Pasta, white wheat flour based, dry (regular pasta)

The dough made by combining wheat flour or semolina (preferably durum semolina) with water. The dough is then dried before packaging and sale.

Fatty acids, sugars, some vitamins and minerals were derived from a composite sample of 5 brands of pasta (2x Leggo, 1x Nanda, 2x San Remo, 2x Eta and 1x Zafarelli) purchased in Adelaide (AGAL 1987 - Seafood and Products, Cereals). Dietary fibre, starch, Cu, Mn, P, Cl, Se, S, F, ATOC, B6, pantothenate and biotin were derived from a composite of 4 brands (2 packets of each) of pasta purchased in 1993 (1993 Cereal Catch-up Program). Folate was derived from the 1997/98 ANZFA folate program. Iodine was derived from the 2000 Food Comp Program. Fat and fatty acids were determined in four samples purchased in NSW in 2005 and results are averaged with earlier values. Vitamin C is imputed. Note low sum of proximates - data should be used with caution.