Pasta

Pasta is a very plain food: it is durum wheat semolina and water; it is shaped and is dried (except in the case of fresh pasta). It contains above all, carbohydrates as all the cereals, and to a lesser extent legumes; it provides us thus, with energy. The whole-grain pasta and the semi whole-grain are more nutritious and digestive because they keep all or part of bran (fibre and minerals) and of germ (fat and vitamins). The semi whole-grain is more complete than the white one and less than the whole-grain; the latter takes a longer time to cook it and has a stronger taste. Let us have in our diet a good proportion of cereals.

The pasta of wheat, bran, spelled and triticale contains gluten. The coloured pasta has vegetables, eggs or other dehydrated elements but in a proportion with no nutritional meaning. The big manufacturers in general dry the pasta at a high temperature, thus making it lose part of its nutritional and tasty values. Let us choose the pasta which is more suitable for our health.