Pasta is ostracized by many people, believing that eating mouth-watering spaghetti or noodles leads to a set of extra pounds. However, in reality, pasta does not get fat, you just need to choose the right product made from durum wheat.
Pasta is one of the most common types of garnish, which is loved not only in Italy, but also in Russia. It is Italian pasta that is considered the most delicious and high-quality, and also the pasta allows you to stay slim. To do this, you need to eat it without gravy, choosing products from durum wheat. Such pasta is equated to a dietary product.
Characteristics of durum pasta
Low-calorie durum pasta can be eaten even in large quantities. Of course, this food does not allow you to lose weight, but you will not be able to gain unnecessary kilograms from such dishes. Unlike pasta from soft varieties, which in their calorie content are not inferior to buns and white bread.
To find out that the pasta is made from durum wheat, the inscription "Made exclusively from durum wheat" will help. Flour from these varieties can also be included in the product in small quantities.
The main difference between the two types of pasta is the starch state. In hard varieties, it has a crystalline form, in soft varieties - a viscous state. Pasta made from durum wheat retains a maximum of nutrients. In addition to a small amount of calories, these foods are rich in fiber, plant proteins, vitamin F, group B.
How to choose durum wheat pasta
You can visually distinguish pasta made from durum wheat. These products have a golden color; powdery powder is almost never seen in the package. Durum pasta will delight the buyer with the fact that they do not boil during cooking.
Another sign of healthy pasta is a smooth, almost polished surface. Pay attention, of course, to the inscription on the packaging. But beware of counterfeits, durum pasta is not as common as soft wheat pasta. This is because hard varieties have a more complex processing technology.
Durum pasta is more expensive than regular pasta. Generally, the lower the price of the product, the less durum wheat flour was used to make spaghetti, noodles or horns.
It is worth giving preference to pasta of the highest class or class A, more than 70% of durum wheat flour is used for them. Do not forget that you can store pasta for no more than three years, and if it is egg noodles, it will be usable for about a year.
