Healthy Food Database

Pasta - Dried
Pasta, once the entree to the main meat dish, has rapidly become one of the most consumed foods in the Western world. Dried pasta (pasta secca) is made using strong durum wheat and water. Dried pasta cames in many different shapes - in tubes
(penne, rigatoni, and fusili), lengths (spaghetti, linguini, tagliatelle) and sheets (lasagne).
Category: Grain
In Season: all year
To Buy:
Buy dried pasta from the supermarket or delicatessen. Buy a good quality durum wheat pasta that requires longer cooking time - it holds its shape better. Dried pasta is also available with spinach added or wholegrain (see separate note).
To Store:
Store in a dry, airtight container in the pantry.
Tips & Tricks:
The general guide is to use tubular pasta for thick sauces and long lengths for a thin sauce, cream sauce or oil coating. For people with wheat allergies spelt pasta is available in health food stores. The nutrition content refers to one cup of cooked pasta.
Cooking Tips:
To cook pasta you need a large stock pot (or pasta pot). Fill it with water salted with sea salt. Add the pasta and allow it to boil quickly in the water - this will keep it turning and prevent it from sticking. Dried pasta will take 5 - 12 minutes to cook. The cooked pasta should still be firm but not mushy or hard on the inside.

Nutrition per 1 Cup:

Weight (grams):
Carbohydrates, g:
Protein (g):
Saturated Fat, g :
Energy (kJ):
Low GI < 55:
Fat (g):
Monosaturated Fat , g:
Safe/negligible amount

Benefits the Following Health Conditions:*

Find recipes with Pasta - Dried

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Facebook Twitter RSS