The main ingredient in pasta is wheat flour, typically semolina flour, combined with water or eggs. This mixture is kneaded and shaped into various forms, resulting in the countless pasta varieties enjoyed worldwide. The dough's elasticity and strength, derived from the gluten in the flour, allow it to hold its shape during cooking. Pasta can be further flavored or colored using vegetables or herbs, but at its core, wheat flour remains the essential component. Regardless of the type of pasta, whether it be spaghetti, penne, or lasagna, the fundamental ingredient is always wheat flour.