The evolution of pasta: tradition and innovation

By: Trademagazin Date: 2025. 02. 19. 12:06

Pasta dishes are popular all over the world, primarily because of their ease of preparation and variety. However, in recent years, more and more alternatives have appeared in addition to traditional wheat flour-based pastas, which allow you to adapt them to your individual taste and nutritional needs.

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.