TYPES OF OUR PASTA
It is among the most consumed foods. A decoctior The ratio of protein and B vitamins is quite high. There are so many types of pasta that everyone, big and small, likes to eat with or without sauce.
SPAGHETTI
It is the thinnest and longest pasta of Italian origin. With the correct boiling time, it does not burn and does not retain gold, it is consumed accompanied by wonderful sauces.
AUGER (Fuseli)
It is one of the first varieties that comes to mind when it comes to pasta. Perforated pasta, the folds of which add the ability to easily stick to all kinds o sauces, can be eaten with ordinary or various sauces
PENCIL CUT PASTA
It is a kind of pasta that is cut thick and thin. The middle part is empty, the finished parts are sharp and have an intense pasta taste. Penne pasta, pronounced "penne rigate" in Italian, has a hollow structure.
BARLEY PASTA
Barley pasta is a kind of small pasta. This name was used because its shape resembles barley. It is used in Middle Eastern cuisine, soups, rice pilaf.
PASTA
It is a kind of small pasta. Wire noodles have a circular cross section, like spaghetti, but a much smaller diameter, like wire. As a common use
BOW PASTA
The best quality of 100% Turkish wheat, which is carefully grown by our farmers, has been selected and produced in different regions of Anatolia.
Why pasta is important:
It does not contain salt and cholesterol.
Reduces appetite. It keeps your energy stable.
Reduces the risk of developing diabetes.
Reduces the risk of developing cardiovascular diseases.
It is practical, it can be prepared in 10 minutes.
It is economical even in the price of bread.
It won't make you fat because the calories in cooked pasta are less than half of bread, cooked pasta takes longer to digest, keeps you full and strong.
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