Do we really know pasta, this food that we all love?
It was in 1295 that Marco Polo brought pasta back to Italy after a trip to China. But in reality, there are already traces of millet noodles in China in -2000 BC. Pasta is made from wheat flour, of course, but also from rice, corn, cereals such as buckwheat or spelled.
In Asia, wheat and rice flour are also used, but so-called “glutinous” rice, sweet potatoes or green soybeans called “mung beans” are also used. For the more daring, try konjac pasta (or shirataki in Japan).
Cooking is the preparation of pasta matter
In France, to be classified as “fresh pasta with fresh eggs”, 3 criteria must be met: superior quality durum wheat semolina, a humidity rate greater than 12% and a minimum of 140g of eggs for one kilo of wheat semolina.
Their method of cooking and preparation are very important. Served with a good portion of vegetables, pasta, especially wholemeal, is a healthy and slimming ally.
Overcooked, they have a higher glycemic index. And are therefore more harmful in the event of a diet.
