The key differences between pasta made in the U.S. and Italy come down to ingredients, processing, and regulations. These factors affect the nutritional value and potential health effects of the pasta.
Ingredients and Wheat Quality
- Uses primarily durum wheat semolina, which has a higher protein and gluten content. Italian pasta is often made with 100% semolina flour, which gives it a firm texture and better nutrient profile.
- Can include softer wheat varieties and enriched flour in many cases. This means some brands may lack the same level of protein and fiber.
Processing Methods
- Traditional pasta is made with bronze dies, which create a rough texture that holds sauce better. It is also slow-dried at low temperatures, which preserves nutrients and enhances digestibility.
- Many brands use teflon dies, resulting in a smoother texture, and high-temperature drying, which can reduce nutrient content and affect how the body processes starch.
Food Regulations and Additives
- Italian law (such as the "Legge di Purezza" or purity law) requires 100% durum wheat semolina for dried pasta. This ensures a consistent, high-quality product with no unnecessary additives.
- Pasta can include fortified or enriched flours, meaning vitamins and minerals (like iron and folic acid) are added back after processing. Some American pasta may also contain preservatives or additional gluten for texture.
Overall, traditional Italian pasta tends to be healthier due to its higher protein, fiber, and nutrient retention, while some American pasta may be more processed and have a higher glycemic response. However, high-quality American brands that use 100% durum wheat and bronze dies can be just as good.