About spaghetti, spirelli and penne
Pasta has long ceased to be the prerogative of the Italians, but is increasingly taking up place in our Dutch kitchens. Prepared easily and quickly, cheaply, simple and yet healthy: you would go for less.
It is not known how long Italian pasta has been around. The fact is that pasta has only gained popularity over the centuries and today it is eaten all over the world. With so much export, Italy even has to import wheat to meet pasta demand.
Nutritional value?
Pasta is made with a dough of flour, water and possibly eggs. A large part of the nutritional value is therefore determined by the chosen flour. Traditionally, hard wheat flour is used, the so-called semolina, but other grains can also be used.
Other grains often provide a more sticky paste, but have the advantage that they do not contain gluten. This makes them a convenient alternative for people with celiac disease, an allergy to gluten. Gluten is a protein found in rye, wheat, oats and barley.
There are also multi-grain pastas and whole-wheat pastas. The latter are the most nutritious. Whole grains are high in bran and they can reduce the risk of coronary heart disease, diabetes and certain cancers by up to 30 percent.
The pasta dough can also be supplemented with eggs. These make the dough more elastic, stronger and softer, and they enrich its nutritional value.
Pasta contains a lot of complex carbohydrates (60 to 75 grams per 100 grams of pasta). These ensure a slow energy absorption and therefore a low blood sugar level. Pasta is therefore ideal for those who have to make sports efforts.
Moreover, pasta is low in fats and proteins. You don’t have to worry about your cholesterol level if you like to eat pasta, because pasta is free of cholesterol.
Whole wheat pasta can meet 32 percent of your daily requirement for vitamin B1 per 100 grams, and even 60 percent for vitamin B3. Magnesium, phosphorus and iron are also well represented in pasta.Tips for the kitchen
Pasta seems like an easy job, but there are some tricks you should know. After all, no one wants a sticky, overcooked pasta on their plate.
- Use a large pan with plenty of water. You need at least one liter for one hundred grams of dry pasta. This way your pasta has enough room to move.
- Stirring well is also important. This will prevent the pasta from sticking. Plus, it cooks evenly.
- You can add oil, but it is only necessary if you are cooking fresh pasta. You should always add salt.
- Italian moms often pour a little bit of the starchy cooking water into the sauce, too. This improves the taste and structure of the sauce.
- Shocking pasta under cold water is also out of the question. After all, this way you rinse away the starch, and at the same time also the taste. Scaring is only good if you want to use the pasta in a cold salad.
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