Fresh, dried, wholewheat, standard… however it comes, pasta ticks the ‘athlete fuel’ box with aplomb. It’s cheap, high in carbohydrate and with a glycaemic index of between 30 and 60, it’s gradually absorbed into the bloodstream to help sustain your energy levels. Made with eggs and flour, it’s the ultimate fast food, whether homemade or shop-bought. It’s a toss-up between speed and nutrients, however. With more fibre, minerals (manganese, magnesium and iron) and B vitamins, wholewheat pasta takes around 10-12mins. Whatever you choose, do the following to stop it sticking: Fill the largest pan you have with water, add a good pinch of salt and immerse the pasta when the water’s boiling rapidly. When cooked, drain it and stir in a spoonful of the cooking water.
First up, Tagliatelle with…
