Italian pasta: tasty, easy, fast

Italian pasta: tasty, easy, fast
Kinds

Italian pasta Italian pasta - meal, loved by millions of people around the world. No toothpaste is difficult to imagine an Italian meal and menu of any Italian restaurant would be complete without this delicious and nutritious meals. Pasta - is any pasta from durum wheat. A variety of types of pasta, sauces and toppings to it makes it a versatile dish, it is appropriate at any table.

Pasta whole grain

Typically, the paste which is fed in restaurants and sold in stores, made from white flour. In the process of purification of flour from the bran and she removed wheat germ, which are the main sources of fiber found in wheat. White flour also contains simple carbohydrates that can increase blood sugar levels and promote weight gain. Therefore, experienced chefs and nutritionists recommend choosing pasta from whole grains rich in fiber, which helps regulate blood sugar levels and improves digestion. Pasta whole grain is also rich in complex carbohydrates, which help to provide the body with energy without a sharp rise in blood sugar levels.

Calorie Italian pasta

Pasta - the most popular product of Italian cuisine, which has hundreds of varieties, flavors and ingredients. Delverde, international brand pasta class "luxury", produces more than 130 shapes of pasta, from spaghetti to all the famous pasta "ears» (orrechiette). Talking about the calorie pasta should take into account the type and components.

dry pasta

Dry pasta, such as spaghetti and penne in boxes, made from durum wheat flour. The company Barilla, one of the world's largest producers of pasta, calorie counts of their products on the basis of 60 g portions. Each serving of dry pasta contains 200 calories, which is the standard for dry pasta.

fresh pasta

Fresh pasta - perishable product, since it contains raw eggs. Fresh pasta is stored in the refrigerator. Accepted serving size of fresh pasta is 250 grams. Stogrammovaya serving fresh pasta contains 290 calories.

frozen pasta

Frozen pasta - also a perishable product, but usually it is combined with meat or cheese filling, such as ravioli Ravioli: a treasure of Italian cuisine or tortellini. Rosetto, national manufacturer of frozen pasta, indicates that the 100 g portion of tortellini with cheese contains 240 calories, while the same portion of ravioli contains 230 calories.

What to eat Italian pasta

Tomato sauces

The best companion for Italian pasta - tomato sauce, for example, the marinara sauce. Tomato-based sauces usually contain less saturated fat and calories than sour cream based sauces (e.g., Alfredo sauce). Thus polstakana marinara sauce contains about 70 calories, and about 0, 9 g of saturated fat.

Meat and vegetables

Limit consumption of meat, especially red meat (ground beef, bacon and sausage). It is not necessary to add them to the sauce. This ingredients high in saturated fats, that can contribute to clogged arteries, stroke, and heart disease. Replace meat grilled or stewed vegetables - this is the best addition to the classic Italian pasta. Artichoke, broccoli, carrots, cauliflower Cauliflower: Queen vegetable table , Asparagus and red pepper will add extra flavor and taste of your pasta without the extra calories.

Cheese

As with red meat, cheese - a constant companion of pasta. This is one of the main ingredients of dishes with pasta like lasagna and gnocchi (Italian dumplings). However, cheese from whole milk contains high amounts of saturated fat. Replace fat cheese curd or cheese, to minimize the consumption of fats.

How to cook Italian pasta

In preparing classic Italian pasta is no big deal. This process will take you no more than half an hour.

You will need:

paste rate of 100 g per rights;
one liter of boiling water per serving;
salt;
the sauce of your choice.

What to do:

Fill the pan with one liter of water for each portion of pasta (one serving size - 100 g), and bring the water to boil.
In boiling water, add one tablespoon of coarse salt per liter of water. In salt water should resemble sea water.
Look at the packaging of pasta, how long it should cook. Time is not specified? See below.
When the water boils again, immerse the pasta and how to mix the paste does not stuck together and stuck to the bottom.
Regularly stir the paste does not stuck together and stuck to the bottom.
One minute before the pasta cooking time has elapsed, remove one piece of pasta and check availability.
Fresh pasta, especially egg (fettuccine, tagliatelle, lasagne), prepared quickly, within three to five minutes.
Dried pasta made from durum wheat (no egg) (spagettini, shells, rotini) is preparing for a six to nine minutes.
A thick paste of durum wheat (no egg) (penne, ziti, spaghetti, tortiloni and so on) is preparing for twelve to fifteen minutes.
If you want to cook the pasta al dente, ie slightly undercooked, it must remain firm and not soft. Try the pasta taste or Break to check availability.
If in the middle of the broken pasta visible thin white line or white terms, this means that the pasta is not ready yet.
After some time, try again. Once broken in the paste is a uniform translucent yellow What color is combined yellow: Armed and Fabulous , Decant paste.
Add pasta sauce and serve at the table. Bon Appetit.