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Pasta
Pasta IngredientsPasta:
Made from semolina, which comes from the insides of durum wheat (the most durable type of wheat)
How It’s Made
Commercially:By large machines
At Home:By hand or by pasta machine
Cost
• Most dried, boxed pasta is low in cost (And a little goes a long way!)
• Fresh or gourmet pastas can be more expensive(Think Buitoni pastas in the dairy section)
Storage
• Dried pasta should be stored in an air-tight container, to avoid getting stale or wet
• Stored pasta will keep for about one year
• Never store cookedpasta together with liquid
Why?
Cooking Starches
• During cooking, starch granulesabsorb the water and swell
• This causes an increase in volume and the granules to soften (gelatinization)
• Check pasta package for correct proportion of water to use and cooking time
Preparing Pasta
• Bring 2 quarts of water to boil for every 8 oz. of pasta you’re preparing (2 qts : 8 oz)
• Pasta should be allowed to move freely as it cooks, so use an appropriately sized pot!
• Pasta should be cookeduntil firm, but not hard(al dente: “to the tooth” )
And a Little of This…
Add salt as you’re bringing water to a boil…Why?
Add olive oil to boiling pasta…
Why??
Nutrition
1 cup enrichedspaghetti:
220 Calories1 gram Fat43 grams Carbs3 grams Fiber8 grams Protein
1 cup whole wheat spaghetti:
174 Calories1 gram Fat37 grams
Carbs6 grams Fiber7 grams
Protein
Carbs: The Good, the Bad, and the Ugly
“Good Carbs” = Whole Grain/Complex Carbs
Whole grains, pastas, and breads are high in fiber and nutrients and provide energy
Complex carbohydrates stabilize blood sugar levels instead of spiking them
“Bad Carbs” = Enriched Foods and Refined Sugars (white bread, enriched pastas, candy, soda)