Tag: Industrial pasta

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?

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.