Look at the Italians, who very often eat pasta, but at the same time look great. Here there is one secret - they eat only the right pasta.
Than are useful?
The real pasta, which benefits, consists only of flour of solid varieties of wheat and water. In a closed package, this product can be stored for about a year and the macaroni will not lose their taste and nutritional properties. This product is perfectly combined with various sauces, meat, mushrooms, vegetables and even fruits.
In the right pasta contain complex carbohydrates, vegetable protein and B vitamins.
Which ones to choose?
Macaroni products are divided into 3 groups:
- Group "A". The most qualitative and correct pasta, so for their preparation use flour of durum wheat.
- Group "B". This variant of pasta is prepared from soft wheat varieties.
- Group "B". Such pasta is made from bakery flour. The cheapest and most harmful option for the figure.
Useful properties for the human body are inherent only in macaroni, which are included in the first group, therefore, before buying a product, be sure to pay attention to the packaging and purchase only those pasta on which it is indicated: group "A", group "1" or durum. If you could not find such an inscription, then it is better to refuse to purchase such pasta.
A few tips for choosing the right pasta:
- Do not forget that only 2 products should be indicated in the composition, because unscrupulous producers can mix other completely useless varieties with the right flour.
- Pay attention to the appearance of pasta. The surface of the product should be smooth, there may be a small number of dark dots (shells of grains), but this is normal.
- The color of the right pasta is creamy-golden. Quite often on the shelves you can find pasta in yellow or white, this indicates an incorrect manufacturing process and the wrong ingredients, so the purchase of such a product is better to abandon.
- Be sure to shake the pack, it should not have crumbs or broken pasta, as this may indicate an incorrect transport or a violation of the manufacturing process.
- After cooking, the correct pasta slightly increases in size, and the water in which they are prepared should remain transparent.
How to cook properly?
To quality pasta brought you only good, you need to properly prepare them. There are 2 main conditions: the duration of cooking and the ratio of water, and the product. The ideal proportion is as follows: 100 g of pasta - 1 liter of water and 1/3 of a spoonful of salt. They must be thrown into boiling water and within 2 minutes. stir. Cover does not need to be covered. After 8 minutes you can try, properly cooked pasta should be slightly hard. If you serve them with sauce, you need to turn off the gas for a few minutes until ready, add it and close it with a lid.
Iridescent pasta
Many believe that if pasta is multi-colored, then it means that dyes have been added, but this is not always the case. Today responsible manufacturers use natural dyes - purees and juice of various vegetables. So, for example, the orange color is obtained by using a carrot or a pumpkin, and red from a tomato, purple from beets, green from spinach. In such pasta, you can feel a light taste of natural dye. Such multicolored pasta will not only positively affect the figure, but will also raise your mood.