The evolution of pasta: tradition and innovation

Wheat flour: the classic choice

Pastas made from wheat flour are the most common, but there are many variations within this:

• White flour: Pastas made from refined wheat flour are light and have a familiar taste, but are less nutritious.
• Durum flour: Due to its higher protein content, it produces a flexible, “al dente” pasta that raises blood sugar levels more slowly.
• Wholemeal flour: A more nutritious alternative with high fiber content and contains all parts of the wheat grain.

Alternative flours and special pastas

In addition to traditional wheat flour, various plant-based flours are becoming increasingly popular:

• Pulse flours (chickpeas, yellow peas, peas): High-protein, gluten-free alternatives.
• Rice flour and corn flour: Primarily used to make Asian pasta.
• Buckwheat flour, almond flour: They give a special flavor and are also suitable for special diets.
• Bamboo fiber pasta: Low-calorie, fiber-rich option.
• The new hit: carbohydrate-free pasta

“Carb-free” konjac pasta is becoming increasingly popular among dieters and health-conscious consumers. It is made from the tuber of the konjac plant and is extremely low in calories and carbohydrates. Its high fiber content provides a feeling of fullness and can help stabilize blood sugar levels.