Pasta Tastes good. But how good is it?

Some may call it the rich person’s noodle, or even fancy food or occasion food, but there is more to the pasta story. Until about five years ago, pasta was not a common item on the dining table, but convenience factors such as ease of preparation and availability of various brands have influenced consumption patterns. It helps that vegetables like broccoli, carrot, cauliflower and bell pepper mix very well with pasta—children take more kindly to veggies served in this manner! We tested seven popular brands of pasta and put them to test for basic quality parameters set by the national standards.

Moisture is an important parameter. So are protein and nitrogen. Being free of dirt and dust is also important, of course. The following report will give a lowdown on the performance of seven brands of pasta along these and other parameters that are expected to help consumers make an informed choice. The tests were carried out in an NABL-accredited laboratory.