I don't know if you've noticed, but the pasta aisle has exploded with new options.

We've got lentil linguine and chickpe rotini and high protein penny.

But do these trendy new brands actually offer a nutritional boost, or are we just paying more for pasta with a health halo?

Well, today we're taking a closer look at which of

these might be worth putting in your cart, and which ones might be just a little overcooked.

Welcome to the Nutrition Diva podcast, a show where we take a closer look at nutrition news and research, products, and trends, so that you can feel more confident about what you eat.

I'm your host, Monica Reinagle, and today's episode was suggested by Valerie, who listens from Toronto, Canada.

And she writes, I'm seeing lots of content on social media about

protein pasta. I would love a review of how protein pastas compare with traditional or whole wheat

pasta. Do they really offer a meaningful protein and fiber boost? and are they worth that premium price?

Well, if you have ventured down the pasta aisle recently, you have probably noticed that the

options have expanded exponentially, and it can feel a little overwhelming.

I don't blame Valerie for wondering whether all these new enhanced options

really deliver any substantial benefit. So let's take a look at how traditional pasta,

whole wheat pasta, and various types of protein and fiber-enhanced pastas stack up.

And we'll start with traditional pasta, which is usually

made from Durham wheat. This is a variety of wheat that is naturally somewhat higher in protein,

and that helps the pasta keep its structure and its shape when it's cooked in boiling water.

So you can think of Durham as its

first name and wheat as its family name or last name. But you'll often also see the word

semolina on pasta packages. Semolina doesn't refer to the type of wheat, but rather the way it's ground.

It's ground coarsely, and that helps produce that firm texture that we associate with good pasta.

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