Pasta IngredientsPasta: Made from semolina, which comes from the insides of durum wheat (the most durable type of wheat)
How It’s MadeCommercially: By large machinesAt 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 cooked pasta together with liquid Why?
Cooking Starches• During cooking, starch granules absorb 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 cooked until 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??
Nutrition1 cup enriched 1 cup whole wheat spaghetti: spaghetti:220 Calories 174 Calories1 gram Fat 1 gram Fat43 grams Carbs 37 grams Carbs3 grams Fiber 6 grams Fiber8 grams Protein 7 grams Protein
Carbs: The Good, the Bad, and the Ugly “Good Carbs” = Whole Grain/Complex CarbsWhole 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)