“Italy is the first pasta producer country in the world. More than 60% of the production is destined
exported, but only 60-70% of the durum wheat used comes from Italian agricultural companies. We can and must
do more to further strengthen the supply chain “. This is the declaration of the president of Confagricoltura.
In the first seven months of this year – according to provisional data from Istat – imports amounted to little
less than 1.5 million tons, for a value of 690 million euros.
A few pills of wisdom
Does pasta make you fat?
Let’s start by breaking down one of the oldest pasta myths: it’s not true that it makes you fat. One hundred grams of pasta provide an energy intake of about 360 kcal, of which about 70% in the form of complex carbohydrates, a protein share of 10-13% and a negligible fat content. Pasta is therefore an important source of energy for the functions of the entire body. Clinical studies confirm that it is not carbohydrates, but excess calories, that are responsible for obesity. And let’s not forget that pasta is the basis of the Mediterranean diet, proclaimed in 2011 by UNESCO as an intangible heritage of humanity.
Can you lose weight with gluten-free pasta?
No, which is why it is advisable for those who are not suffering from celiac disease or hypersensitivity to gluten to follow a diet that includes normal durum wheat pasta. In fact, the risk is to compensate for the adequate and necessary intake of complex carbohydrates with an excessively high fat diet, which would result in a greater caloric intake. Thus obtaining exactly the opposite of the desired effect.
Salt, before or after? With or without lid?
Salt should only be added when the water is boiling and before throwing the pasta, otherwise the water will take longer to reach a boil. Thus, the effect of adding the salt will not affect the boiling temperature of the water and the decrease in temperature, caused by the dissolution of the salt, will be neutralized by the heat present at that moment. A final trick is to put the lid on the pot, to boil the water in less time and above all to consume less gas.
And the cooking?
Pasta cooked “al dente” is more digestible because the gluten network retains the starch granules within it, making it gradually assimilable (for the benefit of the glycemic index). In addition, the right cooking preserves the characteristics of the food, preventing its nutritional properties from being lost. On the contrary, if the pasta cooks for too long, there is a progressive release of the starch into the water which makes the water cloudy. Very cooked (or overcooked) pasta is sticky and difficult to digest as it is swallowed without adequate chewing.
Wheat, hard or soft?
Italian pasta has no competitors in the world because in our country a law of 1967 obliges us to produce dry pasta exclusively with durum wheat, in compliance with parameters, such as humidity, protein and acidity, which determine the high quality of the product. It is precisely this “law of purity” that allows us to enhance our production abroad, making pasta a symbol of Made in Italy at an international level. So much so that today 57% of the national production of pasta is exported to all countries of the world.