09/11/2026
High-protein pasta is everywhere right now. But “high protein” doesn’t always mean replacing wheat with something else.
Sometimes, it means getting more out of the wheat itself.
Milling separates a wheat grain into very different parts. And with the right process, some of the protein- and fiber-rich fractions that are normally separated can find their way back into semolina.
The result? Pasta that is still very much pasta — just with a different nutritional profile.
That’s the idea behind the high-protein pasta from Pasta Garofalo España, which we use in our Protein Sesame Noodles.
Because food science is interesting.
Food science with dressing is better.
