Regulations Pasta

a small hand-cranked pasta machine designed sheet fresh pasta dough , cut tagliatelle.

fresh , stabilized pastas (paste alimentari fresche e stabilizzate): includes fresh , stabilized pastas, may made soft-wheat flour without restriction on amount. prepackaged fresh pasta must have water content not less 24%, must stored refrigerated @ temperature of not more 4 °c (with 2 °c tolerance), must have undergone heat treatment @ least equivalent pasteurisation, , must sold within 5 days of date of manufacture. stabilized pasta has lower allowed water content of 20%, , manufactured using process , heat treatment allows transported , stored @ ambient temperatures.

the italian regulations under presidential decree n° 187 apply commercial manufacturing of pastas both made , sold within italy. not applicable either pasta made export italy or pastas imported italy other countries. not apply pastas made in restaurants.

united states

in united states, regulations commercial pasta products occur both @ federal , state levels. @ federal level, consistent section 341 of federal food, drug, , cosmetic act, food , drug administration (fda) has defined standards of identity broadly termed macaroni products. these standards appear in 21 cfr part 139. in regulations requirements standardized macaroni products of 15 specific types of dried pastas detailed, including ingredients , product specific labeling conforming products sold in u.s., including imports:

macaroni products – defined class of food prepared drying formed units of dough made semolina, durum flour, farina, flour, or combination of ingredients water. within category various optional ingredients may used within specified ranges, including egg white, frozen egg white or dried egg white alone or in combination; disodium phosphate; onions, celery, garlic or bay leaf, alone or in combination; salt; gum gluten; , concentrated glyceryl monostearate. specific dimensions given shapes named macaroni, spaghetti , vermicelli.

enriched macaroni products – largely same macaroni products except each such food must contain thiamin, riboflavin, niacin or niacinamide, folic acid , iron, specified limits. additional optional ingredients may added include vitamin d, calcium, , defatted wheat germ. optional ingredients specified may supplied through use of dried yeast, dried torula yeast, partly defatted wheat germ, enriched farina, or enriched flour.

enriched macaroni products fortified protein–similar enriched macaroni products addition of other ingredients meet specific protein requirements. edible protein sources may used include food grade flours or meals nonwheat cereals or oilseeds. products in category must include specified amounts of thiamin, riboflavin, niacin or niacinamide , iron, not folic acid. products in category may optionally contain 625 milligrams of calcium.

milk macaroni products – same macaroni products except milk or specified milk product used sole moistening ingredient in preparing dough. other milk, allowed milk products include concentrated milk, evaporated milk, dried milk, , mixture of butter skim, concentrated skim, evaporated skim, or nonfat dry milk, in combination, limitation on amount of milk solids relative amount of milk fat.

nonfat milk macaroni products – same macaroni products except nonfat dry milk or concentrated skim milk used in preparing dough. finished macaroni product must contain between 12% , 25% milk solids-not-fat. carageenan or carageenan salts may added in specified amounts. use of egg whites, disodium phosphate , gum gluten optionally allowed macaroni products not permitted category.

enriched nonfat milk macaroni products – similar nonfat milk macaroni products added requirements products in category contain thiamin, riboflavin, niacin or niacinamide, folic acid , iron, within specified ranges.

vegetable macaroni products – begins macaroni products except tomato (of red variety), artichoke, beet, carrot, parsley or spinach added in quantity such solids of added component @ least 3% weight of finished macaroni product. vegetable additions may in form of fresh, canned, dried or puree or paste. addition of either various forms of egg whites or disodium phosphate allowed macaroni products not permitted in category.

enriched vegetable macaroni products – same vegetable macaroni products added requirement nutrient content specified enriched macaroni products.

whole wheat macaroni products – similar macaroni products except whole wheat flour or whole wheat durum flour, or both, may used wheat ingredient. further addition of various forms of egg whites, disodium phosphate , gum gluten not permitted.

wheat , soy macaroni products – begins macaroni products addition of @ least 12.5% of soy flour fraction of total soy , wheat flour used. addition various forms of egg whites , disodium phosphate not permitted. gum gluten may added limitation total protein content derived combination of flours , added gluten not exceed 13%.

noodle products – class of food prepared drying units of dough made semolina, durum flour, farina, flour, alone or in combination liquid eggs, frozen eggs, dried eggs, egg yolks, frozen yolks, dried yolks, alone or in combination, or without water. optional ingredients may added in allowed amounts onions, celery, garlic, , bay leaf; salt; gum gluten; , concentrated glyceryl monostearate.

enriched noodle products – similar noodle products addition of specific requirements amounts of thiamin, riboflavin, niacin or niacinamide, folic acid , iron, each within specified ranges. additionally products in category may optionally contain added vitamin d, calcium or defatted wheat germ, each within specified limits.

vegetable noodle products – same noodle products addition of tomato (of red variety), artichoke, beet, carrot, parsley, or spinach in amount @ least 3% of finished product weight. vegetable component may added fresh, canned, dried, or in form of puree or paste.

enriched vegetable noodle products – same vegetable noodle products excluding carrot, specified nutrient requirements enriched noodle products.

wheat , soy noodle products – similar noodle products except soy flour added in quantity not less 12.5% of combined weight of wheat , soy ingredients.

it important note federal regulations under 21 cfr part 139 standards products noted, not mandates. following fda’s standards, number of states have, @ various times, enacted own statutes serve mandates various forms of macaroni , noodle products may produced or sold within borders. many of these require products sold within states of enriched form. according report released connecticut office of legislative research, when connecticut’s law adopted in 1972 mandated grain products, including macaroni products, sold within state enriched joined 38 40 other states in adopting federal standards mandates.

beyond fda’s standards , state statutes united states department of agriculture (usda), regulates federal school nutrition programs, broadly requires grain , bread products served under these programs either enriched or whole grain (see 7 cfr 210.10 (k) (5)). includes macaroni , noodle products served part category grains/breads requirements within programs. usda allows enriched macaroni products fortified protein may used , counted meet either gains/breads or meat/alternative meat requirement, not both components within same meal.