Organic pasta

Subcategories

High protein pasta
Konjac pasta
Lentil pasta
Kids pasta
Spelt pasta
Rice pasta
Semolina pasta

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Organic pasta is more than just an alternative to regular supermarket pasta. It is a product made from the highest quality ingredients, without artificial additives, enhancers or preservatives. Its composition is simple, often limited to one flour and water. Depending on the type, it can be used for both classic dishes and special diets – gluten-free, high-protein or plant-based. A big advantage is the variety of ingredients. In addition to classic durum wheat (as in semolina orzo pasta), there is also lentil pasta, chickpea pasta, green pea pasta, squash pasta, buckwheat pasta or sorghum pasta. For people who are gluten intolerant or on a low-carb diet, konjac pasta products are also available – e.g. tagliatelle or glucomannan lasagne, with almost zero calories.

Organic pasta – for everyday cooking and special needs

When choosing organic pasta, it is easier to focus on taste and nutritional value, instead of worrying about additives. Legume pasta has more protein and fiber than traditional wheat pasta, and is naturally gluten-free. An example is lentil protein pasta, which holds its shape well and works well both warm and in salads. Parents will also appreciate pasta for children – colorful shells, animal-shaped ribbons, without added artificial colors, often colored naturally, e.g. with spinach, beetroot or turmeric. In turn, people on a ketogenic diet can reach for organic konjac pasta, which does not contain starch, sugar or gluten.

What distinguishes good organic pasta?

It's not just about the certificate. You can recognize good organic pasta by its composition – grain, water, nothing more. If it is chickpea pasta – it should actually contain chickpeas, not a mix of flours with additives. Another thing is the form: spirals, penne, threads, tagliatelle – each of them behaves differently in a dish. Organic pasta should have a compact structure, not fall apart after cooking and not stick together on the plate. Whole grain versions are also a big advantage – e.g. organic spelt spaghetti, whole grain pasta made from flatbread or whole grain semolina penne pasta. They have more flavour, more fibre and are simply more filling. Such pasta will work well in everyday cooking, but also in more demanding recipes. Regardless of whether you make a simple paste with olive oil and garlic, or you prefer dishes with vegetables and plant protein – organic pasta will be a solid base on which it is worth basing the rest.