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pasta ingredients

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موضوع عن المكرونة بالانجليزي

تعبير عن البيتزا بالانجليزي

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Pasta is food made from a mixture of flour, durum wheat semolina, spelled, buckwheat, rice or other types of cereals, water and sometimes eggs and salt. It is also possible to make pasta made from non-cereal flours: sweet potato, cassava, etc. Once the mixture is homogeneous, the pasta is rolled, cut or formed before being immersed in salt water to cook them. They can be dried beforehand to increase the shelf life. The pasta is therefore composed mostly of carbohydrates (starch), which makes it an interesting source of energy.

Varieties of pasta

There is a very large number of pastas.They are distinguished by: the type of flour used, their shape, their color ... We can already distinguish dry pasta from fresh pasta. Dry pasta is pasta that has been partially dehydrated to 12% moisture. The term "egg pasta" means pasta containing at least 140 g of egg per kg of pasta. Some pasta can be colored by the addition of food dyes, such as dry ink, or vegetable extracts (spinach, carrots, tomatoes ...) before rolling. As for the shape of the dough, it will be created either by a particular cut (tagliatelle, lasagne ...), or by passing the dough through dies of different shapes (penne, spaghetti). Finally, you will find stuffed pasta (ravioli).

Its health and nutrition assets

The pasta is mainly composed of carbohydrates, starch. Apart from egg pasta, they contain very little protein (less than 4%) and even less fiber. They have long been classified in the category of "slow sugars", yet it is not so. If we look at their Glycemic Index (ability to raise blood glucose), we see that white pasta have a moderate or high GI. They quickly raise blood sugar and tend to promote fat formation. To avoid this, choose pasta with flour or pasta based legumes (coral lentils, split peas ...) that begin to democratize. Last tip to lower the GI: avoid over-cooking and cook them rather al dente.

Cooking pasta

There are 3 types of pasta cooking: half-covered cooking over low heat with just enough water to cover pasta, cooking al dente. and cooking "one pot pasta".
Cooking at mid-cut allows faster pasta cooking but it often gives a result a little disappointing. Cooking al dente is the most used. It consists of immersing the pasta in a large volume of boiling water (1L of water per 100g of pasta). Cooking is done over high heat and stirring. The pasta can be drained halfway through the cooking process and transferred to a sauté pan where the accompaniment is to be sauteed over high heat. The "one pot pasta" technique consists of cooking all the ingredients in a single pot, with just a little water.

Pasta conservation

Dry pasta can be stored for several months at room temperature. Just keep them in an airtight container in a cool, dry place. Fresh pasta, whether from the supermarket, caterer or home, is more fragile and will be damaged faster because of its higher moisture content. Keep them in an airtight container or a closed plastic bag in your refrigerator. Consume them under a week. Some brands of the trade offer fresh pasta under vacuum, they will be able to keep a little longer (trust the date of consumption on the packaging).

In the kitchen

The pasta has a fairly neutral taste, so it will accommodate a large amount of food. You can of course enjoy them alone, just with grated cheese, butter, a drizzle of olive oil or basil. They can then be accompanied by more or less rich sauces. Tomato sauce is a classic (with ground beef for a good Bolognese sauce), as is pesto, a sauce made from basil, garlic, parmesan, olive oil and sprockets. You can also accompany them with creamy cream sauces or just an egg and pancetta for traditional carbonara pasta. Pasta can also be prepared in salad or gratin!

Choose your pasta

The choice of your pasta is according to the use for which you intend them. Fresh pasta or eggs are tastier than dry pasta. The choice of their shape can also be done according to the sauce with which you want to accompany them:
-The long pasta (linguine, spaghetti, tagliatelle) will be more suitable for fluid sauces or even a simple

موضوع عن الباستا بالانجليزي

pasta ingredients

مكونات المعكرونة

فوائد المعكرونة

من ماذا تصنع المعكرونة

pasta history

تعبير عن البيتزا بالانجليزي

القيمة الغذائية للمكرونة

اسماء المعكرونة بالانجليزي

موضوع عن المكرونة بالانجليزي

تعبير عن البيتزا بالانجليزي

اسماء انواع المكرونه بالانجليزي

تعبير بالانجليزي عن الكبسه

تعبير عن الطعام بالانجليزي قصير

باستا بالانجليزي

مكرونه اسباجتي بالانجليزي

تعبير عن الارز بالانجليزي

تعبير عن الوجبات الثلاث بالانجليزي