After we shared with you a super complete text with the types of noodle shape, it’s time to talk about the masses! Although the base is almost always wheat flour and water, there are some variations that interfere not only in flavor, but also in color and texture!
With that in mind, we selected the main types of pasta pasta to comment on their differences. So, when you go to the market you will know how to choose among them with more knowledge 😉
The dry pasta forms a great category, composed of those with eggs, semolina, wholegrain, hard grain and so on. Basically, they are the ones we find on the market shelves, without being refrigerated.
Because they are dry, they are not perishable and end up lasting for months in the closet – as well as being cheaper! We list each one below:
This is the most common spaghetti pasta of all, with wheat flour, water and salt. Because it has no other different ingredients, it is also one of the cheapest and with a very neutral flavor.
The pasta that has eggs in its preparation gains an even more yellowish appearance and is usually a little softer. Because it has this extra ingredient, it is slightly more protein, and makes the dough more elastic.
If you’re a fan of pasta al dente, you should already be used to consuming pasta grano duro. As the name says, it is a little more resistant to the tooth, also leaving the mass more loose. This is because the dough is made with a type of wheat flour called great durum, which makes the pasta more consistent. Another difference is the value, which ends up being a little more expensive due to the use of a special wheat.
Just like grano duro, the semolina mass differential is in the type of wheat used in the preparation – in this case, semolina. For this reason, it is lighter than the others and has a light and soft consistency. One more detail: this type of wheat is ideal for those who want to follow low cholesterol diets.
As the name implies, this category of pasta is prepared with wholemeal flour. Precisely for this reason, it has more fibers and is a success among those who follow a healthier diet. As a consequence of fibers, this type of mass also increases the feeling of satiety, helps in constipation and also in the control of cholesterol and blood glucose.
FRESH OR ARTISANAL PASTA
Fresh pasta are those that do not go through total drying and take eggs, water and flour (almost always semolina) in preparation. Therefore, they are softer and lighter. They are usually in special packaging and are almost always refrigerated, since the shelf life ends up being shorter. Homemade pasta, for example, is always fresh, as it does not undergo any rigorous industrial drying process.
The category of pasta most loved by those who love practicality! Instant noodles bear this name because they go through a pre-cooking stage before being sold. Consequently, they cook much faster. There are those who wrinkle their nose at this type of pasta, mainly because of the spices that accompany it. But, you can’t deny that he is really super practical 😉
So, did you know all these differences? If you want suggestions for pasta recipes, just press here.