Sunday, November 17

    Pasta facts

    Pasta is similar to noodle that is made from the flour of semolina extracted from durum wheat. It is made with the use of wheat products that is combined with water. It is rich in gluten and protein which also holds the shape of pasta and make it firm. There are various types of pasta available in the market. Rice, corn, barley and beans are ingredients used to make different types of pasta. It is a versatile product that could be added to various dishes. It could be found dried or in packets. It is a great source of protein and carbohydrates. It should be boiled or cooked before consumption and is available in various shapes and textures.

    Name Pasta benefits and nutritional value
    Native The ancient Greek used the flattened dough that features lasagna. The combination of egg and wheat with water was known before which was roasted on the hot stones. It is known to be baking.
    Name in Other Languages Albanian: makarona;
    Basque: pasta;
    Belarusian: makaronnyja vyraby (макаронныя вырабы);
    Bosnian: pasta;
    Bulgarian: testeni izdeliya (тестени изделия);
    Catalan: pasta;
    Croatian: tjestenina;
    Czech: těstoviny;
    Danish: pasta;
    Dutch: pasta;
    Estonian: pasta;
    Finnish: pasta;
    French: pates;
    Galician: pasta;
    German: Pasta;
    Greek: zymariká (ζυμαρικά);
    Hungarian: tészta;
    Icelandic: pasta;
    Irish: pasta;
    Italian: pasta;
    Latvian: macaroni;
    Lithuanian: makaronai;
    Macedonian: testenini (тестенини);
    Maltese: għaġin;
    Norwegian: pasta;
    Polish: makaron;
    Portuguese: Macarrão;
    Romanian: paste;
    Russian: makaronnyye izdeliya (макаронные изделия);
    Serbian: pasta (паста);
    Slovak: cestoviny;
    Slovenian: testenine;
    Spanish: pasta;
    Swedish: pasta;
    Ukrainian: makaronni vyroby (макаронні вироби);
    Welsh: pasta;
    Armenian: makaroneghen (մակարոնեղեն);
    Azerbaijani: makaron;
    Bengali: Pāstā (পাস্তা);
    Chinese: Yìdàlì miàn (意大利面);
    Georgian: macaroni (მაკარონი);
    Gujarati: Pāstā (પાસ્તા);
    Hindi: paasta (पास्ता);
    Hmong: nplej zom;
    Japanese: Pasuta (パスタ);
    Kannada: Pāsṭā (ಪಾಸ್ಟಾ);
    Kazakh: makaron (макарон);
    Khmer: pasta;
    Korean: paseuta (파스타);
    Lao: pasta;
    Malayalam: pāsta (പാസ്ത);
    Marathi: Pāstā (पास्ता);
    Mongolian: goimon (гоймон);
    Myanmar (Burmese): hkoutswal (ခေါက်ဆွဲ);
    Nepali: Pāstā (पास्ता);
    Sinhala: pæsṭā (පැස්ටා);
    Tajik: makaron (макарон);
    Tamil: Pāstā (பாஸ்தா);
    Telugu: Pāstā (పాస్తా);
    Thai: Phās̄ t̂ā (พาสต้า);
    Uzbek: makaron;
    Vietnamese: mỳ ống;
    Turkish: makarna;
    Afrikaans: pasta;
    Chichewa: pasitala;
    Hausa: taliya;
    Igbo: pasta;
    Sesotho: bijoux;
    Somali: baasto;
    Swahili: pasta;
    Yoruba: pasita;
    Zulu: pasta;
    Cebuano: pasta;
    Filipino: pasta;
    Indonesian: pasta;
    Javanese: pasta;
    Malagasy: paty;
    Malay: pasta;
    Maori: rimurapa;
    Esperanto: pastaĵoj;
    Haitian Creole: pasta;
    Latin: pasta
    Ingredients Semolina flour, salt, egg and water
    Shape Irregular
    Color Cream, green, red, gray
    Varieties/Types
    • Long pasta
    • Ribbon-cut pasta
    • Short-cut extruded pasta
    • Decorative cuts
    • Miniature pasta
    • Pasta with filling
    • Irregular shapes
    Major Nutritions Selenium, Se 32.7 µg (59.45%)
    Carbohydrate 38.27 g (29.44%)
    Vitamin B1 (Thiamin) 0.34 mg (28.33%)
    Vitamin B9 (Folate) 91 µg (22.75%)
    Tryptophan 0.1 g (22.73%)
    Iron, Fe 1.59 mg (19.88%)
    Manganese, Mn 0.399 mg (17.35%)
    Isoleucine 0.278 g (16.63%)
    Valine 0.32 g (15.15%)
    Leucine 0.538 g (14.56%)
    Health Benefits
    • Cardiac muscles
    • Stroke
    • Brain functions
    • Treat PMS
    • Healthy hair
    • Treat arthritis
    • Assist digestion
    • Assist RBC production
    • Repair cells
    • Prostate health
    Calories in 1 cup (spaghetti not packed), 124g 196 Kcal.
    Mistakes to avoid
    • The pasta should be added after the water boils.
    • Use of small pot should be avoided.
    • The long pasta should not be breaked into pieces.
    • It should not be overcooked.
    • Drain the pasta completely.
    • It should be dressed properly.
    How to Eat
    • It is consumed as side or main dish.
    • It is usually added to salads, soups and desserts.
    • Pasta soup is very popular.
    • It is added to stews and soups.
    • It could also be baked and fried.
    Side effects
    • It fluctuate the level of blood sugar and result in diabetes.
    • Due to the presence of gluten it might lead to irritable bowel syndrome and celiac disease
    • Gluten allergic people experience giddiness, fatigue, mouth ulcers, abdominal bloating and depression.
    • It could cause the digestive problems.
    • It promotes the growth of bacteria named pathogenic or microflora yeast in gut.
    Other Facts
    • t is prepared from the flour of durum wheat.
    • Spaghetti, penne and macaroni are three popular pastas.
    • Al dente is Italian way to prepare pasta.
    • In a year, Italy produces 1432990 tons of pasta.
    • October is regarded as the National Pasta month.
    • Annually, US produce about 4.4 billion pounds of pasta.
    • United States, UK, Germany and France are known as the top producers of pasta.