Multigrain Pasta

Multigrain pasta is made by mixing several grains, such as corn, millet, buckwheat, quinoa, rice, and amaranth. Depending on the types of grains used, the nutritional content of different pasta variants might change greatly. Per 2-ounce (57-gram) serving, they might provide 4 to 9 grams of protein and 1-6 grams of fiber.

For the most part, people who have celiac disease or gluten intolerance may find that multigrain pasta is a good substitute for regular pasta. In terms of flavor and texture, multigrain pasta frequently resembles regular pasta. All of your favorite dishes may be made gluten-free with just one small change. However, it's crucial to read the contents list carefully and avoid products that are packed with fillers, additives, and gluten-containing ingredients.