ITALIAN

TELL ME YOUR PASTA AND I’LL TELL YOU WHO YOU ARE!

around the world food & recipes Aug 04, 2022
Pasta

WHOLEWHEAT PASTA

 
 

We are talking about a pasta produced with all the components of the grain. Its flavor is more intense and persistent than traditional pasta, opening new doors of taste even compared to traditional pasta.

YOU EAT THIS PASTA IF:
– You want to favor a greater intake of fiber and a lower concentration of carbohydrates.

The surplus of fiber is one of the main reasons for the consumption of wholemeal pasta. The satiety index is slightly higher and dietary fiber, as now confirmed by the scientific world, has multiple beneficial effects on our intestine. Furthermore, due to its low glycemic index it helps reduce the risk of diabetes, obesity and cardiovascular disease.

ENRICHED PASTA

Once upon a time children were bought gluten-enriched pasta. Celiac disease was unknown and an even more protein pasta was preferred. Today, there is functional pasta naturally enriched with substances capable of bringing several health benefits. Among the most wanted, we count vegetable fibers, essential fatty acids, polyphenols (antioxidants), glucosinolates (anticarcinogens), lecithin, isoflavones. The basic ingredient remains, as in traditional pasta, but durum wheat semolina is integrated with oat, soy flour, chickpeas or flaxseeds.

YOU EAT THIS PASTA IF:
You are looking for more fiber, vegetable proteins, minerals, vitamins in a one meal-pasta.

SPELT PASTA

It is the oldest variety of wheat grown and consumed by man and it is also one of the most resistant cereals in nature. It is not good for celiac sufferers though.

From the point of view of nutritional characteristics, the comparison between a spelt specialty and a wholewheat semolina pasta does not show significant differences, except for a slightly higher content of fats and simple sugars in favor of spelt.

When the spelled pasta is bronze drawn, it has a greater roughness that allows it to retain the condiments.

YOU EAT THIS PASTA IF:

You are on a diet, since its 330 calories per 100 grams of product makes it the least caloric pasta of all. Plus, it helps you feel full and purify the body.

– You like this pasta if you like rustic dishes, because it has a quite rich flavor.

KAMUT PASTA

It is particularly tasty, it recalls the flavor of hazelnuts, but is more delicate than wholemeal pasta. It contains gluten, so it cannot be eaten by those with celiac disease.

YOU EAT THIS PASTA IF:
– You are looking for natural antioxidants. Kamut paste has a high energy intake and a low glycemic index.

– Plus, if you want to reduce or eliminate proteins of animal origin from your diet you eat Kamut pasta associated with legumes, since it can become a protein supplement.

– You are looking to implement in your diet potassium, magnesium, selenium and zinc, since Kamut is a variety of wheat which is rich of these minerals.

CORN PASTA

The difference from traditional pasta is cooking. In fact, the corn pasta has more difficulty in keeping the cooking, therefore it is necessary to follow this phase more carefully: better to drain it a minute earlier than indicated. As for the taste, you can perceive the flavor of corn and, even in the aroma, it recalls polenta. It therefore goes particularly well with meat and mushroom sauces.

YOU EAT THIS PASTA IF:

– You have a celiac disease or are intolerant/sensitive to gluten (but not only).

– You are pregnant, since it is rich in folic acid, which makes it a useful food during the pregnancy period.

– You want an ally for your eyes, thanks to the presence of beta-carotene.

– Corn is a regulator of sugars and cholesterol, since it helps to lower the levels of the bad one, and this makes it a friend of the cardiovascular system.

RICE PASTA

Originally from the East, it is increasingly frequent on the shelves, also due to the fact that it does not contain gluten and is therefore one of the alternatives for those suffering from celiac disease. White when raw, pearly when cooked, it cooks quickly but the producers have learned to improve the formula, so the best products are also able to keep the cooking well.

It has a slightly lower caloric content than traditional pasta but a higher glycemic index, especially if prepared with refined rice flour. It is therefore better to choose the integral one.

YOU EAT THIS PASTA IF:

– You have a celiac disease or are intolerant/sensitive to gluten (but not only).

– You have intestinal disorders, since the refined flour rice pasta is astringent and useful in case of intestinal problems.

BUCKWHEAT PASTA

Contrary to what one might think, it is not a cereal, but a herbaceous plant such as quinoa or amaranth. It has a strong flavor. A source of essential nutrients for our body, buckwheat is very high in protein.

YOU EAT THIS PASTA IF:

– You have a celiac disease or are intolerant/sensitive to gluten (but not only).

– You want to strengthen your immune system: buckwheat pasta is rich in minerals, fibers and trace elements that help strengthen the immune system and reduce stress. Rich in potassium and magnesium, it also reduces the risk of developing high blood pressure and cholesterol if taken regularly.

– You are on a diet: thanks to carbohydrates, proteins and fats, it immediately satisfies your appetite and make you eat less!

And what about HOME MADE PASTA?

I prepared for you this special “Italian flag” pasta recipe, so that you can always choose between packed pasta and homemade one. Check it out here!

With love,