Pasta is believed to have originated in central Asia around 1000 B.C., but it was Italian cooks who popularized pasta in America. Italian pasta is made from durum wheat, water and sometimes eggs. Durum wheat is high in gluten and is used only for pasta, never baking. Coarsely ground durum wheat is called semolina. The Asian form of pasta, called noodles or threads, may be made of rice, soybean, wheat, potato or other flours. Polish pierogi, Italian gnocchi and German spaetzle are considered forms of pasta. (They may also be referred to as dumplings.)

Pasta is categorized as dry or fresh. Both forms are commercially made; fresh pasta also can be made at home. Commercially made dry pasta begins with hard durum wheat and water. The ground durum wheat, or semolina, works well because it makes a firm, elastic dough that is sturdy enough to be shaped by machine. The dough is shaped by pushing it through a die or mold. It is then dried in large commercial ovens. This type of pasta should be stored in a cool, dry place in a tightly covered container or tightly closed package. It will keep almost indefinitely. The exceptions are whole wheat pasta and Japanese soba noodles made from buckwheat. These must be used within a month, so buy only as much as you will use in that period of time.

Fresh pasta is generally limited to long goods, such as spaghetti, linguine and fettuccine, or filled pastas, such as ravioli and tortellini. The dough is made by combining all-purpose wheat flour, whole eggs, sometimes oil for easier handling and salt for flavoring. It is blended, and kneaded and rolled out by hand or machine. It is then cut into the desired widths. Commercially made fresh pasta is sold in bulk in Italian markets and a few supermarkets or prepackaged in many supermarkets. Fresh bulk pasta is very perishable; it must be refrigerated tightly wrapped and used within four or five days. Prepackaged fresh pastas contain preservatives. These are stamped with a "use by" date. Frozen filled pasta is available in most supermarkets. It can be stored frozen for up to four months. It should not be thawed before using but cooked from the frozen state.

Specialty pastas, both dry and fresh, are also available. They have ingredients, such as vegetables, herbs and seasonings, added to them. Spinach results in a green color, carrots in an orange color, beets or tomatoes in a red color and squid ink in a black color. Common herb and seasoning additions include basil, black pepper, garlic and lemon peel.

1 pound dry macaroni-type pasta = 9 cups cooked.

1 pound dry spaghetti or linguine = 7 cups cooked.

To cook pasta, use plenty of rapidly boiling water. For 1 pound of pasta use 4 to 6 quarts water. Add 2 teaspoons of salt, if desired. Gradually add pasta, stirring gently until the water returns to a boil. Stirring prevents the pasta from sticking to the pan and allows it to cook more evenly. Keep water boiling continuously and cook the pasta, uncovered, until desired doneness, stirring occasionally. Cooking times vary by the type and sometimes the brand of pasta. Always check the package for the manufacturerÕs recommended cooking time. Begin testing for doneness at the minimum recommended time by removing a piece or strand of pasta and biting into it. If itÕs tender but still firm (al dente),it is done. Immediately drain pasta by pouring it into a colander. Serve it immediately. Pasta should only be rinsed if it is to be used in a salad. Rinsing cools the pasta and washes away excess starch, which causes sticking. Pasta that is to be baked, such as lasagna noodles, should be slightly undercooked or it will be too soft after baking.

As a general rule, 2 ounces of dry pasta is equal to a first-course or side-dish serving. Use 3 to 4 ounces dry pasta per person for each main-dish serving. Spaghetti and macaroni products usually double in amount when cooked, but egg noodles do not expand significantly. Fresh pasta is much moister and does not expand, so use 3 ounces of fresh pasta for each side-dish serving and 4 to 5 ounces for each main-dish serving.

Making pasta is really very simple. Begin by mounding the combined flour and salt on a clean work surface, such as a cutting board, or in a large bowl. Make a well in the flour. Whisk together the eggs and oil. Pour the egg mixture into the well. Mix the egg mixture into the flour mixture with a fork or your fingertips to form a ball of dough. A food processor may be used to mix the dough ingredients; follow the recipe directions or the manufacturer's directions for processing times. The dough must be kneaded (see Bread Yeast for technique) to thoroughly blend the ingredients and develop the gluten, which gives the pasta its sturdiness. Roll out the dough on a lightly floured surface with a lightly floured rolling pin to the desired thickness. Cut the pasta into the desired widths or shapes for filling. To prevent pasta from sticking together when cooked, dry it for 5 or 10 minutes before cooking by arranging it on a clean kitchen towel or hanging it on a wooden pasta rack.

Rolling out the dough is a tedious task. If you plan to prepare pasta often, it is wise to invest in a pasta machine. A hand-cranked machine kneads and rolls out the dough. An attachment is needed to cut the dough into the desired widths. (Pasta may be cut by hand.) An electric pasta machine mixes, kneads and extrudes the dough into the desired shape. Follow the manufacturer's directions for using pasta machines.