Pasta

Discover the variety of gluten-free and low-calorie pasta

This category features numerous types of pasta, including the traditional one made from durum wheat and those made from different cereals: which are not actually pasta, as only that made with durum wheat semolina can be defined as such (D.P.R. February 9, 2001, n.187). Therefore, pasta made from cereals other than durum wheat, pseudocereals, and so on, is generally called "specialty of..." or the name of the cereal is prefixed by the shape, for example, "Spelt Fusilli." A common question that arises is: how do you make spaghetti, fusilli, penne with gluten-free cereals (corn, rice...)? A special flour is simply used, thermally treated, which is a steam-cooked flour that has the ability to hold together, almost like wheat flour. At the same time, gluten-free flours are generally used to prepare extruded shapes (pressed) that compress the dough significantly, facilitating its aggregation (for example, tagliatelle, which are usually formed, in the case of gluten-free ones, are also extruded!). The highest quality pasta is definitely whole grain, but also that made from different cereals like quinoa, amaranth, oats, and so on. There is also a very particular type, Konjac Shirataki, available in various shapes (tagliatelle, rice noodles, spaghetti...) made using Konjac flour, a flour made from soluble fiber and therefore almost calorie-free! Discover all the varieties of gluten-free and low-calorie pasta we have selected for you! This pasta is also an excellent source of vitamins and minerals, essential for maintaining good health. Moreover, gluten-free pasta can also be enjoyed by those who suffer from celiac disease, as it is gluten-free.