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PASTA
 
History     

    Born in China approximately 40 centuries ago, Pasta travelled the world until reaching the West. Originally produced from wheat flour and water, in southern Europe, pasta underwent a change and new processes for making pasta using durum wheat, rich of high quality gluten were found. For cooking pasta, to achieve an "al dente" consistency, just drain it one or two minutes before the time indicated on the package directions. Pasta comes in many shapes and sizes, each for a specific type of sauce, and can be produced with addition of gluten, egg, malt or flavours.

Healthy Diet

    Pasta can be made from wheat, soy, rice, corn, buckwheat other grains or a variety of other ingredients including legumes and even seaweed. Arbel uses 100% durum semolina for pasta production. Pasta is recommended as a complete dietary dish, especially when followed by a fresh garden salad. Pasta is not only rich in carbohydrates, but 100 grams (4 ounces) of pasta can also provide 15 of the 70 grams protein for our daily need, plus vitamins and minerals. Good pasta should be cooked to "al dente" consistency. If undercooked, digestion is affected by the incomplete cooking of the starch contained in the pasta. If overcooked, the same effect is produced by the excessive water absorption. Pasta comes in dozens of shapes and sizes, from fusilli (corkscrews) and shells to the long noodles spaghetti. One of the delights of pasta is experimenting with which kind of pasta matches best with your favorite sauces.


Available cuts:

• Spaghetti
• Tripolini
• Sedani Rigati
• Sedanini Rigati
• Rotini
• Penne Rigate
• Thimbles
• Charleston
• Lumache
• Small Beads
• Elbows
• Wheels
• Vermicelli
• Semolina
• Couscous
• Barley
• Stars
• Noodles
Nutritional Value of Pasta
(100 gr )
Water : %12
Protein : %11,8
Carbohydrate : %75
Fat : %1,2
Vitamin A : 0,06 mg
Vitamin B1 : 0,02 mg
Vitamin B2 : 0,08 mg
Niacin : 2,1 mg
Sodium : 120 mg
Potassium : 160 mg
Calcium : 20 mg
Phosphorus : 200 mg
Iron : 2,1 mg



 
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