Pasta and Flours

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.