When I boil macaroni, what is the white foam which rises to the top of the pot? Is there a way to cook macaroni so that its carbohydrate content is reduced, making the macaroni more healthy?

The only way that comes to my mind is to steam it like rice...
But unless it is "stirred" often seems like it would stick together....

I'm not sure how steaming would reduce carbohydrate content. Steaming is generally done to keep things (vitamins and the like) from being lost to the water rather than to reduce anything. This makes it healthier than boiling. Both are, of course, healthier than frying.

The best thing to do would be to use whole wheat pasta. Just like whole grain rice or whole wheat bread, the carbs in whole wheat pasta are better for you. Eating whole grain is better for you than just cutting carbs, but provides similar weight-loss benefits.


Oh, and I believe the foam is starch.

HI there MsBeast:
nice to note you are watching your weight, or are fitness conscious (pray that a day comes that I become so too.....!)

hmn,
similar to rice, boiling it in water ( the water level is much higher than the macaroni takes space); avoiding oil and SALT. First just boil, pour out the 'white layer' formed. Repeat this once.
Then, cook it , adding in all the salt you want.

Probably the white layer constitutes of minerals and some starch on the surface.......? Will check on it,
Pin~Jinx / anarchist

I use a lot of water and keep skimming the white foam (starch). I don't use salt: the sauce is tasty enough. Makes ya wanna visit, huh?