Is whole grain pasta really better for you than regular pasta? Recently I featured pasta puttanesca greened up with a little kale in the sauce. When one reader made this recipe at home, he opted to use whole grain pasta instead (I used a regular rigatoni).
But if I care about health so much why didn’t I use whole grain pasta originally?
You probably already know that I health-heartedly support the regular consumption of whole grains. But I also hold that there is a huge difference between intact grains and processed whole grains. So yes, brown rice is better for you than white rice, but pasta is different.
Noodles are made of dough and are therefore processed no matter what. For this reason they will never be a pinnacle of health food, but that does not mean that there can’t be a place for them in your diet. Italians eat pasta almost every day, and most of them are healthier than us. The important thing to think about when you are eating pasta–any pasta–is quantity.
So to answer the question, is whole grain pasta better than regular pasta? Maybe a little. But because I do not eat pasta very often, and because when I do eat pasta I eat a normal (aka small) portion, I always buy what I think will taste the best with meal. And for me, that is usually handmade fresh pasta (the soft refrigerated kind), not the whole grain stuff.
If you do not mind the taste of whole grain pasta, go ahead and buy it. It might be slightly better for you than the other kind. But the impact of whole grain pasta on your overall health is really small, so this is not a question to get hung up on.
What is your opinion on pasta and health?