Pasta is characterized by a complex structure and composition, despite not being made up of cells. In fact, during the processing of the pasta, the cellular material and non-vital plant tissues that may be present at the beginning of the processing are totally deconstructed and modified. For pasta, processing technologies determine its final qualities, and many components of the product that are relevant in nutritional terms but which do not provide energy, such as fiber and mineral salts, are often overlooked.