We are offering pasta.
Pasta is a staple food[1] of traditional italian cuisine, with the first reference dating to 1154 in sicily.[2] it is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.
as a category in italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.
nutrition facts
macaroni, dry
amount per 100 grams
calories 371
% daily value*
total fat 1.5 g 2%
saturated fat 0.3 g 1%
polyunsaturated fat 0.6 g
monounsaturated fat 0.2 g
trans fat 0 g
cholesterol 0 mg 0%
sodium 6 mg 0%
potassium 223 mg 6%
total carbohydrate 75 g 25%
dietary fiber 3.2 g 12%
sugar 2.7 g
protein 13 g 26%
vitamin a 0% vitamin c 0%
calcium 2% iron 7%
vitamin d 0% vitamin b-6 5%
vitamin b-12 0% magnesium 13%

We are offering pasta.
Pasta is a staple food[1] of traditional italian cuisine, with the first reference dating to 1154 in sicily.[2] it is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.
as a category in italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.
nutrition facts
macaroni, dry
amount per 100 grams
calories 371
% daily value*
total fat 1.5 g 2%
saturated fat 0.3 g 1%
polyunsaturated fat 0.6 g
monounsaturated fat 0.2 g
trans fat 0 g
cholesterol 0 mg 0%
sodium 6 mg 0%
potassium 223 mg 6%
total carbohydrate 75 g 25%
dietary fiber 3.2 g 12%
sugar 2.7 g
protein 13 g 26%
vitamin a 0% vitamin c 0%
calcium 2% iron 7%
vitamin d 0% vitamin b-6 5%
vitamin b-12 0% magnesium 13%