Discover our top 7 pasta options, featuring whole grain, lentil, and gluten-free varieties that cater to every taste and dietary need.
My Top 7 Pasta Varieties (Whole Wheat, Lentil Pasta, Gluten-Free…)
Pasta is a beloved food for many, and the pasta aisle has seen significant evolution in recent years. Options such as gluten-free pasta, quinoa pasta, whole grain pasta, and semi-whole grain pasta are now widely available. Additionally, unique varieties like Konjac tagliatelle and coral lentil pasta have emerged, providing consumers with a diverse range of choices.
When comparing nutritional differences among these pasta types, it is noteworthy that the variations are not always substantial, except for coral lentil pasta, which stands out in terms of its nutritional profile. Traditional pasta shapes like fusilli, spaghetti, and tagliatelle remain popular, but the introduction of alternative options caters to various dietary needs and preferences, enriching the overall pasta experience.
Exploring the Delicious World of Pasta: From Whole Grains to Gluten-Free Wonders!
My team said to me: “You need to make a video about pasta. a video on pasta because there’s so much of it. of new ones.” And I said to myself: “No, you’re joking! pasta is pasta, we’re not going to do anything.” So I went into the supermarket, I went to look at the PES. Actually, it’s madness. I’ll tell you about it, there’s a lot of new stuff. Welcome to the channel Jean-Michel Cohen, the channel where all we talk about about nutrition, and we don’t take you for a fool. potatoes. Masterclasses, personalized menus individualized dietetic follow-up, visit our website dr.jeanmichelcohen.fr. Basically, pasta, what’s pasta? Well, it’s wheat flour. At in general, it’s durum wheat flour. We mix a little bit of water, sometimes we put eggs in it and then we get to the product you know and end up on your plate. Well, no, that’s changed,.
You’ll see. You’re familiar with traditional pasta the difference between them. is their different shapes: fusilli, penne, spaghetti fusilli, penne, spaghetti, etc., but it’s the always the same composition. It’s fair to say that caloric values are strictly the same. same: 350 calories per 100 g for the dry product and when you process it, in fact, divide by 3, i.e. 100 g of cooked pasta is 100 to 120 calories depending on the pasta. So the difference is hardly any difference inside all these pasta; they’re all the same. Nutritional of slow sugars and high fat content. vitamin B, there’s not much to it. sauce will determine the final composition of the dish. Afterwards, you can give them different colors. colors. Here, we have sourdough tagliatelle.
As you can see, you can tinker with anything when, for example, you’ve fermented flour with sourdough, but it’s still traditional pasta. pasta. Second category of pasta invaded supermarkets for some time: gluten-free pasta. for some time: gluten-free pasta. The question arises whether gluten-free means that the flour has been the flour we’ve changed. No, it means we’ve made pasta with a flour other than wheat flour. And here, in this case, the pasta gluten-free pasta is a pasta that, most of the time made with corn flour, and here, for example, in this case, they’ve made a a mixture. They put in 70% corn flour, which is gluten-free, and 30% rice flour rice flour, which is gluten-free. Is there a significant difference in nutritional terms? Oh, not much,.
I.e. in terms of caloric values, we’re practically equivalent, and in terms of fibers, which could be of interest to us, we’re we’re also virtually equivalent. So those who are allergic to gluten take this; the taste is completely different, probably, but you can do it and you won’t have a deficiency, and you won’t have any nutritional problems. Third category: this one’s more likely to be found in exotic restaurants, is rice vermicelli. Features what are rice vermicelli? What band cheaters, the ingredient here, well of course, is rice, so that means it’s when even gluten-free, like gluten-free pasta. This product is weird because, in fact, when you look at the nutritional values, they’re want to give you the values per portion,.
They don’t give you the product values values. I know them. Well, roughly speaking, we’re talking about 370 calories per 100 g, it’s a bit more than that, but in the end, I don’t mind, it’s almost the same thing because you don’t eat kilos of it. We’re back in the original. Then, of course, you have organic pasta. We realized that people didn’t like pasta made with wholemeal flour because it’s hard. The special thing about wholemeal pasta.., is simply that the wheat residue has been retained, i.e. the husk of the wheat when the flour the flour. This gives us more fiber. We have thought for a while that it was healthier. healthier. In fact, we realized that the weren’t that important. But now, as people didn’t like.
Wholemeal pasta, we’re making pasta with what? pasta? Semi-complete flour, in other words, we’re going to mix traditional flour traditional flour with residue-free flour with residue. So it’ll taste a little better taste. In terms of nutritional values, will once again change very little: 343 calories per 100 g, which is the same. And then, of course, the food industry is always imagination. So they’re going to make us different types of pasta: spaghetti with quinoa and tomato. But what can it be then? Then we read the composition together It’s semi-complete wheat semolina. Right, then, is another name for the flour, royal quinoa flour royal quinoa flour for 10% (it’s not much, but there it is) and tomato powder tomato powder for 2%. Then there’s powder.
Garlic powder. So, I’m not sure how it’s going to taste make much difference. Well, it’s a product It’s a colorful product, it’s a marketing argument. In terms of nutritional value, it’s strictly equivalent to the others. In terms of fiber, it’s a little more, but not by much. more. It’s more of a play pasta, there’s not much difference. big difference. Let’s call it semi-complete flour pasta with a slightly different color and a slightly different taste, no advantage nutritional advantages. In the same category, we have spaghetti with quinoa and parsley. But you see, it’s all marketing. In fact, it’s to get you to try a different product that, in general, is more expensive, because the argument the quinoa argument, it’s not so valid in the to the extent that it’s more or less the same brand as this, i.e. you can find quinoa for 10.
In the composition of the flour, parsley powder parsley powder 3%, and garlic powder for 0,5 %. Wow! What a discovery. So, it’s not great. Well, you can buy them, but in in fact, you’re buying an expensive product much interest. It was me, I’m going to spray a tomatoes inside, I’ll add a little garlic I’ll put a bit of garlic, it’ll be exactly the same. Come on, let’s do this one right away: konjac konjac pasta. In fact, they call it konjac tagliatelle. konjac. My goodness! Konjac is a plant. It’s very high in fiber, and then, you cut it into a paste and call it konjac pasta. Nutritional benefits? They’re not fiber, so zero calories. It will swell up in the stomach, giving a satiating effect, it’s bland, it’s translucent, and if you don’t put a good sauce on it, eventually,.
It’s useless. So, it’s a bit like you’re eating fiber that doesn’t provide any you think it’s pasta, and it’s the sauce pasta, and it’s the sauce that does it all. Yes, it’s true, there’s no cheating. there’s no cheating, it’s a calorie-free product, but it’s a deceptive product. It’s as if you’re being told you’re eating, I don’t know, a steak without a steak. It’s exactly the same thing. It’s not pasta, it’s a product, I’d say it’s almost a diet product. deceptive product. Can you buy it? Yes, if you feel like it, you can it will supplement your fiber intake. Is it worth it? No, it’s not good. It’s called crozet. So crozet, what is it exactly? It’s a composition, which means that you have two products.
Durum wheat semolina and soft wheat flour, and you have and fresh eggs. In fact, it’s a specialty found especially in the mountains. In fact, it’s a blend of flour that’s been shaped in a different way to give it a different look. look. It’s a good product. pasta but presented differently with a double flour mixture. It’s quite a good product. So he gives a recipe that makes you really want to eat, it’s called “croziflette”. croziflette”. The recipe is for crozets, cured ham, onion, reblochon cheese and crème fraîche. This is a healthy recipe, but when you’re on the slopes, you don’t skimp on anything anything to perform well. Is this a good or a bad product? It’s pasta. The lentil pasta, which means that a little.
With rice flour or corn flour, we’re going to make pasta corn flour, we’re going to make pasta with lentils. lentil flour. Is it healthy? Honestly, yes. It’s a little lower in calories than the others, 335 calories per 100 g, much more rich in fiber (6 g) and much, much more richer in protein (25 g compared to the other which are around 9 g). So yes, pasta from coral lentils are an interesting product. So it’s a product that probably improve your satiety a bit. So, I haven’t really tasted it, so I can’t speak for myself. about that, but it will improve your satiety a bit, and it’s pretty interesting in terms of composition in fiber. So yes, I’m voting for the penne penne with coral lentils, I’m going to try them out very soon. soon, and I’ll let you know. Here’s what I had to tell you about pasta. So, if I had any.
Recommendations, I’d say that traditional pasta is what we know. It’s easy to cook, so we’ll put it in this category. in this category. I won’t take pasta with quinoa. I could take the gluten-free gluten-free pasta if I were gluten intolerant. I could have the rice vermicelli if I like the rice vermicelli aspect. Konjac noodles, frankly, I deserve better when I sit down to table than to eat a tasteless product. On the other hand, I was pleasantly surprised by the coral lentil pasta lentil pasta, which is not a cheat. That’s all I had to say. If you liked liked this video, you like it, you share it, you comment, you make suggestions and I’ll see you soon, Zamis.
