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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.
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