Pasta is a staple in most households. Many people are so fond of pasta that they could eat it every day. But, as with everything else, too much pasta is not good for your health. There are also more and more people who want to eat gluten-free because of intolerances or celiac disease. Can you still eat pasta? Fortunately, you can! We found a pasta that is suitable for people with sensitive intestines and children.
What is pasta?
Pasta is no more than Italian noodles. It is made standard from wheat flour, water and sometimes eggs, but not always. There is hard pasta and soft or fresh pasta.
The most famous pasta forms are spaghetti, macaroni, tagliatelle, lasagna and penne. There are more than 20 different types. Strange is that Italians first choose their sauce and then the pasta that goes best with it. Pasta therefore serves as the carrier of the sauce. Which sauce goes best with which pasta differs. Shapes with many cavities and bends hold the sauce better, which enhances the taste of the sauce.
Authentic dried pasta is made from durum wheat
Pasta purists and Italians only use durum wheat semolina to make pasta. It is even forbidden to use common wheat flour to make dried pasta. This is because durum wheat contains more gluten. These give the pasta more resistance during cooking. The gluten forms a kind of protective net around the starch grains. As a result, the pasta retains its shape better during cooking and does not disintegrate.
Too bad if you have a gluten intolerance or are sensitive to some gluten. In that case you can actually remove pasta from your menu. Or not?
Mycotoxins in pasta as a cause of intolerances
Recent studies speak of something else as a culprit for conditions such as intolerances, gluten sensitivity and celiac disease, namely mycotoxins.
Mycotoxins are toxic substances produced by moulds which, under certain conditions, attack the grain during ripening in the field, or after harvest when stored in the shed. They then unintentionally end up in our food.
Mycotoxins are highly toxic to humans and cannot be neutralised by cooking. That is why the European Community has set maximum levels for the different types of mycotoxins that can be tolerated in food: 750 ppb (particles per billion) for adults and 200 ppb for children.
The Italian company Pasta Orobio felt that it should do something about this, so that everyone can eat pasta with peace of mind (and as much as they like). Pasta Orobio is located in the south of Italy, where the climate is drier and there is already less mould naturally associated with the cultivation of grain. Today, Pasta Orobio offers the first pasta free of mycotoxins that is recommended for people who are 'sensitive' to foods containing cereals.
Good pasta for children
Before Pasta Orobio had its pasta on the table in people's homes, it was tested by volunteers who were sensitive to products containing grains. They did not have the problems with Pasta Orobio when eating other pasta.
It is also a good pasta for children. Their intestines are often more sensitive than those of adults. Pasta Orobio's floral or star pasta looks very attractive for little gourmands.