The noodle is on everyone’s lips: around the globe, the pasta is eaten with pleasure by young and old. The noodle exists in extremely numerous variations. It is an excellent and long-term energy supplier, has a very long shelf life when stored properly and can be prepared in a very versatile and healthy way.
Here’s what you should know about pasta
The noodle in itself does not make fat at all – it depends on the correct preparation. Only with a creamy sauce, for example, noodles become heavyweights. Noodles are pasta and enjoy great popularity worldwide. They are considered a staple food in many places. It is considered common knowledge that pasta originated in Italy. However, evidence has actually been found in China that pasta existed there much earlier than in Italy. Nevertheless, pasta dishes will always remain a hallmark of Italian cuisine, and the dispute over their true origin may never be resolved. There are two basic types of pasta: “pasta secca” (dry pasta) and “pasta fresca” (fresh pasta). Fresh pasta is often stuffed. An example of this is tortelloni, for example with a meat or cheese filling. Both types are readily available throughout the year. Usually pasta is made of durum wheat semolina, but other grains can also be the basis for pasta products. Spelt and kamut are also sometimes used as the base ingredient, as is the whole grain version of all three. Glass noodles are not made from grains, but from mung beans and thus from legumes. A very new trend is also the so-called “konjac noodles” made from the Asian root of the same name, which contain almost no calories. Some noodles are also brightly colored by various food extracts, for example spinach, tomato or ink from squid. The addition of spices such as chili or wild garlic is also popular. But even without colors, there is plenty of variety in pasta: Around 50 to 100 varieties are generally known, but there are said to be over 600 different varieties of the pasta – including the lasagna sheets and cannelloni intended for casseroles. Spaetzle, on the other hand, is not defined as pasta, but merely as pasta. Only foods made from pasta dough may be called pasta dishes.
Significance for health
Pasta is a very good source of carbohydrates, containing about 70 percent. Particularly since the low carb trend, they are therefore often condemned as fatteners. However, the noodle itself is by no means fattening – it’s the right preparation that counts. Only with a creamy sauce noodles become heavyweights. Together with a light vegetable sauce, on the other hand, noodles can easily make a light main course. In their pure form, they contain a lot of vegetable protein and little fat. In addition, most types of pasta contain predominantly complex carbohydrates, which cause blood sugar levels to rise only slowly and continuously, thus nourishing the body over a long period of time. Pasta is therefore healthier than its reputation. Athletes in particular benefit from the carbohydrates in pasta because they are readily available to the body. The day before a marathon, runners like to have “pasta parties” to fill their glycogen stores and have plenty of energy on race day.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 grams of egg noodles |
| Calories 138 | Fat content 2.1 g |
| Cholesterol 29 mg |
Sodium 5 mg |
| Potassium 38 mg | Carbohydrates 25 g |
| Protein 4,5 g |
Vitamin C 0 mg |
In addition, noodles also have vitamins and minerals. Whole wheat pasta contains even slightly more minerals than the following data for the white flour variety:
- 0.13mg vitamin B1
- 1.5mg vitamin B3 (niacin)
- 2.3mg iron
- 32mg magnesium
- 115mg phosphorus
Intolerances and allergies
The standard pasta made from durum wheat semolina contains gluten. So for people with celiac disease, the noodle is not suitable for consumption. An alternative is the already well-established pasta made from grain substitutes. They are usually made of rice or corn and are available in any health food store or organic market and sometimes in well-stocked supermarkets.Some types of pasta – but by no means all – also contain egg, which can cause allergies. Fresh pasta contains egg almost by default, while dry pasta contains egg only in very rare cases. Nevertheless, a look at the label is always worthwhile for egg allergy sufferers.
Shopping and kitchen tips
Dry pasta is available in the standard varieties – mostly spaghetti, penne and fussili – in every supermarket and discount store. Raw, dry pasta is extremely undemanding. Stored in a dry place, they will keep for several months. If the storage place is also dark, the vitamins remain largely contained in the pasta. Fresh pasta products such as tortelloni are also now standard in the refrigerated shelves of all grocery stores. More unusual varieties in other shapes, made from other grains or with special spice additions can be found in organic markets and delicatessens. If the pasta is to be served as a main course, an amount of 100 grams per person is considered appropriate. When cooked, the pasta triples in weight. So 100 grams of raw pasta will produce about 300 grams of cooked pasta. By the way, if you want to eat your pasta in the traditional Italian way, you should only use a fork. Spaghetti is simply twisted with the fork on the plate. Anyone who uses a spoon or even a knife quickly turns out to be a philistine.
Preparation tips
As a guideline for the amount of water to use when cooking, 1 liter of water per 100 grams of pasta. Oil in the water has no positive effect on the cooked pasta and can be safely omitted. A pinch to a teaspoon of salt, on the other hand, must be added to the cooking water to improve the taste. Pasta should not be quenched after cooking, as it will not be able to absorb the sauce as well. There are also indications as to which noodle goes with which sauce: While longer pasta such as spaghetti or tagliatelle is primarily served with thinner sauces, shorter pasta such as penne or fussili goes better with thicker or chunkier sauces. Standard sauces or ways of preparing pasta, available in any Italian restaurant, are “aglio e olio” (garlic, oil), “al pomodoro” (tomato sauce), “bolognese” (minced meat sauce) and “carbonara” (cream, ham). Pasta can also develop its flavor well in soups and casseroles, such as a lasagna. In Italy, however, pasta with a sauce traditionally always represents a dish in its own right.
