The average price of the pasta in our test was $0.36 per 100g, compared with an average of $1.63 per 100g for the selection of wheat-free pastas we bought from the supermarket – more than four times the price. Wheat-free pastas are, however, more expensive than regular pasta. They're higher in fibre than both rice- and corn-based pastas and also regular (non-wholemeal) wheat pastas. Nutritionally, pastas based on pulses and legumes in particular are a good option.
But how do they compare to regular pasta? One of the key benefits of wheat-free pastas is that they're usually gluten-free, so they're suitable for people who are coeliac or have a gluten intolerance. Wheat-free pasta is made with flour from a range of different grains and pulses including corn (maize), rice, chickpeas, soybeans, borlotti and edamame (soy) beans and lentils. The spaghettis in our test ranged in price from $0.16 to $0.60 per 100g. Price varies significantly between brands and products. The protein content of wheat can also vary depending on wheat variety and environmental factors such as soil type and where the wheat is grown, so the protein content of pasta can also vary slightly. One product we tested, Vetta Smart Pasta, has oat fibre added, but you still get more fibre in wholemeal pasta. Most wheat pastas are nutritionally similar, although the fibre content of wholemeal pasta is higher. The different flours used can affect both nutrition and price. But pasta based on alternative flours are also commonly available. Pasta is most commonly made from durum wheat semolina, essentially wheat flour, sometimes with egg thrown in. Long pasta (spaghetti, fettuccine, tagliatelle, pappardelle etc.), which you twirl, works well with a smoother sauce with finer ingredients like ground meat or chopped herbs that can coat the pasta strands.The nooks and crannies of the pasta can help trap sauce, and your fork stabbing can also pick up the larger sauce ingredients. Short pasta (penne, farfalle, fusilli, macaroni, shells etc.), which you stab with a fork to eat, works well with chunkier sauces that include ingredients such as beans, roasted vegetables, or olives.Of course you can pair pasta with any sauce you like, but in general: Possibly the biggest decision faced when choosing pasta in the supermarket is whether to buy long or short varieties, and this tends to come down to the sauce you'll be serving it with. Of these, three products scored a perfect 100%. Woolworths Macro Certified Organic Spaghetti.Woolworths Macro Certified Organic Wholemeal Spaghetti.La Molisana Pastificio Extra Di Lusso Wholewheat Spaghetti No15.(See more about our scoring in How we test.)īut for ultimate spaghetti satisfaction, we recommend products that received an overall score of 90% or more. The resulting scores across the category as a whole were fairly high – the lowest score a still respectable 74%. performance – does the labelled cook time result in perfectly 'al dente' pasta?.nutrition – what's their Health Star Rating?.So in order to more readily differentiate between spaghettis, we instead considered: The spaghettis we tested are made from essentially just one ingredient, durum wheat semolina, and any variation in taste between products is extremely subtle.
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