In no event shall RonK’s Kitchen, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
RONK’S KITCHEN Pastas Index
Pastas   are   a   type   of   food   typically   made   from   an   unleavened   dough   of   wheat   flour   mixed   with water   or   eggs,   and   formed   into   sheets   or   other   shapes,   then   cooked   by   boiling   or   baking.   The type   of   Flour   used   in   the   making   of   a   pasta   has   EVERYTHING   to   do   with   texture,   taste   and mouth-feel.   Rice   flour,   or   legumes   such   as   beans   or   lentils,   are   sometimes   used   in   place   of wheat   flour   to   yield   a   different   taste   and   texture,   or   as   a   gluten-free   alternative.   Pasta   is   a staple   food   of   Italian   cuisine.   Pastas   are   divided   into   two   broad   categories:   dried   and   fresh. Most   dried   pasta   is   produced   commercially   via   an   extrusion   process,   although   it   can   be produced   at   home.   Fresh   pasta   is   traditionally   produced   by   hand,   sometimes   with   the   aid   of simple   machines.   In   terms   of   nutrition,   cooked   plain   pasta   is   31%   carbohydrates   (mostly starch),   6%   protein,   and   low   in   fat,   with   moderate   amounts   of   manganese,   but   pasta   generally has low micronutrient content. Pasta may be enriched or fortified, or made from whole grains.
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RONK’S KITCHEN Pastas Index
Pastas are a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. The type of Flour used in the making of a pasta has EVERYTHING to do with texture, taste and mouth-feel. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried and fresh. Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. In terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6% protein, and low in fat, with moderate amounts of manganese, but pasta generally has low micronutrient content. Pasta may be enriched or fortified, or made from whole grains.
In no event shall RonK’s Kitchen, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
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