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.
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
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