It is becoming increasingly popular worldwide because of its convenience, nutritional quality, and palatability. The word “pasta” is Italian for “dough.” It is an important source of carbohydrates, a food low in sodium, fat, and cholesterol, and is considered one of the most consumed food worldwide
Pasta is mainly produced with wheat flour and water: eggs and/ or other optional ingredients can also be added. Pasta manufacturers typically use milled durum wheat (semolina) although soft wheat flour and other cereal flours are also used. The dough is then kneaded and formed into various shapes. It is then dried and packaged before it gets to kitchens and cooked prior to eating.
A good quality pasta must be “al dente”, a term that describes pasta cooked to be firm to the bite. In general, pasta must meet the consumer’s requirements, such as color retention, a smooth surface, firmness, and elasticity. Besides, it must tolerate moderate overcooking, have minimal nutritional losses after cooking, and offer pleasant taste.
Pasta has become a truly international dish, and the growing body of scientific evidence for its healthfulness is very good news for people who want to eat for health, for taste, and for convenience.
Pasta: International dish
