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Pasta definition and different types of pasta

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    Once in my childhood, when I went to kindergarten, one of our favorite meals there were noodles with milk. I do not remember whether they really were so delicious or collective atmosphere contributed appetite, but a positive attitude to the macaroni remains for all life. Let’s now talk about this product: what are the macaroni (pasta), how it is made and how to distinguish the variety of pasta.

It is believed that the name “macaroni” comes from the Italian word «maccheroni».

History of pasta is quite interesting, scientists say that its homeland is China, and in Europe macaroni were brought by the famous traveler Marco Polo.

The general pasta definition is next:

Pasta (macaroni) is a product made from wheat flour (with the possible addition of other types of flour) and water which has different shapes and lengths.

How is pasta made? Pasta production is held with the following special technology.

First, the preparation of flour (sifted and purified) is doing, then the prepared water is added and pasta dough kneaded.

After that the kneaded dough is pressed and its processing beginning. As a result of processing raw pasta is received.  After drying and cooling pasta is ready for packaging and storage. Production of pasta is now one of the main sectors of the food industry.

Pasta calories (energy value) are 327-351 kcal per 100 g.

Pasta nutrition content per 100g: proteins 10-12 g., fats – 1.2 m., carbohydrates – 64,5-71,5 m.

Let’s consider the basic properties of this product:

1. Different types of pasta.

As the main raw product for the production of pasta is wheat flour, so pasta is classified to several types and varieties depending on which wheat it is made.

There are three main types of pasta by its raw product – A, B and C.

  • Macaroni type A made from flour, which is produced from durum wheat (durum wheat pasta). Macaroni type A can be higher, first and second grades, depending on the type of flour.
  • Macaroni Type B is made from flour soft glassy wheat, they may be higher and first grade.
  • Macaroni type C is made from the same flour from which the baked bread (soft wheat pasta). They can also be higher and first grades, depending on the variety of used flour.

If additional raw products used in the manufacture of macaroni their name is also indicated in the labeling, such as egg pasta, etc.

The most recognized quality pasta is type A pasta. Such macaroni are not boiled soft, do not stick together well and retain their color and shape. But they are more expensive than other pasta types.

Representatives of the type B are “middle” class.

Type C is the cheapest pasta.

Choosing the quality pasta pay attention to its type. For example, top grade B type pasta inferior in quality to pasta second-class of type A.

Pasta types and varieties should be listed on packaging.

Classification of pasta can be done also by other parameters (depending on the method of formation, length, etc.), but these classifications relate more to the exterior pasta, not for its quality and are the subject to selection in taste and color.

For example, I like spiral pasta and someone like shells or other pasta form.

2. Features of the package.

Pasta can be packed in a cardboard or other appropriate container. The specific of pasta package is that it should be capable of visual inspection of the product inside, so you have to see through the pasta packaging. If not, then the package must have natural picture of product (with the actual shape and size).

3. Shelf time.

Generally pasta can be stored for about 3 years, but according to the standards recommended shelf life of pasta is: for egg pasta – 12 months, for other types – 24 months from the date of production.

Still I want to say a few words about fast food pasta (noodles). It’s a type of pasta, which passed a special processing. With this processing noodles can quickly come to readiness after contact with hot water. But pay your attention to the fact that producers to achieve this pasta effect use modified starch and other additives. So strongly admire with this noodle is not necessary.

    Well, I wish you always have the opportunity to buy the best and most delicious pasta.

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