Dry pasta

Dry pasta is a food made from wheat flour and water, which is dried to extend its shelf life. It is one of the most used ingredients in global cuisine, especially in the preparation of typical Italian dishes such as spaghetti, fusilli, rigatoni, among others. Dry pasta is characterized by its firm texture and its ability to absorb sauces, making it a versatile base for savory recipes and sometimes sweet ones.

The origin of dry pasta dates back to the Italian culinary tradition, although its consumption has spread globally, adapting to different cultures and gastronomic styles. Thanks to its drying process, dry pasta has a long shelf life and can be stored easily, facilitating its use in homes and restaurants.

Regarding its properties, dry pasta is an important source of complex carbohydrates, which provide sustained energy. Furthermore, it contains small amounts of protein and fiber, depending on the type of flour used. It is a low-fat food and can be part of a balanced diet.

In the Latin American context, dry pasta can also be found with synonyms such as dry noodles, dry fettuccine, or simply pasta, although these terms may vary slightly depending on the region and the specific type of pasta.