Tag: Artisanal pasta

In the United States, federal regulations require that most refined grain products, including pasta, are enriched to replace nutrients lost during processing. However, not all pasta is enriched or fortified; many traditional and ancient grain varieties retain their natural nutritional profile. This guide will help you understand what pasta is not enriched or fortified and how to identify it on store shelves.

Studies suggest that the pasta drying process significantly impacts its digestibility and nutritional profile. Instead of the high-heat, quick methods used for mass-production, artisanal pasta makers utilize a gentle, slow-drying process, which begs the question: is slow dried pasta healthy, and what makes it different?

Some mass-produced pasta is dried quickly at high temperatures, a process that can diminish nutritional value and make it harder to digest compared to artisanal, slow-dried varieties. This practice is just one of many factors contributing to the health and quality differences between budget and premium products.

A food processing categorization system developed by researchers classifies most store-bought dried pastas as “minimally processed” because they are made from few ingredients and simply dried. Yet, for those seeking the purest option, knowing what is the least processed pasta depends on ingredients and production methods, which can elevate an already low-processed item.

While many view pasta simply as a source of carbohydrates, research indicates that the production process significantly impacts its nutritional value. The method of drying, in particular, plays a critical role in determining whether slow dried pasta is better for you than its fast-dried, mass-produced counterpart.