Pasta has been given a bad knock, being far too rich in carbohydrates, thus not being recommended as a part of a healthy diet. However, a team of researchers have claimed that they are working on producing super spaghetti, pasta, which will not only be enjoyed but will also be healthy and have a better quality.

Two research projects for the same will be undertaken by University of Adelaide along with two Italian universities. The ARC Centre of Excellence in Plant Cell Walls will take command of the projects and will take into consideration main issues concerning the cell walls of durum wheat. The flour is majorly used for making pasta.

During the first project the universities will team up with the University of Bari and analyze as to how growth of the wheat flour has an influence on the starch and dietary fiber levels. Moreover, they will also emphasize on methods by which they can increase the productivity of fibers in pasta.

University of Molise will be collaborating with the team during the second project, which will determine the role played by key components of fiber: arabinoxylans and beta-glucans, in order to enhance the quality of the pasta and bread dough.

The team has been able to attract attention of many nutritionists and food manufacturers around the globe.