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Pasta can differ from each other not only in appearance, but also in variety - more precisely, in the raw materials from which they were produced. On the packages you can find the following inscriptions: “made from premium flour” or “durum wheat is used.” In the first case, the main component is obtained by grinding parts of the grain, and in the second, from whole wheat.
Main types of pasta
There are standards for classifying pasta, according to which they are divided into groups and varieties. Moreover, durum wheat is used to make group A pasta, and soft wheat is used for all others.
In many countries (particularly Italy), products are made exclusively from durum varieties.
Let's take a closer look at the characteristics of the varieties:
- group A: durum wheat (highest, first and second grade);
- group B: soft wheat (highest and first grade);
- group B: wheat baking flour (highest and first grade).
According to the method of preparation they distinguish egg And dry products. Pasta products are produced in different shapes, sizes and diameters.
Based on their form, they are divided into 5 groups:
- long pasta (Fig. 2);
- short pasta (Fig. 3);
- baking pasta (Fig. 4);
- small pasta for soups (Fig. 5);
- curly pasta (Fig. 6).
The most popular representative of long pasta is spaghetti with a characteristic round cross-section and a length of more than 15 cm. In our country they are in demand bucatini- rather thin spaghetti with holes.
Tagliatelle and fettuccine are very similar in appearance and are a type of noodle that looks like long, flat ribbons.
In turn, short and curly pasta is divided into tubular (horns, feathers), thread-like (vermicelli) and ribbon products (noodles). It is worth mentioning in this variety three-dimensional products with complex configurations (ears, shells, stars, rings and much more).
European names for pasta differ from our products in their original form. Thus, farfalle is made in the shape of butterflies, and our people simply call it bows.
Many housewives associate pasta for baking with lasagne– large sheets for preparing a popular dish.
Huge tubes - cannelloni(diameter 3 cm) can also be stuffed and baked.
High-quality pasta has taste and smell, and the absence of bitterness, mold and mustiness is a prerequisite. Their color is characterized by uniformity with a yellow tint. During the cooking process, pasta should not stick together, form lumps or lose its original shape. The shelf life of pasta is as follows: without additives - for 2 years, with egg and tomato components - 1 year; with wheat germ - only 3 months.
The assortment of pasta is improved by introducing not entirely traditional raw materials into the recipe, namely food additives, dyes and new types of flour. To improve the quality of the product and meet the growing needs of customers, vitamin and mineral supplements can be used.
Pasta with medicinal effect
Every year the range of pasta products will expand due to an increase in the content of nutrients and the creation of fundamentally new types of products for therapeutic and prophylactic purposes. Special pasta is being developed for the dietary nutrition of people with kidney failure. Protein-free products are made from corn starch with the addition of B vitamins.
Such products have a neutral taste without a characteristic odor.
Pasta is also produced for therapeutic and prophylactic effects:
- enriched with calcium (edible chalk or shell);
- with a high content of bran, whole grain or wheat germ;
- vegetable mosaic (with the addition of tomato paste, spinach and sorrel, carrots);
- enriched with herbal additives.
The latest variety of pasta may contain grape skin supplements– they are intended to strengthen the immune system, increase the body’s defenses and improve the general condition of the person as a whole. Pumpkin or apple additives give the pasta an amber color. A diet containing them is recommended for cholelithiasis, problems with the gastrointestinal tract and cardiac activity.
In some countries it is customary to issue improved pasta, when the package contains a tablet of table salt, vegetable concentrate, monosodium glutamate, caramel, garlic, pepper, flour, soy sauce and glucose. Products made from whole-ground grains and with a variety of fillings (meat and vegetables) are also popular. Pasta seasoned with garlic or coffee is no longer a novelty, and products in the form of breakfast cereals, the so-called “pasta chips,” are useful to eat periodically.
Long-term storage pasta is quite common, when the finished product is placed in heat-resistant packaging and irradiated with infrared rays (3 minutes). Under their influence, products are sterilized, and the shelf life is significantly increased.
The main advantages and benefits of pasta
The demand for pasta is easily explained, because they are characterized by speed of preparation and an affordable price. Moreover, the image of the product is gradually changing. Just 10 years ago, they were considered far from the healthiest dish and were not recommended for the category of people who followed a diet. Today they rightfully have the honorable status of a healthy product, largely due to the fashion for Italian dishes. Sales volumes of pasta increase significantly during periods of crisis, when the population stocks up on this product with a long shelf life and at an affordable price.
Currently there are special pasta diets, because a high level of absorption of essential nutrients (proteins and carbohydrates) by the body gives a feeling of fullness for a long period of time and prevents excess weight gain. For these purposes, it is advisable to choose whole grain pasta, which is especially rich in nutrients and fiber, vitamins and phytonutrients.
According to studies, a direct relationship between the presence of whole grains in the diet and the process of weight normalization has been scientifically proven. In order for whole grain pasta to bring maximum benefits to the body, it is recommended to eat it with vegetables and leafy greens.
Today there is dozens of types of pasta, many of which are served exclusively with a specific sauce or dish. Quite often, recipes contain unfamiliar names for pasta, which can easily be replaced with an analogue from the same category. The bizarre shapes and quality of the product never cease to amaze true gourmets and simple connoisseurs of delicious food.
Once upon a time as a child, when I was still in kindergarten, one of our favorite dishes there was pasta with milk. I don’t remember whether they were really so tasty, or whether the collective atmosphere contributed to my appetite, but my positive attitude towards pasta remained for the rest of my life. Let's talk about this product today, about how to make pasta, what they are and which pasta is best to choose.
It is believed that the name "pasta" comes from the Italian word "maccheroni". The history of pasta is quite interesting; they say that their homeland is China, and they came to Europe thanks to the famous traveler Marco Polo.
The general definition is as follows: pasta is a product made from wheat flour (with the possible addition of other types of flour) and water of various shapes and lengths.
Pasta is made using the following special technology. First, the flour is prepared (sifted and cleaned), then the prepared water is added and the pasta dough is kneaded. The prepared dough is compacted and pressed, after which it is cut. As a result of cutting, raw pasta is obtained, which, after drying and cooling, is ready for packaging and storage. Pasta production is now one of the main branches of the food industry.
Energy value (calorie content) of pasta is 327-351 kcal per 100 g.
Nutritional value of pasta per 100g: proteins 10-12 g, fats – 1-2 g, carbohydrates – 64.5-71.5 g.
let's consider basic properties of this product:
1. Groups of pasta.
Since the main raw material for the production of pasta is wheat flour, pasta is usually classified into groups and varieties depending on what flour it is made from.
There are three groups of pasta - A, B and C.
- Group A are made from flour obtained from durum wheat. Group A pasta can be of the highest, first and second grades, depending on the type of flour.
- Group B is produced from flour of soft glassy wheat varieties; they can be of the highest and first grade.
- Group B are made from the same flour from which they are baked (from soft varieties of wheat). They can also be of the highest and first grade, depending on the type of flour used.
If additional types of raw materials are used in the production of pasta, their name is also indicated in the labeling, for example, egg pasta, etc.
Group A pasta is considered to be of the highest quality. Such pasta does not boil over, does not stick together, and retains its color and shape well. But they also cost more than products from other groups.
Representatives of group B belong to the “middle” class. Group B is the cheapest pasta.
When choosing the right pasta, pay attention specifically to their group, since, for example, top-grade pasta of group B is inferior in quality to second-grade pasta of group A.
The group and varieties of pasta must be indicated on their packaging.
There are other classifications of pasta (depending on the method of formation, type, length, etc.), but these relate more to the appearance of the pasta, rather than its quality, and are subject to selection based on taste and color. For example, I like to eat it with spiral pasta, while some people like shells or cones.
2. Packaging features.
Pasta can be packed in cardboard or other suitable containers. The specificity of pasta packaging is that it must allow visual inspection of the product inside, that is, you must see the pasta through the packaging. If this is not possible, then the packaging should contain a natural drawing of the product (with a real shape and size).
3. Shelf life.
In general, pasta can be stored for about 3 years, but according to standards, the recommended shelf life of pasta is: for egg pasta - 12 months, for other types - 24 months from the date of production.
I would also like to say a few words about instant pasta (noodles). This is a type of pasta that has undergone special processing. Thanks to the processing, the noodles can quickly become ready after contact with hot water. However, it is worth paying attention to the fact that pasta manufacturers often use modified starch and other additives to achieve this effect, so you should not get too carried away with such noodles.
Well, I wish that you always have the opportunity to buy the best and most delicious pasta.
It’s not for nothing that they say that everything ingenious is simple. You just need to knead the dough from flour and water, cut it into strips, dry it, and then cook it in a large amount of salt water. But it is precisely this simplicity that has become a source of inspiration for chefs from all over the world. Pasta, the composition of which can be listed using two fingers of one hand, has a neutral, but at the same time bright, pleasant taste, thanks to which it can be consumed as an independent dish, lightly seasoned with oil, or with countless sauces based on meat, seafood, and vegetables.
History of pasta
People's desire to travel and discover the world in the Middle Ages gave rise to the need to preserve food for years. And what can be stored longer than dry dough products? It was at that time that the first written mentions of pasta appeared, but they were invented much earlier. Ancient bas-reliefs show kitchen utensils intended for preparing spaghetti. The age of the image is 2500 years. And in the pyramids of the Egyptian pharaohs, the ancestors of modern noodles were found, who were sent to the afterlife along with the deceased rulers. Thus, the history of pasta goes back more than one thousand years and their popularity is only growing every year.
Types of pasta
When people talk about pasta, they think of Italy, and it is no coincidence that one can increasingly hear the fashionable word “pasta” to denote a ready-made dish. And many names of types of pasta came to us from the Apennines:
- the world's most famous spaghetti (spaghetti) are created for tomato sauces and Bolognese pasta;
- the thinnest long cappellini (cappellini) are ideal with light sauces;
- short tubes with side grooves penne (penne) are popular in Russia for preparing naval pasta;
- tagliatelle egg noodles are suitable for casseroles and soups;
- flat wide ribbons of fettuccine (fettuccine) go well with seafood and thick creamy sauce;
- graceful farfalle (which means butterfly) look like bows and are popular with children because of their unusual appearance;
- conchiglie shells are often found in salads or used for stuffing.
Also worth noting are spirals, vermicelli, lasagna, cones, and products in the form of letters of the alphabet. On the KhozOboz website you will find many dishes made from durum pasta, the secrets of their preparation, as well as delicious recipes for pasta sauces.
The benefits of pasta
Sophia Loren claims that she can eat pasta every day without gaining an ounce of weight. The trick is to choose the right type of pasta. Solid pasta, which does not contain ordinary white flour, has a flexible structure, does not lose its shape when cooked, and the water in which it was cooked does not become cloudy. In order not to make a mistake when purchasing, you must first examine the packaging and look for the following tips:
- marking in the form of the letter A;
- protein content of at least 12 grams per 100 grams of product;
- amber-yellow color without white inclusions;
- Colored products should not contain ingredients with index E, only natural products: spinach, beets, carrots, cuttlefish ink.
Dietary pasta - there is nothing surprising in this phrase, since the pasta does not contain fat. Despite the fact that carbohydrates account for 70% of pasta, its complex composition brings tangible benefits to the body. Thanks to the high fiber content, a person quickly gets full, and his intestines begin to work like clockwork, removing everything unnecessary from the body. Carbohydrates with a low glycemic index are converted into energy gradually, without causing sudden spikes in blood sugar levels.
Many parents ask questions: can children eat pasta, is it a heavy food? Pediatricians believe that after a year the baby is quite ready to introduce pasta into his diet. Harm from consuming the product can only appear if you mix the paste with meat or high-calorie oil sauces, since such combinations are difficult to digest. It is enough to add small stars to soup, make casseroles or boil funny figures that attract the attention of a child who will happily eat shells, curls and long spaghetti.
Contraindications for use
Pasta is an amazing product that has virtually no contraindications even for diseases of the gastrointestinal tract. The main thing is to choose hard pasta, do not use fatty dressings and do not overdo the number of servings you eat.
Pasta: calorie content and nutritional content
Boiled pasta has half the calorie content of dry pasta. If the package says 350 kcal, then after cooking there will be only 175 calories left.
People who love pasta will not count calories. They will enjoy the amazing taste of their favorite dish, looking with pity at the strict dieters, and they will be right. Pasta is rich in vitamins and minerals, is perfectly absorbed by the body and supplies it with much-needed fiber.
Uninformed people do not take into account the beneficial properties of pasta, considering it a high-calorie dish that provokes weight gain. Trainers and nutritionists include pasta in the diet of track and field athletes, heavyweights and other athletes.
Types of pasta
- the type of flour from which they are made,
- the presence of eggs, egg powder,
- the presence of flavoring additives,
- the presence of dyes.
According to the type of flour from which pasta is made, they are divided into those made from soft and hard varieties of wheat.
- The first include Russian pasta with rare exceptions. Soft wheat pasta is also found among imported products. Such pasta is not beneficial; it is a source of harmful carbohydrates.
- Pasta made from durum wheat is a classic of Italian cuisine, in which pasta itself (long with a hole in the middle), lasagne sheets, etc. are popular.
You can find pasta with additives in stores.
- Cereals and coarsely ground legumes other than wheat increase the fiber content, diversify the taste, and enrich the composition.
- Natural coloring components (spinach, tomatoes, carotene, etc.) are fortified.
- Artificial colors are harmful. This kind of pasta is not worth buying.
Composition of durum wheat pasta
The advantages of pasta in the diet menu are the presence of fiber and low content (up to 2%) of fat. Slow absorption of fiber maintains a feeling of fullness and helps avoid discomfort when changing your diet.
The body needs fiber to cleanse itself of toxins and waste. It helps get rid of dysbiosis and stimulates metabolic processes.
The composition of durum wheat pasta includes:
- protein required for the formation of new cells
- minerals (calcium, sulfur, chlorine, potassium),
- vitamins (E, group B),
- tryptophan (an amino acid necessary for the central nervous system).
Proper preparation of pasta
Even pasta made from durum wheat flour spoils when cooked incorrectly. Italians, residents of the country that is considered the birthplace of pasta (according to other sources, pasta was prepared in Ancient Egypt), are sure that outside Italy they do not know how to cook pasta. Nutritionists warn about observing cooking times. For comparison:
- glycemic index after 5 minutes of cooking – 45,
- after 15-17 minutes of heat treatment - up to 55 and higher.
The minimum glycemic index for properly prepared pasta made from wholemeal durum wheat flour is 35.
Gourmets and professional chefs recommend cooking pasta al dente. A simple definition of this culinary term is that when you bite into the pasta, you feel resistance in the middle, as if there is a thin string stretched there. Such pasta retains maximum beneficial properties. It is impossible to cook pasta al dente from soft flour.
To cook pasta correctly, you need:
- use a pan with a thick bottom,
- try pasta, determining the stage of readiness (it depends on the type of flour, size of pasta, heating intensity, etc.),
- quickly remove the finished pasta from the hot water,
- Do not rinse the pasta (this will wash out the beneficial components).
The effect of pasta on
The list of benefits of including durum wheat pasta in your diet includes:
- quick satiety, maintaining a feeling of fullness,
- relief from insomnia, headaches of nervous etiology, depression (tryptophan in pasta is transformed in the body into serotonin or the hormone of happiness),
- inhibition of aging, prevention of cancer due to the intake of the antioxidant tocopherol into the body,
- prevention and treatment of dysbacteriosis,
- cleansing the body.
Is pasta harmful or healthy? There is still no clear answer to this question, despite the fact that the history of their use goes back several centuries. Residents of Italy, who cannot imagine their diet without pasta, consider it an extremely healthy dish, while in the minds of many Russians there is a strong opinion that its consumption contributes to excess weight gain.
It turns out that the key to answering the question about the dangers and benefits of pasta lies in what different types and varieties of these popular flour products are made from.
In Russia, pasta products are usually divided into groups (depending on the type of wheat used) and grades (first, second and highest), depending on the type of flour used:
- To make pasta of group A - a product that can be consumed even during a diet aimed at losing weight - flour obtained from durum wheat 1, 2 and premium is used. They differ from products of other varieties by their amber hue, the absence of whitish inclusions, smooth texture, increased flexibility and strength. That is why there will be no crumbs or debris in the packaging of such products. A bag of pasta made from durum wheat must have the following inscription: “1st class”, “Durum” or “group A”.
- What is Group B pasta made from? For them, take 1st and highest grade flour, made from glassy soft wheat.
- Inexpensive group B pasta, yellowish or white in color, is made from grade 1 and premium baking flour.
According to another classification, pasta is usually divided into whole (spaghetti) or tubular. In a number of countries (and primarily in Italy), any pasta is allowed to be made exclusively from durum wheat.
Chemical composition of durum pasta
Pasta, made from durum wheat, never sticks together or boils, contains 10% proteins and 75% carbohydrates (represented, for the most part, by natural complex saccharides). There are practically no fats in them.
Their chemical composition is presented:
- a rich complex of macro- and microelements (consisting of manganese, calcium, zinc, sodium, fluorine, magnesium, chromium, phosphorus, copper);
- a combination of vitamins consisting of thiamine (B1), biotin (vitamin H), folic acid (B9), riboflavin (B2), choline (B4), pyridoxine (B6), pantothenic acid (B5), niacin (B 3) and vitamin E;
- saturated fatty acids;
- a small amount of starch;
- combination of amino acids;
- monosaccharides;
- disaccharides;
- dietary fiber of plant origin (fiber).
The minerals contained in pasta are extremely important for all internal organs and systems of the human body. Vitamin E, a powerful antioxidant, helps maintain the beauty of skin, nails and hair. Amino acids normalize the state of the nervous system, preventing the occurrence of depression.
Complex carbohydrates included in pasta made from durum wheat are absorbed into the blood rather slowly, so their absorption is not accompanied by sudden surges in glucose. The glycemic index of pasta is relatively low: it ranges from 40 to 50 units.
After eating high-quality pasta containing a large amount of fiber, a person remains full for a long time and there is no need for frequent snacks, which is very important for people on a diet. People who regularly consume durum wheat pasta are able to work effectively without experiencing hunger, and their body burns fat no less effectively.
Calorie content
- The calorie content of durum wheat pasta is always indicated on the packaging. For 100 g of dry product it ranges from 328 to 350 kcal.
- The calorie content of pasta boiled to al dente (the so-called degree of readiness of a dish at which pasta, bitten by the front teeth, should be hard, but not crispy) is reduced to 80 kcal. Of course, we are talking about the calorie content of pasta in its pure form: without a drop of oil or any sauces.
- The calorie content of 100 boiled pasta, seasoned with a small amount of grated cheese, will be at least 345 kcal.
- The calorie content of naval pasta, a dish extremely popular in Russia, largely depends on the fat content and type of meat added to it. 100 g of a dish prepared from hard pasta and lean ground beef will contain at least 296 kcal. Thus, the energy value of a 250-gram serving will be 740 kcal.
Beneficial features
Is pasta healthy? Without a doubt - yes, if these are products made from durum wheat. The benefits of such pasta are due to:
- A large amount of plant fiber, which helps remove toxins from the human body, perfectly cleanses the intestines and prevents constipation.
- The presence of potassium and magnesium - macroelements that normalize heart function and cleanse blood vessels of cholesterol deposits.
- Rich in B vitamins, which help normalize a person’s emotional state.
- The presence of tryptophan, which can provide excellent mood and healthy, sound sleep, which generally leads to a significant increase in performance.
- The presence of vitamin E is a powerful antioxidant that is a guarantor of female beauty and guards men's health.
- High (up to 15 g per 100 g of product) protein content, making pasta an energy dish that contributes to the rapid appearance of strength. That is why this product is necessarily included in the diet of all professional athletes.
During pregnancy and while breastfeeding a child, you can consume any high-quality pasta (including vermicelli), subject to the above recommendations.
Pasta is no less useful for children: there are many delicious dishes (soufflés, casseroles, soups) that can energize them for quite a long time.
Is pasta harmful?
The harm of pasta is primarily due to what this product is made from. The composition of pasta made from soft varieties of wheat includes a large amount of starch and gluten - substances that are not only poorly digested in the body of the person who consumes them, but also significantly pollute it.
The glycemic index of this category of pasta (especially heavily overcooked) can reach seventy units. As a result of their consumption, the amount of glucose in the blood increases sharply, but soon the feeling of hunger returns again.
Considering the harm of such pasta, in a number of European countries their production is equated to counterfeiting and therefore can be prosecuted by law.
How to lose weight with pasta?
“Can pasta make you fat?” – this question is asked by those who are on a diet, dreaming of getting their figure in order. In fact, the statement that you can gain weight by eating pasta is deeply erroneous.
Nutritionists say that durum wheat pasta and weight loss are very compatible. One becomes fat only through excessive consumption of low-quality products. In order to use homemade pasta in the fight against excess weight, you must:
- Use only high-quality pasta made from wholemeal flour.
- Avoid prolonged cooking of pasta.
- Eat them for breakfast, lunch or, as a last resort, during an early dinner.
- Serve them with a little grated cheese, stewed vegetables, seafood or mushrooms.
- Limit portion size.
Contraindications
The list of contraindications regarding the consumption of pasta is small. They are contraindicated:
- people suffering from wheat protein intolerance;
- patients who have just undergone surgery;
- patients with acute diseases of the gastrointestinal tract.
Nowadays the question is: “Where can I buy quality pasta?” has long lost its relevance. These products are presented in a huge assortment on the shelves of any grocery store. The question of how to prepare them is also not difficult: a recipe for delicious pasta can be found on any culinary site on the Internet.
