Pasta, known as "pɑːstə" in the US, "pæstə" in the UK, and pronounced [ˈpasta] in Italian, is a versatile food crafted from unleavened dough comprising wheat flour, water, or eggs. The dough is skillfully shaped into sheets or various forms before being cooked through boiling or baking. To introduce distinct tastes and textures, rice flour, legumes like beans or lentils, or gluten-free alternatives are at times substituted for wheat flour. This culinary delight stands as a cornerstone in Italian cuisine.

Categorically, pasta is divided into two main types: dried (pasta secca) and fresh (pasta fresca). Commercially, most dried pasta is produced through extrusion, although crafting it at home is also feasible. Meanwhile, fresh pasta traditionally involves manual production, occasionally assisted by simple machines. However, commercially available fresh pastas in grocery stores are typically manufactured on a larger scale.

The realm of pasta boasts an extensive array of shapes and varieties, comprising 310 distinct forms cataloged under over 1,300 documented names. Notably, in Italy, specific pasta names may vary by region. For instance, the pasta form cavatelli goes by 28 different names depending on the town or region. Common pasta varieties include long and short shapes, tubes, flat shapes or sheets, miniature shapes designed for soups, those intended for filling, and specialty or decorative shapes.

In Italian culinary practice, both fresh and dried pastas are traditionally incorporated into three main types of prepared dishes. Firstly, there is "pasta asciutta" or "pastasciutta," where cooked pasta is plated and served with a complementary sauce or condiment. The second classification is "pasta in brodo," where pasta is an integral part of a soup-type dish. Finally, "pasta al forno" involves incorporating pasta into a dish that is subsequently baked in the oven.

Pasta dishes, in general, are characterized by simplicity, but individual recipes may differ in preparation. Some pasta dishes serve as small first courses or light lunches, such as pasta salads. Others, with larger portions, are suitable for dinner. The diversity extends to pasta sauces, which can vary in taste, color, and texture.