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Pasta Is Actually Healthy for You
Pasta, which originated in Italy, is produced from durum wheat and comes in a variety of forms and sizes, including long thin strips and shell-like shapes. There are white and wholemeal types, much like bread, and you may get it fresh or dried.

Fresh pasta is produced by kneading ordinary flour or 00 flour, water, and eggs into the dough, then rolling and cutting it into the appropriate form. (The texture of the flour is graded from 0 to 000; 0 flour is coarse, while 000 flour is much finer.) Fresh pasta is generally available in the refrigerated area of stores and only lasts a day or two. For more information, you can visit the best pasta Geelong.

Semolina, which is formed by grinding the heart of durum wheat, and water are used to make dried pasta. It's then turned into a paste and molded into various forms, such as shells or tubes, before being dried at a low temperature for several days until all the moisture has gone and it hardens, allowing it to be kept for longer.

When cooking pasta, it's usually cooked for a few minutes if it's fresh, or up to 15 minutes if it's dried.

Pasta's Nutritional Profile

Pasta is largely a carbohydrate, but it also has a significant quantity of fiber and protein. Wholemeal pasta has about double the amount of fiber as white pasta, with just one 100g serving providing roughly a third of the entire daily fiber intake for adults.

Pasta is high in calcium, magnesium, iron, zinc, and B vitamins, as well as other minerals.

A Word about Preparing the Pasta

A recent study has discovered that cooking pasta and then chilling it alters its structure, converting it into a substance known as "resistant starch." This means it's more resistant to the enzymes in our stomach that break down carbs and release glucose, causing blood sugar to spike quickly.

Even more unexpected, when the study's leftover pasta was warmed, it became even more of resistant starch, lowering blood glucose levels by 50%.

What Is a Healthy Serving Size?

The NHS suggests that we consume one-third of our calories from starchy foods like pasta, with wholemeal versions being the healthier alternative. As a rule of thumb, a good-sized serving is 90-100g around two large handfuls.

Pasta should be served with some protein, such as chicken, beef, or a little amount of cheese, as well as many servings of vegetables, such as a veg-packed tomato sauce or a large green side salad, to make a balanced meal. Creamy or cheese-based sauces may dramatically increase the fat, salt, and calorie content of a dish and therefore they should be reserved for special occasions only.

Because of its high fiber content, whole-wheat pasta is by far the finest pasta option, as it will keep you fuller for longer, promote digestive health, and reduce your risk of heart disease, stroke, and type 2 diabetes. In any recipe, you can simply substitute whole-wheat pasta for white spaghetti. Fresh pasta has fewer calories than dried pasta, but it also has less fiber, and these facts are exactly why you are not in harm’s way when it comes to pasta.