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.