Pasta gives clear associations with Italy. However, few people know that the true homeland of pasta is China, from where Mark Polo brought a recipe for their preparation. Today, the food industry offers pasta and pasta of various shapes, colors, composition, which can help the hostess make her culinary fantasy come true.
Real pasta in Italy is considered a product that is made exclusively from durum wheat, all kinds of deviations from the recipe turn pasta into pasta. Why are Italians so sensitive about wheat selection and composition? The thing is that such pasta is a storehouse of vegetable protein and does not contain fats. This means that carbohydrates in them are broken down as long as possible and are not able to spoil the figure, deposited in problem areas.
For Russia, a different type of marking is characteristic. You can find out pasta made from durum wheat flour by the inscription on the package “Group A. Extra grade”. GOST of soft grades suggests marking "1st or 2nd class of flour", "Group B".
Choosing spaghetti
The whole family of spaghetti is divided into several groups: thin spaghetti, standard - with a diameter of about 2 mm and thick spaghetinis. Most manufacturers pack their goods in transparent packages or those that have at least a small transparent "window". Review the content before making a purchase. Black dots on the products indicate the presence of grain shells, and white dots indicate poorly mixed flour. Good quality spaghetti should be cream to golden in color. The ideal spaghetti composition should contain nothing but water and flour. A number of laboratory experiments have proved that the spaghetti company "Pasta Zara" deserves the greatest attention and people's love.
About the "bird" that made a "nest"
Nests are a special type of pasta. When choosing it, pay attention to the gluten content, the more there is, the higher the likelihood that your dish will look attractive and the pasta will not lose its shape. A quality product is able to maintain its shape even after a long stay in water. Foreign manufacturers mark such products with the "durum" marking.
Not the last place when choosing is scrap in packaging, please note that its amount should not exceed 10%. Products of the "Barilla" and "Maltagliati" trademarks meet the above requirements.
Pasta is designed for long-term storage, which can only be realized if the moisture content of the product is minimal. Rapid spoilage of pasta can be provoked by a relative mass fraction of moisture of more than 13%. If pasta is to be stored for a long time, pay attention to the products of the Shebekinskie trademark, in which the mass fraction of moisture is lower than the rest of the representatives.
