Pasta for All
From whole wheat to gluten-free, pasta shelves are stacked in your favor
Buying pasta is no longer a 10-second task. Today’s pasta aisle not only offers varying shapes and sizes but also includes pastas made with different grains. This is good news, especially if you’re looking for better-for-you options, are gluten-intolerant or are allergic to wheat.
Whole-wheat pastas, made with wheat that hasn’t had its outer hull removed, have become a staple on our supermarket shelves. The main difference between whole wheat and traditional pastas are that 100 percent whole wheat contains more naturally occurring vitamins and minerals and has more fiber, which keeps you full longer.
If you’re gluten-intolerant or allergic to wheat, there are a variety of substitutes for traditional and whole-wheat pastas. Gluten-free pastas are made with brown rice, corn, potato or soybean flour.
Asian noodles are usually found in the pasta aisle as well. Some (such as Udon, ramen, and lo mein) are made with wheat, but others are made with rice, beans or tapioca. Good gluten-free options include cellophane noodles, rice noodles, vermicelli, and soba, which can be made from buckwheat (a plant not related to wheat at all). Just make sure it says “gluten-free” on the label.
Since some of these pastas and noodles may not pair well with the classic Bolognese sauce, research and experiment with different recipes until you find one that suits your taste buds best. Start off with this fantastic Thai-inspired recipe made with noodles, curry and shrimp.
Recipe for Thai Red Curry with Shrimp and Noodles
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