Pasta and Flours

Pasta

Pasta is a food that we identify as typical of Italian cuisine and it is so, but in Aragon we have high-quality pasta that has nothing to envy of those made in Italy.

Pastas

Pasta is a food that we identify as typical of Italian cuisine and it is so, but in Aragon we have high-quality pasta that has nothing to envy of those made in Italy.

 

Pasta is a set of foods prepared with a dough whose basic ingredient is flour, mixed with water, and to which salt, egg or other ingredients can be added, forming a product that is generally cooked in boiling water.

 

Other ingredients can also be added optionally:

Egg: gives consistency and makes pasta a more nutritious food.

Vegetables or vegetables: they provide vitamins and minerals, as well as color.

Protein supplements: soy, milk, etc. They are the so-called fortified pasta.

Vitamin and mineral supplements: These are the so-called enriched pasta.

 

The pasta provides an average of 370 kcal (1546.6 kJ) per 100 g. The main contribution to nutrition is carbohydrate, 13% protein and 1.5% fat and minerals. If the pasta contains egg, it has more protein. If nothing is added, the pasta is raw (slightly yellowish). The colored pastes also provide some B group vitamins, since vegetables such as spinach (green), tomato (red-orange), carrot (light orange), etc. are used in their preparation.

The nutritional and caloric intake depends, in turn, on the sauce that accompanies the pasta. In the Mediterranean area of ​​Europe, the use of olive oil, tomato, pepper, fish and sea salt is preferred for its preparation.

Long pasta:

Spaghetti: elongated and with a circular section.

Noodles: similar to spaghetti but with a rectangular or flat section. Its measurements range from 7 mm to 8 mm wide;

Pappardelle: is a flat band up to 2.5 cm wide

Fettuccine: elongated and flat, 6mm wide

linguine: similar to fettuccini, but 3mm wide

capellini: elongated angel hair with a circular section, but very thin.

ziti: thick spaghetti hollowed out in the center

 

Short pasta:

macaroni: shaped like a narrow tube, slightly curved or straight

rigatoni: tubular pasta with parallel striations, slightly curved, 3.5 cm long

tortiglioni: tubular pasta with slightly curled grooves, straight

penne: shaped like a short tube, grooved on the outside and cut on the bias

fusilli: helix, bow tie or Archimedean screw

rotini: similar to fusilli but shorter

farfalle: butterfly-shaped and serrated edges