Pasta is one of Nigeria’s most important and popular staple foods. It often is produced from mixtures of hard and soft wheat or durum wheat. Enzyme-based flour improvement strategies enable mills to achieve consistently high product quality despite greatly varying wheat grades. Pasta is celebrating an unprecedented triumph in the Nigerian market. Within just a few decades, Italianstyle pasta has established itself as a favorite dish of many Nigerians. The growing urban middle-class, in particular, appreciates the taste and quick-and-easy preparation of pasta and often prefers spaghetti or macaroni to traditional foods such as rice, millet or garri, a cassava porridge.