Whole Grain Pasta

Wholemeal Pasta

Wholegrain pasta is a more suitable alternative to classic white pasta, thanks to its higher content of micronutrients and fibre, which makes it more filling. It is most often made from durum wheat, spelt or rye. In the category you can also find graham pasta, which is made from coarsely ground whole‑grain flour. The advantages of wholegrain pasta are:

• higher in fibre,
• higher content of minerals and vitamins,
• lower glycemic index,
• a more suitable alternative for diabetics,
• a more suitable alternative for a weight loss diet.

Wholegrain pasta has a nutty flavour, which can sometimes be earthy. The consistency can sometimes be coarser than white wheat pasta. Wholegrain pasta is best served with pesto and is also suitable for cold salads.