2 spaghettini

Durum wheat semolina is a high-quality wheat product used in pasta making. It is minimally processed and retains a good amount of protein and fiber. This ingredient is a staple in traditional pasta, providing a firm texture and rich flavor.

Water is a basic ingredient used in the pasta-making process. It is essential for hydrating the semolina and forming the dough. There are no health concerns associated with water in this context.

Semolina is a coarse flour made from durum wheat, similar to durum wheat semolina. It is minimally processed and retains nutrients like protein and fiber. This ingredient is commonly used in pasta for its texture and nutritional profile.

Durum wheat flour is a finely ground product of durum wheat, used in pasta for its high protein content. It is minimally processed, retaining essential nutrients. This flour contributes to the pasta's firm texture and nutritional value.

Niacin, also known as vitamin B3, is added to enrich the pasta. It is a water-soluble vitamin that supports energy metabolism. The addition of niacin is common in enriched flour products to replace nutrients lost during processing.

Ferrous sulphate is an iron supplement added to enrich the pasta. It helps prevent iron deficiency anemia by increasing iron intake. This fortification is common in processed grain products to enhance nutritional value.

Thiamine mononitrate is a form of vitamin B1 used to enrich pasta. It plays a crucial role in carbohydrate metabolism and energy production. This enrichment is standard in processed grains to replace nutrients lost during milling.

Riboflavin, or vitamin B2, is added to enrich the pasta. It is essential for energy production and cellular function. The addition of riboflavin is common in enriched flour products to enhance nutritional content.