With one day to go until Italy I figured I'd do a few posts on Italian food.
Pasta has always been a staple food in my diet because it is such an easy carb to cook with and it goes with so much! The dried version made with durum wheat has been around since at least the 11th century and its popularity probably derived from its ability to be stored for long periods of time.
The different pasta shapes which have developed over the years effect the pasta's ability to interact with a sauce; some types (for example the
tortelli shown in the top right hand corner) are deliberately shaped to catch a more liquid sauce while others (like the
lasagne sheets) are used with more solid sauces.
Wholemeal or White?
Wholemeal. Everytime. Although it takes a little longer on average to cook wholemeal (or brown) pasta, its nutritional benefits far outweigh the extra minutes you'll spend by the hob. Wholemeal pasta is higher in fibre (which is super important to a healthy digestive system and diet) and has double the calcium levels of white pasta, along with other added nutrients. With a similar fat and carbohydrate content in both types it really is a no-brainer to eat wholemeal!
Well-cooked or Al Dente?
Historically pasta was cooked for hours on end but by the 19th century people started to prefer theirs with a little more bite. The practice of cooking pasta until its soft but chewy (aka. al dente) is actually beneficial health-wise: al dente pasta has a lower GI rating meaning it takes your body longer to digest. This makes pasta a great choice for before a workout, just make sure you give your body at least an hour to recover after eating before jumping in the pool or hitting the gym!
Vx
Ingredients: (serves 2 for lunch or 1 hungry person for dinner)
