Spaghetti is one of the most basic foods. If you grew up in America, it’s likely you had spaghetti as a child. This is one of the foods that we are all familiar with – we know how to make it and what makes it taste good.
But if you grew up in Asia, or if you’ve spent time living there and dining on local cuisine then your familiarity with spaghetti is going to be much less than someone who has never given it much thought.
Most people have no idea that there are so many different types of pasta, let alone the differences between them. The Asian variety might not be as well known in the West but that doesn’t mean that it isn’t delicious, nutritious and worth exploring further.
Here is everything you need to know about exploring more varieties of spaghetti.
What is spaghetti?
Spaghetti, or “seri’ in Italian, is an age-old pasta created from durum wheat semolina that is shaped into a string. The wheat is allowed to ferment and undergo natural processing before drying.
Once dried, the pasta is then milled into pieces of varying sizes, shapes and weights. Different varieties of spaghetti are made by using different wheat mixtures and are therefore a very versatile ingredient.
Spaghetti can be made from wheat mixtures of anywhere between 55-75% protein content. Different wheat mixtures produce different varieties of spaghetti with a higher protein content.
The varieties of pasta that are produced from wheat mixtures of less than 55% protein content are not used for making spaghetti. The table below provides an overview of the different varieties of pasta and their protein content.
Types of Asian Spaghetti
- Rice Vermicelli: Rice vermicelli, also known as “rice stick,” is a pasta made from brown rice flour. It is translucent, translucent, and translucent noodles that are usually served in soups, stir fries, and salads.
- Risi e bisi: Risi e bisi, also known as “risi e burrassi,” is a rice-based pasta that is usually served with tomato sauce.
- Fettuccine: Fettuccine is a long, ribbon-shaped pasta usually served with Alfredo sauce. Fettuccine is usually made from durum wheat semolina. – Tagliatelle: Tagliatelle is a type of egg pasta that is usually served with a tomato sauce or creamy Alfredo sauce.
- Macaroni: Macaroni is actually a brand name and is an Italian word for a short-cut, tubular pasta manufactured from wheat flour.
- Penne: Penne is an elongated, fine pasta that is usually served with a tomato sauce. Penne is also made from wheat flour.
Why eat spaghetti?
Spaghetti is a traditional Italian food that is popular all over the world. It is a versatile food that can be made in a variety of ways. It is low in calories, high in protein and fibre, and is very low in fat.
It provides energy, vitamins and minerals, and is good for your health. It is also a complete protein, containing all eight essential amino acids, and is therefore one of the best foods available to meet your protein needs.
As a staple food, it is inexpensive and can be stored for long periods without losing its nutritional value. It also has a long shelf life and can be eaten with almost any type of sauce.
Health benefits of spaghetti
It is an excellent source of vitamins and minerals. It contains iron, calcium, zinc, and fibre. It is a good source of protein and is a great source of fibre.
It also has low glycemic index, which means it doesn’t elevate blood sugar levels and is therefore good for your health. It is low in fat and cholesterol. It is also a good source of complex carbohydrates, which are essential for energy.
It is a good source of carbohydrates and dietary fibre.
It is low in sodium, which is important for maintaining a healthy blood pressure level.
It is an excellent source of dietary fibre and is low in fat and cholesterol.
How to cook spaghetti
- The noodles should be separated and rinsed under running water for about a minute to remove excess starch.
- The noodles should then be placed in a large bowl, preferably wooden. The bowl should be placed on top of a sturdy wooden mixing board. This is because the wooden board absorbs the heat from the mixing bowl and prevents the noodles from sticking to the bowl.
- The board should be placed on a hot stove and the bowl placed over it. The stove should be turned up to high heat, which is about medium to high heat for fresh pasta.
- The stove should be turned off once the pasta has been boiled. If the stove is too hot, the pasta will burn. If there is no stove, the pasta can be boiled in a pot of boiling water.
- Once the noodles have been boiled, they should be drained and placed in a large bowl. They should be covered with cold water and swished around to cool them down.
- They should then be rinsed under running water for about a minute. This is to remove excess starch.
Tips for making the perfect spaghetti
- Make sure that the water is boiling while you are cooking the noodles. A water that is too cool will result in the noodles getting stuck to the bottom of the pot.
- Make sure that the water is boiling when you are cooking the noodles. A water that is too hot will result in the noodles sticking to the bottom of the pot, which will make them difficult to remove from the pot.
- If you are making fresh pasta, it should be boiled for about three minutes. If you are using dried pasta, make sure that you check for readiness before the three minutes is up.
- Make sure that the pot is covered when you are cooking the pasta. This will prevent the noodles from sticking to the bottom of the pot.
- Make sure that the pot is covered while you are cooking the pasta. This will prevent the noodles from sticking to the bottom of the pot.
Since Asian varieties of spaghetti are made from wheat mixtures with less than 55% protein content, they are usually served with sauces that don’t require long cooking times.
These pastas are usually served with a variety of sauces, such as tomato sauce, creamy Alfredo sauce, or pesto sauce.
They are also usually served with meat, seafood, and vegetables. Asian noodles are very low in fat, sodium, and calories and have many health benefits.