Quality noodles are supposed to be yellow and smooth, in fact they are quite the opposite. So how to really choose a quality one Paste it?
Pasta, or pastes, World consumption continues to grow, almost doubling in the last twenty years. A similar situation exists in Lithuania – the number of pasta eaters is increasing every year, and especially during the quarantine period. However, rare Lithuanian is distinguished between truly high-quality macaroni.
“Lithuanians love Italian cuisine, but it’s necessary Paste it Quality indicators – source of raw materials, protein concentration, secrets of production technology, for example, the meaning of bronze molds – are still unknown to many. But really, choosing the right pasta is already half the work done — it doesn’t require any fancy cooking methods or a mountain of greasy cheese.
A good example of this is spaghetti aglio e olio, a dish made with a simple combination of garlic, hot peppers and pure olive oil. The secret of its taste is the high-quality pasta and the sauce of only a few ingredients, which the pasta absorbs completely,” says the expert.
However, how to distinguish high-quality pasta on the store shelf?
Myth no. 1: Equal – High quality
Many Lithuanians believe that the best quality macaroni is smooth macaroni. However, according to P. Jurkevičius, this is one of the biggest myths, because the opposite is true. The bronze molds used in the production of macaroni are an essential standard, a mystery still undiscovered by Lithuanians.
“Because smooth, smooth, shiny noodles are formed in Teflon molds. With them, the pasta “dough” slides quickly, they are made in large quantities and in a short time. A completely different thing is the bronze mold used in the production of macaroni, which gives the product roughness.
While conducting the tasting, I give the following example: Is it better to paint with oil paints on metal or paint on canvas? “Bronze” paste is like a canvas and perfectly absorbs the sauce and its ingredients,” says the gastronomy journalist.
A good quality pasta is also revealed by its porosity. Vita Petraviciutte, Malcena’s quality manager, adds: “The porosity and porosity of the pasta – almost microscopic surface cracks – allow it to absorb water and sauce equally. Therefore, the first step when choosing pasta is to look at the labeling on the package, which indicates that the pasta is made in bronze molds,” experts say.
Myth no. 2: Yellow – high quality
Golden colors and bright yellow – these are the types of pasta that many people see on store shelves. However, this is a myth, because actually pasta should be white. Bright yellow means they are simply “overcooked” and too dry.
The quality of the pasta is indicated by the light, almost yellow color of the grains.
“Bright yellow, sometimes almost brown pasta should also inform consumers Paste it Drying took place in a very short time at a high temperature. During such intense drying, baking, proteins, vitamins and other health benefits of durum wheat are burned. It is almost a semi-finished product, its cooking time is very short, it is difficult to control, such pasta is soggy. The quality of the pasta is indicated by the light, almost yellow color of the grains,” assures P. Jurkevičius.
Coarse pasta is slowly dried, maintaining a uniform low temperature in the process, thus ensuring the desired quality and taste. Such pasta should be cooked for about 10 minutes, so it is very easy to achieve and control the desired texture, for example rolling out Al denteWhen the pasta is neither too soft nor too hard.
Myth no. 3: The most important ingredient in pasta is flour
Although it may sound strange, quality pasta does not contain flour, it is used semolina From durum wheat Duram. After they are mixed with ground and water, a dough is obtained, from which it is formed Paste it
“Law 580 was issued in Italy in 1967, which states that it is an unfair practice to use common wheat flour instead of durum wheat flour. Therefore, the production of pasta from common wheat, especially dry pasta, is considered against the law”, says P. Jurkevičius.
Therefore, when choosing pasta, it is important to look at the inscription on the package Semolina, grano duro, durum Or simply Durum wheat.
“Durum wheat flour contains more protein and holds its shape better during the cooking process. To maintain the protein structure and stiffness of the dough, durum wheat is ground coarsely. If you take a handful of plain flour in the palm of your hand and try to rub it between your fingers, you will not feel the texture, but durum wheat or semolina The design is rough – this is the secret of their quality,” says V. Petraviciuti.
Myth no. 4: All pasta has the same nutritional value
Today, it is a common myth that to eat healthy, you should eliminate pasta from your menu. However, according to P. Jurkevičius, high quality durum wheat pasta is rich in various trace elements important for the body. They have a good effect on digestion, stimulate intestinal activity and provide a feeling of satiety for a long time.
“Slowly, low-temperature dried from high-quality durum wheat raw materials, pasta formed in bronze molds, which does not break, and the concentration of protein and fiber in their composition is high – such a product follows the instructions. Mediterranean diet. Therefore, when looking for health benefits, choosing high-quality pasta is an important criterion”, assures P. Jurkevičius.
Vida Press Photo/Pasta Dish with Panko Breadcrumbs
Myth no. 5: Quality – Italian pasta only
Although the quality of pasta today is primarily associated with Italy, V. Every pasta lover can recognize them:
- Quality pasta is uniform in size and texture, so it cooks evenly and does not form a film of starch on the finished pasta.
- They retain their shape, are strong and resilient. They should remain so until the last cut. Even if you leave the pasta on the plate with the sauce, it should not lose its shape.
- After boiling, the water will be quite clear (otherwise the pasta will “leave” all the important vitamins and useful substances in the water).
- When you chew the pasta, you feel a nice, elastic consistency that you can easily make whatever you want while cooking. Al dente Structure It depends on good quality raw material and suitable drying temperature.