Pastas   are   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.   The   type   of   Flour   used   in   the   making   of   a   pasta   has EVERYTHING   to   do   with   texture,   taste   and   mouth-feel.   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.   Pasta   is   a   staple   food   of   Italian cuisine.   Pastas   are   divided   into   two   broad   categories:   dried   and   fresh.   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.   In   terms   of   nutrition,   cooked   plain   pasta   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.