Tag: Durum semolina

Over 27 kg of pasta is consumed per person each year in Italy alone, a testament to its global popularity. The fundamental question for many adopting a plant-based diet is simple: is pasta made of plants? The answer varies depending on the type of pasta, with most dried varieties being completely plant-based, while many fresh ones are not.

Durum wheat, from which semolina is made, is one of the hardest wheat varieties in the world. For many home cooks and professional chefs, the choice between durum semolina and standard white flour hinges on a recipe's desired texture, flavor, and nutritional profile.

According to nutrition data, a single cup of cooked refined spaghetti contains over 40 grams of carbohydrates and less than 3 grams of fiber, distinguishing it from its whole-grain counterpart. So, what kind of pasta is refined, and how is it processed? This article explores the world of white pasta, from its manufacturing process to its nutritional impact.

According to the National Pasta Association, pasta has a low to moderate glycemic index, ranging from 43 to 61 depending on the type and preparation. This fact is just one of many nuances that reveal the truth about whether high quality pasta is better for you from a nutritional standpoint. Exploring the quality of ingredients, manufacturing processes, and final texture sheds light on how different pastas impact your health.