• Blog,  Diet,  Health,  Nutrition

    Which pasta is better?

    Pasta (or noodles) is a staple in many traditional cuisines. Although the most common types of pasta are made with wheat flour, it can be made with alternative ingredients to suit dietary requirements. Read on to find out: which pasta is better? Ingredients Grains The common varieties of pasta that we associate with Italian cuisine are made of different types wheat flour. Asian noodles are commonly made with wheat flour (in the North of China, etc.), rice flour (in the South of China, Vietnam, etc.) or buckwheat (in Japan). Pasta made from wheat flour can be made with or without egg, depending on the style. Egg pastas are probably the…

  • Barilla legume pasta
    Blog,  Gluten-free,  Product reviews

    Product review: Barilla legume pasta

    The well-known Italian pasta brand recently launched the Barilla legume pasta range. Similarly to other products in the market, their range is made with 100% legume flour, making it gluten-free and high fibre. Barilla legume pasta The range includes chickpea casarecce (rustic twisted shapes), red lentil penne (tubes) and red lentil rotini (spirals). I have only seen the first 2 in supermarkets so far. Side note: learn how to pronounce casarecce here. Barilla legume pasta is made with 100% legume flour, making the final product higher in fibre, a little higher in protein and lower in carbs than regular pasta. They also have a low glycaemic index, making it a…