Pasta is a staple food in Italy that has a long history. It is traditionally made from durum wheat semolina and water according to Italian law. The production process involves mixing the semolina and water into a dough, extruding it through dies to form shapes, drying it, and packaging it. Pasta provides carbohydrates and is low in fat and cholesterol. It has various proposed health benefits such as contributing to mood, heart health, prevention of Alzheimer's, and more due to nutrients like fiber, B vitamins, and iron.

1. A TYPICAL ITALIAN SUPERFOOD
THE PASTA

2. The Name and History
The word "pasta" probably comes from a Greek
word that means "flour mixed with liquid" and it
is difficult to attribute authorship to someone
to have first ground wheat mixed with water to
obtain a paste for food. Cicero and Horace, 100
years before Christ, were fond of làgana (a strip
of dough made of flour and water, from which
derives our lasagna).
But Apicius left the first real documentation
on the existence of a compound very similar to
our pasta in his "De re coquinaria books" .

3. PASTA , YESTERDAY AND TODAY
In Italy, pasta is traditionally , according the legal standards , made
with the product of the milling of hard wheat ( durum Triiticum ) ,
precisely the semolina . While the other important species of wheat,
that is, the soft wheat is used for the flour, and then for the handmade
egg pasta, bread etc .
The semolina arrives at the pasta factory , here begins the hydration
step with water ( the percentage varies from 30 to 35% ) , while the
dough , that is, the kneading is carried out under vacuum to obtain a
compound deaerated , more resistant and without air bubbles ,
therefore, more compact and transparent , but especially of a brighter
colour. At this point the mixture is pushed within the machine ,
towards the long dies that , from the original disk shape are passed to
that of rectangular plates ,and finally come out here long and narrow
spaghetti.

4. THE WORKING PROCESS
1 The wheat is selected for grinding
according to its hygienic, chemical and
physical features
2 For the production of pasta it is used
exclusively durum wheat.
3 The durum wheat is mixed with pure water . In this
way ,the starch and proteins tie to water and the
gluten starts to form a protein net that ties the starch
hydrated granules. With the next step of the kneading
, the dough becomes smooth and elastic.

5. 4 So the pasta is a food derived exclusively from the processing of durum
wheat semolina and water , does not contain salt and the Italian law
prohibits the addition of preservatives and colourings .
5 The dough is drawn into molds that give the pasta the innumerable shapes
produced by the imagination of the pasta makers . The process is not finished
yet , because the mixture still contains too much water : about 30% of its
weight . In these conditions, the product could not be preserved . The pasta
is then put into the dry kilns .

6. • 6 This is the most delicate moment of the whole production cycle . The
pasta is ventilated more times with warm air. As it emerges the humidity
is eliminated ,at the end the humidity should not be superior to 12.5%.
• 7 The final element is the cooler that provides to bring to room
temperature the pasta just dried . At this point ,there is the packaging
phase , in cardboard boxes or in transparent bags , which have the
function of protecting the product from contamination that may be
caused by external agents and now it can be presented to the buyer.

7. Have you ever wondered how much pasta is eaten all over the world?
Excluding the HOMEMADE pasta and considering only the industrial
production, the annual average consumption per person is 28 kilos
PASTA IN ITALY
• ANNUAL PRODUCTION
• 2.900.000 t.
• NATIONAL CONSUMPTION
• 1.609.919 t.
• PER CAPITA CONSUMPTION
• 28 Kg.
• EXPORT
• 1.393.403 t.
• NUMBER OF PASTAFACTORIES
• 185

8. NUTRITIVE PROPERTIES
Does it exist any food more natural and simpler food than pasta ?
Only durum wheat semolina and water. No preservatives need ,no
colourings , only the drying ; if you look backlit to a bundle of
spaghetti you'll find the sunlight absorbed by the grain of wheat
and returned by the semolina; no chemical additives and neither
salt.
• COMPOSITION OF THE DURUM WHEAT PASTA
• WATER :12.5%
• PROTEINS : 11.5%
• FATS :1.2%
• CARBOIDRATS :74%

9. 100 grams of semolina pasta (raw) provide a
contribution to :
 Carbohydrates : 79.1 grams
Starch : 68.1 gr
Protein: 10.9 grams
Water: 10.8 gr
Sugars : 4.2 g
Total Fiber : 2.7 grams
 Lipids : 1.4 g
Cholesterol : Not present

10. While there are different nutritional values ​​per 100
grams of semolina pasta cooked ( values ​​referred
to pasta boiled in distilled water without added
salt and drained )
Carbohydrates : 30.3 grams
Starch : 26.4 gr
Protein: 4.7 grams
Water: 61.8 gr
Sugars : 1.3 g
Total Fiber : 1.5 grams
 Lipids : 0.5 g
Cholesterol : Not present

11. There are many types of pasta served daily on the tables around the world.
We counted 96 sizes. Everybody have heard of spaghetti.
Spaghetti is fine for smooth tomato sauces, but a "chunkier" (more heavy) sauce, needs
a pasta that is more "firm" (that is able to hold the sauce (from plate to mouth).
For this, we have many types and forms of pasta, for example
Cavatelli is a pasta that looks like/resembles tiny hot dog buns.
Conchiglie looks like conch shells, and is often served with tomato sauce or meat
sauce, or in pasta salads. A smaller version is called conchigliette, and a grand version
is called conchiglioni.
Farfalle looks like a bow-tie or a butterfly. This pasta is often served in salads or with a
chunky/thich sauce.
Fusilli get their name by "fuso" the spindle used to roll up the wool

12. Lumache is italian for " snails" , and lumaconi is a type of lumache that
is huge.
Penne which means pens characterized by angled ends, were inspired
by the quill of an oldstyle ink pen
The name, strozzapretti, means " priest strangler,. This form of pasta looks like a
rolled towel.
Tortiglione is a characteristic design from the lathe used in pasta making with
vertical ridges.
Troffiette is a Ligurian specialty. This pasta is small/these are small, and is often
served with pesto

13. HEALTHY PROPERTIES
Pasta is the typical dish of the Mediterranean diet that, by 2010, thanks to UNESCO
has become World Heritage Site: pasta with tomato sauce, basil, olive oil and all
the feeding practices, social and cultural rights that represent the Mediterranean
diet are part of the heritage Intangible Cultural humanity.
But if the benefits of the Mediterranean diet are well known to most people, many
people do not know that for example due to its carbohydrate pasta it contributes
to the production of serotonin, the anti-stress hormone known as good mood.
Here are some valid reasons why it is really worth eating pasta:
1- Humor: the pasta really contributes to our good humor / happiness thanks to
the complex carbohydrates present in it, which stimulate the production of
serotonin in the brain, just the happiness hormone. Also complex carbohydrates
promote a good rest, because they give off a process to metabolize that causes
fatigue.
2-Friend of the heart and not only! The pasta helps to keep lower the level of
triglycerides in the blood and does not contain traces of cholesterol, besides being
rich in B vitamins and iron. Not only that, the low glycemic index of pasta (41)
favours the slow absorption of glucose, resulting in increased efficiency of the
whole organism to the resumption of activities

14. 3-Help against Alzheimer's: eaten regularly, in the context of a
Mediterranean diet, it has been shown by recent studies (of prestigious Italian and
American universities ) that the pasta offers help in the prevention of Alzheimer's.
The researchers quantified this 'lower risk' of contracting the disease than those
who do not follow a Mediterranean diet, in about 40%!
4-Source of fiber: who regularly eat pasta is also guarantees a plus of 6% fiber
than those who do not consume this food. And a diet rich in fiber helps reduce
the risk of certain cancers and cardiovascular disorders.
5-B vitamins, pasta contains them which are essential for the functioning of the
nervous system. It ‘s easy to digest, thus providing quick energy use (as all
carbohydrates) without adding weight. Therefore unable to give us a dose of
extra energy, very useful in case of mental or physical activity efforts.
A plate of pasta has a strong and prolonged satiating power, fundamental virtue
in diets as let us to eat less. The ideal amount is 70 to 80 grams per day, topped
with fresh tomato, with a little oil or vegetables.
So never give up eating a plate of pasta, but just be careful
not to indulge in a season and not excessively.

15. Give up a plate of spaghetti means deprive the body of important nutrients
and promote anxiety and stress, which thanks to the energy supplied by
carbohydrates are controlled.
7- Last but not least: according to experts the best is the whole wheat, high in
fiber, vitamins and minerals, which favors the natural protection against
diabetes 2 and prevents any problems related to atherosclerosis.

16. Good Appetite !!