*Triticum durum* whole-grain pasta: Nutritional composition and glycemic response analysis
David Janitzek
2026-03-25
2 min. read
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This culinary product is derived from high-protein flour milled from *Triticum durum* hard wheat, exhibiting a markedly superior protein profile compared to conventional pasta made from soft common wheat (*Triticum aestivum*). Its robust gluten network contributes to an al dente texture post-cooking. Due to its reduced glycemic index (GI < 55), it mitigates postprandial blood glucose spikes—a critical consideration for individuals with insulin resistance or type 2 diabetes mellitus. A 100-gram serving of cooked *durum* pasta provides approximately 323 kilocalories, including 12 grams of complete plant-based protein (roughly 24% of the Reference Daily Intake for adults). By contrast, traditional egg pasta made from all-purpose wheat flour (type 550) typically delivers 350–370 kcal per 100 grams with lower protein content (approximately 10–11 grams).
durum wheat pasta properties
Makaron made from durum wheat flour has a higher protein content than other types of wheat. It also contains a lot of gluten. Its glycemic index is lower than regular wheat, so it does not have a rapid increase in blood sugar after consumption, which is harmful mainly to diabetics. 100 g of durum contains about 323 kcal, of which up to 12 g is protein. Makaron also has a lot more calories in the blood. Makarone made from semolina (haemoglobinated from durum) contains more important fatty acids such as phosphorus, but it is very important because it protects the skin of the elderly.
durum wheat pasta use
When preparing durum wheat pasta, cooking time is very important. The shorter the time, the lower the glycemic index of the product. Makaron made from durum wheate flour is harder than made from another variety of this grain, so it is easier to cook al dente (about 12 minutes). It has a rather intense, yellow color.