Pasta provides mainly carbohydrates, especially starch and is low in protein and fat. Pasta also contains vitamins B1 and B2, as well as some minerals.

During cooking some of the nutrients get lost either in the water or by heat, especially some starch, protein, phosphorous and vitamin B1.

Given the imbalance in amino acid content in the protein fraction of pasta, in particular lysine (an essential amino acid), it is crucial that pasta is consumed together with other foods with different protein properties, to enhance the nutritional value of the protein. The normal habit of consuming a portion of pasta together with a wide range of ingredients and/or sauces, enormously enhances the overall nutritional value.