![]() ![]() ![]() In terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6% protein, and low in fat, with moderate amounts of manganese, but pasta generally has low micronutrient content. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes. For example, the pasta form cavatelli is known by 28 different names depending upon the town and region. In Italy, the names of specific pasta shapes or types often vary by locale. Fresh pastas available in grocery stores are produced commercially by large-scale machines.īoth dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1300 documented names. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Pastas may be divided into two broad categories: dried ( pasta secca) and fresh ( pasta fresca). Some pastas are made using rice flour or legumes like black beans or lentils in place of wheat flour to yield a different taste and texture, or for those who need to avoid products containing gluten. Also commonly used to refer to the variety of dishes made with it, pasta is a type of noodle typically made from an unleavened dough of a durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking. Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. ![]()
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