How to choose pasta from durum wheat. Pasta BARILLA Tortiglioni - “How to choose the right durum wheat pasta? I'll tell you! Types of pasta, benefits and calorie content

Pasta- or, as the Italians say, “pasta” - there are many different types. They are all made from wheat.

The secret of high-quality pasta is very simple: only durum wheat flour. This is due to the difference in the carbohydrate structures of durum and soft wheat. In hard wheat grain, starch is in crystalline form, while in soft wheat it is in amorphous form.. In the first case, with proper grinding, the starch crystals are not destroyed and are stuck together with lumps of protein, the content of which is much higher in durum wheat varieties.

Durum wheat varieties not only retain their shape during cooking, but also acquire many useful properties. This pasta is rich minerals and proteins. They have low glycemic index, which is important for people who try to maintain good physical shape.

Dishes from them 30% satisfies the body's daily need for protein. They also contain so-called slow sugars, which are gradually broken down by the body, and a person does not feel hungry between meals. The nutritional value of pasta made from soft wheat is comparable to the value of ordinary bread - this is precisely the reason for the popular belief that pasta makes you fat, which in no way applies to pasta made from durum wheat.

How to distinguish pasta from durum wheat and check its quality

1. First, let's take a look at the package of pasta itself. Packaging of durum wheat pasta must be marked “Group A”, “1 class”, “durum”, “durum wheat” or “semolina di grano duro”.

2. After inspecting the packaging, let's take a look at the pasta itself. There should be dark dots on their surface - these are residues from the grain shells, which indicates the use of durum flour. Soft pasta has a lot of white dots.

3. The color of good pasta should be even - golden or amber; The color of pasta from soft varieties is usually white or poisonous yellow. Of course, the color of any pasta will be different if it is “colored” pasta with spinach or tomato additives.

4. There should be no broken pasta in a pack of pasta, much less crumbs.

5. The condition after cooking is the most important indicator of the quality of pasta. Welded products should increase in volume at least twice and retain their shape well, be soft, elastic, do not stick together, do not form lumps (while soft wheat pasta boils, becomes sticky, soft and sticky).

6. Cooking water should not be cloudy, since this indicates the loss of valuable nutrients from the products and the separation of starch present in soft flour.

Pasta, like any product made from flour, is difficult to call dietary. However, you should not completely abandon this product, because pasta made from durum wheat contains a large amount of vegetable protein and, if consumed in moderation, is unlikely to harm your figure. At the same time, the concept of “pasta made from durum wheat” in some cases can be quite arbitrary. We tell you what indirect signs you can use to understand that you have a quality product.

Features of national pasta

In many countries - Italy, France, Greece, and other EU countries - pasta is made exclusively from durum wheat. In Russia there are no such strict standards - apparently because in our country pasta has long been used as a side dish or added to soups, and not at all as an independent dish. The current GOST allows the content of soft flour in pasta made from durum wheat flour to be 15% of the total weight of the product. At the same time, no one excludes that in pasta produced according to its own technical specifications (TU), the percentage of “soft” flour will be 15 or even 50%, and the product can still be called pasta made from durum wheat.

Look for letters

The concept of “highest grade” is quite rightly associated by consumers with quality products. However, in the case of pasta made from durum wheat, you should not rely only on this inscription on the package. The phrase “highest grade” means exclusively the type of flour from which pasta is made, and it can be either “soft” or “hard”. It's best to look at the letters. Group A is pasta made from only durum wheat flour, group B is products made from soft glassy wheat, group B is made from baking flour. In addition, durum wheat can be identified on packaging by the words durum, "durum wheat" or semolina di grano duro.

Group A pasta is more expensive, which means it is at risk - manufacturers are tempted to save on raw materials by diluting it with flour from soft wheat varieties. To reduce the likelihood of purchasing a low-quality product, we advise you to pay attention to the “GOST” marking on the packaging.

IMPORTANT!

The inscription “highest grade” and “highest quality” on simple, inexpensive pasta of group B means that it is made from high-grade baking flour, devoid of almost all useful substances. If you do not like pasta made from durum wheat, it is better to choose the healthier first or second variety. You can read more about types of baking flour

Pasta made from durum wheat is distinguished not only by its ease of preparation, but also by its nutritional value. Protein speaks most eloquently about this. Of course, the ideal composition of pasta is only durum wheat flour and water. Such a product must contain at least 10 g of protein per 100 g of product. A smaller amount may already indirectly indicate that quite a lot of soft flour admixtures were used in production.

Rate the view

Upon closer inspection of pasta, you can almost always dot the i’s in their grade. If the inclusions are white, this indicates the active use of soft flour; black inclusions indicate the remains of the shell of durum wheat grain. The palette of shades of high-quality pasta is limited to a corridor from golden to amber. A shift towards yellow or white may indicate the presence of soft varieties in the flour. In addition, a high-quality product will not break - its packaging should not contain broken pasta or crumbs. At the same time, one should not exclude the fact that the packaging of pasta could simply be stored or transported carelessly.

Break them

Another easy way to determine the quality of spaghetti, for example, is to bend it. Products made from soft varieties quickly break, while pasta made from durum wheat is durable, bends well, and is very difficult to break. You can also detect the presence of soft flour in pasta by assessing its fracture: it should be glassy and smooth.

Boil them

Cook the pasta according to all the rules and see what happens to the water and the shape of the products. If the pasta is not misshapen and the water is slightly cloudy, you have purchased real pasta made from durum wheat. If the pasta is overcooked, sticks together, and the water becomes very cloudy, it is possible that this is a fake.

Keep them

Before purchasing, be sure to check the expiration date. Pasta is one of those products that can be stored for quite a long time. The average shelf life is about three years; colored products with additives (carrot or spinach) will be edible for 24 months.

True, unscrupulous manufacturers sometimes deliberately change the shelf life by printing a new one on a special sticker. You should not buy such a product. For high-quality pasta, the expiration date is stamped directly on the package.

You can only be guaranteed to choose a truly high-quality product with the help of extensive research by Roskachestvo. A list of the highest quality durum wheat spaghetti can be found .

As part of a fan study by Roskachestvo, the quality and safety parameters of 21 samples of pasta made from durum wheat flour under the following brands were studied: 3 Glockrn, Baisad, Barilla, BIO Granoro, De Cecco, Federici, Fine Life, Gallina Blanca, Grand di Pasta, Granmulino, HoReCa Select, La Molisana, Makfa, Maltagliati, Olliani, Pasta Zara, Don Gusto, Lenta, Rollton, Seventh Continent, Shebekinskie. This is the most popular spaghetti made from durum wheat among Russians. Most of the samples were made in Russia, with the exception of seven Italian and one German products. The cost of the presented samples at the time of purchase ranged from 26 to 214 rubles per unit of product (products with different weights took part in the study).

STANDARD OF THE RUSSIAN QUALITY SYSTEM

The standard of the Russian quality system, in comparison with the current GOST, sets more stringent requirements for the moisture content of pasta, the acid number of fat, the presence of foreign impurities in the composition and the content of flour from soft varieties of wheat in the product. Unlike GOST, the Roskachestvo standard for the first time establishes requirements for the mass fraction of protein, which makes it possible to determine the use of low-grade raw materials in the production of goods. Also, the increased standard does not allow any scraps or crumbs in the packaging, meaning high-quality spaghetti must be a whole, unbroken product.

Spirito dell" Italia

The word "spaghetti" in Italian means "little ropes", which quite accurately describes the appearance of this pasta. In general, Italian residents are very sensitive to their shape, taste and color, rightly considering spaghetti their national product. Although Russian standards set fairly strict requirements for the appearance, taste and color of these pasta. Thus, a high-quality product must have organoleptic characteristics unique to it. The surface at the fracture is smooth, glassy, and the shape is strictly in the form of long (more than 200 mm) single threads, having the shape of a circle in cross section. Taste, smell, color must correspond to this product category. All these characteristics laid down in GOST were included in the increased standard of the Russian quality system. During laboratory tests, experts did not find any foreign tastes or odors in any of the samples. The shape and fracture of all pasta were also called characteristic of this type of product. The only parameter for which deviations were identified was the color of the pasta. Branded sample Seventh continent had a heterogeneous color with traces of unkneading (white spots), which may indicate either an imperfection in the technological process when kneading the dough, or the use of low-grade flour. It is important to note that this product was marked as complying with GOST, which was not confirmed during the assessment of its organoleptic properties. This may be considered a violation of consumers' rights to accurate labeling.

Reference:

In addition to the fact that spaghetti should look the part before cooking, it is important that it retains its shape after cooking. Split ends and differences in diameter along the entire length of the straw indicate insufficient quality of the product. Moreover, this requirement is as strict as possible: the product after preparation must have a shape that is one hundred percent identical to the one it had in the package. Laboratory tests confirmed that all products, in terms of maintaining their shape, successfully passed this stage of the study.

Burn after the test

The ash content of pasta determines the purity of processing of the flour from which the product is made. This, in turn, determines the grade of pasta. Spaghetti made from durum wheat flour presented in the study should be as clean as possible from any foreign impurities. Their quantity is determined in laboratory conditions in two ways: in the first, the products are burned and the amount of impurities is determined by the level of ash; in the second, the crushed products are driven through magnets, which can attract particles of various metals. It is important to note that the requirements for the metallomagnetic test in the Roskachestvo standard have been tightened three times compared to the current GOST. According to the results of laboratory tests, no metallomagnetic impurities were detected in any sample, and the amount of ash in all cases did not exceed any critical or even noticeable values.

The requirement for the presence of scrap and crumbs in packaging was included in the state standard for pasta, which was in force in the 80s. This parameter is absent in the modern edition of GOST, but nevertheless it was included in the latest standard of the Russian quality system. The reason is simple: spaghetti all over the world is considered a product that carries a clear aesthetic component. In other words, broken, crumbled pasta removed from packaging (especially if it is opaque) is unlikely to bring joy to consumers. Almost all samples presented in the study, with the exception of two products, were able to meet this, on the one hand, old, and on the other hand, still relevant requirement.

Sticky Story

Many people are familiar with the difficulties when preparing pasta made from soft wheat flour: it boils too much, sticks together and does not hold its shape very well. Spaghetti made from durum wheat flour is practically free of this drawback. However, when producing pasta, some manufacturers add soft flour to durum wheat flour. Sometimes the impurity can be detected at the stage of purchasing pasta. In laboratory conditions, the proportion of soft wheat flour in the composition can be indirectly judged by two indicators: by the protein content and dry matter that has passed into water.

Starch in durum wheat has a crystalline form, while in soft wheat it has a viscous form. During cooking, dry matter, including large amounts of starch, moves into the water, making it cloudy. The current GOST allows no more than 6% of dry matter transferred into water. According to this indicator, three spaghetti samples failed to meet the basic state standard. It is worth noting that goods under trademarks Seventh continent And Granmulino were declared as complying with GOST, which was not confirmed, which means that the manufacturers of these products violated the rights of consumers to reliable labeling.

You can also indirectly judge the amount of soft wheat flour that the manufacturer has added by the amount of protein. The more it is, the higher the quality of pasta and the less chance that it contains impurities of another type of flour. It is gratifying that more than two-thirds of the samples presented in the study were able to meet the increased standard of the Russian quality system in terms of protein mass fraction.

Reference:

Each of the presented samples was also studied for the content of toxic elements (cadmium, lead, arsenic, mercury), pesticides (HCCH, DDT and its metabolites, organomercury pesticides), various types of mold and grain protectants from which it was made. flour, and later - pasta. During laboratory tests, it was confirmed that none of the specified parameters exceeded the mandatory standards. Also, laboratory examination did not confirm the presence of any pests in all products presented in the study.

First fresh spaghetti

The parameter that determines the freshness of flour is the acid number of the fat. In fact, it demonstrates the freshness threshold; if it is exceeded, changes may begin in the pasta that will affect its organoleptic characteristics - taste, smell and color. As with the peroxide number, which determines the freshness of sunflower oil, the acid number inevitably increases with the storage time of the product. GOST sets the acidity requirement at 4 points, the more stringent standard of the Russian quality system at 3. As laboratory tests have shown, all presented samples can be called fresh: the acid number in the goods turned out to be quite low.

Reference:

The parameter that directly affects the shelf life and storage conditions of pasta is determined by the moisture characteristics of the product. Like any other product made from flour, spaghetti must be “moisture balanced.” If the sample is too dry, the pasta will break before it reaches the buyer’s kitchen, and if it is wet, the risk of developing microflora and mold will sharply increase. The moisture requirements for pasta laid down in GOST are 13%. The standard of the Russian quality system in this part has become slightly stricter: it established a requirement of no more than 12.5%. All products presented in the study were able to meet the most stringent humidity standards.

Showed firmness

Pasta made from durum wheat can be eaten even by those who are on a diet. Of course, this food does not allow you to lose weight, but it is unlikely that you will be able to quickly gain unnecessary pounds from such dishes. Moreover, in Italy only a product that is almost 100% made from durum wheat flour can be called pasta. In our country, when making spaghetti from durum wheat, some manufacturers add more affordable soft wheat to the composition in order to reduce the cost of production. It is almost impossible to notice this visually; moreover, even laboratory tests will not help to calculate its exact amount in the product. Existing methods allow us to determine only one fact: whether more or less than 10% of soft flour was used in the product. The state standard for pasta made from durum wheat allows the content of other types of flour to be up to 15%. The standard of the Russian quality system is stricter in this regard and allows no more than 10%. Only four samples failed to meet the increased standard of the Russian quality system. Thus, the widespread consumer myth that most Russian producers falsify their products by using soft wheat varieties can be considered unjustified.

Pasta: history of origin, types, composition, calorie content and benefits. How to choose high-quality and healthy pasta.

Pasta is a dried dough product that is kneaded with water and flour. In many countries, another name that came to us from Italy is common - pasta. Wheat flour is used, less often buckwheat and rice.
According to statistics, pasta is most loved in Italy, Venezuela, Greece, Tunisia, Sweden, Switzerland, the USA and Russia. But if the average Italian eats about 26 kg of pasta per year, then a Russian can handle only 6 kg.

Origin story

Most people associate pasta with Italian cuisine, but China is considered the real birthplace of the popular product: it was from there that the merchant and traveler Marco Polo brought the secret of making pasta. True, scientists are still arguing where pasta appeared first - in Greece, Egypt, China, or still in sunny Italy. Be that as it may, it is impossible to imagine Italian cuisine without pasta; it is in this country that so many of its varieties appeared.

Today, store shelves are overflowing with pasta of various shapes, colors and sizes, from domestic and foreign manufacturers. But how not to get lost in this diversity? Is it possible to purchase a high-quality product, since pasta is often accused of being high in calories and completely lacking beneficial ingredients? This is what we will try to find out, and we will start with the classification of pasta.

Types of pasta, benefits and calorie content

There are several criteria by which pasta is classified: the main ones are the composition and shape of the product. The taste, appearance, beneficial properties and cost of the finished product depend on the raw materials and technologies that were used in its manufacture.

1. Shape
Based on their appearance, pasta is divided into 5 volumetric groups: long, short, small, curly (bows, shells, horns) and filled pasta. Separately, it is worth highlighting pasta made from wholemeal flour, intended for dietary nutrition: usually such pasta has a brownish-gray color.

2. Composition
The classic pasta recipe is simple - water and flour. But why then are some pasta healthy, while others are harmful to health and contribute to weight gain?

The quality and usefulness of pasta depends, first of all, on the flour that goes into their production. According to the standards in force in Russia, there are three groups of pasta: A, B and C. The first category includes pasta made exclusively from wholemeal flour: it is obtained from durum wheat (most often the durum variety). Class B pasta is made from glassy flour of soft grains. Group B includes products made from baking flour.

Pasta that belongs to category A is the healthiest and lowest in calories. They retain vitamins and minerals, provide the body with fiber and complex carbohydrates - substances that help get rid of toxins and keep you feeling full for a long time.

The flour from which class B pasta is made is devoid of most beneficial components. In addition, it contains a lot of harmful amorphous starch. And the baking flour that goes into the production of category B pasta is a completely purified, and therefore completely useless, product.

In some European countries, particularly in Italy, pasta is made only from healthy durum varieties of cereals, and this is monitored at the legislative level. Everything else is considered counterfeit. It's a pity that our government is not so strict about pasta.

The benefits of durum wheat pasta

Whole grain pasta retains all the beneficial properties of cereals. Thanks to complex carbohydrates that break down slowly, maintaining a feeling of fullness for a long time and not being deposited as fat in “problem areas”, they are safe for your figure. People get fat not from pasta, but from the additives with which they are eaten - from high-calorie sauces, butter, cheese and mayonnaise.

Pasta made from durum wheat is a source of natural fiber, vegetable protein, vitamins E and group B. Among the trace elements they contain iron, manganese, potassium, and phosphorus. Vegetable protein in pasta is a supplier of tryptophan, an amino acid involved in the production of the “happy hormone” serotonin. That's why it's good to eat pasta when you're feeling blue.

Calorie content

100 g of dry durum wheat pasta contains about 330-350 kcal. Boiled pasta has a lower calorie content - 100-125 kcal per 100 g of product; nutritional value: carbohydrates – 70 g, proteins – 10 g, fats – 1 g per 100 g of product.

What to look for when buying pasta?

1 package
High-quality pasta is never sold by weight. Tightly sealed, sealed packaging with a transparent window through which you can evaluate the appearance of the product is a sign of good pasta.

2. Composition
Flour + water - there should be nothing else in the composition of real pasta. The following inscriptions on the label indicate the high quality of pasta: “pasta di grano duro”, “pasta di semola di grano duro”, “exclusively from durum wheat”, “class A, highest grade” (GOST 875-92 in Russia) .

3. Structure
High-quality pasta has a smooth, as if polished surface. The products are whole, with a “glassy” fracture, without broken specimens, crumbs or flour in the packaging. Wholemeal pasta bends easily, but is difficult to break.

4. Color
Healthy pasta has a smooth, natural creamy, golden or amber-yellow translucent hue. Snow-white, poisonous yellow or dirty gray color indicates a violation of production technology, the addition of low-quality flour, and the use of artificial colors to disguise low-quality raw materials.

As for colored paste, it can only be useful if it contains natural dyes (beets, carrots, spinach, turmeric, tomatoes, cuttlefish ink). A small number of black inclusions indicates the high quality of the products (these are particles of the grain shell).

5. Cooking
High-quality pasta is cooked for about 8-10 minutes, while it does not become overcooked, retains its shape, does not stick together (therefore, there is no need to rinse “correct” pasta with cold water after cooking), almost does not change color, and the water does not become cloudy during and after cooking, remains almost transparent.

6. Taste
The bitter taste of boiled pasta indicates that it is made from bad flour, has been stored for a long time and has become rancid.

7. Price
High-quality pasta cannot be suspiciously cheap. It is very important to know that the inscription on the package “made from durum wheat” does not mean that the pasta is of high quality: whole grain flour may be present in such products in small quantities. Look for pasta that says “made exclusively from durum wheat” on the package.

As you can see, choosing healthy pasta is not difficult at all. You just need to remember simple rules. If you want to diversify your home menu, you can’t think of anything better than pasta: you can delight children with cute butterflies, colorful shells, bells with wavy edges, surprise guests with twisted spirals or wide noodles with corrugated edges, and add tiny stars, miniature rings or pasta in the form of letters - to persuade the child to eat it. Buy only healthy pasta and eat for your health!

In the 80s and 90s of the last century, when Atkins and his were at the peak of their popularity, horns, noodles and spaghetti were suddenly declared persona non grata. The public was convinced that pasta, like any carbohydrate food, made you fat, and the public reluctantly began to avoid it in stores. This myth is still alive. Many people who are losing weight are sure: the first thing you need is bread and pasta. How wrong they are!

In fact, pasta made from durum wheat is a light and dietary food. A glass of boiled spaghetti contains only 130–140 kcal and a lot of “slow” carbohydrates, which give us energy, fill us well and help maintain stable blood sugar levels. They contain a lot of fiber, which removes everything unnecessary (toxins, heavy metal salts, etc.). Those who are overweight and have digestive problems, on the contrary, need to eat pasta! However, everyone else benefits from them too.

Pasta makes us happy... During cooking, a large amount of tryptophan is formed - an amino acid that enters the brain through the blood and is converted into the “happiness hormone” serotonin.

...and smart- thanks to the content of B vitamins necessary for the brain.

They . Pasta contains vitamins E and F, which slow down the appearance of wrinkles.

Season them Italian style with olive oil, tomatoes, garlic and basil - they will also protect against cancer!

But all this applies only to pasta made from durum wheat. They contain little starch, it is contained in a special crystalline form and is absorbed without harming the figure. In many countries - Italy, France, Greece, etc. - There are simply no other pasta. Unfortunately, our cones, noodles and spaghetti are still made from soft wheat. The starch there is in an amorphous form, which makes them equal in ability to white bread. All valuable substances remain in the water after cooking, and the shape of the products after cooking leaves much to be desired.

The GOST current in Russia divides all pasta variety into three groups:

A- from durum wheat,

B- from highly glassy soft wheat,

IN- from soft wheat.

And also into two classes:

1 - from premium flour,

2 - from first grade flour.

On a pack of “correct” pasta, which our waistlines are only a joy to eat, there should be one of the inscriptions: “Group A, 1st class”, durum, “durum wheat” or semolina di grano duro.

So, perfect pasta...

✓ translucent, clean, even, amber-yellow or golden color, without whitish inclusions (white dots occur in soft varieties of pasta);

✓ they contain a lot of protein. Look at the composition: protein should be at least 11 g/100 g, preferably 13–14 g;

✓ bend well, while products made from soft varieties, on the contrary, quickly break;

✓ during cooking they increase in volume at least 2 times, retain their shape well. They are soft, elastic, do not form lumps and do not stick together. Cloudy cooking water indicates that they contain a lot of starch. This happens after making cheap horns, but not noble fusilli.

To appreciate both taste and benefits

Boil the pasta in plenty of water. The classic cooking ratio is 1000:100:10 (1 liter of water, 100 g of pasta and 10 g of salt);
cook until al dente when they are a little hard when bitten;
Do not cover pasta dishes with fatty sauces and oil. It is advisable to prepare the sauce yourself or use ready-made tomato sauce;
Sprinkle finely grated Parmesan cheese over pasta: it is no less caloric than other hard cheeses, but there is more flavor in a tablespoon of this cheese. More dietary options are also unexpected and good: Adyghe cheese, feta cheese or even low-fat grain cottage cheese;
cook them differently. Pasta goes well with fish, vegetables, and herbs. But still, the main secret of pasta cuisine is sauces. In Italy, they are prepared only with, which stimulates digestion and activates the liver.

Talking names

Traditionally, in Russia all types of pasta are called macaroni (from the word “dough”). However, the Italian term maccheroni refers only to short tubular products, the rest have their own names. Spaghetti- long, round and quite thin (translated as “small ropes”). Capellini- also long, rounded and even thinner, they are also called “angel hair”. Bavette look like flattened spaghetti, etc. In total, there are over 600 different forms of pasta in the world, so the list can be impressive, we won’t list them.

Expert opinion

Tatiana ANOKHINA, Head of the testing center GEAC "SOEX" of the Chamber of Commerce and Industry of the Russian Federation.

Six samples of pasta were tested in our laboratory. And we ultimately give them all high marks! The physical and chemical parameters of the subjects meet the standards of GOST 31743-2012. Their humidity (a very important indicator that determines how long pasta will be stored) does not exceed 13%. Acidity (the taste and freshness of the product depend on it, and it can increase if the dough or raw products have been in a humid environment for a long time) - no more than 40, which is within normal limits. We did not find any pests, GMOs of plant origin, or toxic or any other harmful elements in the samples.

Text: Evgenia Danilova

Still, a competition is a competition, and we must name the winners. In our opinion, the best was Baronia spaghetti, Maltagliati spaghetti received silver, and Makfa received bronze.

Test: Spaghetti*

BARONIA, group A, premium	"Shebekinskie", group A, premium	Ameria, group B, premium	"Rollton", group A, premium	"Makfa" group A, premium	Maltagliati, group A, premium grade
MANUFACTURER
De Matteis Agroalimentare S.P.A., Italy	MakProm LLC, Saratov region.	LLC Pasta factory "AMERIA", Kursk region.	LLC TD "Oskol", Belgorod region, Spain	JSC "MAKFA", Chelyabinsk region.	Not specified, importer ZAO InfoLink, Moscow
COMPOSITION ACCORDING TO LABEL
	Durum wheat flour, water	Special purpose wheat flour type M55-23, water		Premium durum wheat flour, water	Durum wheat flour, water
COMPLIANCE WITH THE INFORMATION ON THE LABEL
Compliant	Compliant	Compliant	Compliant	Compliant	Compliant
ENERGY VALUE, kcal/100 g
354	350	340	344	338	355
PROTEIN CONTENT, g
13,5	13	10	10,4	11	12
HUMIDITY, %
9	10,4	10,8	10,2	10,1	9,7
ACIDITY, deg.
2,6	1,2	1,4	1,4	1,6	2,0
DRY SUBSTANCE TRANSFERRED TO COOKING WATER, %
7,7	5	5,9	5,3	5,9	7
SHAPE RETENTION AFTER COOKING,%
100	100	100	100	100	100
PESTS
Not detected	Not detected	Not detected	Not detected	Not detected	Not detected
APPEARANCE
	Yellow, long thread-like shape		Yellow, long thread-like shape	Yellow, long thread-like shape	Pale yellow, long thread-like shape
NET WEIGHT, g/price, rub.
500/70	450/45	400/30	450/40	500/58	500/88
OVERALL RATING
This is exactly what a winner should be - tasty, beautiful, healthy (lots of fiber and protein) and stable (judging by the moisture and acidity indicators, it will be stored well and for a long time). Well deserved first place!	“Shebekinskie” stopped one step away from bronze: in most parameters they are slightly inferior to “Makfe”. But not in terms of protein content - here they are very close to the winner!	This pasta is a clear outsider: it has less protein than its competitors, and it retains its shape less well after cooking. Which, in general, is understandable: these spaghetti are the only ones from group B, that is, they are made from soft wheat.	The taste and color of this pasta are excellent, but other indicators are average. Here we have a classic middle peasant.	It’s nice that pasta from a domestic manufacturer is not much inferior in quality to Italian ones. I wonder if if you put them on an Italian's plate, will they notice the substitution?	Very tasty and, importantly, beautiful spaghetti. If we were to judge only the appearance after cooking, the Maltagliati would take first place. They are slightly inferior to the winner only in protein content.

* Thank you for your help in conducting the GEAC “SOEX” test