Pasta was created as a way to preserve grains by combining dried and ground grains with water, forming the mixture into edible shapes, and drying them for storage. This simple yet profound method of preservation is used to make noodles around the world. 

Pasta is traditionally made with durum wheat, an ancient Mediterranean strain of wheat that is ground into semolina flour. Semolina describes a course grind, available in refined or whole wheat form. Durum semolina is also used to make trahana in Greece and couscous on the southern shores of the Mediterranean.

Although a fear of carbohydrates still lingers in discussions about pasta, carbohydrates are an essential part of a balanced, healthy diet, along with protein and fats. Not all carbohydrate foods are created equal, however. Luckily for our health and our taste buds, pasta is a low-glycemic food, meaning our bodies digest it slowly for long-lasting energy. Unlike high-glycemic foods such as white bread, pasta does not cause an unsustainable spike in glucose levels. Pasta also provides plant proteins and B vitamins, and whole wheat pasta is an excellent source of fiber.