Whole grain pasta is a healthy alternative to traditional pasta, made from a variety of grains including wheat, brown rice, buckwheat, and corn. Each type has its own unique flavor and texture, and is high in fiber and nutrients. Spelled pasta is gluten-free and suitable for those with celiac disease or gluten sensitivity.
Whole grain pasta is a healthy, high-fiber alternative to traditional pasta products, which are largely made with white flour and processed grains. While wheat flour is the most common material used in whole-wheat pasta, manufacturers have turned to a variety of other grains to make these heart-healthy products. In addition to those made from whole wheat, some other types of whole-wheat pasta include products made from brown rice or corn. Shoppers looking for alternatives to traditional pasta products can also find whole-grain pastas made with buckwheat or spelled, both of which offer distinctive, nutty flavors and a variety of nutrients.
Whole wheat pasta is one of the most widely available types of whole wheat pasta. Unlike traditional pasta made from processed flour, whole wheat pasta is made from the whole wheat germ, which hasn’t been stripped of its many nutrient-rich layers. By including the whole grain of wheat, pasta makers can create products with a rich, nutty taste and a stronger texture than standard pasta. Whole grain pasta made from wheat can also be referred to as purum, kanut or semolina pasta.
Spelled is another common ingredient for whole-wheat pasta. Spelled is similar to wheat, but has a stronger flavor that is quite distinct. The pasta made from this product is not only gluten-free, but is also rich in many vitamins and minerals. As a gluten-free alternative to whole wheat, spelled pasta is suitable for people with celiac disease or gluten sensitivity. It can also be referred to as rye dough.
Whole grain pastas made from brown rice have a distinct texture that tends to be smoother and denser than wheat noodles. It may need to be cooked longer than any type of pasta so that it is soft enough to eat. Like other whole-grain pastas, brown rice noodles are high in fiber and protein, as well as vital nutrients.
Buckwheat, which has traditionally been used as a grain for making pancakes, is now used to make many varieties of wholemeal pasta. It has a rough texture and dark hue and is free from glutens found in wheat. Buckwheat may also be called soba and is sometimes blended with other grains to create a flavor closer to traditional white pasta.
Whole wheat pasta made from corn has the softest texture of all whole wheat pasta products. It’s pale in color and looks like standard pasta made from white flour, but it’s actually made from heart-healthy wheat kernels. Unlike other whole-grain pastas, corn-based varieties tend to have very little fiber or protein.
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