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Findings from a large review study suggest that replacing refined grains with whole grains, such as whole-wheat pasta, is associated with a lower risk of heart disease, stroke, Type 2 diabetes and ...
Stoneground flour is whole grain flour produced by the traditional process of grinding grain between two millstones. This is in contrast to mass-produced flours which ...
Sheet pasta that is similar in shape to a cinnamon stick [96] Log-type pasta Penne: Medium length tubes with ridges, cut diagonally at both ends. They can be either lisce (smooth) or rigate (grooved). Mostaccioli is also sometimes used for Barilla products, pennette have a shorter length and pennoni are wider and thicker. [97]
Hard is a general term for flours with high gluten protein content, commonly refers to extra strong flour, with 13.5–16% [18] (or 14–15% from some sources) protein (16% is a theoretically possible protein content [18]). This flour may be used where a recipe adds ingredients that require the dough to be extra strong to hold together in their ...
Penne is the plural form of the Italian penna (meaning 'feather', but 'pen' as well), deriving from Latin penna (meaning 'feather' or 'quill'), and is a cognate of the English word pen. When this format was created, it was intended to imitate the then-ubiquitous steel nib of fountain and dip pens .
Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. [3] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. [4] Spaghettoni is a thicker form of spaghetti, while spaghettini is a ...
Break the eggs into the pan of cooled pasta and sauce, then add the grated Parmesan. Mix together. Brush the remaining oil over the side and base of an 8 1/2-inch round nonstick baking dish with sides about 2 inches deep. Pour in the pasta mixture and spread out evenly. Cook in the center of the preheated oven for 20 minutes until crispy and set.
Other dishes may be portioned larger and used for dinner. Pasta sauces similarly may vary in taste, color and texture. [9] In terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6% protein, and low in fat, with moderate amounts of manganese, but pasta generally has low micronutrient content.