‘Super spaghetti’ could change pasta’s bad reputation

Pasta tends to get a bad rap in the current carb-phobic dietary environment, but university researchers are working on producing a ‘super spaghetti’: pasta that’s better quality and better for you.

The University of Adelaide is teaming up with two Italian universities to conduct two research projects. The projects will be conducted by the ARC Centre of Excellence in Plant Cell Walls and will investigate key aspects of the cell walls of durum wheat, from which pasta is usually made.

Conducted in collaboration with the University of Bari, the first project will examine how the growth of durum wheat affects the levels of starch and dietary fibre within it and how fibre levels in pasta can be increased.

The University of Molise will be involved in the second project, which aims to investigate the roles played by two major components of dietary fibre - arabinoxylans and beta-glucans - in the quality of pasta and bread dough.

“The term ‘super spaghetti’ is beginning to excite scientists, nutritionists and food manufacturers around the world,” said Associate Professor Rachel Burton, Program Leader at the ARC Centre of Excellence in Plant Cell Walls and chief investigator on both research projects.

“In simple terms, ‘super spaghetti’ means that it contains a range of potential health benefits for the consumer, such as reducing the risk of heart disease or colorectal cancer. Our research - in collaboration with our Italian colleagues - is aimed at achieving that, but we’re also looking to improve the quality of pasta as well as its health properties.”

According to the ARC Centre’s Director Professor Geoff Fincher, the projects could help South Australian and Italian pasta manufacturers develop a niche market for specialist pasta products that benefit consumers’ health.

“Being able to sell high-quality South Australian durum wheat within a competitive market like Italy could bring economic benefits,” Fincher said. “Approximately 27 kg of pasta is consumed per year per person in Italy, compared with just 4 kg per person in Australia.”

The projects have been funded and supported by the South Australian Government, local Italian governments, the University of Adelaide and the ARC Centre of Excellence in Plant Cell Walls.