There many kind of Carbo. Carb is something which could make us become full when we were eating. Some example of carbo, Rice, Corn, Potato, Wheat, etc. and today i write about pasta, An Italian favorite’s food. Pasta for Italian is like noodles for Chinese.
Pasta (Italian for “dough”) is a generic term for Italian variants of noodles, food made from a dough of flour, water and/or eggs, that is boiled. The word can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings.
The main different between pasta and noddle was their shapes. There are approximately 350 different shapes of pasta. A few examples include spaghetti (solid, thin cylinders), maccheroni (tubes or hollow cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes counted as pasta because they are traditional in Italy; however, their “native” distributions (and perhaps their origins) are outside Italy, and these noodles have more in common with dumplings than with typical pasta. The two basic styles of pasta are dried and fresh. There are also variations in the ingredients used in pasta. The time for which pasta can be stored varies from days to years depending upon whether the pasta is made with egg or not, and whether it is dried or fresh. Pasta is boiled before consumption.
What does pasta contain about?? There are many ingredients that can be used to make pasta dough. They range from a simple flour and water mixture, to those that call for the addition of eggs, spices and cheeses, or even squid ink to the dough.
Under Italian law, dry pasta (pasta secca) can only be made from durum wheat or semolina flour. Durum flour has a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: “to the tooth”, meaning not too soft). Abroad, dry pasta is frequently made from other types of flour (such as farina), but this yields a softer product, which cannot be cooked al dente.
Particular varieties of pasta may also use other grains and/or milling methods to make the flour. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour. Various types of fresh pasta include eggs (pasta all’uovo). Gnocchi are often listed among pasta dishes, although they are quite different in ingredients (mainly milled potatoes).
The dry pasta must have, maximum, 12.5 % of water.
Here it is its average chemical composition, in %:
- WATER: 11.9
- PROTEINS: 11.0
- FATS: 0.6
- ASHES: 0.6
- CARBOHYDRATES: 75.7 of which (of the whole pasta):
- STARCH: 72.0
- DEXTRIN: 2.0
- GLUCIDES: 1.3
- CELLULOSE: 0.4
Then, there’s the FRESH PASTA, not dried and left soft and rather wet;
it has often similar shapes to the dry pasta, but it must be consumed within 2-3 days and.
In many Italian families, there’s somebody who, occasionally or regularly, makes the FRESH PASTA in the kitchen and, frequently, better than in the best restaurants.