The Italian export hit par excellence is spaghetti. They are wrapped in fruity tomato sauce while they are hot and steaming, wrapped on the fork, and pushed into your mouth. But which product is the queen of spaghetti? Stiftung Warentest took a closer look at some varieties and found that cheap pasta can even beat branded products!
Testing spaghetti
The Stiftung Warentest tested a total of 25 types of spaghetti in terms of aroma, appearance, smell, mouthfeel, and pollutant content. Among them were 20 durum wheat, three whole grain, and two gluten-free products – both cheap pasta and brand names.
Wholemeal pasta is particularly healthy
Lovers of wholemeal pasta are reluctant to do without the heartier and darker version of the pasta. Anyone who has acquired a taste for it is also doing something for their health by enjoying their pasta dish: Wholemeal pasta has twice as much dietary fiber and more minerals than light-colored varieties. In the meantime, the processing and production of pasta from whole grains have been optimized in such a way that you can hardly taste the difference between light-colored pasta products. The best alternatives to white flour pasta are here, by the way.
