- Difficulty: Easy
- Cost: Affordable
- Preparation time: 3 Minutes
- Portions: 100 grams
- Cooking methods: Stovetop
- Cuisine: Well-being
- Seasonality: All seasons
- Energy 74.76 (Kcal)
- Carbohydrates 14.61 (g) of which sugars 0.27 (g)
- Proteins 2.74 (g)
- Fat 0.44 (g) of which saturated 0.08 (g)of which unsaturated 0.22 (g)
- Fibers 0.86 (g)
- Sodium 295.06 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
The secret to success
It is necessary to maintain the water temperature above 176 °F (between 176 and 212 degrees), to allow proper gelatinization of starch and the denaturation and subsequent coagulation of gluten. This process allows for the digestion of the proteins contained in the pasta gluten.
The pasta already cooks at 176 degrees and at this temperature, the quality of the cooking is indistinguishable, the pasta is harmless and retains its organoleptic properties.
The pasta already cooks at 176 degrees and at this temperature, the quality of the cooking is indistinguishable, the pasta is harmless and retains its organoleptic properties.
