Pasta

What is the difference between pasta and grains?  

Pasta and grains are two different foods, although pasta is often made from grains. Grains are the seeds of grass-like plants such as wheat, barley, rye and oats. They are rich in carbohydrates, vitamins and minerals and fibre as well as being a good source of protein. Grains are usually used to make flour, which is then used to make bread, breakfast cereals, pasta and other foods.  

The main difference between pasta and grains is that grains are usually consumed in their original form, while pasta is a processed form of grains. In fact, pasta is usually made from wheat flour, water and egg. The dough is kneaded and formed into different sizes, shapes and textures. Some types of pasta are thin and long, like spaghetti, while others are shorter and thicker, like penne. The texture of pasta can also vary, from smooth and soft to rough and firm. Pasta is usually cooked in boiling water and served with a sauce, such as tomato, pesto or carbonara.  

What is gluten-free pasta?  

Gluten-free pasta is a pasta variety that does not contain gluten. Gluten is a protein found naturally in wheat, barley and rye. People with celiac disease or a gluten intolerance cannot tolerate gluten and should avoid foods containing it. Gluten-free pasta is usually made from alternative grains and starchy products, such as corn flour, rice flour or quinoa. Our gluten-free pasta, Smart Pasta, is made from the plant fibre of the konjac plant called glucomannan. Glucomannan supports weight loss when following an energy-restricted diet*. So, no wheat or starch makes it much lower in calories and carbohydrates compared to normal pasta.  

Gluten-free pasta can be just as tasty and nutritious as regular pasta. The only difference is that you need to keep a close eye on the cooking time, as some types of gluten-free pasta cook faster than regular pasta. It comes in different forms, such as spaghetti, fusilli, penne and many more.  

Why buy gluten-free pasta?  

There are several reasons why people eat gluten-free pasta.  

People with celiac disease or a gluten intolerance need to eat gluten-free because their bodies cannot tolerate gluten. Eating foods that contain gluten can cause abdominal pain, diarrhoea, fatigue and other health problems. Gluten-free pasta is a great option for these people because it allows them to still enjoy a tasty pasta meal.  

Gluten-free pasta is often made from alternative grains, such as brown rice, quinoa, lentils and corn flour. If you ingest many different alternative grains, it will benefit the variety in your diet.  

Some people choose gluten-free pasta simply because they like the taste and texture better than regular pasta. Gluten-free pasta comes in different flavours and textures, offering more variety in meals.  

Whatever the reason, gluten-free pasta is a tasty and responsible option for anyone who wants to avoid gluten or just wants to try a new pasta experience.  

*The beneficial effect of glucomannan is obtained with a daily intake of 3 grams of glucomannan in three doses of 1 gram each, along with 1 to 2 glasses of water, before meals and in the context of an energy-restricted diet. Caution: possible choking hazard for people with swallowing difficulties or when taken with insufficient liquid.