Italians have 5 tips for you to make healthy pasta

Italians have 5 tips for you to make healthy pasta

World Pasta Day is celebrated on 25 October every year. Of course, the first country that comes to mind when pasta is mentioned is Italy… Five recommendations were made from Italy, which is also the world’s largest producer, for a healthier consumption of pasta.

World Pasta Day is organized by the Rome-based International Pasta Organization. On this day, events are hosted by another country every year. This year the events are held in Sao Paulo, Brazil. In Italy, which is the world leader in pasta production and per capita consumption, the media also gave place to news that pasta does not make you fat, contrary to the general belief, and that it is actually beneficial for health.

Italians have 5 tips for you to make healthy pasta

Healthy pasta cooking tips

Nutritionist Serena Missori said, “Let’s put an end to the false myths about pasta,” and made the following recommendations for healthy pasta:

  • Choose pasta made from hard durum wheat. Whole wheat pasta is even better. The fact that the shape of the pasta is given in bronze molds also increases its quality.
  • Do not cook the pasta for too long. Pasta cooked “al dente” (tooth hard) has a lower glycemic index.
  • If possible, after cooking spaghetti with a low glycemic index, simmer with extra virgin olive oil and seasonings. Occasionally, you can prepare a protein-rich sauce, such as the Italian “carbonara” recipe (a recipe made with eggs and cured meat). When pasta is consumed with vegetables with a bitter taste, it reduces the rate of water retention.
    Italians have 5 tips for you to make healthy pasta

  • It is not true that pasta should not be eaten in the evening.
  • Eating pasta in the evening can have a relaxing and sleep-enhancing effect, especially for those who suffer from stress,
  • insomnia, menopausal hot flashes or premenstrual syndromes, as it increases the synthesis of serotonin and melatonin.
  • Those with celiac and colitis, those with gluten sensitivity, or those with intestinal discomfort can eat pasta made from whole rice, quinoadab, or buckwheat. These pastas should also be cooked al dente and consumed with vegetables with a bitter taste before or after.

    The International Pasta Organization explains the secret of cooking a good pasta as follows: “The golden rule is to cook pasta al dente, neither too raw nor overcooked. For every 100 grams of pasta, put 1 liter of water in the pot and put the pot on high heat. For each liter of pasta, Add 10 grams/2 teaspoons of salt to the water. When the water boils, add the pasta.

    Wait for the water to boil again and cook, stirring occasionally, according to the cooking time on the pasta package. Strain using a strainer. Add the sauce, mix well and serve hot.” Il Messaggero newspaper, in its news titled “A plate of pasta, the elixir of longevity”, wrote that pasta reduces the risk of cardiovascular diseases and diabetes due to its low glycemic index.

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