• Sun. Oct 24th, 2021

Pasta delight of the table, here’s how to choose it

Byeditorial

May 5, 2021

Icon of Italian food in the world, pasta is a dish that represents and distinguishes us. As long as it is perfect, elastic and of the right consistency: Altroconsumo has tested the pens of the most popular brands on the shelves to find the best ones. Here’s how it went. Classic penne rigate If we consider the short semolina pasta, penne represent by far the best-selling format, with preference for the striped ones over the smooth ones. The “classic” penne represent a type of durum wheat semolina pasta, ie obtained from a dough prepared exclusively with durum wheat semolina and water. Wholemeal Penne Rigate They come from a dough prepared only with whole durum wheat semolina and water. Wholemeal pasta in general has more fiber than the classic one. A portion of 80 g of wholemeal pasta, in fact, covers about a quarter of the daily fiber requirement, while with the same portion of classic pasta the percentage of coverage of the same requirement is about 10%. HOW TO CHOOSE PASTA On the market we find many different types of pasta. But how many types of pasta are there? Which ones to choose and how? First of all, it is good to know the characteristics, which are also different by law for each type. Durum wheat semolina pasta By law, the product obtained by drawing, rolling and drying a dough prepared exclusively with durum wheat semolina and water is called durum wheat semolina pasta. The maximum permissible humidity is 12.5%, while the dry proteins must constitute at least 10.50%. Whole durum wheat semolina pasta Whole durum wheat semolina pasta, on the other hand, is defined as the product obtained by drawing, rolling and drying a dough prepared exclusively with whole durum wheat semolina and water. The maximum tolerated humidity is 12.5%, while the dry protein content must be at least 11.50%. Wholemeal pasta Wholemeal pasta has more fiber than the classic one. With a portion of 80 g of wholemeal pasta, in fact, it is possible to cover about a quarter of the daily fiber requirement, while with the same portion of classic pasta the percentage of coverage of the same requirement is about 10%. The average quantity of fiber provided by a portion of wholemeal pasta is equal to about 6 g, while the fibers provided by the same portion of classic pasta correspond to about half. Soft wheat flour pasta For the manufacture of dry pasta in Italy, unlike in other countries, the use of soft wheat flour is forbidden (its presence as processing residue not exceeding 3% is tolerated). Pasta produced in other countries, in whole or in part with soft wheat flours, and sold in Italy must bear one of the following denominations: • soft wheat flour pasta, if made entirely from soft wheat flours; • semolina pasta durum wheat and soft wheat flour, if obtained by mixing the two products with a prevalence of semolina; • soft wheat flour and durum wheat semolina pasta, if obtained by mixing the two products with a prevalence of soft wheat flour . Egg pasta Egg pasta must be produced exclusively with semolina and at least four whole chicken eggs for a total weight of no less than 200 grams of egg for each kilogram of semolina. Eggs can be replaced by a corresponding amount of liquid egg product made exclusively from whole chicken eggs. Special pasta This term refers to the aforementioned pasta containing food ingredients other than soft wheat flours. Special pastas must be sold under the name durum wheat semolina pasta (wholemeal or not), completed by the indication of the ingredient used and, in the case of several ingredients, of the one or those characterizing of durum wheat semolina with soy flour). If eggs are used in the preparation of the dough, the special pasta must meet the requirements for egg pasta. Fresh pasta Fresh pasta, for which the use of soft wheat flour is allowed, if sold in bulk, must be stored, from production to sale, at a temperature not exceeding + 4 ° C. Packaged fresh pasta must: have a moisture content of not less than 24%; have undergone a heat treatment equivalent at least to pasteurization and be stored, from production to sale, at a temperature not exceeding + 4 ° C.