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Traditional semolina pasta, high in carbohydrates, low in fat, good protein source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
355
KCAL / 100G
Carbs
71.5g
· 82%
Protein
12.5g
· 14%
Fat
1.5g
· 4%
Fiber
3g
Vitamins
B1
0.18mg · 15% DV
B5
0.5mg · 10% DV
B3
1.5mg · 9% DV
Biotin
2µg · 7% DV
Minerals
Selenium
28µg · 51% DV
Manganese
1mg · 43% DV
Phosphorus
150mg · 21% DV
Magnesium
47mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
— Not 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
0.5g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Boiling mainly changes water content, so cooked pasta looks less nutrient-dense per 100 g than dry pasta. The total protein and carbs in the portion do not disappear; the main change is dilution from absorbed water.
Cook it in plenty of boiling water and start checking a little before the package time ends. Draining it while still slightly firm helps it hold up better once mixed with sauce.
It can work at either time. Before training, it provides easy-to-use carbohydrate; after training, pairing it with a protein source makes the meal more balanced for recovery.
Add a protein source and vegetables rather than eating it plain. Good options include yogurt, cheese, eggs, beans, chicken, tuna, and vegetables cooked with olive oil.
Semolina pasta is usually milder in flavor, lighter in color, and smoother in texture. Whole wheat pasta tends to taste nuttier and feel denser, so the better choice often depends on sauce, texture preference, and digestion.
Not by itself. Weight gain depends more on total intake, portion size, and overall eating pattern than on the clock time when you eat pasta.
Cooked pasta usually keeps for up to 3 days in a sealed container in the refrigerator. If it is already mixed with sauce, check smell and texture carefully because shelf life can be shorter.
Yes, cooked semolina pasta can be frozen in portions. For better texture, freeze it slightly al dente and reheat it briefly with sauce rather than overcooking it first.
Because it contains gluten, it may trigger symptoms in people with gluten-related disorders or sensitivities. Large portions, eating too fast, or heavy sauces can also make bloating more noticeable.
Usually no, because rinsing removes surface starch that helps sauce cling to the pasta. A quick rinse only makes sense for cold pasta salads or when you need to stop the cooking immediately.
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Nutrition data compiled from USDA FoodData Central and scientific sources.