Pasta is one of the most popular Italian dishes in the world.
A good plate of pasta is what it takes to face a bad day because, thanks to its goodness, it manages to tickle everyone’s palate. Some mistakenly think that for a healthy and balanced diet, the first thing to eliminate is the carbohydrates contained in the pasta. Nothing more wrong! In fact, recent research has shown that those who eat pasta can take on a greater number of essential nutrients for the body. For lovers of good food, this is certainly good news.
For it to be truly healthy, however, you need to be careful of a number of factors: let’s see what they are.
The quality of the pasta
When you go to the supermarket to shop and decide to buy pasta, you must be careful to choose it of quality. Not all types of pasta, in fact, are made with healthy raw materials and, for this reason, in some cases they can even be harmful. So let’s see what are the characteristics to be examined to understand if it is a good product. First you need to check that the package is tightly closed , sealed and that there are no insects or residues of various types inside the package.
The color must then be homogeneous , without any variation and there must be no white dots, which indicate the impurity of the product. You must then read the label and pay attention to the place of production, which can be indicative of the quality of the raw materials.
The production of pasta involves very important steps to ensure that the final product is good, tasty and above all healthy. In the first instance, the selection of wheat groats is of particular importance, which must be subjected to grinding. These must be carefully sieved to remove impurities. They must then be mixed with water and then subjected to drawing, i.e. the modeling of the grain which gives the pasta the desired shape.
Then comes the drying phase, in which excess water is eliminated by means of fans that emit hot air. Once this stage has been passed, cooling is started when the pasta is brought to room temperature. Finally, we proceed with the packaging and labeling of the pasta.
From what has just been seen, it is clear why the different stages of pasta processing can make the difference in determining the quality of the final product. A noteworthy case are the pasta of the La Molisana pasta factory , such as the classic macaroni, made with stone decortication and bronze drawing , a process that gives it a unique porosity and roughness making it excellent to combine with succulent condiments.
When preparing a nice plate of pasta it is important to know that it should be eaten al dente , therefore not overcooked to look like rubber and not too raw. When the pasta is overcooked or raw it is more difficult to digest, precisely because in both cases it would tend to send it down without chewing it properly. When, however, the pasta remains al dente, it will not only be tastier, but also healthier, because it will leave the nutritional properties intact and the starch will be absorbed by the body in the correct way.
After having cooked the pasta al dente, we move on to the choice of seasoning , which is fundamental for determining the healthiness of this dish. For a healthy, light meal that does not disappoint anyone’s expectations, the best choice is a nice pasta with fresh diced tomatoes, a few fresh basil leaves and a sprinkling of Parmesan cheese.
Homemade pesto alla genovese , rich in vitamins, proteins and vegetable fibers, can also be a good compromise for seasoning a mouth-watering pasta dish. Finally, for the sweet tooth, you can opt for a pasta alla norma with aubergines, a little tomato sauce and a sprinkling of salted ricotta. And the recipes to prepare excellent pasta dishes with seasonal vegetables are many, you just need to try a little.
Each pasta dish contains unique flavors and traditions, but what makes it truly perfect is undoubtedly the quality of the ingredients used, from the wheat to the chosen seasoning.