Generality
Wholemeal pasta is a food of vegetable origin obtained from the mixing of water and whole durum wheat semolina (binomial nomenclature: Triticum turgidum durum).
As far as the chemical-compositional aspect is concerned, wholemeal pasta does not differ much from that of durum wheat semolina or semolina (refined white pasta). There are certainly variations, some of which (mainly affecting the vitaminic aspect, saline and fiber) more appreciable than others; however, in principle, it is possible to state that these peculiarities do not confer exclusive, therapeutic or particular properties to the food.
Wholemeal Pasta: Legislation
Wholemeal is therefore a type of "pasta", as it is produced in compliance with the specific production regulations (DECREE OF THE PRESIDENT OF THE REPUBLIC February 9, 2001, n.187 - Art. 6), which mentions the following:
«The product obtained from drawing, rolling and consequent drying of dough prepared exclusively with whole durum wheat semolina and water is called "whole durum wheat semolina pasta"..»
From the table above it is possible to see the main differences between semolina, semolina and wholemeal semolina pasta. While the maximum humidity remains the same (limit fixed in respect of shelf life), the range allowed for the ashes (intended as mineral salts) has an extremely wider "oscillation, that is 100% more between the top (semolina pasta white) and the base (that of wholemeal semolina). The amount of protein remains more or less unchanged, while the acidity is progressively more tolerated and in whole semolina pasta it can reach 50% more than in durum wheat semolina.
The ashes of flour and pasta are a value that indicates the degree of refinement; this parameter is evaluated by measuring the remainder of the TOTAL combustion of the product, as neither the salts nor their oxides are compromised by this intervention. The ashes, being contained mainly in the coatings of the endosperm of the seeds, are more abundant in products that boast a higher content of dietary fiber and are therefore less refined.
The process of excluding 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, theoretically, semolina and granulated pasta should be more expensive than wholemeal (because it is less profitable); unfortunately this is not the case! 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 the time and the economic commitment in industrial production.
Whole Wheat Pasta, Special or Other?
Nutritional values (per 100 g of edible portion)
We have already specified that wholemeal pasta is considered a "proper" pasta (wholemeal semolina pasta) but which, by virtue of a possible addition of vitamins and minerals, can also acquire the function of a dietary product.
On the other hand, there are also similar products on the market, but in reality differently classified; this is the case of special pasta, mentioned in article 7 included in the same decree already partially explained above:
«The production of special pasta is allowed. By special pasta we mean the pasta referred to in article 6 containing food ingredients, other than soft wheat flours, which comply with hygienic-sanitary standards. Special pasta must be sold with the name durum wheat semolina pasta completed by the mention of the ingredient used and, in the case of several ingredients, of the one or those characterizing. If eggs are used in the preparation of the mixture, the special pasta must meet the requirements of "article 8 (following)".
There are therefore many foods that are completely similar to pasta but which, for legislative reasons, must acquire a completely different title. They are all dietetic products, since they are born with the intention of increasing the intake of fiber and certain nutrients in pasta. Some examples are "pasta for diabetics (added in inulin)", "pasta with flours of other cereals or legumes", "pasta obtained by grinding NON-refined seeds", etc. (all names that I coined and that you will not find on the labels!).
Nutritional Characteristics
As anticipated, from a nutritional point of view, wholemeal pasta is very similar to white "semolina" or "granulated" pasta; 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 the B group, in particular Niacin, but also of E) and mineral salts (mainly magnesium, iron and potassium). Wholemeal pasta has "more or less" the same calories as white pasta, with an almost overlapping glycemic load; however, it has a much lower Glycemic Index (with variations related to the shape of the drawn), while the satiety index is slightly higher.
The possible addition of inulin among the ingredients, especially common in wholemeal pasta for diabetics, confers prebiotic properties to the food.
Homemade Wholemeal Fresh Pasta
Problems with playing the video? Reload the video from youtube.
- Go to the Video Page
- Go to the Video Recipes Section
- Watch the video on youtube
See also the Video Recipe of Wholemeal Pasta with Inulin (Pasta for Diabetics)
Other Cereals and Derivatives Amaranth Wheat starch Corn starch Rice starch Modified starch Oat starch Bulgur Whole grains Corn Flakes Crackers Oat bran Bran Cus cus Amaranth flour Oat flour Buratto flour Spelled flour Buckwheat flour Corn flour Corn flour Millet Barley flour Quinoa flour Small spelled flour (Enkir) Rice flour Rye flour Sorghum flour Flour and semolina Whole wheat flour Manitoba flour Pizza flour Spelled Rusks Focaccia Nuts Wheat or wheat Wheat germ Burnt wheat Buckwheat Breadsticks Oat milk Rice milk Corn Maizena Malt Millet Muesli Barley Stale bread Unleavened bread and Pita Bread Carasau bread Egg pasta Rice pasta Wholemeal pasta Piadina Small spelled Pizza Pop corn Baked goods Quinoa Rice Basmati rice Converted rice White rice Rice Wholemeal Parboiled Rice Puffed Rice Venus Rice Rye and Horned Rye Semolina Semolina Sorghum Spaghetti Spelled Teff Tigelle Triticale OTHER ARTICLES CEREALS AND DERIVATIVES Categories Food Alcoholics Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Salami Spices Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappas Basic Preparations ---- In the Kitchen with Leftovers Carnival Recipes Christmas Recipes Dietary Recipes Light Recipes Woman's Day, Mother's Day, Dad's Day Functional Recipes International Recipes Easter Recipes Recipes for Celiacs Recipes for Diabetics Holiday Recipes Valentine's Day Recipes Vegetarian Recipes Protein Recipes Regional Recipes Vegan Recipes
