Friday... full of good cheer
Out of Italy
William Shakespeare once asked, "What's in a name?" Though clearly he was referring to roses, I often wonder if he was a pasta lover, too! Manicotti, Macaroni, Fusilli, Penne, Campanelle, Cencioni, Conchiglie, Fioriettini, Farfalle, Rotelle and Linguini. These are the various names given to pasta (Italian for dough) and it comes in all shapes and sizes.
- By Ritu Raizada, Lifestyle and Features Coordinator
- Published: 23:41 December 11, 2008
- Image Credit: Asghar Khan/ANM
William Shakespeare once asked, "What's in a name?" Though clearly he was referring to roses, I often wonder if he was a pasta lover, too! Manicotti, Macaroni, Fusilli, Penne, Campanelle, Cencioni, Conchiglie, Fioriettini, Farfalle, Rotelle and Linguini. These are the various names given to pasta (Italian for dough) and it comes in all shapes and sizes.
Pasta has long been recognised as a nutritious food that not only tastes great, but is extremely low in fat (only
1.5 gms of fat per 100 gms). In fact, the small amount of fat in pasta is found only in wheat, there is no fat added to it.
One cup of cooked pasta provides about 200 calories, 40 gms of carbohydrates, less than one gram of total fat and no cholesterol."Wholegrain pasta is much higher in fibre, vitamins, minerals and essential fatty acids. Since it is slowly absorbed into the bloodstream, it doesn't cause a blood sugar spike.
This extra nutrition, slower absorption and high fibre helps protect against insulin resistance, constipation, Type 2 diabetes and stroke," says Lovely R. Deep, a nutritionist at the Dubai World Trade Centre.
Pasta is therefore one of the healthiest foods around. The question is always what sauce to use without heaping on the calories.
Storage tips
- You can store uncooked, dry pasta in your cupboard for up to a year. Keep in a cool, dry place and at all times, follow the "first-in, first-out" rule.
- Refrigerate cooked pasta in an airtight container for three to five days. You may add a
little oil to keep itfrom sticking.
- Since cooked pasta
continues to absorb flavours and oils from sauces, store
it separately from sauce.
The best pasta shapes for freezing are those that are used in baked recipes, like lasagne jumbo and shells.
– Ritu Raizada, Lifestyle and Features Coordinator, Friday
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