Abby Grossmeyer

English 111
Dr. Kimberly Lacey
10/10/2019

Cerrato, P. L. (1992). Pasta: the perfect pick-me-up? RN, 55(5), 79-82.

In the article, Pasta: The perfect pick-me-up, Paul Cerrato discusses the effects of the Commented [KL1]: Don’t italicize article titles.

carbohydrate-rich food that is pasta. Depending on the way our body digests the amino acids in
the dish, it can either act as a calmer or an energizer (Cerrato, 1992, pp. 79). When people with
depression eat certain foods that are high in carbohydrates, but low protein and fat, they have a
reaction that allows tryptophan to flood the brain. This creates a release of serotonin, which
allows them to feel happier and more energized (Cerrato, 1992, pp. 79). The same results occur
in women who suffer from premenstrual syndrome; it can even ease anger and cramps (Cerrato, Deleted: -

1992, pp. 80). The therapeutic effects of pasta and other carbohydrate-rich foods have clinicians
encouraging patients to use it to their benefit. According to Cerrato on page 81 of his article, Commented [KL2]: This is the greatest news lol!

Judith J. Wurtman, a professor at Massachusetts Institute of Technology, suggests that patients

with a sensitivity to carbohydrates use that to their advantage. Therefore, people who crave
carbohydrate-rich foods should eat them. As long as it is incorporated in healthy proportions and
with the right foods, it can be beneficial for your body and mind (Cerrato, 1992, pp. 81). This
article is an academic journal whose target audience is anyone who wants to learn about the
scientific benefits of pasta and how to find a balance when having it to your diet. It is a formal
way of learning about the food without the writer’s bias influencing the message.

Donley, A. (2018, May 25). Worldwide pasta consumption on the rise. Food Business News.

In this article, Arvin Donley talks about the trends of pasta sales over the past few years around
the globe. There is a large amount of areas where the consumption of pasta is on a positive trend
(Donley, 2018). Places such as Rome, Asia, Europe, and Africa are part of this trend (Donley,
2018). The International Pasta Organization has stated that pasta is becoming more popular than
in the past due to its low impact on the environment, which is true because it is a plant-based
product (Donley, 2018). In addition to being environmentally safe, pasta is energy dense and
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easy to store and distribute. This means it can be made inexpensively, and, as a result, be sold at
a lower cost. Its popularity has caused pasta manufacturers to want to offer special innovations,
such as organic, whole wheat, and gluten-free pastas (Donley, 2018). Pasta has become a staple
in the meals of American families, which plays into the fact that the United States has the largest
pasta market (Donley, 2018). Although Italy will always be known for their fine pastas, a
worldwide appreciation for the starchy carb is growing, dish by dish. This article is a from a
news report, so the writing is intended for people searching to stay updated on food trends.
Despite not being the most reliable source to get accurate information, people read news reports
to get information quickly and easily.

Fulgoni, V. L., Bailey, R. (2017, September 19). Association of Pasta Consumption with Diet
Quality and Nutrients of Public Health Concern in Adults: National Health and Nutrition
Examination Survey 2009–2012. Current Developments in Nutrition. 1(10). 1-8.
doi:10.3945/cdn.117.001271

This article presents the factual data behind the health concerns in adults, and how pasta plays a
role in this concern. As a nation, we tend to look at calories to determine health, then we
determine what to cut out of our diet to maintain a healthy weight. However, Fulgoni and Bailey
have conducted a series of experiments that has disproved the generalization about pasta as a
whole (Fulgoni, Bailey, 2017, p. 2). They gathered data with varying independent factors for
each experiment, whether it be what people favor different dishes, or the dishes varying
themselves, or one component of the whole dish standing out to people (Fulgoni, Bailey, 2017, p.
2) With all this extensive research, the Fulgoni and Bailey came to one conclusion. There is no
one way to determine dietary patterns in people who consume pasta (Fulgoni, Bailey, 2017, p. 2).
Pasta is a necessary carb for a healthy diet; it’s foods you pair the pasta with that effect one’s
health (Fulgoni, Bailey, 2017, p. 2). This article is aimed toward people who want to do
extensive research on the topic of pasta or for people who need to learn about it for a class. Since
this academic article is not a quick read, people have to have a good amount of interest or
incentive in pasta to read it. With all the sources, citations, and credibility, this article is good for
research to use in other writings.
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Harris, S. (2018, July 24). "Is pasta good or bad for you?" Medical News Today. Retrieved from Deleted: .

https://www.medicalnewstoday.com/articles/322564.php

The article, Is pasta good or bad for you?, addresses whether pasta is healthy or not to use as a
part of your regular meals. Many people today go on low-carb and gluten-free diets that cut out
pasta from diets almost completely. However, Harris stated in this article that cutting out pasta Deleted: your
Deleted: has
isn’t the answer to losing weight or being healthier (Harris, 2018). Starchy foods, in the right
proportions, should be incorporated into the daily diet of healthy persons (Harris, 2018).
Substitutes to real pasta and other gluten products tend to be low in fiber, higher in sugar and fat,
and more expensive than its equivalent made regularly (Harris, 2018). We can try to choose
healthier whole-grain pasta over white pasta, but the unhealthy aspect of the dish typically comes
in with what we pair with the noodles (Harris, 2018). Adding lean fish instead of beef,
surrounding the dish in vegetables, substituting store-bought sauce for homemade sauce, and
adding less oil can help to make any meal healthier (Harris, 2018). In trying to seek a healthier
diet, it is important to not look to eliminate foods like pasta out of your diet, but to use smaller
proportions and healthier substitutes as ingredients. This article is from a website, and the
intended audience includes people looking to better their diet without having to read a lengthy,
research-based explanation. The information given in this website article should not be used for
research, but the information is accurate enough to recommend one to read for their own
curiosity about the subject.

Kill, R.C., & Turnbull, K. (2001). Pasta and Semolina technology. Oxford: Blackwell Sciences
Ltd. Retrieved from http://search.ebscohost.com/login.aspx?direct=true&db=cat05426a&
AN=sts.b1685334&site=eds-live

This book is all about pasta: its history, ingredients, forming process, shapes, drying process, and Deleted: ’

quality check. When focusing in on the first chapter, Kill and Turnbull delve into the history of
pasta and how it was back when it originated versus what role it plays in our lives now.
According to Kill and Turnbull, it is actually not known whether pasta originated in China or
Italy (Kill, Turnbull, 2001). In either case, Italy still is known for its pasta due to the
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development of Italian pasta. Now, pasta is a worldwide love with many new technologies to
make it affordable. The writers also discuss the how strict the whole process of making the
noodles is in Italy, as far as ingredients go. The market for pasta is growing all around the globe,
and there is a greater demand for pasta to be made as a result. This book is meant for anyone Deleted: bigger

wanting to learn more about pasta at a deeper level than, for instance, a newspaper article. It is
lengthy and packed full of information, which makes this source perfect for any research needing
to be done on the topic of pasta.

López, A. (2016, July 8). The twisted history of pasta. National Geographic.

In this article, Alfonso López delves into the history of pasta and how it came to be the product
we know today. Although America became familiar with it in the 1900s, pasta has been familiar
to the Italian culture since the thirteenth century (López, 2016). Because it is made into such a
variety of shapes, thicknesses, and forms, people back in those times would question what to pair
with the food. It could be made fresh to eat immediately or made as pasta secca to dry store for
later use (López, 2016). During the renaissance in the sixteenth century, they started mixing the
pasta with sweet, savory, and even spicy ingredients (López, 2016). Pasta-making became more
common with the inventions of the torchio and other pasta-pressing machines that helped make
the production of the noodles quicker. As people began to make more pasta, new flavors were
paired with it. Finally, in 1844, tomatoes were paired with pasta noodles to create the dish we
know so well today: spaghetti in tomato sauce (López, 2016). This article is from a magazine,
and there are no references for the information given. It is a good read for people curious about
pasta, but it is not good for research purposes. The pictures in the article help the understanding
of the writing. Overall, people looking to informally learn about pasta should read this article.

Novel soft durum wheat finds new baking applications. (2017). Emerging Food R&D
Report, 28(7), 1–2. Retrieved fromhttp://search.ebscohost.com/login.aspx?direct=true
&db=b9h&AN=125401894&site=eds-live

In the article, Emerging Food R&D Report, the author writes about durum wheat, a crucial Commented [KL3]: The article title is Novel soft durum…

ingredient that makes up all Italian pastas and some other baked goods. Because of the high
protein content and pale-yellow color, the pasta is great for cooking and appetizing for the
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consumer. The durum wheat is so important in forming pasta dough that it makes up three to five
percent of America’s total wheat crops (“Novel soft durum wheat finds new baking
applications”, 2017, p. 1). In order to form certain foods, such as pizza crust and bread, the crop
needs to be plentiful (“Novel soft durum wheat finds new baking applications”, 2017, p. 1).
From this durum wheat product, people can make high-protein breakfasts, one of which is a
smoothie. What is the connection between smoothies and pasta? It is the natural sugars and sweet
taste that make them both so nutritious and delicious when durum is included (“Novel soft
durum wheat finds new baking applications”, 2017, p. 1). Therefore, when you cannot get your
necessary nutrition from pasta, try to substitute it with high-energy foods full of proteins or
wheats. This newspaper article is written for readers interested in learning about what ingredients
make up the pasta. This article references no sources when stating statistics, which affects the
credibility of the source. Personal curiosity would make this a good read, but any form of
research is not valid through this source.

Rombauer, I. (1975). Joy of Cooking. Indianapolis, IN: Bobbs-Merrill Company, Inc.

This passage in the cookbook, entitled “Joy of Cooking”, is about how to make pastas correctly.
It states that noodles can be made in homes because they don’t require high-gluten flours that
some other forms of pasta do (Rombauer, 1975, p. 212). Because there are so many different
shapes and densities of noodles, each individual noodle has a specific weight, rather than volume
(Rombauer, 1975, p. 213). This most important part about making pasta is how you cook it. A
big kettle is required for success, along with enough water inside and a close eye on the cooking
pasta (Rombauer, 1975, p. 213). Something all Italian pasta cookers strive to achieve is getting
the noodles to the perfect “al dente”, which is when there is no raw flour taste with the noodles
still having a little resistance when bitten into (Rombauer, 1975, p. 213). After the noodles are
drip-dried and tossed in butter, they are ready to be served alone or with sauce. This reading is
intended for people who would like to perfect their technique when making pasta. It is a formal
way to get information out to cooks. Although there are no sources in the book, the author is a
cook who has had first-hand experience in using the recipes in the book. The additional
information Rombauer included about the pasta is perfect for learning more about the formation
of the noodles and bettering the reader’s techniques.
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Troy, E. (2017, November 21). Fresh pasta vs. dry pasta: is fresh superior? Culinary lore.
Retrieved from https://culinarylore.com/food-myths:is-fresh-pasta-superior-to-dried/

In this article, Eric Troy discusses the difference between fresh pasta and dried pasta. Despite the
ongoing myth that any fresh food is superior, dried pasta is actually fairly equivalent to fresh
pasta (Troy, 2017). The main difference between the two is the ingredients. Dry pasta is made
with durum wheat, while fresh pasta is traditionally made with eggs and flour (Troy, 2017).
Because Americans typically buy the store-made, low-quality dried pasta made with durum
substitutes, a bad reputation is formed for all dried pasta. Fresh and dried pastas are equal, even
in the eyes of Italians; they are just used for different purposes (Troy, 2017). Dried pasta has its
place; it absorbs sauce very well, blends with different tastes, and can be formed into the
hundreds of different shapes we see today (Troy, 2017). This source gave reasons for why fresh
pasta and dry pasta both have their place on the dinner table. Because it is just a website, the
information given didn’t have references, and there were some opinionated statements. This
website is not meant to be used for research purposes. The article is mostly intended for anyone
who wants to learn a little information about pasta or who wants to know which pasta to try
when travelling around the globe.

Zanzarella, M. (2013, November). Fully Loaded. Vegetarian Times.

This magazine article by Marianne Zanzarella covers different recipes for making pasta. It
includes penne rigate, paella-style orzo, orecchiette, and wagon wheel pasta in the numerous
dishes shared (Zanzarella, 2013, p. 27-28). Each separate recipe has the ingredients needed, the
time to prepare the dish, how many servings it makes, and a process for how to make it. In
addition, it includes serving size and nutrition information near the end of the recipes. Zanzarella
even adds cooking tips throughout the article to help the reader make their cooking more
successful. She states that, in an effort to make the dish healthier, it helps to choose smaller pasta
shapes to pair with the vegetables (Zanzarella, 2013, p. 29). This article is from a magazine and
is aimed toward anyone who is looking for a good pasta recipe for a dinner entrée. This is most
likely aimed more for beginner-level cooks who need little tips in order to help them on their
cooking journey. Since these recipes include detailed nutrition information and tip that involve
making the dish healthier to eat, one can assume this is for cooks who are attempting to eat
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healthier while keeping a balanced diet. From start to finish, this magazine article is full of
helpful advice for beginner cooks.

Outstanding!
Grade: A