Fullkornspasta

Fullkornspasta, also known as whole wheat pasta or whole grain pasta, is pasta made from flour that includes all parts of the wheat kernel: the bran, the germ, and the endosperm. This is in contrast to refined pasta, which is made from flour that has had the bran and germ removed, leaving only the starchy endosperm.

The nutritional profile of fullkornspasta differs significantly from refined pasta due to the presence of the bran and germ. It is generally higher in dietary fiber, which can aid digestion and promote a feeling of fullness. Fullkornspasta also tends to contain more vitamins, such as B vitamins (thiamin, riboflavin, niacin, and folate), and minerals like iron, magnesium, and zinc, compared to its refined counterpart.

When cooked, fullkornspasta typically has a slightly chewier texture and a nuttier, earthier flavor than white pasta. This difference in taste and texture means it pairs well with robust sauces, hearty vegetables, and meats. Its higher fiber content can also lead to a slower release of energy, making it a more sustaining option.

The production of fullkornspasta involves milling the entire wheat kernel without separating its components. This process retains more of the natural nutrients found in the wheat. Consumers often choose fullkornspasta as part of a healthier diet, looking to increase their intake of fiber and whole grains. It is readily available in most supermarkets alongside traditional refined pasta.