Last mounth, 25 October, was World Pasta Day. Pasta is one of the most traditional and family-friendly dishes around, thanks largely to its practicality and versatility in the kitchen. Both Brazilians and Brits are equally happy to sit down for a well-made plate of the stuff, and are known to rely on it when time is of the essence.
Invented by the Chinese and made popular in Brazil by the Italians during the 19th century, Pasta comes in all shapes and sizes, with over 60 varieties and countless recipes.
It is a food rich in carbohydrates, the nutrients we all need to energise our bodies and brains. Pasta has low glycaemic levels, which means it takes a long time to digest. The basic recipe is a mix of water and flour, but each type of pasta has its own variations on this theme. The original (wheat-based) recipe does not feature sugar or fat.
Find out more about the different types:
Semolina Pasta
Made with a special type of flour, which is lighter than the usual variety.
Egg Pasta
As you might guess from the name, eggs are added to the basic water and flour mix.
Dried Pasta
Made with flour and water, then dried to be stored for later use.
Instant Pasta
Pre-cooked during the production phase, it can be slapped in a pan and ready in minutes.
Fresh Pasta
Made with flour, partially dried, then sold refrigerated.
Durum Wheat Pasta
Made with a special kind of wheat – durum – which gives the pasta its distinctive al dente texture.
Whole-grain Pasta
Made with wholegrain wheat, with a more fibrous end-texture.
Find a range of recipes using all the kinds of pasta mentioned in this list at www.abimapi.com.br.
*Material reproduced with permission from the Brazilian Association of Producers of Biscuits, Pastas and Industrialised Breads and Cakes (ABIMAPI)
