 Why Would you buy Primo Pasta?
Why is pasta so popular?
How is pasta made?
Is pasta fattening?
How much cooked pasta does one pound of dry pasta make?
How should I store pasta?
What are the most popular pasta dishes?
What are some of the most popular food items that get tossed into a bowl of pasta? |
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Q. Why Would you buy Primo Pasta?
A.Our manufacturing standards comply with stringent government regulations, Our pasta is enriched with B vitamins, iron and folic acid, making it one of the most healthful foods you can buy.
In addition, Primo pasta is made with durum wheat . Durum wheat's hardness is perfect for making pasta, because it produces a firm product with a consistent cooking quality. The yellow heart of the durum kernel also gives pasta its pleasing golden color.
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Q. Why is pasta so popular?
A. Pasta's increased popularity is due to its nutritional value, taste and convenience. Eighty-four percent of consumers consider pasta to be a healthy food and an important part of a well-balanced diet.
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Q. How is pasta made?
A.
1. Mixing
Dry pasta is made with semolina, which is produced by grinding kernels of durum wheat. Sometimes other hard wheats are also used. The semolina is mixed with water until it forms a dough. If any other ingredients are being added to the pasta, such as eggs to make egg noodles, or spinach or tomato to make red or green colored pasta, those ingredients are added at this stage.
2. Extruding
The dough is kneaded until it reaches the correct consistency, and then it is pushed, or extruded, through a die, a metal disc with holes in it. The size and shape of the holes in the die determine what the shape of the pasta will be. For instance, dies with round or oval holes will produce solid, long shapes of pasta, such as spaghetti. When the extruded pasta reaches the right length, it is cut with sharp blades that rotate beneath the die.
3. Drying
The pasta is then sent through large dryers which circulate hot, moist air to slowly dry the pasta. Because different pasta shapes vary in degrees of thickness, they dry for different lengths of time. Most take 5 or 6 hours to dry.
4. Packing
The dried pasta is then packed in bags or boxes. Some of the more fragile pasta shapes, such as lasagne and manicotti, are often packed by hand to protect them from breaking.
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Q. Is pasta fattening?
A. Pasta is not fattening. A 1/2 cup serving of cooked pasta (spaghetti) contains a mere 99 calories, less than half a gram of fat, and less than 5 milligrams of sodium.
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Q. How much cooked pasta does one pound of dry pasta make?
A. It depends on which shape you're cooking, but you'll get a pretty close idea from this chart:
| Type of pasta |
Uncooked weight |
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Cooked amount |
| Small to medium pasta shapes(Elbow Macaroni, Medium Shells, Rotini, Twists, Spirals,Wagon Wheels, Bow Ties, Mostaccioli, Penne, Radiatore, Rigatoni) |
8 oz. uncooked |
= |
4 cups cooked |
| Long pasta shapes(Spaghetti, Angel Hair, Linguine, Vermicelli, Fettuccine) |
8 oz. uncooked or 1 1/2 inch diameter bunch |
= |
4 cups cooked |
| Egg Noodles |
8 oz. uncooked |
= |
2 1/2 cups cooked |
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Q. How should I store pasta?
A.
Uncooked Pasta
Store uncooked, dry pasta in your cupboard for up to one year. Keep in a cool, dry place. Follow the "first-in, first-out" rule: Use up packages you've had the longest before opening new packages.
Cooked Pasta
Refrigerate cooked pasta in an airtight container for 3 to 5 days. You may add a little oil (1-2 tsp. for each pound of cooked pasta) to help keep it from sticking. Because cooked pasta will continue to absorb flavors and oils from sauces, store cooked pasta separately from sauce.
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Q. What are the most popular pasta dishes?
A. According to the American Pasta Report, 40 percent of respondents say spaghetti is their personal favorite, followed by lasagne (12%), macaroni and cheese (6%), fettuccine (6%), linguine (3%), elbows (3%), pasta salad (3%), and angel hair (2%).
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Q. What are some of the most popular food items that get tossed into a bowl of pasta?
A. When it comes to favorite items, cheese was the most popular food choice (37%), followed by meat (32%), vegetables (31%) and seafood (20%).
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