cereals and derivatives

Whole wheat pasta

Generality

Whole wheat pasta is a plant-based food derived from the mixing of water and whole durum wheat semolina (binomial nomenclature: Triticum turgidum durum ).

Whole wheat pasta is recognized by the specific production regulations and is a TYPICAL ITALIAN product; moreover, it can also fall into the category of diet products, as it is often added to vitamins and mineral salts.

As far as the chemical-compositional aspect is concerned, whole wheat pasta does not differ much from that of semolina or durum wheat semolina (refined white pasta). Certainly there are variations, some of which (mainly affecting the vitamin, salt and fiber aspects) are more noticeable than others; however, in principle, it is possible to state that these peculiarities do not give the food exclusive, therapeutic or special properties.

Whole Wheat Pasta: Legislation

The integral is therefore a type of "alimentary pasta", since it is produced in compliance with the specific production disciplinary (DECREE OF THE PRESIDENT OF THE REPUBLIC 9 February 2001, n.187 - Art. 6), which cites the following:

"The product obtained from the drawing, rolling and subsequent drying of dough prepared exclusively with durum wheat semolina and water is called" durum wheat semolina pasta "."

From the table above it is possible to note the main differences between semolina, semolina and wholemeal pasta. While the maximum humidity remains the same (limit fixed in observance of the preservability), the range granted for the ashes (intended as mineral salts) has an extremely wider oscillation, that is 100% more between the vertex (semolina pasta white) and the base (the integral semolina). The quantity of proteins remains more or less unchanged, while the acidity is progressively more tolerated and in wholemeal pasta can reach 50% more than that of durum wheat semolina.

Flour and pasta ashes are a value that indicates the degree of refinement; this parameter is evaluated by measuring the remainder of the TOTAL combustion of the product, since neither the salts nor their oxides are compromised by this intervention. The ashes, being mainly contained in the endosperm coatings of seeds, are more abundant in products that have a higher content of dietary fiber and are therefore less refined.

The process of exclusion of the fibrous components is called sifting and is a phase that significantly affects the profitability of the grains; practically, with a greater sifting there is a lower yield of the flours, which therefore have less ash and are more refined. Therefore, in theory, semolina and semolina pasta should be more expensive than integral (because it is less profitable); unfortunately it is not so! This is due to the fact that, with regard to the greater market demand, the industrial production of flour is mainly focused on the white one; therefore, the fibrous component must be added at a later time, which expands both time and economic commitment in industrial production.

Integral, Special or Other Pasta?

Composition for 100g of Integral Semolina Pasta

Nutritional values ​​(per 100 g of edible portion)

Edible part100%
water10.5g
Protein13.4g
Prevailing amino acids-
Limiting amino acid-
Lipids TOT2.4g
Saturated fatty acids0.58g
Monounsaturated fatty acids0.28g
Polyunsaturated fatty acids1.53g
Cholesterol0.0mg
TOT Carbohydrates66.2g
Starch62.5g
Soluble sugars3.7g
Dietary fiber11.5g
Soluble fiber- g
Insoluble fiber- g
Power323.5kcal
Sodium130.0mg
Potassium390.0mg
Iron3.9mg
Football31.0mg
Phosphorus330.0mg
Thiamine0.99mg
Riboflavin0.11mg
Niacin6.20mg
Vitamin A0.0 RAE
C vitamin0.0mg
Vitamin E (alpha-tocopherol)2.0mg

We have already specified that the wholemeal is considered a "properly known" pasta (wholemeal pasta) but that, by virtue of a possible addition in vitamins and minerals, it can also acquire the function of a dietary product.

On the other hand, there are also similar products on the market, but in reality they are differently framed; this is the case of special pasta, mentioned in article 7 included in the same decree already partially exposed above:

«The production of special pasta is allowed. For special pasta we mean the pastes referred to in Article 6 containing food ingredients, other than soft wheat flour, complying with sanitary regulations. The special pasta must be sold with the denomination of durum wheat semolina supplemented by the mention of the ingredient used and, in the case of several ingredients, of that or of the characterizing ones. If eggs are used in the preparation of the dough, the special pasta must meet the requirements of article 8 (next) ».

There are therefore many foods that are very similar to pasta but which, due to legislative reasons, must acquire a completely different title. They are all dietary products, since they are born with the intention of increasing the fiber intake and certain nutrients in pasta. Some examples are "pasta for diabetics (added in inulin)", "pasta with flour from other cereals or legumes", "pasta obtained from the grinding of NOT refined seeds", etc. (all the names I coined and you won't find on the labels!).

Nutritional Features

As anticipated, from a nutritional point of view, whole wheat pasta is very similar to white "semolina" or "semolina"; however, it boasts a higher fiber content, a slightly higher lipid and protein intake and a lower concentration of carbohydrates (which is also not very significant). There are also more important quantities of vitamins (especially of group B, in particular Niacin, but also of E) and mineral salts (mainly magnesium, iron and potassium). Whole wheat pasta has "more or less" the same calories as white pasta, with an almost overlapping glycemic load; however, it has a decidedly lower Glycemic Index (with variations linked to the shape of the drawn), while the satiety index is slightly higher.

The possible addition of inulin among the ingredients, common especially in whole-wheat pasta for diabetics, confers to the food prebiotic properties.

Homemade Whole Wheat Pasta

Homemade Whole Wheat Pasta

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See also the recipe for whole wheat pasta with inulin (Diabetic Pasta)