Mantova Pasta and Rice
 

 
          
 
 
 
 
                                           

The durum wheat of the Italian pasta is a synonym of quality, goodness, energy and nutritional value all over the world. The wheat from Apulia, produced in the sunny fields of Southern Italy, is richer in mineral salts, vitamins and proteins.

Mediterranean food, with its intense and strong flavors, traditionally rich, is based on tasty first dishes where pasta well matches vegetables and other natural ingredients. Also dieticians state the necessity of introducing in any diet some amounts, even though small, of carbohydrates present in pasta that contains: 70% carbohydrates, 10% proteins, 1.2% fats, vitamins of the B and PP groups and mineral salts (mostly phosphorus, potassium and calcium).

Therefore, according to the experts' suggestions, it should be underlined, against any prejudices, that "pasta is not fattening". The goodness of durum wheat pasta is mainly based on few organoleptic features: the smell must be pleasant and the yellowish color must appear uniform in the inner sides of the macaroni, once broken. The real test is performed while cooking, though. The pasta must neither overcook nor break into pieces and must only slightly whiten the water with starch residues.

Finally, it is important to know that once it is cooked, pasta increases its original size by at least three times; for this reason the pan must be bigger than the volume of water plus the pasta to be cooked. The ideal proportion of water is of one liter every 100 grams of pasta, to be salted with 10 grams of salt per litre (or per 100 grams of pasta). It is suggested that salt is added once water has reached the boiling point before "throwing in" the pasta. This is because water which is added salt before it boils, takes longer to reach the boiling point. The pasta must be "thrown" into the pan when water is boiling, it must be covered in water and stirred every now and then. On pasta packs the necessary cooking times are usually shown but it is better to taste and stop the cooking (by adding a glass of cold water) when pasta is "al dente", i.e. when it is still solid. The durum wheat pasta doesn't "overcook" (i.e. it doesn't get soft); if it is soft it means that it is overcooked. Once cooked, pasta should be strained and served. And "buon appetito". 

 
 
 
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