Pasta 1 article

Durum wheat semolina is the traditional base of pasta, although whole-wheat, fresh and legume-based versions now share the category. Shapes and cuts influence how pasta holds sauces, while cooking time determines whether the texture remains firm or becomes soft. Dried pasta is shelf-stable; fresh pasta contains more moisture and is usually refrigerated. Nutrition comparisons depend on the flour or legume base, degree of refinement, serving size and whether the product is a traditional wheat pasta or a higher-fiber or higher-protein alternative.