What is gluten?
Gluten is a composite of storage proteins termed gliadins and glutenins, found in wheat and related grains, including barley and rye. It serves as a sort of dietary "glue" that imparts elasticity to dough, helping it to rise and maintain its shape, and often gives the final product a chewy texture. This unique property of gluten is particularly appreciated in the culinary world, as it lends desirable characteristics to a wide variety of foods, from bread and pasta to cakes and other baked goods.
In pasta, gluten plays an indispensable role. It is the gluten in the wheat that allows pasta to have its remarkable texture, enabling it to not only maintain its form but also to hold onto sauces more effectively. This interaction between gluten and pasta's texture enhances the dining experience, making the pasta not just a carrier for sauces but a delightful element of the dish that contributes to its overall taste and mouthfeel.
However, it's important to understand the distinction between gluten found in modern, industrially processed wheat products and that in ancient grains. Over the years, due to the demands of industrial food processing, modern wheat has undergone intense hybridization. This selective breeding was aimed at enhancing specific traits, notably to produce a stronger form of gluten that benefits commercial baking and food manufacturing. The gluten in these contemporary wheat varieties is structurally more robust, which is key for producing the high-volume, airy breads and durable pasta desired in commercial products.
The vast majority of biodiversity found in wheat has been significantly reduced in modern varieties due to intensive inbreeding, a stark contrast to the rich genetic variety present in ancient wheat like einkorn, emmer, and spelt. These ancient grains possess natural, biodiverse gluten, which is inherently weaker, leading to products that may not match the industrial robustness of modern, highly hybridized wheat but offer a gluten that is more digestible. This natural biodiverse gluten reflects not just in its ease of digestion but also in the resilience and health of the wheat plants themselves, which thrive without the need for pesticides, fertilizers, or fungicides. Lacking in the biodiversity of numerous genes that confer robustness and adaptability, modern wheat stands in contrast to its ancient counterparts. Natural biodiverse gluten, with its less complex and weaker structure, highlights the advantages of ancient grains for individuals with sensitivities to modern wheat, underlining the intrinsic link between plant genetic diversity, health, and the nutritional quality of the food we consume.
The differences in gluten strength, biodiversity, and digestibility between ancient and modern wheat varieties underscore the significance of understanding gluten's role not just in culinary applications but also in health and nutrition. As consumers become more interested in the origins and impacts of the foods they consume, the choice between ancient grains and modern wheat varieties becomes an important consideration, especially for those concerned with digestive health and food sensitivities.
What is Gluten Intolerance?
Gluten intolerance refers to a range of adverse reactions that some people experience after consuming gluten, a protein found in wheat, barley, rye, and other grains.
There are two main types of Gluten Intolerance:
• Celiac Disease: This is an autoimmune disorder where the body's immune system attacks and damages the small intestine when gluten is consumed. Even tiny amounts of gluten can cause severe intestinal damage and malabsorption of nutrients in those with celiac disease. It is a serious condition that requires strict, lifelong adherence to a gluten-free diet.
• Non-celiac gluten sensitivity (NCGS): This is a condition in which people experience symptoms similar to those of celiac disease after consuming gluten, but without the same intestinal damage or autoimmune response. The exact causes of NCGS are not well understood, but it is believed to involve issues like intestinal permeability and immune activation.
Symptoms of gluten intolerance can include:
• Abdominal pain, bloating, diarrhea, constipation
• Fatigue, headaches, brain fog
• Joint pain, numbness
• Skin rashes
• Anemia and nutritional deficiencies (in celiac disease)
The only treatment for gluten intolerance is adhering to a strict gluten-free diet by avoiding wheat, barley, rye, and cross-contamination. For those with celiac, even tiny amounts can be harmful. NCGS may allow the consumption of very low gluten levels for some people.
What is Celiac Disease?
Celiac disease is a chronic digestive and immune disorder triggered by consuming gluten, a protein found in wheat, barley, rye, and other grains.
When individuals with celiac disease ingest gluten, their immune system mounts a response that damages the small intestine's lining, leading to malabsorption of nutrients and causing various symptoms such as diarrhea, fatigue, weight loss, bloating, anemia, and more.
This autoimmune condition affects the body's ability to absorb essential nutrients, potentially resulting in serious health complications if left untreated.
Celiac disease affects about 1% of the population worldwide. Strict dietary adherence is crucial to prevent long-term complications like osteoporosis, infertility, and intestinal cancers.
What is Gluten Sensitivity?
Gluten sensitivity, also known as non-celiac gluten sensitivity (NCGS) or gluten intolerance, refers to a condition where individuals experience symptoms after consuming gluten-containing foods, similar to those with celiac disease but without the same antibodies and intestinal damage seen in celiac disease.
People with gluten sensitivity may have gastrointestinal symptoms like bloating, gas, and fatigue, as well as extraintestinal symptoms such as headaches, brain fog, joint pain, and numbness in the extremities.
Many individuals with Non-Celiac Gluten Sensitivity (NCGS) may actually be reacting not to the gluten itself but to artificial additives prevalent in many commercially processed foods. Common culprits include dough conditioners, bleaching agents, and fungicides—substances not found in our artisan pasta.
Unlike mass-produced options in the USA, our artisanal italian pasta is crafted with a commitment to purity and tradition. We eschew artificial additives in favor of natural, wholesome ingredients. This approach ensures that our pasta retains its nutritional integrity and offers a more digestible alternative for those sensitive to the unnecessary chemicals often found in conventional pasta products.
Is gluten intolerance the same as celiac disease?
Gluten intolerance and celiac disease are not the same conditions. While both are triggered by an inappropriate immune system response to gluten, a protein found in wheat, rye, and barley, they differ in their symptoms and severity.
• Celiac disease is an autoimmune disorder that causes damage to the small intestine when gluten is consumed, leading to serious medical complications and requiring a strict gluten-free diet for management.
• On the other hand, gluten intolerance, also known as non-celiac gluten sensitivity, does not involve immune system damage to the intestine and does not lead to the same severe medical issues as celiac disease.
Individuals with gluten intolerance may experience uncomfortable gastrointestinal symptoms after consuming gluten but do not suffer from the intestinal damage characteristic of celiac disease.
Can I eat Gluten-Free in Italy?
Yes, you can eat gluten-free in Italy, and the country takes this matter seriously, especially for individuals with celiac disease.
In Italy, when a restaurant is designated as gluten-free, it often means that the establishment goes above and beyond the typical precautions. Many of these restaurants have two separate kitchens to avoid cross-contamination—one dedicated entirely to preparing gluten-free dishes. This rigorous approach ensures that individuals with celiac disease can dine with confidence, knowing that their meals are prepared in an environment that minimizes the risk of exposure to gluten.
Eating gluten-free in Italy is widely understood as a health necessity for those diagnosed with celiac disease, rather than a dietary preference. The country's widespread recognition of celiac disease and its efforts to accommodate those affected by it are exemplary. Italian restaurants that offer gluten-free options are well-versed in the strict dietary restrictions required for managing celiac disease and are committed to providing safe, delicious meals to all patrons, regardless of their dietary needs.
This commitment to inclusivity and safety in dining makes Italy a welcoming destination for those who need to follow a strict gluten-free diet, ensuring they can enjoy the rich culinary landscape of Italy just like everyone else.
Is this pasta gluten-free?
While our pasta is made from ancient grains with gluten, similar to what Ancient Romans consumed, it is not gluten-free. However, it's often found to be easier to digest and less likely to cause bloating.
Can this pasta fit into an anti-inflammatory diet?
Yes, our pasta is a good source of fiber and proteins, supporting anti-inflammatory diets by providing nutrient-rich, clean food that's lab-tested to be free from artificial additives, preservatives, or pesticides.
How does your pasta help avoid after-meal lethargy?
The natural fibers and proteins in our pasta mitigate sugar rushes, helping to prevent the common after-meal lethargy associated with refined carbohydrates. This is because stone grinding the whole wheat berry preserving the bran, germ, and endosperm preserves the entire of the food matrix, which is more slowly digested.
Is Whole Wheat Pasta less processed?
In the US, whole wheat pasta is not necessarily less processed due to the common practice of adding back nutrients that were stripped away during the processing phase.
Often, what is marketed as "whole wheat" pasta might better be described as "reconstructed whole wheat." This means that the germ and bran, integral components of the wheat grain that are removed during initial processing, are later reintroduced as isolated ingredients.
This process differs significantly from traditional, artisanal methods, where the whole grain—with all its parts intact—is preserved throughout the entire production, ensuring a less processed final product.
This traditional, artisanal approach not only maintains the nutritional integrity of the pasta but also aligns more closely with what consumers might expect from a product labeled as “whole wheat”.
Why is pasta healthier in Italy than in America?
Pasta is often considered healthier in Italy than in America due to differences in ingredients and processing.
Authentic Italian pasta is made using whole grains and avoids enrichment or fortification, which helps to retain the natural nutrients of the wheat. Papa Vince's pasta is an example of going back to artisanal, traditional methods. Moreover, employing traditional Italian pasta-making techniques, such as slow drying at low temperatures, helps preserve the nutritional value and flavor of the pasta.
In the United States, there's a pronounced lean towards Big Food's modern, industrial methods in pasta production. American pasta is often crafted from refined flour, subjected to high-temperature drying in industrial settings, and commonly enriched with vitamins and minerals. This approach significantly alters the pasta's natural nutritional profile, distancing it from the traditional, artisanal practices that prioritize the preservation of inherent nutrients.
So, to determine the nutritional quality of pasta, regardless of its origin, it's essential to check the ingredient list for keywords like "enriched flour" or "enriched semolina" and look for products that maintain the grain's natural nutrient profile.
How can you tell pasta is high quality?
Judging the quality of pasta can be tricky, but there are a few key pointers you can use:
Appearance:
• Color: High-quality durum wheat pasta will have a slightly off-white or light yellow color, not an intense yellow. An intense yellow color often indicates the use of lower-quality wheat or added coloring.
• Texture: The pasta should look smooth but not overly polished. A slightly rough texture suggests the bran wasn't completely removed, indicating whole wheat or high-quality semolina.
• Shape: Look for consistent shapes without breaks, cracks, or deformities.
Ingredients:
• First Ingredient: The first ingredient listed should be "durum wheat semolina" or "whole wheat durum semolina." Avoid pasta with refined wheat flour as the first ingredient.
• Enrichment: This depends on your preference. Non-enriched pasta retains its natural nutrient profile, while enriched pasta has added vitamins and minerals.
• Additives: Avoid pasta with unnecessary additives like artificial colors, flavors, or preservatives.
Cooking & Texture:
• Cooking time: High-quality pasta usually cooks slightly longer than lower-quality varieties due to its denser texture.
• Texture after cooking: The pasta should be firm to the bite ("al dente"), not mushy or sticky. It should hold its shape well and not release excessive starch into the cooking water.
• Taste: High-quality pasta should have a slightly nutty or sweet flavor characteristic of durum wheat. It shouldn't taste bland or powdery.
What's the best way to cook your pasta for a perfect 'al dente'?
To achieve the perfect ‘al dente’ texture with our pasta, follow these steps:
1. Bring water to a rolling boil.
2. Once boiling, add sea salt. It's important to wait until the water is boiling; adding salt earlier can affect the boiling point and timing.
3. Add the pasta to the boiling water.
4. As the water returns to a boil, begin checking the pasta for your preferred texture. For that ideal 'al dente' quality, aim for a balance between softness and a slight crunch.
5. Taste the pasta and adjust the salt to your liking.
6. Once it reaches your desired 'al dente' texture, briefly introduce cool water to the pot. This stops the cooking process immediately, ensuring your pasta doesn't overcook.
7. Drain the pasta and serve it with your sauce of choice or use it as the base for a delightful pasta salad.
What differentiates your pasta from other brands?
Our pasta is crafted from ancient durum whole wheat, cold stone ground, and processed using traditional Sicilian methods, ensuring a nutrient-rich, non-GMO product without bleaching or enrichment.
