One need not be Italian or be in Italy to have pasta every day. It’s so delicious, there are so many types, and one can experiment with different flavours and sauces at home every new day. Pasta is not just a delight to the tastebuds, it’s good for your health as well. Pasta is a good source of carbohydrates as it provides glucose which fuels the brain and muscles. It’s cholesterol free and also a rich source of folic acid.
In the rush and excitement of trying out new pasta recipes, we often tend to overlook what kind of pasta we are buying. Follow this simple guide for things you must check when buying pasta.
The first thing you must check is where your pasta comes from. The best grades of pasta are made in and come from Italy. After all, it’s the home of pasta and also the world’s biggest producers and consumers of pasta.
An ideal pasta is one which is made of durum wheat and semolina. Pasta made from durum wheat and semolina is a great source of protein. Semolina is also rich in fibre, helps in weight management, is good for heart health and also our digestive system. Durum flour is finer than semolina and also looks more like baking flours.The rougher texture of semolina holds the pasta dough together and strengthens it when heated. Also keep in mind that the fewer the ingredients, the better the pasta. The next time you go grocery shopping, keep an eye out for Disano’s pasta.
When buying pasta, look for one that is bright in colour while at the same time opaque. The starch in the pasta should make the pasta not vibrant in colour. If you find pasta that is extremely smooth and extremely yellow, you might want to put it back on the shelves. If you are confused, simply look for a whitish colour on the surface of the pasta, this appears because of the starch. Most low grade pastas are packaged in completely non-transparent packaging to hide the colour.
This might come as a surprise, but the smoother the pasta is, the lower the quality of pasta will be. High quality pasta is often very rough and marked by uneven edges and indentation. You should choose rough pasta also because it retains pasta sauce well. Check to see the texture of the pasta through the packaging as well.
As there are many shapes and types of pasta, one may taste great for a certain type of dish and another type may not taste as good. For non-filled types of pastas like spaghetti, penne and dried pasta is the best. For thick sauces, pasta types like fusilli are a good fit.
Your pasta can make or break your sauce that you’ve spent a lot of time preparing. You can pair the following pastas with the following sauce types. Long and skinny pasta types like spaghetti can be best paired with light seafood sauces or cream-based sauces. Elbow and penne shaped pasta is great when paired with vegetable sauces and also when baked with cheese and fusilli pasta taste amazing with light sauces like pesto.
This blog is Sponsored by Disano.