Editing Pasta (section)

===Italy===
[[File:Pasta Machine.jpg|thumb|A small hand-cranked pasta machine, designed to sheet fresh pasta dough and cut [[tagliatelle]]]]
Although numerous variations of ingredients for different pasta products are known, in Italy the commercial manufacturing and labeling of pasta for sale as a food product within the country is highly regulated.<ref>{{cite web|title=Rules for the Review of Legislation on Production of Flour and Pasta|url=http://gazzette.comune.jesi.an.it/2001/117/2.htm|publisher=Italian Government Printing Office|access-date=7 July 2012|archive-url=https://web.archive.org/web/20070927200648/http://gazzette.comune.jesi.an.it/2001/117/2.htm|archive-date=27 September 2007|url-status=dead}}</ref><ref>{{cite web|title=Rules for the Review of Legislation on Production of Flour and Pasta (English Translation)|url=http://www.pasta-unafpa.org/pdf/ITALIA.pdf|publisher=Union of Organisations of Manufacturers of Pasta Products to the EU|access-date=7 July 2012|archive-date=4 August 2012|archive-url=https://web.archive.org/web/20120804002823/http://www.pasta-unafpa.org/pdf/ITALIA.pdf|url-status=dead}}</ref> Italian regulations recognize three categories of commercially manufactured dried pasta as well as manufactured fresh and stabilized pasta:

* '''Pasta''', or '''dried pasta with three subcategories''' – (i.) Durum wheat semolina pasta ({{lang|it|pasta di semola di grano duro}}), (ii.) Low grade durum wheat semolina pasta ({{lang|it|pasta di semolato di grano duro}}) and (iii.) Durum wheat whole meal pasta ({{lang|it|pasta di semola integrale di grano duro}}). Pastas made under this category must be made only with durum wheat semolina or durum wheat whole-meal semolina and water, with an allowance for up to 3% of soft-wheat flour as part of the durum flour. Dried pastas made under this category must be labeled according to the subcategory.
* '''Special pastas''' (''paste speciali'') – As with the pasta above, with additional ingredients other than flour and water or eggs. Special pastas must be labeled as durum wheat semolina pasta on the packaging completed by mentioning the added ingredients used (e.g., spinach). The 3% soft flour limitation still applies.
* '''Egg pasta''' ({{lang|it|pasta all'uovo}}) – May only be manufactured using durum wheat semolina with at least 4 hens' eggs (chicken) weighing at least {{convert|200|g}} (without the shells) per kilogram of semolina, or a [[breaker eggs|liquid egg]] product produced only with hen's eggs. Pasta made and sold in Italy under this category must be labeled egg pasta.
* '''Fresh and stabilized pastas''' ({{lang|it|paste alimentari fresche e stabilizzate}}) – Includes fresh and stabilized pastas, which may be made with soft-wheat flour without restriction on the amount. Prepackaged fresh pasta must have a water content not less than 24%, must be stored refrigerated at a temperature of not more than {{cvt|4|C}} (with a {{cvt|2|C}} tolerance), must have undergone a heat treatment at least equivalent to pasteurisation, and must be sold within five days of the date of manufacture. Stabilized pasta has a lower allowed water content of 20%, and is manufactured using a process and heat treatment that allows it to be transported and stored at ambient temperatures.

The Italian regulations under Presidential Decree No. 187 apply only to the commercial manufacturing of pastas both made and sold within Italy. They are not applicable either to pasta made for export from Italy or to pastas imported into Italy from other countries. They also do not apply to pastas made in restaurants.