Pasta is a versatile food, loved all over the world, but the diversity of types available on the market can raise questions and make it difficult to choose.

What are the differences between legume pasta, gluten-free pasta and classic wheat pasta? We help you choose the most suitable option for you.

Legume Pasta

Legume pasta is an excellent choice for those who are mindful of their diet, who want to increase their nutritional intake or reduce their carbohydrate consumption.

Main features:

• Ingredients: It is made from legumes such as lentils, chickpeas, peas or combinations thereof.
• Texture and taste: The taste is more intense, reflecting the basic ingredients. The texture may be slightly less firm or different from that of classic pasta.
• Nutrition: They are rich in protein, fibre and micronutrients. They have a low glycaemic index, making them ideal for low-calorie diets. Unlike wheat pasta, they are a good option for those who want to lose weight.
• Disadvantages: The texture and taste may seem unusual to those who are used to only classic wheat pasta.

Gluten-free pasta

Gluten-free pasta is an alternative for those who want to avoid gluten, either due to intolerance (celiac disease) or the desire to reduce the intake of this protein.

Main features:

• Ingredients: They are made from corn, rice, quinoa, buckwheat or legume flours.
• Texture and taste: The texture can vary, from similar to that of classic pasta to a more fragile one. The taste differs depending on the main ingredient.
• Nutrition: Depending on the ingredients used, they can be comparable in carbohydrate and protein intake to durum wheat pasta, but there are also variants richer in fibre and nutrients.
• Disadvantages: Requires greater attention during preparation to avoid sticking or crumbling.

Classic wheat pasta

Classic wheat pasta is the most popular and is the basis of many traditional recipes.

Main features:

• Ingredients: Made from wheat flour and water. Sometimes they contain eggs for a richer texture and taste.
• Texture and taste: They have an elastic texture and a neutral taste, making them ideal for any type of sauce.
• Nutrition: They are a good source of carbohydrates and vegetable protein. If they are not whole, however, the fibre content is reduced.
• Disadvantages: They contain gluten, which makes them unsuitable for people with gluten sensitivity or for those who want to reduce their intake of this protein. They may also be less suitable in weight loss diets.

How do you choose the right pasta for you?

1. Evaluate the health benefits: Look for options that are higher in protein, fibre, and nutrients, and lower in carbohydrates, if those are your priorities.
2. Experiment: Choose pastas that you like, but also try new ones. You may discover surprising and delicious combinations.
3. Read labels: Check the ingredients to make sure the pasta you choose meets your needs and preferences.

Conclusion

Choosing the right pasta depends on the balance between health, taste, and lifestyle. Regardless of the option you choose, the important thing is to enjoy a tasty dish that fits your dietary needs.