Spaghetti and macaroni are some of the most popular pasta shapes, but what are these types of pasta made of?
Macaroni, spaghetti, and other types of “regular” pasta are made from enriched, non-whole-wheat durum wheat semolina.
What does that all mean? We’ll explain next!
What is regular pasta made of?
When you think of “regular” pasta, you’re probably thinking of enriched pasta in popular shapes like macaroni and spaghetti.
Regular pasta is made from durum wheat semolina, the most popular type of flour used to make pasta. Regular pasta is made from refined flour and is enriched – it isn’t whole wheat. What does that mean?
Unlike whole wheat pasta which uses all parts of the wheat kernel (germ, bran, and endosperm), refined pasta only uses the endosperm, resulting in a lower-fiber, lower-nutrient pasta that is quicker to cook than whole wheat.
Because nutrients are lost during the refining process, nutrients are added back to the flour used to make regular pasta such as iron and B vitamins like folic acid (the process of enriching).
Durum wheat is higher in protein (and gluten) than other types of flour, regardless of whether it’s whole wheat or not!
What about other pasta shapes?
Other pasta shapes besides spaghetti and macaroni are usually made with durum wheat flour as well. For instance, angel hair pasta, penne, lasagna, and rotini are the same as spaghetti and macaroni nutrition-wise – the only difference is the shape (unless you specifically choose whole wheat or non-wheat versions)!
How is regular pasta made?
Commercially, pasta is made by putting dough (usually made from durum wheat and water) through an extruder with different die shapes to create the intended shape. It’s then dried to dehydrate it, giving it a hard texture that we all know from buying pasta in the store.
Dried pasta takes around 8-15 minutes depending on the type and shape – but cook it a little bit less if you want it al dente!
Other pasta types
So if regular pasta = enriched, non-whole-wheat durum wheat flour, what are the other pasta types?
Here are a few examples of other popular pasta types besides “regular” pasta!
- Whole wheat pasta made from whole wheat durum flour (higher in fiber and naturally high in nutrients, so it isn’t typically enriched)
- Veggie pasta (can be made from legumes or simply be regular pasta with vegetable powders added)
- Paleo-friendly pasta made from ingredients like cassava flour
- Low-carb pasta like shirataki noodles (made from konjac, a type of root vegetable)
- Egg noodles – made from flour but with the addition of eggs, which isn’t standard for pasta
FAQs:
Regular pasta uses enriched flour that is made from only the endosperm of the wheat kernel (the innermost part). Refined flour lacks the bran and germ, which are nutritious and fiber-rich parts of the wheat kernel.
Whole wheat pasta uses the entire part of the wheat kernel, so it’s naturally richer in nutrients and fiber compared to regular pasta.
Regular pasta is made from wheat, which makes it a plant-based food.
Whole wheat pasta and other high-fiber pasta varieties are considered some of the healthiest kinds you can eat. (Fiber is an important nutrient that is beneficial for both digestive and heart health, and most people don’t get the recommended amount of fiber!)
White pasta is made from enriched durum wheat semolina (not whole wheat). This type of flour is rich in protein and gluten, making it the most popular type of flour for pasta making.
Wheat-free pasta can be higher in fiber than some other types, but some wheat-free pasta can be low in fiber as well. Choose wheat-free pasta if it aligns with your health and dietary needs, but know that wheat-free doesn’t always mean healthier!
Whole wheat pasta takes a bit longer to cook than regular pasta because it’s higher in fiber, so be sure to check the instructions on the box for cooking time!
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