What are the main biomolecules in pasta?

* Starch: This is the main component of pasta, making up about 70-80% of its dry weight. It's a complex carbohydrate composed of long chains of glucose molecules. During digestion, starch is broken down into simpler sugars that provide energy to the body.

* Protein: While pasta is not a high-protein food, it does contain some protein, primarily gluten. Gluten is a protein complex formed from glutenin and gliadin, which gives pasta its elasticity and chewy texture.

* Water: Pasta also contains a significant amount of water, which is essential for its texture and cooking process.

* Other minor components: Pasta may contain small amounts of fiber, vitamins, and minerals depending on the type of flour used and any added ingredients.

It's important to note that the specific nutritional content of pasta can vary depending on the type of flour used (e.g., durum wheat vs. white flour), whether it's enriched with vitamins and minerals, and any added ingredients.