Dry pasta is mainly composed of carbohydrates. It contains only a small amount of fat and good amount of minerals like iron, calcium, phosphorus, magnesium, zinc, copper, manganese and potassium. PASTA, paste or alimentary pastes are the names to describe large number of products. In these days most commonly the term extruded product is generally used for pasta and these are made exclusively from durum wheat. The most common types are, Macaroni-tube shaped. Spaghetti-cord shaped, not tubular, Noodles-strings, flat, oval of various diameters. Uncooked pasta should be mechanically strong, retain its size and shape during packaging and transporting. It should be uniformly yellow in color, which should be translucent. When cooked in boiling water it should maintain its shape with no splitting. It should give firm bite and the surface should not be sticky. The cooked water should have no solids and it should be resistant to overcooking. Raw material for pasta is durum wheat.
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