I hate pasta.
There i said it.
I think I must be one of the only people in the world but I really truly don't like pasta...any pasta; wheat, egg, rice flour, barley, corn flour, noodles, spagetti, gnocchi, lasagna, farfalle, canneloni, fettucini, macaroni, linguini, soba, udon, bean thread, vermicelli, tubed, pillowed, flat, frilled, stuffed, smothered, oiled, green, red, black or white (actually usually really more of an off white) organic, store bought, homemade or made especially for me (in which case I'd probably just eat it and pretend to like it because thats how I was bought up). I just don't understand the fuss.
I'm only saying this because we are about a week away from a 2 and a half week trip to Italy, pasta capital of the world, and while I am aware there is plenty else to eat in Italy it is the worlds largest producer and consumer.
So what is the big deal with pasta anyway?
Like tofu, which I confess to liking in most forms (except perhaps the famed 'stinky tofu' which I have yet to try), pasta is used mainly as a carrier of added flavours, rather than it's own flour and water with an optional hint of egg taste, which combined with its huge range of incarnations makes it one of the most versatile staples available and gives it global appeal.
Pasta is considered a nutritious food; low in fat and sodium(depending on what you add to it) and high in complex carbohydrates, the kind which because it digests slowly gives you an energy release over time as opposed to simple carbs which are converted quickly causing a rapid rise in blood sugar levels leaving you with a 'sugar rush' and then the inevitable crash. Generally speaking whole wheat products with minimal processing are considered better, the more interference a food has had, the smaller the chains of starch become and the easier it is to digest. Pasta, while still being a 'processed' food has molecules packed so tightly that only about half is rapidly digested when the pasta is cooked 'al dente' leaving the other half to be absorbed at a slower rate.
None of this is changing my mind.
Although eventually it might not matter because according to a report by the British Met Office, last month, scientists predicted that Italy’s durum wheat yields (the best wheat varietal to make pasta semolina from) are at risk of being effected by projected climate change, raised temperatures and decreased rainfall.
I wonder if anyone would notice if I just licked off the sauce?