Whole grain pasta
Description
Whole grain pasta has a pleasantly nutty, slightly sweet flavor and a darker color than regular pasta, with a more pronounced, grainy texture that adds character to dishes. Its aroma is subtle, and the texture after cooking retains more firmness. Nutritionally, it provides more fiber, plant protein, and B vitamins, as well as minerals such as iron and magnesium, and has a lower glycemic index than pasta made from refined flour. Regular consumption may support digestion, prolong the feeling of fullness, and positively affect the lipid profile. In the kitchen, it works well in both hot and cold dishes: it pairs excellently with tomato and cream sauces, vegetables, pesto, legumes, meat, and fish, as well as in salads and casseroles. It should be stored in a dry, cool place in a sealed package; once opened, pasta is best kept in an airtight container, while cooked pasta can be stored in the refrigerator for 3–5 days or frozen for up to 2 months.
