home > News >

Pasta in the Sport

home > News >

Pasta in the Sport

pasta nutritional table

Pasta in sport: energy for a perfect engine

Pasta in the Sport is a typical food of our Italian tradition and occupies a place of honor in the food pyramid of the Mediterranean diet. On the market we find semolina pasta or durum wheat semolina, a cereal that has been cultivated for 5000 years.

From a nutritional point of view, pasta has just over 80% carbohydrates mainly in the form of starch, a good content of proteins (10%), however lacking in some essential amino acids (such as Lysine) and a low intake of fats. (0.3%), vitamins and fiber. The situation changes if we consider the wholemeal pasta which is richer in fiber (6.5%), in vitamins of group B and in minerals (K and P). Egg pasta, on the other hand, is richer in lipids (2.5%), in particular in cholesterol (90 mg in 100 g).

To make up for the shortcomings of some micro and macro nutrients in pasta, the Mediterranean tradition has transmitted the use of condiments, such as vegetable sauces, rich in fiber, minerals and vitamins, sauces with fish, a source of omega 3 fatty acids and pasta with meat and legumes to complete the protein intake. Of particular importance is the association of pasta with legumes (peas, beans, chickpeas, lentils, broad beans …) which guarantees a complete supply of essential amino acids, guaranteeing a dish rich in carbohydrates, fibers, minerals, but low in lipids.

From an energy point of view, semolina pasta provides about 350 Kcal per 100 g while wholemeal pasta 320 Kcal and egg pasta 365 Kcal. The dressing will then be another energy source to add.

pasta nutritional tablePasta has a medium-low glycemic index (which is further lowered if wholemeal), therefore it is
a source of energy consisting of carbohydrates that provide an increase in blood sugar (blood glucose concentration) lower than white bread or sugar for the same amount of time. In other words, it allows you to provide more gradual and more constant energy over time, avoiding sudden insulin fluctuations. This property is given by the complex starch carbohydrates that must be digested, ensuring a more gradual absorption, therefore useful for the synthesis of an energy supply (hepatic and muscle glycogen) important in performance. Obviously, the greater the glycogen supply, the greater the ability to sustain an effort. Excess, however, if not compensated by adequate consumption, will induce an increase in subcutaneous and visceral adipose tissue.

In an endurance sport such as cycling, marathon, triathlon or in any case of endurance, presence
of pasta in the athlete’s weekly diet is essential. In particular, during the competition period, the endurance athlete’s diet will shift towards carbohydrates in the days preceding the performance (up to 60 -70% of the daily diet) also taking into account the practice of carbohydrate refilling.

It will be especially useful the day before a heavy workout or competition that both lunch and dinner feature pasta. The recovery of glycogen stocks after competition or training is also fundamental, an immediate source of energy (foods or supplements with a high glycemic index) associated with a medium-low glycemic index energy source, such as pasta, in the hours. subsequent to the activity, it will allow the restoration of this important source of energy.

Ideal Pasta Factory

5 Reasons to open a pasta factory

Open a Pasta Factory

Set up pasta factory to produce fresh pasta dry and gluten free

Ideal Pasta Factory

5 Reasons to open a pasta factory

Open a Pasta Factory

Set up pasta factory to produce fresh pasta dry and gluten free

   
Sala demo corsi per aprire un pastificio

Produzione pasta secca dalla molitura al confezionamento

Una giornata interamente dedicata all’essiccazione della pasta: il Corso pasta secca. Nella programmazione dei corsi per chi vuole aprire un Pastificio, abbiamo introdotto una giornata illustrativa e formativa, per illustrare e spiegare il processo produttivo di produzione di pasta secca artigianale.

Andremo ad analizzare, con contenuti pratici, le varie fasi che compongono la produzione di pasta secca:

Al termine della giornata, avrete modo di interagirer con i tecnini commerciali, che vi daranno supporto nello sviluppo pratico sulla vostra idea.

Sala demo corsi per aprire un pastificio

Come aprire un laboratorio di Pasta e Gastronomia

Il business della pasta fresca negli ultimi anni è in continua crescita, ciò è dovuto soprattutto alla maggiore attenzione verso un’alimentazione sana e alla ricerca di piatti tradizionali e caserecci. Per questo motivo abbiamo introdotto nella nostra Azienda i Corsi GRATUITI per aprire ed avviare un Laboratorio Artigianale per la produzione di pasta fresca e Gastronomia.

Parleremo di: impasti, ripieni e utilizzo di tutte le Macchine, cottura a Convenzione Vapore per Gastronomie, Ristoranti e Pastifici, l’Abbattitore di Temperatura ed i suoi vantaggi, la Pastorizzazione e l’Essiccazione, il Confezionamento Sottovuoto in Atmosfera Modificata (ATM) degli alimenti.