popular. Regulations Italy Although numerous variations of ingredients for different pasta products are known, in Italy the commercial manufacturing and labeling of pasta for sale as a food product within the country is highly regulated. Italian regulations recognise three categories of commercially manufactured dried pasta as well as manufactured fresh and stabilized pasta: Pasta, or dried pasta with three subcategories – (i.) Durum wheat semolina pasta (), (ii.) Low grade durum wheat semolina pasta () and (iii.) Durum wheat whole meal pasta (). Pastas made under this category must be made only with durum wheat semolina or durum wheat whole-meal semolina and water, with an allowance for up to 3% of soft-wheat flour as part of the durum flour. Dried pastas made under this category must be labeled according to the subcategory. Special pastas (paste speciali) – As with the pasta above, with additional ingredients other than flour and water or eggs. Special pastas must be labeled as durum wheat semolina pasta on the packaging completed by mentioning the added ingredients used (e.g., spinach). The 3% soft flour limitation still applies. Egg pasta () – May only be manufactured using durum wheat semolina with at least 4 hens' eggs (chicken) weighing at least (without the shells) per kilogram of semolina, or a liquid egg product produced only with hen's eggs. Pasta made and sold in Italy under this category must be labeled egg pasta. Fresh and stabilized pastas () – Includes fresh and stabilized pastas, which may be made with soft-wheat flour without restriction on the amount. Prepackaged fresh pasta must have a water content not less than 24%, must be stored refrigerated at a temperature of not more than (with a tolerance), must have undergone a heat treatment at least equivalent to pasteurisation, and must be sold within five days of the date of manufacture. Stabilized pasta has a lower allowed water content of 20%, and is manufactured using a process and heat treatment that allows it to be transported and stored at ambient temperatures. The Italian regulations under Presidential Decree No. 187 apply only to the commercial manufacturing of pastas both made and sold within Italy. They are not applicable either to pasta made for export from Italy or to pastas imported into Italy from other countries. They also do not apply to pastas made in restaurants. United States In the US, regulations for commercial pasta products occur