FDA has established standards of identity for enriched macaroni products that specify which nutrients must be added (such as thiamine, riboflavin, niacin, folic acid, and iron) and at what levels. Imported pasta labeled as 'enriched' must meet these standards exactly; products that deviate—either by omitting a required nutrient or adding non-permitted ingredients—may be refused entry or require relabeling.

This heading covers dry, uncooked pasta that has not been stuffed or otherwise prepared. Fresh or refrigerated pasta (which has higher moisture content and may contain eggs or other ingredients) and stuffed pasta (such as ravioli or tortellini) are classified under separate headings. The moisture content, shelf stability, and production method are the primary distinguishing factors.