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Short-shaped pasta, usually made from wheat, cooks quickly.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
355
KCAL / 100G
Carbs
72g
· 82%
Protein
12g
· 14%
Fat
1.5g
· 4%
Fiber
3g
Vitamins
B1
0.15mg · 13% DV
B3
1.5mg · 9% DV
B5
0.4mg · 8% DV
B6
0.08mg · 5% DV
Minerals
Selenium
30µg · 55% DV
Manganese
1mg · 43% DV
Phosphorus
120mg · 17% DV
Magnesium
40mg · 10% 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
— 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
0.4g
Omega 6:3 ratio 35:1
Above the ideal 4:1 (35:1).
Boiling mainly changes water content and texture rather than removing most nutrients. Some water-soluble B vitamins can leach into the cooking water, especially with overcooking.
Cook it in plenty of boiling water and start checking a little before the package time ends. Draining it when it is still slightly firm helps it hold shape, especially if it will finish in sauce.
Cooked short pasta usually keeps for 3 to 4 days in an airtight container in the refrigerator. If it is mixed with sauce, the safe storage time can depend on the other ingredients.
Yes, cooked short pasta can be frozen. For best texture, cool it quickly, portion it, and expect it to be a bit softer after thawing, which works well in baked or sauced dishes.
Because it is carbohydrate-rich, it is commonly used before training for energy. After training, it is usually more balanced when paired with a protein source rather than eaten on its own.
Adding protein and vegetables is the simplest way to improve balance. Good options include yogurt-based sauces, cheese, beans, lentils, chicken, tuna, and plenty of vegetables.
The better choice depends more on portion size, preparation, and what you eat with it than on the base food alone. Short pasta is especially easy to combine with protein, vegetables, and sauces for a complete meal.
No single food causes weight gain just because of the time of day. Portion size, total daily intake, and what the rest of the meal looks like matter more.
Usually no. Rinsing removes surface starch that helps sauce cling, though a quick rinse can make sense for cold pasta salads or to stop cooking immediately.
People with celiac disease or gluten-related disorders should avoid it because it contains gluten. Those managing blood sugar or appetite may also do better with moderate portions and by pairing it with protein, fiber, and vegetables.
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.