At a glance
Summary
This pasta is made from simple, high-quality ingredients such as wheat flour and durum wheat semolina, which are minimally processed. The absence of additives, artificial colors, and preservatives contributes to its high score, reflecting its status as a wholesome and nutritious food option.
Key ingredients 3
WaterNeutral
Water is used as a basic ingredient in pasta dough to hydrate the flour and form a cohesive dough. It is a neutral ingredient with no nutritional impact. Its quality can affect the texture and consistency of the pasta.
See more about Water →Durum wheat semolina doughNeutral
Durum wheat semolina is a high-protein wheat variety used in pasta for its firm texture. It is less refined than regular wheat flour, retaining more nutrients. It is a common ingredient in traditional pasta making.
Risks
May cause allergic reactions in individuals with wheat or gluten sensitivities.
Benefits
Provides a good source of protein and energy, contributing to the pasta's firm texture and nutritional profile.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May cause allergic reactions in individuals with wheat or gluten sensitivities.
Benefits
Provides energy through carbohydrates and contains some protein, though it lacks the fiber and nutrients found in whole grains.
Processing
Unprocessed or Minimally Processed Foods
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