Pasta. The nutritional value of pasta is very high: about 360 kcal, proteins - 1g, fat - 2 g, Carbohydrates 60— 70 g, calcium - 16 mg, phosphorus - 165 mg, iron - 1,5 mg, vitamin B1— 90 mg, B2 - 60 mg and a lot of vitamin PP - up to 2000 mg. And all this is why, that we get pasta from a large amount of vegetable protein from a large -amount flour crushed to thick dough (or gluten added to poorer flour) with the addition of water, soli, eggs and yeast. The shape of pasta can be any. tubes, stars, which we then dry (This process in pasta factories is quite complicated). When preparing for consumption, we cook pasta in 3-5 times more salted boiling water for less than 15 minute. It is good to remember, that z 1 kg Wermiszel we get from 2,5 do 4 kg of pasta, from "Italian" 2,3 kg.
The addition of any animal protein causes, that the dish is full -fledged (supplemented with lysine).
There are many recipes in every cookbook on the way the pasta is served.