And pasta is rich in vitamin B, which can promote metabolism. If taken before exercise, it can help burn fat. Pasta is rich in dietary fiber, which can increase satiety. Dietary fiber can not only resist appetite, but also solve the constipation problem that often occurs in the process of losing weight.
However, the calorie of pasta on the market is 7800 calories, so it is recommended to cook it yourself and strictly control it. Cook by yourself, with less oil and more vegetables. In this way, you can also get enough nutrition in the process of losing weight.
Cooking composition
dough
When edible dough first appeared, flour dough was pressed into thin paper, then covered with food and cooked in the oven. Later, people thought of cutting dough into small pieces or strips of slender noodles, while Arabs even thought of air-drying noodles for storage.
Except the original noodles, other colorful noodles are made of mixed fruits and vegetables, such as saffron noodles, black cuttlefish noodles and egg yolk noodles.
People in southern Italy like to eat dry pasta, while fresh pasta is more popular in the north. Generally speaking, pasta is often used as an appetizer, seafood pasta with white wine and thick sauce with red wine.
Sauce
Authentic raw materials are an important condition for pasta to taste good. In addition, mixing spaghetti sauce is more important.
Garlic sauce can basically be divided into red sauce and white sauce. Red sauce is based on tomato, and white sauce is based on flour, milk and cream. In addition, there are noodles flavored with olive oil, vanilla sauce, green sauce and squid ink sauce mixed with vanilla.
Red sauce is a kind of tomato-based sauce, which is the most common.
Green sauce is a sauce made of basil, pine nuts and olive oil, which has a very strong flavor.
White sauce is a kind of sauce based on salt-free cream, which is mainly used for baking noodles, lasagna and seafood pasta.
Black sauce is a sauce made of cuttlefish juice, which is mainly used for seafood pasta such as cuttlefish.
The flour used for making noodles is different from that used for making noodles in China. It uses a kind of "hard Turin wheat", so it won't burn if cooked for a long time. This is the biggest difference.