Pasta Made With Whole Grains

Pasta made with whole grains is a type of pasta produced using flour that contains the entire grain kernel, including the bran, germ, and endosperm. This differs from refined pasta, which is made from flour where the bran and germ have been removed. It is typically made by mixing whole grain flour with water and sometimes eggs, then shaping and drying the dough.

Manufacturers add whole grain pasta to products primarily to provide a source of whole grains, fiber, and nutrients, while also contributing texture and bulk. It is commonly found in prepared meals, canned soups, and other convenience foods where a pasta component is desired.

Whole grain pasta is considered a food ingredient rather than an additive, and therefore does not have a specific regulatory status like GRAS or an approved additive. The Dietary Guidelines for Americans (2025-2030) recommend making at least half of your grain intake whole grains due to their fiber and nutrient content. Whole grains are associated with various health benefits, including supporting digestive health and potentially reducing the risk of certain chronic diseases. There are no notable controversies regarding the safety of whole grain pasta at typical intake levels.