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The good news is that Pasta has a GI of 41 which is similar to pears and lower than many types of bread. And one easy way to lower the GI of pasta is to cook it like the Italians - "al dente". Most pasta today is made from semolina flour obtained from durum wheat. This creates a firm dough which in turn also lowers the GI while also providing a good source of nutrition. Homemade and dried pasta contain plenty of B vitamins folic acid and iron. It s low in sodium and despite a prevalent myth pasta is not high in cholesterol even though it is usually made with eggs. It was once thought that egg consumption needed to be drastically reduced due to their high cholesterol content but subsequent research has shown eggs are quite healthy in moderation and greatly contribute to the health benefits of pasta.
It is the most widely known and can be found all over the world. But it is easy to go wrong with it and to end up with a soggy uninspiring mess. As with all the most basic foods the key to cooking good pasta is to choose good quality ingredients. The simpler the food the more important quality becomes. Poor quality can be less easily disguised in a simple pasta dish than in something more elaborate. Good quality pasta is made from durum wheat. Many people swear by fresh pasta rather than dried. They feel that fresh pasta must be more authentic than dried. But in Italy cooks will often choose dried pasta for preference. A good quality dried pasta made from durum what is always preferable to a poor quality fresh pasta. What you are looking for is a dried pasta made with 100 per cent durum wheat and preferably made by an Italian company according to traditional methods.
Still someone should stir the pasta frequently to best achieve even cooking. Different pasta takes longer times to cook so cooking time does rely upon individual s tastes. To create perfect pasta make sure you confirm the cooking time which is printed over the pasta s packaging. Failing that you can always taste test the pasta during the cooking process. You have reached a great cooking point when the pasta is soft to touch and yet still firm in the middle. By cooking your pasta in using this method you have created "al dente" pasta. When it s time to drain the pasta leave two tablespoons of cooking water within the pot with the pasta. This may allow you some breathing room to dilute sauces if need be. If you re planning on adding sauces to your pasta then coat them lightly only after sufficiently warming the sauce. Remember you are able to always reheat the pasta in the cooking pot after adding sauces to ensure you get a regular heat. Many people tend not to realise the pasta will still cook long after it is drained so serving quickly is best advised. If you intend on making pasta salad dishes then after draining the pasta coat it in a little olive oil. Then allow it to cool whilst stirring regularly. Once the past has cooled then you can add additional sauces and serve. The beauty of preparing pasta is that all you need is boiling water. Even if you only have one pan you can still make a plethora of incredible pasta dishes just by boiling or cooking pasta properly. The proper way is of course Al Dente: firm just slightly crunchy. Yes slightly crunchy. Pasta s incredible nutty flavor can only be achieved if it is cooked extra firm. I know I know this might be foreign to most people but once you have tasted pasta which is truly Al Dente you will understand why Italians adore pasta. So the essential thing is boiling water.