Health

Meet the super-nutritious new pasta with a greener footprint

The more environmentally minded and diet-conscious among us may soon be tinkering with age-old Italian recipes after scientists have shown a tasty new pasta made from chickpeas greatly improves the environmental sustainability ...

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Getting in step with whole grains

Research continues to unlock the benefits of eating whole grains, already thought to promote better digestive health, along with being very filling.

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Kitchen essentials: mastering fresh tomato sauce

(HealthDay)—High in lycopene, low in calories, and rich in vitamins A and C, tomatoes are delicious fruits that can be turned into savory dishes. Try this simple fresh tomato sauce to make good use of this summer favorite.

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How to protect your child from choking

(HealthDay)—Eating solid foods is a milestone in your child's life. With the right precautions to reduce the risk of choking, you can make this a safe transition.

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A tasty twist on pasta and pesto

(HealthDay)—Pesto is a delicious and fast pasta sauce. Because it can be made in advance and served cold, it's also a perfect do-ahead dish.

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Pasta

Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat (more rarely buckwheat flour), water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the different types of sauce. Pasta also includes varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Pasta is eaten in Italy only as first course or nowadays as "piatto unico".

There are hundreds of different shapes of pasta with at least locally recognised names. Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy.

Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally cooked by boiling.

This text uses material from Wikipedia, licensed under CC BY-SA