Italian pasta

By: Loretta Sebastiani

Cooking Basic ingredients of Italian cuisine Italian pasta

Italian pasta

Nutritive value, how to cook, how to use in Italian cuisine ...

italian pasta, rigatoni
Italian pasta "rigatoni"

Raw dry pasta

Nutritive value in 100g edible part

Edible part % 100%
Water g 10.8
Protein g 10.9
Total fat g 1.4
Carbohydrates g 79.1
Total dietary fiber g 2.7
Food energy kcal 353
kJ 1476
Sodium mg 4
Potassium mg 192
Iron mg 1.4
Calcium mg 22
Phosphorus mg 189
Thiamin mg 0.10
Riboflavin mg 0.20
Niacin mg 2.50
Vitamin A µg 0
Vitamin C mg 0

Italian pasta is divided into dried and fresh pasta.
In Italy dry pasta can be made only from semolina which is produced by grinding kernels of durum wheat. But outside Italy it can be made with other kinds of flour and so pasta can't be cooked "al dente" or, in other words, slightly firm to the bite. Why is it so important for an Italian to cook pasta "al dente"? because in this way you can transfer drained pasta into a pan with its sauce and flavour all the ingredients for few minutes on high heat, stirring. In Italy we call it "pasta ripassata in padella". It tastes fantastic!

How can you recognize if the pasta you've bought is of good quality?

  • - at first pasta must be golden even after the cooking
  • - the water in which you've cooked the pasta must remain clear
  • - a small amount of starch is released during cooking
  • - there's no need to add oil, oil is required only by a low-quality pasta
  • - in other words you have no need to rinse pasta once cooked!

Finally, buy only good-quality pasta by reading its ingredients! It may be more expensive but it is very tasty and you'll be successful with your guests!

Raw dried egg pasta

Nutritive value in 100g edible part

Edible part % 100%
Water g 12.5
Protein g 13.0
Total fat g 2.4
Carbohydrates g 77.9
Total dietary fiber g 3.2
Food energy kcal 366
kJ 1530
Sodium mg 17
Potassium mg 164
Iron mg 2.1
Calcium mg 22
Phosphorus mg 199
Thiamin mg 0.14
Riboflavin mg 0.19
Niacin mg  
Vitamin A µg 35
Vitamin C mg 0

Tips to cook pasta

I wrote a specific page. Follow the link, please, if interested!
Another unmissable page is on the most common mistakes ;))

Right servings

People think pasta is fattening but it is not true. You have to introduce carbohydrates every day for they are an important source of energy.
If you follow these amounts per serving, you can eat pasta with no consequence on your weight.

  • - Dry pasta: about 70g (2.5 ounces) per serving
  • - Dry egg pasta: about 60 to 70g (2.1 to 2.5 ounces) per serving
  • - Fresh pasta: 125g (4.4 ounces)
  • - Fresh egg pasta: 120g ( 4.3 ounces) per serving
  • - Stuffed fresh pasta: 120 to 140g (4.3 - 5 ounces) per serving, according to the filling

Finally ... I'm sure you are interested in some ideas to toss your pasta, right?

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