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Flavored Pasta
Flavored pastas feature added ingredients, such as garlic, spinach, and
basil.
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.
Buying and storing tips
Look for dried flavored pasta in the pasta or bulk section of natural food, grocery, and
specialty markets. Look for fresh flavored pasta in the refrigerated foods section. Store
dried flavored pasta, unopened, in a cool, dry cupboard for six to eight months. Store fresh
flavored pasta in the refrigerator and use within a day or two.
Availability
Flavored pastas are available year-round.
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
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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