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Dry durum wheat pasta; high in carbohydrates and low in sugar.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
371
KCAL / 100G
Carbs
75g
· 82%
Protein
13g
· 14%
Fat
1.5g
· 4%
Fiber
3.2g
Vitamins
B3
3.1mg · 19% DV
B1
0.2mg · 17% DV
B5
0.4mg · 8% DV
B6
0.12mg · 7% DV
Minerals
Selenium
63µg · 115% DV
Manganese
1mg · 43% DV
Phosphorus
189mg · 27% DV
Magnesium
53mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Boiling changes the texture, but it does not make the protein or carbohydrates disappear. The main difference is that cooked pasta absorbs water, so the nutrients are diluted per 100 grams of cooked weight.
Cook it in plenty of boiling water and stop at al dente rather than overcooking it. Tasting a piece shortly before the suggested time ends is the easiest way to check.
Usually no if you are serving it hot, because the surface starch helps sauce cling better. A brief rinse can make sense for a cold pasta salad.
Its hollow shape holds tomato-based, vegetable, meat, and cheese sauces well. For a more balanced meal, pair it with a protein source and vegetables.
It can work in either case because it is mainly a carbohydrate food. Before training it can provide fuel, and after training it can help replenish glycogen when eaten with protein.
No, weight gain depends more on overall intake and portion size than on the clock. Very large portions or heavy sauces late at night may simply feel harder to digest for some people.
The biggest differences are usually fiber content, texture, and how filling it feels, with whole wheat versions often being denser and nuttier. Regular pasta tends to have a milder taste and softer bite.
Keep it in a sealed container in a cool, dry place away from moisture and strong odors. Proper dry storage helps preserve quality until the use-by date.
It is best kept only for a short time in a sealed container and eaten promptly. If it is mixed with sauce, the safe storage time depends on the other ingredients as well.
Anyone with celiac disease or a medically confirmed gluten-related disorder should avoid it because it contains gluten. Simply eating a small amount is not necessarily safe for those people.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.