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FLAVORED PASTA
The word “pasta” means “paste” in Italian, referring to the uncooked dough—a combination of semolina (durum wheat flour) and water. Flavored pastas are made by adding ingredients, such as garlic, parsley, beets, spinach, basil, or bell pepper to enhance the flavor, aroma, and visual appeal of plain pasta.
Varieties
Flavored pasta comes in several shapes and sizes, including macaroni, spaghetti, farfalle (bow-ties), rotelle (corkscrews), conchiglie (shells), linguini (broad, flat noodles), and others. Flavored pasta is also available fresh.
Preparation, uses, and tips
Add pasta a little at a time to boiling water. To prevent pasta from sticking to the bottom of the pan, stir gently until the water returns to a rapid boil. Cooking time varies depending on the type of pasta. Drain and rinse with cold water to stop cooking. As a general rule, use light sauces for delicate pastas, such as capellini or angel hair, and chunky, richer sauces for sturdy pastas, such as fuselli and linguini.
Nutritional Highlights
Flavored pasta (dry, purchased), 2 oz. (60g)
Calories: 75
Protein: 2.9g
Carbohydrate: 14.2g
Total Fat: 0.6g
Fiber: 0.0g
Health benefits and concerns
Health benefits and
concerns for pasta
Many health benefits and concerns associated with this food are applicable to other pasta.
Read about health benefits and concerns for
pasta for a full description.
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