You can argue as much as you want in which country they came up with pasta, but it is obvious that this word is associated with Italian cuisine.. That is why we will forget about the culinary traditions of China or Japan for a while and talk about what real pasta is, according to Pannochka, an online publication for girls and women from 14 to 35 years old.. net Dietary product.

In the famous book by Korney Chukovsky " This product is really associated with satiety, corpulence, curvaceous. The prevailing stereotype scares away those who want to lose a few kilograms, and in vain. According to one version, the word " And indeed, you eat enough, but the excess weight does not increase.. Why? First of all, they have few calories: let 100 g of dry product have 330 kcal, but 100 g of cooked product has only 80 kcal. In addition, durum wheat pasta contains practically no fat (no more than 1%).

In addition, it contains a lot of complex carbohydrates - 70% of the weight of the dry product.. They are slowly absorbed, the level of sugar in the blood rises slightly and for a long time, which helps to maintain performance and not feel hungry.. In this way, the amount of insulin that is produced in the body for the absorption of glucose is regulated, which is especially important for diabetes, digestive disorders, obesity and arterial hypertension..

By the way, in Italy itself, where pasta is eaten at least once a day, the number of people suffering from obesity is the lowest in Europe, if not in the whole world..

For those who still doubt whether to eat or not, we can recommend wholemeal pasta with bran. They have a lot of fibrous substances, slowly swelling in the stomach, they give a long feeling of satiety..

Belissimo, or More Pluses.

Durum wheat paste contains a lot of vegetable fiber, which removes toxins from the body, relieves intestinal dysbacteriosis. B vitamins increase stress resistance and alleviate headaches. Vitamin E (tocopherol) prevents aging caused by free radicals. Pasta is also rich in minerals - potassium, iron, phosphorus, calcium. The amino acid tryptophan promotes deeper, more restful sleep and may help treat some forms of depression.. But the most important thing is that there is a lot of protein in such pasta.. 100 g of dry products contains 15% of the daily requirement.

Such a different flour.

All of the above advantages apply only to pasta made from durum wheat flour.. In it, starch grains are smaller and harder, its consistency is fine-grained, there is a lot of gluten (protein). And on the contrary, in the pasta obtained from soft flour, there is a huge amount of starch, almost no fiber, as well as complex carbohydrates and vitamins..

For the production of real pasta according to European standards, only durum wheat flour (Triticum durum, semolina) and water can be used (sometimes eggs are added for elasticity). On a pack of real pasta, there must be one of the inscriptions: “Group A, 1st class”, “Durum”, “Durum wheat” or “Semolina di grano duro”. All other products belong to the so-called pasta.

Gourmets and adherents of a healthy lifestyle can especially enjoy low-calorie spelled pasta (a special type of wheat). It is richer in protein, unsaturated fatty acids and fiber.

Pasta or not pasta?

How to tell pasta from pasta? First of all, color. Real pasta has an even cream or golden color, a smooth surface and a glassy fracture.. In no case do not buy bright yellow products, they are made from soft flour, which is much paler than hard. To hide this fact, dyes are added to the product..

Another easy way to determine quality is to bend. Products from soft grades break quickly, while from hard grades they are strong, bend well.

Read the nutritional information on the package carefully.. The more proteins (proteins), the better. They should be at least 11 g, and preferably 13-14 g.

A mixture of hard and soft flour is almost impossible to visually determine (only by small white blotches), but it is easy to identify when cooking. Durum wheat products do not boil soft, do not stick together, they are amber-yellow in color.

Colored pasta is very popular.. They are dyed with both natural and chemical dyes, so be sure to read the composition before buying colored products.. If you see any ingredients with an E index, then the pasta is colored with artificial dyes.. But in Italy, adding chemical dyes to pasta is prohibited by law.. To obtain pasta of a color other than its natural light yellow, natural dyes or colored plant extracts are added to the dough before drying.. Black pasta is dyed with a dye derived from squid or cuttlefish.. Green - spinach, purple - tomatoes or beets.

It is better to forget about the so-called instant noodles altogether.. There is no benefit from it, but there is a fair amount of chemical food additives.

in good company.

Best of all, pasta is combined with herbs, vegetables and olive oil.. Monounsaturated fats in olive oil lower " Regular addition of this oil to food reduces the risk of breast cancer.. Durum wheat pasta does not make you fat, but still nutritionists do not recommend eating them for dinner, because they are high in complex carbohydrates that take a long time to digest.

Gluten Free.

Some people are allergic to the protein gluten, which is found in wheat, barley, and rye.. This is how celiac disease manifests itself - a disease associated with indigestion. In this case, you need to forget about pasta, breakfast cereals, pies and other products containing flour.. You should also carefully check the labels of semi-finished products and drinks.. All this can be replaced, for example, with pasta made from corn, buckwheat and rice flour..

For every taste.

By tradition, in Russia, all types of pasta are called pasta.. However, the Italian term maccheroni refers only to short tubular products, other types of pasta are named according to their shape and size.. For example, spaghetti is long, rounded and thin enough, translated as “little ropes”. Capellini - also long, rounded and even thinner, they are sometimes called " Bavette - similar to flattened spaghetti. In total, there are over 600 different forms of pasta in the world, so the list can be impressive.. And how many different types of sauces are there for them!

Interesting Pasta Facts.

• World Pasta Day is celebrated in 50 countries around the world on October 25.

• The classic ratio when cooking pasta is 1000:100:10 (1 liter of water, 100 g of pasta, and 10 g of salt).

• Glycemic index of pasta is from 25 to 45, which is at least 2 times less than that of potatoes.

•One of the most famous pasta lovers in the world was Christopher Columbus.

•In the Russian Empire, the first pasta factory was opened at the end of the 18th century in Odessa.

•If all the pasta eaten by Italians in a year was spaghetti, its total length would be 600,000,000 km.

• The record for eating spaghetti belongs to the Englishman Peter Dowdeswell. He ate 91.44 m of spaghetti in 12.01 seconds.

•The world's only National Pasta Museum is located in Rome.

•Dry pasta is one of the first industrially produced food products..

• In the BBC news on April 1, 1957, they showed a story about how peasants in Switzerland harvest boiled pasta from the fields. After this April Fool's drawing, a large number of letters came to the editorial office with requests to send seedlings.

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