Whole wheat pasta, which is also known as whole grain pasta, is a type of pasta made with the whole grain of the wheat plant, including the bran, germ and endosperm. This means that instead of only using the endosperm, the most common part to refine into white flour, these types of pastas use the entire grain. In doing so, this increases its nutritional value, as the grain retains more of its natural vitamins, minerals, antioxidants, protein and dietary fiber.
Historically, pasta is believed to have originated in China in the 5thcentury BC, but it was not until the 13thcentury that pasta began to be widely consumed in Italy. The main ingredient used in the making of pastas was durum wheat, which was grown in the southern part of the country. Durum wheat is a type of hard wheat, making it particularly suitable for pasta production.
In the early days of pasta production, whole wheat pasta was not widely available, as the mills of that time only produced white flour. But over the years, with advancements in technology and the knowledge regarding the health benefits of whole wheat and those grains, more people grew interested in the products, and the market evolved to offer the lower refining versions of the products.
Today, there are two main types of whole wheat pasta available. The first one is 100 percent whole grain pasta, which is made using the entire grain. This type of pasta is richer in nutrients, as it contains all of the healthy components of the grain. The second type is partially refined whole wheat pasta, which is made using just the endosperm of the grain.
Whole wheat pasta is a great addition to any diet, as it comes with multiple benefits. As it is a source of complex carbohydrates, it helps to provide energy, and the additional dietary fiber helps to keep you feeling fuller for longer, hence helping to support a healthy weight. It is also a good source of essential minerals such as magnesium and selenium, as well as vitamins B and E. The presence of dietary fiber is beneficial for gut health, as it helps to regulate digestion, and promote healthy digestion.
Whole wheat pasta also has a lower glycemic index than regular pasta and other white flour products, making it a better option for those who are looking to maintain steady and balanced blood sugar levels. In addition, it is naturally low in fat and cholesterol, meaning that it can help reduce the risk of heart disease and diabetes.
Whole wheat pasta is available in different forms, such as shells, penne, spaghetti, and fettuccine, among others. The key is to find a shape that you like and then experiment with different sauces, herbs and spices to enhance the flavor. You can also add fresh or roasted vegetables, as well as lean proteins, such as chicken and fish, to create more balanced dishes.
All in all, whole wheat pasta is a healthier alternative to regular white pasta. It is a great source of complex carbohydrates, minerals, vitamins, dietary fiber and antioxidants, and can be enjoyed on its own or as part of a balanced meal. So, if you are looking for healthier alternatives to white pasta, then give whole wheat pasta a try!
Whole wheat pasta is a staple of many diets all around the world, beloved for its hearty, nutty flavor and texture. Whole wheat pasta is made from durum wheat, a variety of hard wheat which is high in protein and gluten. The combination of the two makes it a heartier and more filling pasta than other varieties, and it has far more health benefits than other forms of pre-made pasta.
But what exactly goes into the making of whole wheat pasta, and how does it go from field to plate? Let’s take a look.
The Making of Whole Wheat Pasta
Common durum wheat is milled to break down the wheat’s outer layer. The inner layer, which contains all the nutrients, is then sifted out and ground into a fine flour. This flour is then sifted again a few times to make sure it’s evenly and finely ground.
The ground wheat is combined with water to create a wet and soft dough. The dough is then kneaded to mix and develop the gluten proteins, which gives the dough its elasticity and strength. After the dough has been properly developed, it is cut into shape and left to sit.
The pasta is then laid in a flat, open space and dried. This can be done in many different ways, but the most common is to lay the pasta out in warm, dry air and leave it to air-dry. This allows the pasta to gradually dry, which helps preserve some of its flavor and texture.
Once dried, the pasta is toasted, which gives it its signature nutty taste. Then it’s ready to be packaged and sent to stores and restaurants all over the world.
From Field to Plate
Whole wheat pasta starts its journey in the fields, where grains of durum wheat are harvested and brought to a mill. Here, it is milled and ground into flour, which is then made into dough. The dough is kneaded, cut into shape, and dried. Then it is toasted to give it its signature nutty taste, before it is packaged and shipped out to restaurants, stores, and homes all over the world.
At the store or restaurant, the pasta is probably quite familiar – hard and chewy spaghetti, macaroni, shells, and other shapes that people have been eating for centuries. When it first arrived, it surely must have been something special.
When you finally bring it home and get it cookin', the transformation is almost magical. The pasta doubles in size and takes on a glossy sheen, and is ready to eat.
The Whole Wheat Benefit
Whole wheat pasta may look and taste like regular white pasta, but it comes with many additional health benefits. The main difference between the two pasta types is that whole wheat pasta contains a variety of nutrients, such as fiber, protein, phosphorus, zinc, iron, and magnesium. Whole wheat pasta is also higher in antioxidants than regular white pasta, which helps protect your body from free radical damage.
The fiber content in whole wheat pasta helps not only with digestion, but can also lower cholesterol. It’s also far less processed than regular white pasta, meaning it contains fewer calories and carbs. This makes it an ideal choice for people looking to lose weight or simply looking for a healthier pasta alternative.
Whole wheat pasta is full of nutrients and health benefits that are simply not found in regular white pasta. From its origins in the fields of durum wheat to its journey all around the world, it’s easy to appreciate the path taken to get it to your dinner plate. Even if you’re not particularly concerned with the health benefits of whole wheat pasta, one bite could leave you craving more of its nutty, hearty flavor.
|Vitamin E||0.23 mg|
|Vitamin K||0.6 ug|
|Vitamin B1||0.16 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.00313 grams|
|Vitamin B4||0.0065 grams|
|Vitamin B5||0.27 mg|
|Vitamin B6||0.09 mg|
|Vitamin B9||0.021 mg|
Daily Value 1.3 g
Daily Value 0.018 g
Daily Value 0.4 g
Daily Value 1.25 g
Daily Value 4.7 g
Daily Value 2.3 g
Daily Value 0.011 g
Daily Value 0.9 mg
Daily Value 0.0023 g
Daily Value 0.055 mg
|Aspartic Acid||0.27 grams|
|Glutamic Acid||2.074 grams|
|Total Sugars||0.8 grams||
|Palmitic acid (16:0)||0.21 grams||
|Stearic acid (18:0)||0.02 grams||
|Total Saturated fatty acids:||0.23 g|
|Oleic acid (18:1)||0.17 grams||
|Gadoleic acid (20:1)||0.01 grams||
|Total Monounsaturated fatty acids:||0.18 g|
|Omega-3 Alpha-linolenic acid (18:3)||0.04 grams||
|Linolenic acid (18:3)||0.04 grams||
|Linoleic acid (18:2)||0.54 grams||
|Total Polyunsaturated fatty acids:||0.62 g|