Ideas 24 will sort it out, what is the difference between hard and soft wheatand find out if regular pasta can be just as nutritious and delicious as their expensive hard cousins.
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What is the difference between soft pasta and hard pasta?
As food technologists assure, pasta made from soft wheat is distinguished by a high content of nutrients: proteins, minerals, vitamins (including vitamin E for youth and a protector from stress and dementia – vitamin PP), and properly cooked, they also have a wonderful taste.
What then is the difference between durum and soft wheat and how important is it?
- The nutritional value in hard and soft varieties is almost the same. For example, soft wheat pasta contains only 1–2% less protein than hard wheat (the difference is only 1.4 grams per 100 grams). In general, the nutritional value of the product depends not so much on the type of wheat, but on the degree of its processing: the composition of whole grain flour, of course, is richer than the highest grade flour.
- Durum wheat contains more glutenso products from it during cooking retain their shape better.
- The difference between durum and soft wheat is primarily in the carbohydrate structure: in durum wheat, starch crystals are small and do not break down during grinding, so the flour from it turns out to be fine-grained and absorbs less moisture.
From time immemorial, soft wheat has been grown in Ukraine, and we are used to flour from it. Who, for example, would come up with the idea of making dough for dumplings from durum flour? And for loose pastries, soft wheat flour is required.
Pasta, on the other hand, is hard varieties we have heard about in recent years thanks to advertising. Let’s pay tribute to the dexterity of Italian marketers: durum wheat has become for us an absolute synonym for high quality. Actually it’s just a myth. The products of the leading Ukrainian manufacturers are in no way inferior to the expensive Italian ones. Choosing pasta TM “Taya”, you get high quality for a reasonable price, without cheating for PR, and at the same time support the domestic economy.
Ukrainian pasta TM “Taya” is in no way inferior to Italian / Photo TM “Taya”
What affects the quality of pasta
The secret of any pasta – from light spiderweb vermicelli to continuous layers of lasagne – lies not only in high-quality raw materials, but also in the equipment on which they were made, as well as in the correct kneading and drying technology. Equally important are the storage conditions of products.
All these decisive factors are taken into account by the Khmelnitsky pasta factory, where TM products are produced “Taya”:
- Ukrainian brand pasta is made from quality ingredients and without artificial additives and dyes. They include wheat flour of the highest grade from grain grown on fertile Ukrainian lands, and clean drinking water. Raw materials are preliminarily checked according to eight indicators.
- The production is fully automated. On Swiss equipment using unique technology “Taya” produces extra-class products – yellow, with a glossy surface and excellent consumer qualities.
So, impeccable flour, certified production and careful control of all production processes result in a delicious product that perfectly retains its shape when cooked.
By the way, in Ukraine, under the brand name of durum, mixed flour pasta is often sold. In addition, Turkish and Egyptian manufacturers are disguised as “Italy”. And this is a deliberate deception of the consumer. So isn’t it better to give preference to proven, honest domestic soft wheat products?
Choosing pasta TM “Taya”, you will always be sure of their composition and quality. With an important caveat: to enjoy your favorite pasta to the fullest, you need to cook them correctly.
Pasta TM “Taya” perfectly retains its shape during cooking / Photo TM “Taya”
How to cook soft wheat pasta
So, we found out that soft varieties of pasta, made on modern equipment, with strict quality control of raw materials, the entire production process and storage conditions of the finished product, are practically in no way inferior to the advertised hard ones.
However, any product can be spoiled by violating the cooking technology. So how to cook soft pasta so that they do not lose their appearance or nutritional value?
Perfectly cooked pasta should be slightly firm inside, or, as the Italians say, al dente – “by the tooth”, i.e. not boiled. It is in this state that they are the most nutritious and most delicious.
So remember 5 secrets of delicious pasta:
- Pasta should be boiled in a large saucepan with plenty of salted water. For every 100 grams of dry product, it is recommended to take 1 liter of water and 10 grams of salt (about 1 teaspoon).
- Salt is best added when the water is already starting to boil. Never add salt during the cooking process.
- Lower the pasta only to boiling water, and to the very center of the pan, where the boil is stronger. Immediately after that, the water will stop boiling. As soon as it boils again, reduce the fire under the pan. It is not necessary to cover the pan with a lid, but it is necessary to stir the pasta!
- The packaging always indicates how many minutes you need to cook the product. For example, for pasta, this is about 5 minutes. But do not blindly rely on the instructions. 2 – 3 minutes before the hypothetical readiness of the product, try it “by the tooth”: it should be soft on the outside, a little hard on the inside and without a mealy layer. If this is the case, close the pan with a lid, turn off the heat and drain the water after a couple of minutes.
- Don’t rinse cooked pasta! Otherwise, you will wash off the starch from them, which is needed for a good connection with sauces.
Having worked out several times in the kitchen, you will forget about such a horror as an overcooked, sticky flour mass. You will have perfect tasty pasta, and with them – simply divine dishes!
Properly cooked spaghetti is simply divine / Photo TM “Taya”