Whole Foods Pappardelle

Durum semolina flour is a high-protein wheat flour that provides structure and texture to pasta. It is enriched with essential nutrients like niacin, iron, thiamine mononitrate, riboflavin, and folic acid, which are important for overall health. The milling process retains some of the wheat's natural nutrients, making it a beneficial ingredient.

Eggs are a high-quality source of protein and contain essential amino acids necessary for muscle repair and growth. They also provide important nutrients such as choline, which supports brain health. The inclusion of whole eggs enhances the nutritional profile of the pasta.

Water is used as a basic ingredient to hydrate and bind the flour and eggs in pasta making. It does not contribute any nutritional value but is essential for the dough formation process. The quality of water can affect the texture and consistency of the final product.

Wheat gluten is added to improve the elasticity and texture of pasta, providing a chewy consistency. It is a concentrated source of gluten, which helps maintain the structure of the pasta during cooking. While it enhances texture, it does not provide additional nutritional benefits.