Also known as: 

Pasta is rich and varied in all its aspects, but pasta has been its pride and glory through much of its history. Pasta is an Italian food made from dough using flour, water, egg is an optional ingredient. There are many variations of shapes and ingredients that are all called pasta. A few examples include spaghetti (solid cylinders), macaroni (tubes or hollow cylinders), fusilli (swirls), and lasagna (sheets). Pasta can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. The tiniest shapes are often used in soups, long ribbons or strands with sauces, and tubes and fanciful shapes in casseroles and pasta salads. Some shapes are large enough to be stuffed and baked, and others, like ravioli, come already stuffed. Pasta normally is white-yellow, but other colours exist. 

Commonly used in:  
side dishes, accompaniments.

Health benefit: 
Among other things, pasta is high in complex carbohydrates, which provide a "time release" of energy rather than a quick boost. Pasta is a top nutrition provider. Most athletes include complex carbohydrates in their diet to save up the energy in their body. The carbohydrates become glucose stored in the muscles. The glucose energy is then released when needed during long, tiring exercise, like long-distance running or biking. The carbohydrates provide our bodies with vitamins, minerals and energy.

Some of the ingredients used in making the low carbohydrate pastas are soy products, wheat gluten, egg whites, rice flour, and salt. The low-carb products are also higher in protein and fiber than regular pasta. 
Although pasta is nearly fat free, the sauces and other toppings added to the pasta are what add calories and fat. To maintain the low fat, low calorie advantages of pasta, it is important to keep the sauce low-fat also. The protein contained in pasta varies according to the type of flour used. If eggs have been added to the dough, the protein content will go up slightly and the cholesterol will increase.