Pasta – Wikipedia

Cooked dough food in italian cuisine

Pasta (, ; italian pronunciation : [ ˈpasta ] ) is a type of food typically made from an unleavened boodle of wheat flour mix with water or eggs, and formed into sheets or early shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a raw material food of italian cuisine. [ 1 ] [ 2 ]

Pastas are divided into two broad categories : dried ( pasta secca ) and fresh ( pasta fresca ). Most dried pasta is produced commercially via an bulge process, although it can be produced at home. fresh pasta is traditionally produced by hand, sometimes with the care of dim-witted machines. [ 3 ] Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1300 document names. [ 4 ] In Italy, the names of specific pasta shapes or types often vary by venue. For exercise, the pasta shape cavatelli is known by 28 unlike names depending upon the town and region. common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialization or cosmetic shapes. [ 5 ] As a category in italian cuisine, both newly and dry pastas are classically used in one of three kinds of fix dishes : as pasta asciutta ( or pastasciutta ), cooked pasta is plated and served with a complementary color sauce or condiment ; a second categorization of pasta dishes is pasta in brodo, in which the pasta is part of a soup -type dish. A third base class is pasta al forno, in which the pasta is incorporated into a serve that is subsequently baked in the oven. [ 6 ] Pasta dishes are by and large childlike, but individual dishes vary in formulation. Some pasta dishes are served as a small first course or for light lunches, such as pasta salads. other dishes may be portioned larger and used for dinner. Pasta sauces similarly may vary in taste, discolor and texture. [ 7 ] In terms of nutrition, cooked plain pasta is 31 % carbohydrates ( by and large starch ), 6 % protein, and depleted in fatness, with centrist amounts of manganese, but pasta broadly has low micronutrient content. pasta may be enriched or fortified, or made from whole grains .

etymology

first attested in English in 1874, the password “ pasta ” comes from italian pasta, in act from Latin pasta, latinisation of the greek παστά ( pasta ) “ barley porridge “ .

history

Tacuinum Sanitatis, a Latin translation of the Taqwīm al-sihha by [8] Making pasta ; illustration from the fifteenth hundred edition of, a latin translation of the Arabic workby Ibn Butlan In the first hundred AD writings of Horace, lagana ( curious : laganum ) were ticket sheets of fried dough and were an everyday foodstuff. Writing in the second hundred Athenaeus of Naucratis provides a recipe for lagana which he attributes to the first hundred Chrysippus of Tyana : sheets of boodle made of wheat flour and the juice of crushed boodle, then flavoured with spices and fried in oil. An early fifth hundred cookbook describes a dish called lagana that consisted of layers of dough with kernel farce, an ancestor of contemporary lasagna. however, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta merchandise, which merely had like basic ingredients and possibly the condition. The beginning concrete data concerning pasta products in Italy dates from the 13th or fourteenth century. Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For case, the works of the second hundred AD Greek doctor Galen mention itrion, homogeneous compounds made of flour and body of water. The Jerusalem Talmud records that itrium, a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries AD. A dictionary compiled by the ninth hundred Arab doctor and lexicographer Isho bar Ali [ 14 ] defines itriyya, the Arabic akin, as string-like shapes made of semolina and dried before fudge. The geographic text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily :

West of Termini there is a delightful settlement called Trabia. [ 15 ] Its ever-flowing streams propel a count of mills. here there are huge buildings in the countryside where they make huge quantities of itriyya which is exported everywhere : to Calabria, to Muslim and christian countries. identical many shiploads are sent. [ 16 ]

One form of itriyya with a long history is laganum ( plural lagana ), which in Latin refers to a thin sheet of dough, and gives ascend to italian lasagna .
Boy with Spaghetti by Julius Moser, c. 1808 by Julius Moser, c. 1808 distinctive products shop class in Naples with pasta on display In North Africa, a food like to pasta, known as couscous, has been eaten for centuries. however, it lacks the distinguish ductile nature of pasta, couscous being more akin to droplets of boodle. At first, dry pasta was a luxury item in Italy because of high labor costs ; durum wheat semolina had to be kneaded for a long time. There is a caption of Marco Polo importing pasta from China [ 17 ] which originated with the Macaroni Journal, published by an association of food industries with the goal of promoting pasta in the United States. Rustichello district attorney Pisa writes in his Travels that Marco Polo described a food like to “ lagana ”. Jeffrey Steingarten asserts that Arabs introduced pasta in the Emirate of Sicily in the ninth hundred, mentioning besides that traces of pasta have been found in ancient Greece and that Jane Grigson believed the Marco Polo fib to have originated in the 1920s or 1930s in an ad for a canadian spaghetti caller. [ 19 ] food historians estimate that the serve credibly took restrain in Italy as a result of extensive Mediterranean trade in the Middle Ages. From the thirteenth century, references to pasta dishes—macaroni, ravioli, gnocchi, vermicelli—crop up with increasing frequency across the italian peninsula. [ 20 ] In the 14th-century writer Boccaccio ‘s collection of earthy tales, The Decameron, he recounts a mouthwatering fantasy concerning a mountain of Parmesan cheese down which pasta chefs roll macaroni and ravioli to gluttons waiting below. [ 20 ] In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allow people to store pasta on ships when exploring the New World. [ 21 ] A century subsequently, pasta was present around the earth during the voyages of discovery. [ 22 ] Although tomatoes were introduced to Italy in the sixteenth century and incorporated in italian cuisine in the seventeenth hundred, description of the first italian tomato sauces dates from the late eighteenth century : the first written record of pasta with tomato sauce can be found in the 1790 cookbook L’Apicio Moderno by Roman chef Francesco Leonardi. [ 23 ] Before tomato sauce was introduced, pasta was eaten dry with the fingers ; the fluid sauce demanded the use of a fork. [ 21 ]

history of fabrication

At the begin of the seventeenth hundred, Naples had rudimentary machines for producing pasta, late establishing the massage machine and press, making pasta manufacturing cost-efficient. [ 24 ] In 1740, a license for the beginning pasta factory was issued in Venice. [ 24 ] During the 1800s, urine mills and gem grinders were used to separate semolina from the bran, initiating expansion of the pasta market. [ 24 ] In 1859, Joseph Topits ( 1824−1876 ) founded Hungary ‘s inaugural pasta factory, in the city of Pest, which worked with steam machines ; it was one of the first pasta factories in Central Europe. [ 25 ] By 1867, Buitoni Company in Sansepolcro, Tuscany was an established pasta manufacturer. [ 26 ] During the early 1900s, artificial dry and extrusion processes enabled greater variety of pasta preparation and larger volumes for export, beginning a period called “ The Industry of Pasta ”. [ 24 ] [ 27 ] In 1884, the Zátka Brothers ‘s plant in Boršov nad Vltavou was founded, making it Bohemia ‘s first pasta factory. [ 28 ]

In modern times

The art of pasta make and the devotion to the food as a unharmed has evolved since pasta was foremost conceptualized. In 2008 it was estimated that Italians ate over 27 kg ( 60 pound ) of pasta per person, per year, easily beating Americans, who ate about 9 kg ( 20 pound ) per person. [ 29 ] Pasta is so beloved in Italy that individual consumption exceeds the average production of wheat of the country ; thus Italy frequently imports wheat for pasta gain. In contemporaneous club pasta is omnipresent and individuals can find a variety show of types in local anesthetic supermarkets. With the worldwide requirement for this staple food, pasta is nowadays largely mass-produced in factories and only a bantam symmetry is crafted by hand. [ 29 ]

Ingredients

Pasta made from durum wheat Since at least the prison term of Cato ‘s De Agri Cultura, basic pasta dough has been made largely of pale yellow flour or semolina, [ 4 ] with durum wheat used predominantly in the South of Italy and soft wheat in the North. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, deoxyadenosine monophosphate good as chestnut and chickpea flours. To address the needs of people affected by gluten-related disorders ( such as coeliac disease, non-celiac gluten sensitivity and wheat allergy sufferers ), [ 30 ] some recipes use rice or maize for making pasta. Grain flour may besides be supplemented with fudge potatoes. [ 31 ] [ 32 ] early additions to the basic flour-liquid mix may include vegetable purees such as spinach or tomato, mushrooms, cheeses, herbs, spices and early seasonings. While pastas are, most typically, made from unleavened doughs, the use of yeast-raised doughs are besides known for at least nine different pasta forms. [ 4 ] Additives in dried, commercially sold pasta include vitamins and minerals that are lost from the durum pale yellow endosperm during milling. They are added back to the semolina flour once it is grind, creating enriched flour. Micronutrients added may include niacin ( vitamin B3 ), riboflavin ( vitamin B2 ), vitamin bc, vitamin b1 ( vitamin B1 ), and ferric iron. [ 33 ]

Varieties

bracing

fresh pasta is normally locally made with clean ingredients unless it is destined to be shipped, in which lawsuit circumstance is given to the spoilage rates of the desire ingredients such as eggs or herb. furthermore, fresh pasta is normally made with a mixture of eggs and general-purpose flour or “ 00 ” low-gluten flour. Since it contains eggs, it is more tender compared to dried pasta and alone takes about half the time to cook. [ 34 ] Delicate sauces are preferred for fresh pasta in ordain to let the pasta take front stagecoach. [ 35 ] Fresh pastas do not expand in size after cooking ; consequently, 0.7 kilogram ( 1.5 pound ) of pasta are needed to serve four people liberally. [ 34 ] Fresh egg pasta is by and large cut into strands of versatile widths and thicknesses depending on which pasta is to be made ( e.g. fettuccine, pappardelle, and lasagna ). It is best served with kernel, cheese, or vegetables to create ravioli, tortellini, and cannelloni. fresh egg pasta is good known in the Piedmont region and Emilia Romagna region in North Italy. In this area, dough is only made out of egg egg yolk and flour result in a identical complicate spirit and texture. This pasta is frequently served merely with butter sauce and thinly sliced truffles that are native to this area. In other areas, such as Apulia, fresh pasta can be made without eggs. The only ingredients needed to make the pasta dough are semolina flour and water, which is frequently shaped into orecchiette or cavatelli. Fresh pasta for cavatelli is besides popular in other places including Sicily. however, the dough is prepared differently : it is made of flour and ricotta cheese rather. [ 36 ]

Dried

Dried pasta can besides be defined as factory-made pasta because it is normally produced in big amounts that require large machines with lake superior processing capabilities to manufacture. [ 36 ] Dried pasta is chiefly shipped over to farther locations and has a longer ledge life. The ingredients required to make dry pasta include semolina flour and water. Eggs can be added for spirit and richness, but are not needed to make dry pasta. In line to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period. Dried pastas are best served in hearty dishes like ragu sauces, soups, and casseroles. [ 35 ] Once it is cooked, the dried pasta will normally grow to twice its original size. Therefore, approximately 0.5 kg ( 1 pound ) of dried pasta serves up to four people. [ 34 ]

culinary uses

Three different colors of rotini pasta is generally served with some type of sauce ; the sauce and the type of pasta are normally matched based on consistency and ease of eat. Northern italian cooking uses less tomato sauce, garlic and herb, and white sauce is more common. [ 37 ] however italian cuisine is best identified by individual regions. Pasta dishes with lighter habit of tomato are found in Trentino-Alto Adige and Emilia Romagna. [ 38 ] [ 39 ] In Bologna, the meat-based Bolognese sauce incorporates a modest come of tomato concentrate and a green sauce called pesto originates from Genoa. In Central Italy, there are sauces such as tomato sauce, amatriciana, arrabbiata and the egg-based carbonara. Tomato sauces are besides present in southern italian cuisine, where they originated. In southerly Italy more complex variations include pasta paired with bracing vegetables, olives, capers or seafood. Varieties include puttanesca, pasta alla Norma ( tomatoes, eggplant and fresh or broil cheese ), pasta con le sarde ( newly sardines, pine nuts, fennel and olive oil ), spaghetti aglio, olio e peperoncino ( literally with garlic, [ olive ] anoint and hot chili peppers ), pasta con i peperoni cruschi ( crisp peppers and breadcrumb ). [ 40 ]

Processing

fresh

A pasta machine in manipulation Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour is first mounded on a flat open and then a well in the batch of flour is created. egg is then poured into the well and a fork is used to mix the egg and flour. [ 41 ] There are a variety show of ways to shape the sheets of pasta depending on the type required. The most popular types include penne, spaghetti, and macaroni. [ 42 ] Kitchen pasta machines, besides called pasta makers, are democratic with cooks who make big amounts of clean pasta. The cook feeds sheets of pasta boodle into the machine by hand and, by turning a hand methamphetamine, rolls the pasta to thin it incrementally. On the final travel by through the pasta machine, the pasta may be directed through a machine ‘comb ‘ to shape of the pasta as it emerges .

Matrix and extrusion

Semolina flour consists of a protein matrix with ensnare starch granules. Upon the addition of water, during desegregate, intermolecular forces allow the protein to form a more order structure in readiness for cooking. [ 43 ] Durum wheat is ground into semolina flour which is sorted by optical scanners and cleaned. [ 44 ] Pipes allow the flour to move to a mix machine where it is mix with warm water by rotating blades. When the mix is of a chunky consistency, the mix is pressed into sheets or extruded. Varieties of pasta such as spaghetti and linguine are cut by rotating blades while pasta such as penne and rotini are extruded. The size and determine of the dies in the extruder through which the pasta is pushed determine the shape that results. The pasta is then dried at a high temperature. [ 45 ]

Factory-manufactured

The ingredients to make dried pasta normally include water and semolina flour ; egg for color and affluence ( in some types of pasta ), and possibly vegetable juice ( such as spinach, beet, tomato, carrot ), herbs or spices for color and spirit. After mixing semolina flour with warm water the boodle is kneaded mechanically until it becomes firm and dry. If pasta is to be flavoured, eggs, vegetable juices, and herbs are added at this phase. The dough is then passed into the laminator to be flattened into sheets, then compressed by a vacuum mixer-machine to clear out air bubbles and excess water from the dough until the moisture subject is reduced to 12 %. next, the boodle is processed in a steamer to kill any bacteria it may contain. The dough is then fix to be shaped into different types of pasta. Depending on the type of pasta to be made, the dough can either be cut or extruded through dies. The pasta is set in a dry tank under specific conditions of heat, moisture, and fourth dimension depending on the type of pasta. The dried pasta is then packaged : newly pasta is sealed in a net, airtight credit card container with a mix of carbon dioxide and nitrogen that inhibits microbial increase and prolongs the merchandise ‘s shelf biography ; dried pastas are sealed in clear fictile or cardboard packages. [ 46 ]

Gluten-free

Gluten, the protein found in grains such as wheat, rye, spell, and barley, contributes to protein collection and firm texture of a normally cooked pasta. Gluten-free pasta is produced with pale yellow flour substitutes, such as vegetable powders, rice, corn, quinoa, amaranth, oats and buckwheat flours. [ 47 ] other possible gluten-free pasta ingredients may include hydrocolloids to improve cooking pasta with high heat resistance, xanthan gingiva to retain moisture during storage, or hydrothermally-treated polysaccharide mixtures to produce textures exchangeable to those of wheat pasta. [ 47 ] [ 48 ]

repositing

The repositing of pasta depends its action and extent of drying. [ 43 ] Uncooked pasta is kept dry and can sit in the cupboard for a class if airtight and stored in a cool, dry area. Cooked pasta is stored in the refrigerator for a utmost of five days in an airtight container. Adding a pair teaspoons of vegetable oil helps keep the food from sticking to itself and the container. Cooked pasta may be frozen for up to two or three months. Should the pasta be dried completely, it can be placed back in the cupboard. [ 49 ]

science

molecular and forcible typography

Pasta exhibits a random molecular order rather than a crystalline structure. [ 50 ] The moisture content of dried pasta is typically about 12 %, [ 51 ] bespeak that dried pasta will remain a brittle solid until it is cooked and becomes ductile. The cook product is, as a result, softer, more compromising, and chewy. [ 50 ] Semolina flour is the ground endosperm of durum wheat, [ 44 ] producing granules that absorb body of water during heat and an increase in viscosity due to semi-reordering of starch molecules. [ 44 ] [ 45 ] Another major component of durum pale yellow is protein which plays a large character in pasta dough rheology. [ 52 ] Gluten proteins, which include monomeric gliadins and polymeric glutenin, make up the major protein component of durum wheat ( about 75–80 % ). [ 52 ] As more water is added and fleece try is applied, gluten proteins take on an elastic characteristic and begin to form strands and sheets. [ 52 ] [ 53 ] The gluten matrix that results during form of the dough becomes irreversibly associated during drying as the moisture content is lowered to form the dry pasta merchandise. [ 54 ]

impact of processing on physical structure

Before the mix procedure takes locate, semolina particles are irregularly shaped and present in different sizes. [ 44 ] [ 55 ] Semolina particles become hydrated during mixing. The measure of body of water added to the semolina is determined based on the initial moisture contentedness of the flour and the craved shape of the pasta. The coveted moisture content of the boodle is approximately 32 % wet basis and will vary depending on the determine of pasta being produced. [ 55 ] The shape process involves the boodle entering an extruder in which the rotation of a individual or double screw organization pushes the dough toward a die set to a specific shape. [ 44 ] As the starch granules swell slenderly in the presence of water and a low total of thermal energy, they become embedded within the protein matrix and align along the focus of the shear caused by the bulge procedure. [ 55 ] Starch gelatinization and protein curdling are the major changes that take place when pasta is cooked in boiling water. [ 52 ] Protein and starch competing for water within the pasta induce a constant change in structure as the pasta cook. [ 55 ]

product and market

In 2015–16, the largest producers of dried pasta were Italy ( 3.2 million tonnes ), the United States ( 2 million tonnes ), Turkey ( 1.3 million tons ), Brazil ( 1.2 million tonnes ), and Russia ( 1 million tons ). [ 56 ] [ 57 ] In 2018, Italy was the universe ‘s largest exporter of pasta, with $ 2.9 billion sold, followed by China with $ 0.9 billion. [ 58 ] The largest per caput consumers of pasta in 2015 were Italy ( 23.5 kg/person ), Tunisia ( 16.0 kg/person ), Venezuela ( 12.0 kg/person ) and Greece ( 11.2 kg/person ). [ 57 ] In 2017, the United States was the largest consumer of pasta with 2.7 million tons. [ 59 ]

nutrition

When cooked, plain pasta is composed of 62 % urine, 31 % carbohydrates ( 26 % starch ), 6 % protein, and 1 % fat. A 100-gram ( 3+1⁄2-ounce ) helping of unenriched cook pasta provides 670 kilojoules ( 160 kilocalories ) of food energy and a mince degree of manganese ( 15 % of the Daily Value ), but few other micronutrients. Pasta has a lower glycemic index than many other staple foods in western polish, like bread, potatoes, and rice. [ 60 ]

International adaptations

As pasta was introduced elsewhere in the earth, it became incorporated into a number of local cuisines, which frequently have significantly different ways of formulation from those of Italy. In Hong Kong, the local anesthetic Chinese have adopted pasta, primarily spaghetti and macaroni, as an ingredient in the Hong Kong-style Western cuisine. When pasta was introduced to different nations, each culture would adopt a different style of training. In the by, ancient Romans cooked pasta-like foods by frying preferably than boiling. It was besides sweetened with honey or tossed with garum. Ancient Romans besides enjoyed baking it in rich pies, called timballi. [ 61 ] In cha chaan teng, macaroni is cooked in water and served in broth with overact or frank sausages, peas, black mushrooms, and optionally eggs, evocative of attic soup dishes. This is much a path for breakfast or light lunch do. [ 62 ] These low-cost dining shops evolved from american food rations after World War II due to lack of supplies, and they continue to be popular for people with humble means. Two park spaghetti dishes served in Japan are the Bolognese and the Napolitan. In Nepal, macaroni has been adopted and cooked in a nepalese manner. Boiled macaroni is sautéed along with cumin, turmeric, finely chopped green chillies, onions and cabbage. In Greece hilopittes is considered one of the finest types of dried egg pasta. It is cooked either in tomato sauce or with diverse kinds of casserole kernel. It is normally served with greek cheese of any character. pasta is besides far-flung in the Southern Cone, arsenic well most of the stay of Brazil, largely permeant in the areas with meek to strong italian roots, such as Central Argentina, and the eight southernmost brazilian states ( where macaroni are called macarrão, and more general pasta is under the umbrella term massa, literally “ dough ”, together with some japanese noodles, such as bifum rice vermicelli and yakisoba, which besides entered general smack ). The local names for the pasta are many times varieties of the italian names, such as ñoquis/nhoque for gnocchi, ravioles/ravióli for ravioli, or tallarines/talharim for tagliatelle, although some of the most popular pasta in Brazil, such as the parafuso ( “ cheat ”, “ rigidly ” ), a peculiarity of the country ‘s pasta salads, are besides direction different both in name and format from its closest italian relatives, in this character the fusilli. [ 63 ] In Sweden, spaghetti is traditionally served with köttfärssås ( Bolognese sauce ), which is minced kernel in a thick tomato soup. In the Philippines, spaghetti is much served with a distinct, slenderly angelic yet flavorful kernel sauce ( based on tomato sauce or paste and catsup ), frequently containing flat coat beef or pork and diced hot dogs and ham. It is spiced with soy sauce, heavy quantities of garlic, dried oregano sprigs and sometimes with dried bay leaf, and topped with grate cheese. early pasta dishes are besides cooked nowadays in Filipino kitchens, like carbonara, pasta with alfredo sauce, and baked macaroni. These dishes are normally cooked for gatherings and particular occasions, like family reunions or Christmas. Macaroni or early pipe pasta is besides used in sopas, a local chicken broth soup. Fettuccine alfredo with cream, cheese and butter, and spaghetti with tomato sauce ( with or without meat ) are democratic Italian-style dishes in the United States. In Australia, boscaiola sauce, based on bacon and mushrooms, is popular .

Regulations

Italy

Although numerous variations of ingredients for different pasta products are known, in Italy the commercial manufacture and tag of pasta for sale as a food product within the area is highly regulated. [ 64 ] [ 65 ] italian regulations recognise three categories of commercially manufactured dry pasta equally well as manufactured fresh and stabilize pasta : Pasta, or dried pasta with three subcategories – ( one. ) Durum pale yellow semolina pasta ( pasta di semola di grano duro ), ( two. ) Low grade durum pale yellow semolina pasta ( pasta di semolato di grano duro ) and ( three. ) Durum pale yellow whole meal pasta ( pasta di semola integrale di grano duro ). Pastas made under this category must be made only with durum pale yellow semolina or durum wheat whole-meal semolina and urine, with an allowance for up to 3 % of soft-wheat flour as part of the durum flour. Dried pastas made under this category must be labeled according to the subcategory. Special pastas ( paste speciali ) – As Pasta above, with extra ingredients early than flour and water or eggs. particular pastas must be labeled as durum wheat semolina pasta on the box completed by mentioning the add ingredients used ( for example, spinach ). The 3 % soft flour limitation hush applies. Egg pasta ( pasta all’uovo ) – May entirely be manufactured using durum wheat semolina with at least 4 hens ‘ eggs ( chicken ) weighing at least 200 grams ( without the shells ) per kilogram of semolina, or a fluent egg product produced entirely with hen ‘s eggs. Pasta made and sold in Italy under this category must be labeled egg pasta .
A minor hand-cranked pasta machine designed to sheet fresh pasta boodle and cut tagliatelle Fresh and stabilized pastas ( paste alimentari fresche e stabilizzate ) – Includes fresh and stabilize pastas, which may be made with soft-wheat flour without restriction on the sum. Prepackaged fresh pasta must have a body of water capacity not less than 24 %, must be stored refrigerated at a temperature of not more than 4 °C ( with a 2 °C tolerance ), must have undergo a heat treatment at least equivalent to pasteurization, and must be sold within 5 days of the date of industry. Stabilized pasta has a lower give up water contentedness of 20 %, and is manufactured using a summons and heat treatment that allows it to be transported and stored at ambient temperatures. The italian regulations under Presidential Decree N° 187 apply lone to the commercial manufacture of pastas both made and sold within Italy. They are not applicable either to pasta made for export from Italy or to pastas imported into Italy from other countries. They besides do not apply to pastas made in restaurants .

United States

In the US, regulations for commercial pasta products occur both at the federal and department of state levels. At the Federal degree, consistent with Section 341 of the Federal Food, Drug, and Cosmetic Act, [ 66 ] the Food and Drug Administration ( FDA ) has defined standards of identity for what are broadly term macaroni products. These standards appear in 21 CFR Part 139. [ 67 ] Those regulations country the requirements for standardize macaroni products of 15 specific types of dried pastas, including the ingredients and product-specific tag for conforming products sold in the US, including imports : Macaroni products – defined as the class of food prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of those ingredients with water. Within this class assorted optional ingredients may besides be used within intend ranges, including egg egg white, freeze testis white or dried egg white alone or in any combination ; disodium phosphate ; onions, celery, garlic or bay leaf, alone or in any combination ; salt ; gum gluten ; and concentrated glyceryl monostearate. specific dimensions are given for the shapes named macaroni, spaghetti and vermicelli .

Enriched macaroni products – largely the same as macaroni products except that each such food must contain thiamin, riboflavin, niacin or niacinamide, folic acid and iron, with specified limits. Additional optional ingredients that may be added include vitamin D, calcium, and defatted wheat germ. The optional ingredients specified may be supplied through the use of dried yeast, dried torula yeast, partly defatted wheat germ, enriched farina, or enriched flour.
Enriched macaroni products with fortified protein–similar to enriched macaroni products with the addition of other ingredients to meet specific protein requirements. Edible protein sources that may be used include food grade flours or meals from nonwheat cereals or oilseeds. Products in this category must include specified amounts of thiamin, riboflavin, niacin or niacinamide and iron, but not folic acid. The products in this category may also optionally contain up to 625 milligrams of calcium.
Milk macaroni products – the same as macaroni products except that milk or a specified milk product is used as the sole moistening ingredient in preparing the dough. Other than milk, allowed milk products include concentrated milk, evaporated milk, dried milk, and a mixture of butter with skim, concentrated skim, evaporated skim, or nonfat dry milk, in any combination, with the limitation on the amount of milk solids relative to amount of milk fat.
Nonfat milk macaroni products – the same as macaroni products except that nonfat dry milk or concentrated skim milk is used in preparing the dough. The finished macaroni product must contain between 12% and 25% milk solids-not-fat. Carageenan or carageenan salts may be added in specified amounts. The use of egg whites, disodium phosphate and gum gluten optionally allowed for macaroni products is not permitted for this category.
Enriched nonfat milk macaroni products – similar to nonfat milk macaroni products with added requirements that products in this category contain thiamin, riboflavin, niacin or niacinamide, folic acid and iron, all within specified ranges.
Vegetable macaroni productsmacaroni products except that tomato (of any red variety), artichoke, beet, carrot, parsley or spinach is added in a quantity such that the solids of the added component are at least 3% by weight of the finished macaroni product. The vegetable additions may be in the form of fresh, canned, dried or a puree or paste. The addition of either the various forms of egg whites or disodium phosphate allowed for macaroni products is not permitted in this category.
Enriched vegetable macaroni products – the same as vegetable macaroni products with the added requirement for nutrient content specified for enriched macaroni products.
Whole wheat macaroni products – similar to macaroni products except that only whole wheat flour or whole wheat durum flour, or both, may be used as the wheat ingredient. Further the addition of the various forms of egg whites, disodium phosphate and gum gluten are not permitted.
Wheat and soy macaroni products – begins as macaroni products with the addition of at least 12.5% of soy flour as a fraction of the total soy and wheat flour used. The addition the various forms of egg whites and disodium phosphate are not permitted. Gum gluten may be added with a limitation that the total protein content derived from the combination of the flours and added gluten not exceed 13%.

Noodle products – the class of food that is prepared by drying units of dough made from semolina, durum flour, farina, flour, alone or in any combination with liquid eggs, freeze eggs, dried eggs, egg yolks, freeze yolks, dried yolks, alone or in any combination, with or without water system. optional ingredients that may be added in allow amounts are onions, celery, garlic, and bay flick ; salt ; gum gluten ; and concentrated glyceryl monostearate .

Enriched noodle products – similar to noodle products with the addition of specific requirements for amounts of thiamin, riboflavin, niacin or niacinamide, folic acid and iron, each within specified ranges. Additionally products in this category may optionally contain added vitamin D, calcium or defatted wheat germ, each within specified limits.
Vegetable noodle products – the same as noodle products with the addition of tomato (of any red variety), artichoke, beet, carrot, parsley, or spinach in an amount that is at least 3% of the finished product weight. The vegetable component may be added as fresh, canned, dried, or in the form of a puree or paste.
Enriched vegetable noodle products – the same as vegetable noodle products excluding carrot, with the specified nutrient requirements for enriched noodle products.
Wheat and soy noodle products – similar to noodle products except that soy flour is added in a quantity not less than 12.5% of the combined weight of the wheat and soy ingredients.

The federal regulations under 21 CFR Part 139 are standards for the products noted, not mandates. Following the FDA ‘s standards, a number of states have, at diverse times, enacted their own statutes that serve as mandates for respective forms of macaroni and attic products that may be produced or sold within their borders. many of these specifically require that the products sold within those states be of the enrich phase. [ 68 ] [ 69 ] [ 70 ] [ 71 ] According to a report released by the Connecticut Office of Legislative Research, when Connecticut ‘s law was adopted in 1972 that mandated certain grain products, including macaroni products, sold within the state to be enriched it joined 38 to 40 other states in adopting the union standards as mandates. [ 72 ]

USDA school nutrition

Beyond the FDA ‘s standards and state statutes, the United States Department of Agriculture ( USDA ), which regulates federal school nutriment programs, [ 73 ] [ 74 ] broadly requires ingrain and bread products served under these programs either be enriched or wholly grain ( see 7 CFR 210.10 ( kilobyte ) ( 5 ) ). This includes macaroni and noodle products that are served as separate the class grains/breads requirements within those programs. The USDA besides allows that enriched macaroni products fortified with protein may be used and counted to meet either a grains/breads or meat/alternative kernel necessity, but not as both components within the same meal. [ 75 ]

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See besides

References

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