La Pasta Integrale Italiana

The whole wheat pasta is derived from a mixture of whole durum wheat and water. Whole wheat term defines the bran which is not subject to refining processes (as with the classic white flour) and are therefore retained those elements of the wheat grain such as bran, the germ and the endosperm. This makes that the whole wheat pasta to be very rich in fibers that slow, during digestion, the absorption of carbohydrates thus the formation of lipids (fats). The whole wheat pasta is then subjected to wire drawing processing and the drying which determine, together with the quality of the raw material, the value of the pasta. In the kitchen the whole wheat pasta is used the same way that white one but being precisely Integral has a different flavor and requires less salt during cooking also tends not to overcook and remains "al dente"!