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I still remember the intricate joke of my first boss that only Italians save on pasta. Laughter with laughter, but in the diet of many Russians this product occupies one of the first places among side dishes. Wits even call pasta...

I still remember the intricate joke of my first boss that only Italians save on pasta. Laughter with laughter, but in the diet of many Russians this product occupies one of the first places among side dishes. Wits even call pasta "meat for the poor."

Studies have shown that pasta is not only low in calories, but also contains a sufficient amount of protein. And this contributes to weight loss (!), Since when they are used, fat “melts”, and not muscle tissue. They contain pasta and the so-called slow sugars, which burn out, although gradually, but almost in full. In addition, they are rich in vitamin B1, which reduces fatigue.

Pasta is very nutritious. After all, they contain water or milk, eggs, flour. However, contrary to popular belief, they do not add extra pounds. Do the math: A serving of pasta made with just flour and water has about 340 calories. The addition of eggs and butter increases the energy content of the dish by another 30-40 calories. They contain iron, copper, phosphorus, magnesium and zinc, B vitamins and youth vitamin F. The fiber of these flour products removes toxins and toxins.

The speed of cooking and relative cheapness are additional factors that ensure the demand for pasta in the consumer market. Although we are far from the Italians. Each of our compatriots eats on average about eight kilograms of pasta per year. In Italy, this figure is five times higher.

Good pasta differs from bad pasta not only in the excess of harmful substances in them: lead, arsenic, cadmium, mercury. The appearance of the product can also tell a lot.

For example, about how pasta was dried (and this is very important!). If the pasta was dried slowly, they acquire a gray tint and even a specific sour-musty taste. If there are cracks on pasta, horns or shells, they were dried too quickly. This is also bad - such pasta will stick together and boil soft.

Color. It should be plain, preferably light (since the higher the grade of flour used in the manufacture of pasta, the lighter the product from it).

Fault. A well-kneaded dough will be glassy when broken - this is a sign of quality. In addition, high-quality pasta is strong, it is not too easy to break them.

Smell. Pasta and vermicelli (as well as all other varieties) should not have a musty or bitter smell.

By the way, when cooking, high-quality pasta should increase in volume at least twice and be elastic and elastic at the same time. And one more thing: cooked pasta should never be washed with fresh water (!). Washing reduces the content of vitamins in pasta and sharply breaks their temperature regime.

To find out whether it is possible to purchase high-quality pasta in our stores and not overpay, Novaya Gazeta, together with CJSC Rostest-Moscow, conducted an examination of pasta from some well-known companies.

We have selected four product samples. Three of them represented domestic producers (the price of one pack of pasta from Russian companies did not exceed twenty-five rubles): pasta "Shebekinskie" (Tula), pasta "Makfa" (Chelyabinsk), pasta "Extra M" (Moscow). One sample of the Italian factory Stabilimento di Imperia called Maltagliati (at a price of one hundred rubles per pack).

It should immediately be noted that this is Italian pasta made from durum wheat. Traditionally, Italians produce pasta from durum flour. This is indicated by the Italian words semola, semolina, grano duro or the Russian "extra".

All the samples selected by us, according to the research data of Rostest-Moscow, not only corresponded to state standards, but also received the highest marks from experts both for form and content. Organoleptic indicators (taste, color, smell) and physico-chemical properties were in order. And this is despite the fact that traditionally Italian pasta made from durum wheat is considered better than Russian pasta made from soft varieties.

The results of the studies were pleasantly surprising and were equally remarkable. Everything was so perfect that we even had to abandon our traditional nominations - winner, middle peasant, outsider - and award first place to everyone.

PS We thank Rostest-Moscow for their help in preparing the publication.