Italian pasta: culture, health and market

The  Italian pasta is much more than a symbol of food culture: it is a strategic pillar and scientifically advanced of the Mediterranean diet. Appreciated worldwide for versatility and flavor, its true uniqueness lies in the ability to combine a millenary tradition with a productive know-how that optimizes its nutritional properties.

This article explores Italian pasta not only as a market excellence, but also through a scientific lens: we reveal its unique microstructure, result of the drying process and the gluten matrix, which gives it a predominantly low or moderate glycemic index, analyzing the role of theslowly digestible starch (SDS) and al dente cooking.

We also refute the historiographical myth of Marco Polo, documenting its origin in the Mediterranean already in the 12th century, and we deepen how the use of Ancient grains, theagroecology and the different dies (such as bronze) are redefining the premium segment.

TheItaly is not only the leading consumer in the world, with a per capita consumption ranging between 23 and 25 kg per year, but also the top global producer and exporter, with leadership strengthened by continuous evolution respecting the quality and transparency of the supply chain.

History and legends

The origins of Italian pasta are shrouded in a combination of historical sources and legendary tales, often subject to popular interpretations. One of the most widespread legends attributes to Marco Polo the introduction of pasta to Italy after his travels in the Kingdom of China. However, this explanation is now considered a historiographical myth: documents and testimonies attest to consumption and production of foods similar to pasta long before, especially in southern Italy. This evidence refutes the narrative, as rooted as it is unfounded, that pasta is an invention of exclusively Asian origin.

One of the most authoritative references comes from the Arab geographer Al-Idrisi, who in his De rebus Siculis (1154) describes the production of a dried pasta called 'triyah' in the locality of Trabia, in Sicily. The testimony not only documents the existence of a pasta tradition well established in the 12th century, but also suggests the early development of drying techniques, fundamental for preservation and trade. The Sicilian climatic context, characterized by warmth and natural ventilation, proved particularly favorable to the production of dry pasta, intended for long transport and stable consumption.

During the Middle Ages, the processing of durum wheat (Triticum turgidum subsp. durum) became established particularly in Southern Italy, where pedoclimatic conditions favored the production of high-quality semolina. Theevolution of techniques of milling and kneading led to the spread of increasingly diversified preparations, while the expansion of water mills and port infrastructures contributed to the progressive commercialization of pasta. In parallel, the growing interaction between territories and markets made possible an expansion of shapes, dies, and local denominations.

Over the centuries, pasta began to develop a regional repertoire increasingly rich, expression of the cultural and gastronomic diversities of the peninsula. Technical innovations, local traditions, and socioeconomic dynamics progressively contributed to defining a product that today represents a symbol of Italian food culture and a pillar of the Mediterranean diet. The evolution of these traditions has made pasta not only a food but a true identity heritage with global significance.

Ingredients: from durum wheat to ancient grains and market availability

The role of durum wheat

The raw material of Italian pasta is durum wheat semolina (Triticum turgidum subsp. durum). Its characteristics – high protein content, presence of strong gluten, and yellow index – guarantee the pasta's resistance to cooking.

The Italian pasta market has also evolved significantly in recent years, offering products made with different varieties of grains:

• durum wheat from modern varieties, selected for high yields and production stability. They are preferred in large-scale industrial productions, where protein contents ≥13% are sought together with good technological properties (flour strength, gluten index, color, and enzymatic stability);

• spelt e other ancient grains, such as Timilia, Russello, Turanicum (or khorasan), characterized by lower gluten levels and more distinctive flavors, are instead favored in organic production chains, at the pinnacle of sustainability.

Origin of the raw material

The origin of the raw material has in turn attracted growing consumer interest, who today can easily distinguish and choose between:

• 100% Italian pasta, obtained exclusively from wheat grown in Italy;

• ‘Made in Italy’ pasta made with grains from various origins (United States, Canada, Australia, Turkey).

Production: dies, drying and uniqueness of Italian pasta

The semolina is mixed with water and passed through dies, which determine its structure and consistency with some peculiarities: the bronze or other metal alloy die gives the pasta a rough, porous, matte surface, ideal for holding sauce; the Teflon die, on the other hand, allows for a smooth and shiny surface, with faster production times.

Thedrying in turn has an important role in characterizing the pasta. Slow drying (24–48 hours) at low temperature, typical of artisanal productions, aims to preserve aromas and fragrances. Industrial drying at high temperatures instead meets the needs for process standardization and extension of shelf-life.

Nutritional properties

Durum wheat semolina pasta, a symbolic food of the Italian tradition, offers a balanced nutritional profile and consistent with the principles of Mediterranean diet. According to the CREA Food and Nutrition Research Center, 100 g of dried pasta provides on average 341 kcal, 72.7 g of carbohydrates, 13.5 g of proteins and 1.7 g of fiber. The wholemeal and semi-wholemeal versions stand out for their significantly higher dietary fiber content, with additional benefits for intestinal regularity and glycemic modulation.

The glycemic index of pasta

Scientific literature indicates that  durum wheat pasta has a  glycemic index (GI) predominantly low or moderate: about 60% of refined pastas show low values, 29% medium values and only 11% high values (Angelino et al., 2021). The  physical structure of the gluten matrix, formed by durum wheat starch and wheat proteins, is the main factor explaining the  lower glycemic response compared to other cereal products (Angelino et al., 2021).

The unique structure of pasta: the role of the protein matrix

The  technological process is decisive: drying promotes the  cross-linking of gluten proteins which leads to widespread  encapsulation of starch within the gluten network. This compact and dense microstructure constitutes a  physical barrier for digestive enzymes (Vanhatalo et al., 2022).

Slowly digestible starch (SDS)

Pasta stands out for its high content of  slowly digestible starch (SDS – Slowly Digestible Starch). Formats such as fusilli and cavatelli have SDS/available starch ratios of 55-56%, spaghetti 49% and penne 46%, while bread and couscous, prepared with the same ingredients, show much lower values (11.78% and 2.64% respectively) (Dodi et al., 2023). This characteristic explains why pasta contains relatively little rapidly digestible starch (RDS), unlike other starchy foods such as bread (Vanhatalo et al., 2022).

The impact of al dente cooking

The  al dente cooking in turn has a significant effect on the GI. The firmer structure requires digestive enzymes to work harder to break down starch into simple sugars, resulting in a  gradual release of glucose into the bloodstream.

Studies show that cooking time has a relevant impact: reducing cooking from fully cooked to ‘al dente’, especially with high-protein pasta, significantly reduces the extent of starch digestion (Hatcher et al., 2022).

Insulin and metabolic response

Pasta generates  lower postprandial glycemic and insulin responses compared to other cereal products. Spaghetti show reductions in glycemic area under the curve of 40% compared to couscous and 41% compared to bread; penne 22% and 30% respectively (Vanhatalo et al., 2022).

After the  gastric digestionpasta retains large areas of non-hydrolyzed starch incorporated in the  protein network, while in the proteins of bread and couscous they are almost completely digested (Vanhatalo et al., 2022).

The SDS content of pasta, on average over 40%, reduces the postprandial glycemiawith associated benefits including  reduced insulin demandimproved  glycemic control and reduction of blood lipid levels (Dodi et al., 2023).

Advice for buyers and foodies

For the informed consumer, choosing quality pasta begins with attention to the product organiccapable of ensuring the most ecosystem-friendly agronomic practices and absence of pesticide residues. It is equally important to verify theorigin of the wheat and the supply chain transparency, essential elements to navigate among the various market offerings. Bronze-drawn and slowly dried pasta also deserve attention, as they ensure better cooking firmness, a texture porous and has a greater ability to retain seasonings.

For professional buyers, distributors, and importers, there is the added opportunity to monitor the main market trends, from the growth of premium and organic segments to the growing interest in Ancient grains and transparent supply chains.

The team of GIFT - Great Italian Food Trade offers qualified support to importers in identifying reliable suppliers and in the technical-qualitative evaluation of products. An independent and competent reference point to navigate quality, supply chain guarantees, and global market dynamics.

Export and market trends

TheItaly firmly holds the position of the world's leading pasta exporter, a primacy built on the quality of raw materials, the reliability of the supply chain, and a unique cultural heritage. In 2024 theexport exceeded 2.2 million tons annually (Eurostat, 2025), with a value growth which has reached new records thanks to expansion into mature and emerging markets. This result reflects not only quantitative growth but also the Italian industry's ability to respond to changing global consumer demands.

Theinternational interest, once almost exclusively focused on conventional pasta, is progressively shifting towards segments with higher added value. The most dynamic markets show a growing preference for premium, organic, traceable, sustainable products made with ancient grains or certified territorial supply chains.

Italian pasta thus confirms itself not only as a commercial success but also as a cultural ambassador celebrated worldwide and a strategic pillar of the national agri-food sector.

Dario Dongo

Photo by Lgh_9

References

• Al-Idrisi. (1994). The Book of Roger: A translation of the Nuzhat al-mushtāq fī ikhtirāq al-āfāq. Princeton University Press. (Original work published 1154).

• Di Pede G, Dodi R, Scarpa C, Brighenti F, Dall’Asta M, Scazzina F. Glycemic Index Values of Pasta Products: An Overview.  Foods. 2021; 10(11):2541. https://doi.org/10.3390/foods10112541

• Capatti, A., & Montanari, M. (2014).  Italian cuisine: History of a culture (Laterza Economic Series). ISBN-13: 978-8842076759. Laterza, Bari

• CREA. (2023). Food composition database. Food and Nutrition Research Center. https://www.alimentinutrizione.it/tabelle-nutrizionali/000800

• Dodi, R., Di Pede, G., Scarpa, C., Deon, V., Dall’Asta, M., Scazzina, F. (2023). Effect of the pasta making process on slowly digestible starch content.  Foods, 12(10), 2064. https://doi.org/10.3390/foods12102064

• Eurostat. (2025, October 24). Italy unmatched in pasta production and exports. https://ec.europa.eu/eurostat/web/products-eurostat-news/w/edn-20251024-3

• Hatcher, D. W., Bellido, G. G., Hodge, S. M., & You, S. (2022). Influence of some spaghetti processing variables on technological attributes and the in vitro digestion of starch.  Foods, 11(22), 3650. https://doi.org/10.3390/foods11223650

• Vanhatalo, S., Dall’Asta, M., Cossu, M., Chiavaroli, L., Francinelli, V., Di Pede, G., Dodi, R., Närväinen, J., Antonini, M., Goldoni, M., Holopainen-Mantila, U., Dei Cas, A., Bonadonna, R., Brighenti, F., Poutanen, K., & Scazzina, F. (2022). Pasta structure affects mastication, bolus properties, and postprandial glucose and insulin metabolism in healthy adults.  The Journal of Nutrition, 152(4), 994–1005. https://doi.org/10.1093/jn/nxab361