Pasta
Basic dried pasta is made with durum wheat semolina and water, then pass through a die to make shaped pastas or long pasta like spaghetti. It is the staple foods in many countries and regarded as the major source of carbohydrates in the meal. It is rich in carbohydrates, which is the primary source of energy to human. Different kinds of pasta are shaped or prepared differently to suit for different sauces – such as long pastas does not suit to chunky sauces as they don’t stick to the pasta, while filled pasta (such as ravioli and tortellini) suits simple sauces better as that won’t overshadow pasta’s own flavor. There are also kinds of colored pasta which is made with natural colors from cuttlefish, squid ink, beetroot or tomato, for a better apperance and flavor. Most of the pasta is low in sodium and fats. However, it’s better to pay attention to the toppings of it, such as sauce and sheddered cheese, which will add extra sodium and fats into the pasta dish.
| Nutrition Info | |
| per 100g [cooked] | |
| Calories | 126 Kcal |
| Protein | 3 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Total Carbohydrates | 28 g |
| Sugar | |
| Dietary Fiber | |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
* All above for your reference only *
