When I was young, I told myself already that I would never
survive in Italy because I don not eat pasta. Pasta, which is mostly correlated with this country, is not my favorite food. I prefer eating vegetables and meat compared to spaghetti and macaroni and other types of pasta. What I did not know during that time are the benefits that pasta can offer. Originally, pasta was regarded as fattening and contained very little nutrients. But nowadays, the experts realize its value in our diet. They are good sources of fibers and carbohydrates. Carbohydrates are sources of vitamins, minerals and energy that our body needs everyday. These carbohydrates are usually in the form of easily digestible starches.
Accordingly, the nutritional value of pasta varies depending on the ingredients used in making the dough. Whether it is dry, fresh or homemade, adding ingredients, such as oil, eggs, and flavoring agents or using several kinds of flours will have an effect on its nutritional value. The length of time that pasta is cooked can also affect its nutritional value. For instance, the pasta is cooked for too long, it will start to lose more of its
vitamin B into the boiling water. That is why it is recommended to cook the pasta up to the "al dente" stage.
