganese. But pasta generally has low micronutrient content. Pasta may be enriched or fortified, or made from whole grains. First attested in English in 1873, the word pasta comes from Italian, pasta, and turn from Latin, pasta. Latinization of the Greek pasta

barley porridge The first concrete information on pasta produced in Italy dates to the 13th or 14th centuries In the first century AD writings of Horus Laganum singular Laganum were fine sheets of fried dough

and were an everyday foodstuff writing in the second century Athanas of Nacritus provides a recipe for Laganah, which he attributes to the first century Chrysippus of Tiana, sheets of dough made of wheat flour, and the juice of crushed lettuce, then flavored with spices and deep-fried in oil. An early 5th century cookbook describes a dish called Laganah that consisted of layers of dough with meat stuffing and ancestor of modern-day lasagna.

However, the method of cooking these sheets of dough does not correspond to the modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. The first concrete information concerning pasta products in Italy dates from the 13th or 14th century. Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mentioned ittrian, homogenous compounds made of flour and water. The Jerusalem Talmud records that itrium, a kind of boiled dough, was common in Palestine from the 3rd to 5th century AD. A dictionary compiled by the 9th century Arab physician and lexicographer

Isho Bar Ali defines Ittria, the Arabic cognate, as string-like shapes made. of Semolina and dried before cooking. The geographical text of Muhammad Alidrisi compiled for the Norman King of Sicily Roger II in 1154 mentions Itria manufactured and exported from Norman Sicily. West of Termini there is a delightful settlement called Trabia, along the Sicilian coast east of Palermo. Its ever-flowing streams propel a number of mills. Here there are a lot of huge buildings in the countryside where they make vast quantities of itria, which is exported everywhere, to Calabria, to Muslim and Christian countries. Very many shiploads are sent. One form of itria was a long history as Lagana, which in Latin refers to thin sheets of dough

and gave rise to the Italian lasagna. In North Africa, a food similar to pasta known as cuscus, has been eaten for centuries. However, it lacks the distinguishing malleable nature of pasta, cuscus being more akin to droplets of dough. At first, dry pasta was a luxury item in Italy because of high labor costs. Durham wheat semolina had to be needed for a long time. There is a legend of Marco Polo importing pasta from China, which originated with the Macaroni Journal,

published by an association of food industries with the goal of promoting pasta in the United States. Rusticello de Pisa writes in his travels that Marco Polo described a food similar to Lagana. The way pasta reached Europe is unknown, however there are many theories. Jeffrey Steingarten asserts that Moors introduced pasta in the Emirate of Sicily in the 9th century,

mentioning also that traces of possible of pasta have been found in ancient Greece, and that Jane Grigsin believes the Marco Polo story to have originated in the 1920s or 1930s in an advertisement for a Canadian spaghetti company. Food historians estimate that the dish probably took hold in Italy as a result of extensive Mediterranean trading

in the Middle Ages. From the 13th century references to pasta dishes, macaroni, ravioli, yonoke, vermicelli, crop up with increasing frequency across the Italian peninsula. In the 14th century, writer Bocacho's collection of earthy tales, the De Cameron, he recounts a mouth-watering fantasy concerning a mountain of parmesan cheese, down which pasta chefs roll macaroni and ravioli to gluttons waiting below. In the 14th and 15th centuries, dried pasta became popular for its easy storage.

This allowed people to store pasta on ships when exploring the new world. A century later, pasta was present around the globe during the voyages of discovery. Although tomatoes were introduced to Italy in the 16th century and incorporated in Italian cuisine in the 17th century, description of the first Italian tomato sauces dates from the late 18th century. The first written record of pasta with tomato sauce can be found in the 1790 cookbook, Lepiccio Moderno by Roman chef Francesco Leonardi. Before tomato sauce was introduced, pasta was eaten dry with the fingers. The liquid sauce demanded the use of a fork.

At the beginning of the 17th century, Naples had rudimentary machines for producing pasta, later establishing the kneading machine and press, making pasta manufacturing cost-effective. In 1740, a license for the first pasta, factory was issued in Venice. During the 1800s, water mills and stone grinders were used to separate semolina from the brand, initiating expansion of the pasta market. In 1859, Joseph Toppitz, 1824 to 1876, founded Hungary's first pasta factory in the city of Pest, which worked with steam machines. It was one of the first pasta factories in Central Europe. In 1867, we took to be a food. We Tony Company in Sansepolcro-Tuscany was an established pasta manufacturer.

During the early 1900s, artificial drying and extrusion processes enabled greater variety of pasta preparation and larger volumes for export, beginning a period called the industry of pasta. In 1884, the Zatka Brothers Plant and Borshavna d'voldavu was founded, making a Bohemia's first pasta factory. The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. In 2008, it was estimated that Italians ate over 27 kilograms of pasta per person per year, easily beating Americans who ate about 9 kilograms per person. Pasta is so beloved in Italy that individual consumption exceeds the average production of wheat of the country. thus Italy frequently imports wheat for pasta making.

In contemporary society, pasta is ubiquitous, and there is a variety of types and local supermarkets in many countries. With the worldwide demand for this staple food, pasta is now largely mass-produced in factories, and only a tiny proportion is crafted by hand. Since at least the time of Cato's deigri culture, basic pasta dough has been made mostly of wheat flour or semil. with Durham wheat used predominantly in the south of Italy and soft wheat in the north.

Regionally, other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as well as chestnut and chickpea flowers. To address the needs of people affected by gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, and wheat allergy sufferers, some recipes use rice or maize for making pasta. Grain flowers may also be supplemented with cooked potatoes. Other additions to the basic flour liquid mixture may include vegetable purays, such as spinach or tomato, mushrooms, cheeses, herbs, spices, and other seasonings.

While pastas are most typically made from unleavened doughs, the use of yeast-raised does are also known for at least nine different pasta forms. Additives in dried, commercially sold pasta include vitamins and minerals that are lost from the derm wheat endosperm during milling. They are added back to the semolina flour once it is ground, creating enriched flour. Micronutrients added may include niacin, vitamin B3, riboflavin, vitamin B2, folate, cymine, vitamin B1, and ferrous iron. Fresh pasta is usually locally made with food.

fresh ingredients, unless it is destined to be shibbed, in which case consideration is given to the spoilage rates of the desired ingredients, such as eggs or herbs. Furthermore, fresh pasta is usually made with a mixture of eggs in all-purpose flour, or zero-zero-glutin flour. Since it contains eggs, it is more tender compared to dried pasta, and only takes about half the time to cook. Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage. Fresh pastas do not expand in size after cooking, therefore 0.7 kilograms of pasta are needed to serve four people generously. Fresh egg pasta is generally cut into strands of various widths and thicknesses,

depending on which pasta is to be made, e.g. Ferucine, barpadele, and lasagna. It is best served with meat, cheese, or vegetables to create filled pastas, such as ravioli, tortellini, and canoloni. Fresh egg pasta is well known in the Piedmont region and Emilia-Romania region in North Italy. In this area, dough is only made out of egg yolk and flour, resulting in a very refined flavor and texture. This pasta is often served simply with butter sauce and thinly sliced truffles. that are native to this region. In other areas such as Apulia, fresh pasta can be made without eggs.

The only ingredients needed to make the pasta dough or semolina flour and water, which is often shaped into Oracete or Cavateli. Fresh pasta for Cavateli is also popular in other places, including Sicily. However, the dough is prepared differently. It is made of flour and ricotta cheese instead. Tried pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture.

Tried pasta is mainly shipped over to farther locations and has a longer shelf life. The ingredients required to make dried pasta include simulina flour and water. Eggs can be added for flavor and richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture, allowing it to be stored for a longer period. Dried pastas are best served in hardy dishes like ragu sauces, soups, and casseroles. Once it is cooked, the dried pasta will usually grow to twice its original size. Therefore, approximately 0.5 kilograms of dried pasta serves up to 4.4.4.5 pasta serves up to 4.4.5.

people. Pasta is generally served with some type of sauce. The sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce, garlic and herbs, and white sauce is more common. However, Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino Alto Adige, and Emilia Romagna. Bolaña, the meat-based bolognese sauce, incorporates a small amount of tomato concentrate, and a green sauce called pesto originates from Genoa.

In central Italy, there are sauces such as tomato sauce, Amatriciana, Arabiatta, and egg-based carbonara. Tomato sauces are also present in southern Italian cuisine, where they originated. In southern Italy, more complex variations include pasta paired with fresh vegetables, olives, capers, or seafood. Varieties include Putnesca,

pasta a la Norma, tomatoes, eggplant, and fresh or baked cheese, pasta con les sardes, fresh sardines, pine nuts, fennel, and olive oil, spaghetti aigio, oil and pepperonchino, literally with garlic,

olive oil, and hot chili peppers. Pasta coni pepperoni crusky. Crispy peppers and breadcrumbs. Pasta can be served also in broth, pastina, or stuffed pasta like tortellini, capelletti, and onionini. Or in vegetable soup, typically minestrone or bean soup,

pasta and fagioli. Ingredients to make pasta dough include simulina flour, egg, salt, and water. Flower is first mounted on a flat surface, and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour. There are a variety of ways to shape the sheets of pasta depending on the type required. The most popular type include benni, spaghetti, and macaroni.

Kitchen pasta machines, also called pasta makers, are popular with cooks who make large amounts of fresh pasta. The cook feed sheets of pasta. dough into the machine by hand, and by turning a hand crank, rolls the pasta to thin it incrementally. On the final pass through the pasta machine, the pasta may be directed through a machine comb to shape the pasta as it emerges. Semolina flour consists of a protein matrix with entrapped starch granules. Upon the addition of water during mixing, intermolecular forces allow the protein to form a more ordered structure in preparation for cooking.

Derm wheat is ground into simuling a flour, which is sorted by optical scanners and cleaned. Pipes allow the flour to move to a mixing machine where it is mixed with warm water by rotating blades. When the mixture is of a lumpy consistency, the mixture is pressed into sheets or extruded. Varieties of pasta such as spaghetti and linguine are cut by rotating blades while pasta such as Ben and Rotini are extruded. The size and shape of the dyes in the extruder through which the pastas pushed determine the shape that results. The pasta is then dried at a high temperature. The ingredients to make dried pasta usually include water and semolina flour, egg for color and richness in some types of pasta, and possibly vegetable juice such as spinach,

beet, tomato, carrot, herbs, or spices for color and flavor. After mixing simuling a flour with warm water, the dough is needed mechanically until it becomes firm and dry. If pasta is to be flavored, eggs, vegetable juices, and herbs are added at this stage. The dough is then passed into the laminator to be flattened into sheets, then compressed by a vacuum mixer machine to clear out air bubbles and excess water from the dough until the moisture content is reduced to 12%. Next, the dough is processed in a steamer to kill any bacteria it may contain. The dough is then ready to be shaped into different types of pasta. Depending on the type of pasta to be made, the dough can either be cut or extruded through dyes. The pasta is set in a

dying tank under specific conditions of heat, moisture, and time depending on the type of pasta. The dried pasta is then packaged. Fresh pasta is sealed in a clear, airtight plastic container with a mixture of carbon dioxide and nitrogen that inhibits microbial growth and prolongs the product shelf life. Dried pastas are sealed in clear plastic or cardboard packages. Gluten, the protein found in grains such as wheat, rye, spelt, and barley, contributes to protein aggregation and firm texture of a normally cooked

Pasta. Gluten-free pasta is produced with wheat flour substitutes, such as vegetable powders, rice, corn, guinoa, amaranth, oats, and buckwheat flowers. Other possible gluten-free pasta ingredients may include hydrocoloids to improve cooking pasta with high-heat resistance, xantham gum, to retain moisture during storage, or hydrothermally treated polysacrid mixtures to produce textures similar to those of wheat pasta. The storage of pasta depends on its processing and extent of drying. Uncooked pasta is kept dry and can sit in the cupboard for a year if airtight and stored in a cool dry area. Cooked pasta is stored in the refrigerator for a maximum of five days in an airtight container. Adding a couple teaspoons of oil helps keep the food from

sticking to itself in the container. Cooked pasta. pasta may be frozen for up to two or three months. Should the pasta be dried completely, it can be placed back in the cupboard. Pasta exhibits a random molecular order rather than a crystalline structure. The moisture content of dried pasta is typically around 12%, indicating that dried pasta will remain a brittle solid until it is cooked and becomes malleable. The cooked product is, as a result, softer, more flexible, and chewy. Semolina flour is the ground endosperm of Durhamweed, producing granules that absorb water during heating, and an increase in viscosity due to semi-reordering of starch molecules.

Another major component of germ wheat is protein, which plays a large role in pasta dough reology. Gluten proteins, which include monomeric gliotens and polymeric clutin, make up the major protein component of durum wheat, about 75. to 80%. As more water is added and sheer stress is applied, gluten proteins take on an elastic characteristic and begin to form strands and sheets. The gluten matrix that results during forming of the dough becomes irreversibly associated during drying as the moisture content is lowered to form the dried pasta product. Before the mixing process takes place, semolina particles are irregularly shaped and present in different sizes. Semolina particles become hydrated during mixing.

The amount of water added to the semolina is determined based on the initial moisture content of the flour and the desired shape of the pasta. The desired moisture content of the dough is around 32% wet bases and will vary depending on the shape of pasta being produced. The forming process involves the dough entering an extruder in which the rotation of a single or double screw system pushes the dough toward a dissect to a specific shape. As the starch cranials swell slightly in the presence of water and a low amount of thermal energy, they become embedded within the protein matrix and align along the direction of the shear caused by the extrusion process.

Starch gelatinization and protein coagulation are the major changes that take place when pasta is cooked in boiling water. Protein and starch competing for water within the pasta causes a constant change in structure as the pasta cooks. In 2015 to 2016, the largest producers of dried pasta were Italy, 3.2 million tons. The United States, 2 million tons. Turkey, 1.3 million tons. Brazil, 1.2 million tons. And Russia, 1 million tons. In 2018, Italy was the large.

world's largest exporter of pasta, was $2.9 billion sold, followed by China with .9 billion dollars. While Italy is the largest producer of pasta, much of the wheat used comes from the United States. The largest per capita consumers of pasta in 2015 were Italy, Tunisia, Venezuela, and Greece. In 2017, the United States was the largest consumer of pasta with 2.7 million tons. When cooked, plain pasta is composed of 62% water, 31% carbohydrates, 26% starch, 6% protein, and 1% fat. A 100 gram portion of unenriched cooked pasta provides 670 kilojoules of food energy and a moderate level of manganese, but few other micronutrients. pasta has a lower glycemic index than many other staple foods in Western culture, like bread, potatoes, and rice.

As pasta was introduced elsewhere in the world, it became incorporated into a number of local cuisines, which often have significantly different ways of preparation from those of Italy. When pasta was introduced to different nations, each culture would adopt a different style of preparation. In the past, ancient Romans cooked, pasta-like foods by frying rather than boiling. It was also sweetened with honey or tossed with garum. Ancient Romans also enjoyed baking it in rich pies, called Timbali. Countries like Somalia,

Ethiopia, and Eritrea were introduced to pasta from colonization and occupation through the Italian Empire in the 19th and 20th centuries. Southern Somalia has a dish called Suogo, which has a meat sauce, typically. beef-based with their local sowash spice mix. In Ethiopia, pasta can also be served over Injera, where it is also eaten with hands instead of cutlery. A dollop of bolognets with beer spice blend can be served on the side. In Hong Kong, the local Chinese have adapted pasta, primarily spaghetti and macaroni,

as ingredient in the Hong Kong-style Western cuisine. In Chai Chang Tang, macaroni is cooked in water and sauce. served in broth was ham or Frankfurt or sausages, peas, black mushrooms, and optionally eggs, reminiscent of noodle soup dishes. This is often a course for breakfast or light lunch fare. These affordable dining shops evolved from American food rations after World War II due to lack of supplies, and they continue to be popular for people with modest means. Two common spaghetti dishes served in Japan are the bolognays and then Napolitan. In Nepal, macaroni has been adopted and cooked in a Nepalese way. Boiled macaroni is

sauteed along with cumin, turmeric, finely chopped green chilies, onions, and cabbage. In the Philippines, spaghetti is often served with a distinct, slightly sweet yet flavorful meat sauce, based on tomato sauce for paste and ketchup, frequently containing ground beef or pork and diced hot dogs and ham. It is spiced with soy sauce, heavy quantities of garlic, dried oregano sprigs, and sometimes with dried bay leaf, and topped with grated cheese. Other pasta dishes are also cooked nowadays in Filipino kitchens, like carbunara, pasta with Alfredo sauce, and baked macaroni. These dishes are usually cooked for gatherings and special occasions, like family reunions or Christmas. macaroni or other tube pasta is also used in sopas, a local chicken broth soup. In Armenia, a popular traditional pasta called Arista is first dry pan toasted, so is slightly golden,

and then boiled to make the pasta dish, which is often topped with yogurt, butter, and garlic. In Greece, Hilipids is considered one of the finest types of dried egg pasta. It is cooked either in tomato sauce or with various. kinds of casserole meat. It is usually served with Greek cheese of any type. In Sweden, spaghetti is traditionally served with a short-fer sauce, bolognaise sauce, which is minced meat in a thick tomato soup. Twice a year, hundreds of people in Sardinia, Italy, make a nighttime 20-mile pilgrimage from the city of Nourro to the village of Lula, for the biannual feast of San Francisco, where they eat what is possibly the world's rarest pasta.

Sufidindo, literally Threads of God in the Sardinian language, is an incredibly intricate semolina pasta made by just three women who only make the pasta for the festival. Pasta is also widespread in the southern cone, as well as most of the rest of Brazil, mostly pervasive in the areas with mild to strong Italian roots, such as Central Argentina and the eight southernmost

Brazilian states. More macaronia is called macarau and more general pasta is known under the umbrella term Massa, literally dough, together with some Japanese noodles, such as Biffam rife vermicelli and yakuoba, which also

entered general taste. The local names for the pasta are many times varieties of the Italian names, such as Nyoki for Noki, Ravioles, or ravioli, or tallarenes or tallitele, although some of the most popular pasta in Brazil, such as parafuso, screwbold, a specialty of the country's pasta salads, are also way different both the name and format from its closest Italian relatives, in this case the fusili.

Fetuccine Alfredo with cream, cheese, and butter, and spaghetti with tomato sauce, with or without meat, are popular Italian-style dishes in the United States. In Australia, Boscala sauce, based on bacon and mushrooms, is popular. Although numerous variations of ingredients for different pasta products are known, in Italy, the commercial manufacturing and labeling of pasta for sale as a food product within the country is highly regulated. Italian regulations recognize three categories of commercially manufactured dried pasta, as well as manufactured fresh and stabilized pasta.

pasta or dried pasta with three subcategories. 1. Durhamweed semolina pasta. Pasta di semola di granoduro. 2. Low-grade Durham wheat semolina pasta. Pasta di semolato di granoduro. And three, Durham wheat home meal pasta. Pasta di semola integrale di granoduro.

Pasta's made under this category must be made only with Durhamweed semolina or Durham wheat whole meal semolina and water, with an allowance for up to 3% of soft wheat flour as part of the Durham flour. Tried pastas made under this category must be labeled according to the subcategory. Special pastas. Pasta speciali. As with the pasta above, with additional ingredients other than flour and water or eggs, special pastas must be labeled as Durham wheat semolina pasta on the packaging, completed by mentioning the added ingredients used, e.g. spinach. The 3% soft flour limitation still applies. Egg pasta. Pastaluovo

May only be manufactured using Durham wheat semolina was at least four hens eggs, chicken, weighing at least 200 grams, with other shells per kilogram or semilina, or a liquid egg product produced only with hens eggs, Pasta made and sold in Italy under this category must be labeled egg pasta. Fresh and stabilized pastas, Pasta Alimentari Fresque Stabilitante, includes fresh and stabilized pastas, which may be made with soft wheat flour without restriction on the amount. Pre-packaged fresh pasta must have a water content not less than 24%.

Must be stored refrigerated at a temperature of not more than 4 degrees Celsius, with a 2 degrees Celsius tolerance, must have undergone a heat treatment at least equivalent to pasteurization and must be sold within five days of the date of manufacture. Stabilized pasta has a lower allowed water content of 20% and is manufactured using a process and heat treatment that allows it to be transported and stored at ambient temperatures.

The Italian regulations under presidential decree number 187 apply only to the commercial manufacturing of pastas both made and sold within Italy. They are not applicable either to pasta made for export from Italy or to pastas imported into Italy from other countries. They also do not apply to pasta's made in restaurants. In the U.S., regulations for commercial pasta products occur both at the federal and state levels. Consistent with Section 341 of the Federal Food, Drug, and Cosmetic Act, The Food and Drug Administration, FDA, has defined standards of identity for what are broadly termed macaroni products.

These standards appear in 21 CFR Part 139. Those regulations state that requirements for standardized macaroni products of 15 specific types of dried pastas include the ingredients and product-specific labeling for conforming products sold in the U.S., including imports. Macaroni products. Defined as a class of food prepared by drying formed units of dough made from semolina, durum flour, ferena, flour, or any combination of those ingredients with water. Within this category, various optional ingredients may also be used within specified ranges,

including egg white, frozen egg white, or dried egg white alone, or in any combination, Hysoidium phosphate, onions, celery, garlic, or bay leaf, alone or in any combination, salt, gum gluten, and concentrated glycerol monosterate. Specific dimensions are given for the shapes named macaroni, spaghetti, and vermicelli. Enriched macaroni products, largely the same as macaroni products, except that each such food must contain thiamen, riboflavin, niacin, or niacinin. myacinamide, folic acid, and iron with specified limits.

Additional optional ingredients that may be added include vitamin D, calcium, and defatted weed germ. The optional ingredients specified may be supplied through the use of dried yeast, dried torrella yeast, partly defatted wheat germ, enriched farina or enriched flour. Enriched macaroni products with fortified protein. Similar to enriched macaroni products. with the addition of other ingredients to meet specific protein requirements. Edible protein sources that may be used include food-grade flowers or meals from non-wheat, cereals, or oilseeds. Products in this category must include specified amounts of thiamine,

riboflavin, niacin or niacinamide and iron, but not folic acid. The products in this category may also optionally contain up to 625 milligrams of calcium. milk macaroni products The same as macaroni products except that milk or a specified milk product is used as the sole moistening ingredient in preparing the dough. Other than milk, allowed milk products include concentrated milk,

evaporated milk, dried milk, and a mixture of butter with skim, concentrated skim, evaporated skim, or non-fad dry milk in any combination with a limitation on the amount of milk solids relative to the amount of milk fat.

Non-fat milk macaroni products. The same as macaroni products, except that non-in-fact dry milk or concentrated skim milk is used in preparing the dough. The finished macaroni product must contain between 12% and 25% milk solids, non-fat. Carajan or carrogeninin salts may be added in specified amounts. The use of egg whites, disodium phosphate, and gum gluten optionally allow for macaroni products

is not permitted for this category. Enriched non-fat milk macaroni products similar to non-fat milk macaroni products with added requirements that products in this category contain thiamine, riboflavin, niacin, or niacinamide, folic acid, and iron, all with specified ranges. Vegetable macaroni products. Macaroni products accept that tomato of any red variety,

artichoke, bead, carrot, parsley, or spinach is added in a quantity such that the solids of the added components are at least 3% by weight of the finished macaroni product. The vegetable additions may be in the form of fresh, canned, dried, or a puree or paste. The addition of either the various forms of egg whites or disobeyed, sodium phosphate allowed for macaroni products, is not permitted in this category. Enriched vegetable macaroni products. The same as vegetable macaroni products with the added requirement for nutrient content

specified for enriched macaroni products. Whole wheat macaroni products. Similar to macaroni products, except that only whole wheat flour or whole weed durham flour, or both, may be used as the wheat ingredient. Further, the addition of the various forms of egg whites, disodium phosphate, and gum gluten are not permitted. Wheat and soy macaroni products. Begins as macaroni products with the addition of at least 12.5% of soy flour as a fraction of the total soy and wheat flour used. The addition of the various forms of egg whites and disodium phosphate are not permitted.

Gum gluten may be added with a limitation that the total protein condoms. content derived from the combination of the flowers and added gluten not exceed 13%.