pasta

Discussion in 'Slimming World' started by mum of 2, 14 July 2010 Social URL.

  1. mum of 2

    mum of 2 Full Member

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    Hi,

    Please can someone explain why fresh pasta is synned, but dry is not?

    My husband was asking and I dont know myself. Is it cos it is cooked in something before being sent to the shop?

    Thanks
     
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  3. jellibabe

    jellibabe Full Member

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    im not 100% sure but i would think its because of the type of flour. I think its semolina flour used in most dried types and a general white flour in fresh
     
  4. Lovely_Laura

    Lovely_Laura Moooooo

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    I think they have to add some oil so it doesn't all stick together. At least I heard that about noodles so probably the same.
     
  5. jerricebenton

    jerricebenton Silver Member

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    Yes, it has oil added to keep it fresh, moist & to stop it sticking together in a gloopy mess! lol
     
  6. avisk

    avisk xx

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    There are two types of "fresh" pasta - the type which you put in the microwave, or straight into a wok, which is already cooked. This does indeed have oil in it to stop it sticking together.

    Then there is the fresh pasta from the chiller cabinet at the supermarket which usually has the same ingredients as dried pasta. No oil. It usually needs cooking for 3-5 minutes.

    I checked this out at Waitrose the other day. Their own brand fresh tagliatelle had the same ingredients as the dried tagliatelle - durum wheat, eggs, water.
     
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