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Some different colours and shapes of pasta in a pasta specialty store in Venice There are many different varieties of pasta . [ 1 ] They are usually sorted by size, being long ( pasta lunga ), short ( pasta corta ), stuffed ( ripiena ), cooked in broth ( pastina ), stretched ( strascinati ) or in dumpling-like form ( gnocchi/gnocchetti ).
When cooked, plain pasta is composed of 62% water, 31% carbohydrates (26% starch), 6% protein, and 1% fat. A 100-gram (3 + 1 ⁄ 2 oz) portion of unenriched cooked pasta provides 670 kilojoules (160 kcal) of food energy and a moderate level of manganese (15% of the Daily Value), but few other micronutrients.
When the pasta leaves the dies it has the moisture content of 31%. The final desired moisture of the dried pasta is about 12%, in order for the pasta to be rigid and have a long storage life. The drying process is slightly different for long and short pastas, but in general, pasta is exposed to hot air to dehydrate the pasta.
Dry pasta lines are machines that make dry pasta products such as spaghetti or penne on a commercial scale, used for high-volume continuous production ranging from 500 to 8,000 kg per hour capacity. A typical dry pasta line consists of an extruder and a dryer. [ 1 ]
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...
New Jersey has no dry counties, but as of 2017, at least 30 municipalities (out of 565 [112] statewide) prohibit the retail sale of alcohol. [113] Most of the dry towns are in South Jersey, and some of them are dry because of their origins as Quaker, Methodist, or other Protestant religious communities. [114]
The system can be traced back to the measuring systems of the Hindus [18]: B-9 and the ancient Egyptians, who subdivided the hekat (about 4.8 litres) into parts of 1 ⁄ 2, 1 ⁄ 4, 1 ⁄ 8, 1 ⁄ 16, 1 ⁄ 32, and 1 ⁄ 64 (1 ro, or mouthful, or about 14.5 ml), [19] and the hin similarly down to 1 ⁄ 32 (1 ro) using hieratic notation, [20] as ...
One momme = 4.340 g/m 2; 8 mommes is approximately 1 ounce per square yard or 35 g/m 2. The momme is based on the standard width of silk of 45 inches (1.1 m) wide (though silk is regularly produced in 55-inch (1.4 m) widths and uncommonly in larger widths). The usual range of momme weight for different weaves of silk are: Habutai—5 to 16 mm