Vermicelli, horns, shells, spirals, spaghetti, noodles … This is not the whole list of pasta that beckons buyers from supermarket shelves. Pasta is very popular in every home, because what could be easier than boiling pasta, adding sauce, or maybe just butter with cheese or stewed meat with gravy … But sometimes boiled pasta is shocked, because instead of the expected result, we get sticky a mass or even worse, a mass similar to paste. How to choose quality pasta?
– High-quality pasta contains only water and flour. For dyed pasta, natural dyes from carrots, beets, spinach or tomatoes are allowed. If you find the presence of artificial colors, this is not your option to buy;
– The most correct pasta is made only from durum wheat, which should be indicated on the package;
– If in the table with information about the nutritional value of the product, you will find the data – protein content per 100 g. not less than 12% of the product is a quality product;
– The color of pasta in the package should be straw, not yellow;
– Of course, pay attention to the packaging, it must be intact, not damaged and not swollen.