Cooked pasta

Cooked pasta refers to pasta that has been previously boiled in water until it reaches a soft texture and is ready to eat or use in recipes. It is a basic ingredient in world cuisine, especially in Italian cooking, although its use is very popular in various Latin American countries.

Pasta is made primarily from wheat flour, although it can also be found made with whole wheat, corn, rice, or other grains. To turn it into cooked pasta, it is boiled in salted water until it is al dente, meaning firm but tender, or softer according to the cook's preference.

The origin of pasta is traditionally attributed to Italy, although there are antecedents of noodles and similar forms of pasta in other ancient cultures. Cooked pasta is very versatile and is used in a wide variety of dishes, from simple sauces to stews, salads, or gratins.

Regarding its properties, cooked pasta is a good source of complex carbohydrates that provide sustained energy. Depending on the type of flour used, it can provide protein, fiber, and B vitamins. It is low in fat and can be combined with various ingredients to increase its nutritional value.

In the Hispanic American world, cooked pasta goes by several names depending on the region, among which stand out: cooked noodles, boiled pasta, or simply pasta when it is understood to be ready to use. In some countries, such as Mexico or Argentina, the term fideos is used for specific varieties of pasta, but in general, they all refer to similar products once cooked.