Pasta is a type of food that is 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. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. The dough is made by mixing semolina flour, egg, salt, and water. Flour is first mounded 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 types include penne, spaghetti, and macaroni.

Most pasta products are made from milled wheat, water, and occasionally eggs and/or optional ingredients. Pasta manufacturers typically use milled durum wheat (semolina, durum granulars, and durum flour) in pasta production, although farina and flour from common wheat are occasionally used. Most pasta manufacturers prefer semolina, which consists of fine particles of uniform size and produces the highest quality pasta product. The water used in pasta production should be pure, free from off-flavors, and suitable for drinking.

In summary, pasta is made from wheat flour mixed with water or eggs, and sometimes other ingredients, to form an unleavened dough. The dough is then shaped into sheets or other shapes, and cooked by boiling or baking. The quality of the wheat used in pasta production is crucial, and most pasta is made from milled durum wheat.