Kamut pasta, an alternative for celiacs?

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Louise Hay
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Among the shelves of supermarkets and at shops and food distributors of pasta there is now really something of every shape, color and also of every content. Yes, because it is no longer just wheat - or whole wheat - that we talk about; either for celiacs, or for the intolerant, for those who want to stay on a diet or even for sportspeople on Sundays and not, comes the "pasta not pasta": corn noodles, rice noodles, rice & corn noodles, spelled noodles, buckwheat noodles, korashan noodles or kamut noodles, green noodles, enriched not with spinach, but with spirulina, and so on and so forth!



Now, it being understood that purists would like it strictly made of wheat, perhaps bronze-drawn, so as to better collect the sauce, there are also those who launch into new experiences and try new tastes, the kamut paste, for example.

This is especially appreciated because it is a ancient and pure grain, That of the korashan, which later became a registered kamut trademark, not crossed with modern wheat varieties. However it is not a suitable pasta for the celiac diet. Let's get to know it better.

 

Kamut paste and its properties

Kamut paste has good nutritional properties, good taste and cooking resistance and it is Biological, things that make it particularly attractive to the consumer.


Nutritional values ​​of kamut paste:

  • Carbohydrates: 66% (normal pastes have 71%)
  • Protein content: from 10 to 18% (normal pasta contains about 9% and not more than 12%), inside which there is gluten;
  • Content of selenium between 400 and 1000ppb per billion; other trace minerals such as magnesium e zinc;
  • Smoothie E, vitamin A, B vitamins, vitamins J and K;
  • Grassi: 2,5% (normal pasta contains about 1,9% fat), but cholesterol is absent;
  • Acqua: 11% both pastas;
  • Fibers or ashes: 3,5% kamut paste, 4% the other pasta;
  • Calorie for 100 grams of pasta: 335 normal pasta, 342 kamut.

 


Also find out how to make wholemeal kamut salad

 

Benefits of Kamut paste and other information

Unlike classic wheat flour, kamut wheat has a relatively low glycemic index, equal to 45 points, while normal flour has 85. For this reason si lends it to be an ideal grain for diabetics or for those who have to follow a low sugar diet.


However, it contains a considerable amount of gluten, the kamut wheat pasta, as well as the kamut flour, è to avoid for those suffering from celiac disease. A nutritious and versatile pasta, which however is not suitable for everyone.

I Costi? A half-kilo packet of kamut penne are sold for around € 3,60, more than double that of classic pasta.


The best thing, as well as moving towards other types of pasta, could be to make it yourself, considering that the flours gluten-free with which you can prepare the pasta for celiacs are those of rice, soy, corn, buckwheat, cassava and tapioca.

 

Discover gluten-free cereals

 

To learn more:

> Kamut flour, properties and benefits

> The kamut pizza recipe

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