FAQ

The fiber comes primarily from resistant wheat starch, with additional fiber from agave inulin. These ingredients help me create a pasta with more fiber while keeping the familiar Italian eating experience I love.

It’s starch derived from wheat that resists digestion in the small intestine and contributes dietary fiber. Although it comes from wheat, it behaves differently from the regular starch found in traditional pasta.

Agave inulin is a fiber sourced from the agave plant. It is different from agave syrup, which is used as a sweetener. I use agave inulin for its fiber.

The protein comes from wheat protein, real whole eggs, and the wheat ingredients in the pasta. Whole eggs are part of my new formula.

No. My pasta is made with wheat ingredients and whole eggs. My goal is a familiar pasta flavor and texture that works with the Italian dishes you already love.

Not all wheat ingredients have the same nutritional makeup. My formula combines resistant wheat starch and added fiber with wheat protein, semolina, and whole eggs. This changes the balance of fiber, protein, and digestible carbohydrates.

For this pasta, net carbs are calculated by subtracting dietary fiber from total carbohydrates. Both total carbohydrates and dietary fiber are listed on the Nutrition Facts panel, so you can see how the calculation works.

No. My pasta contains wheat and gluten. It is not suitable for people with celiac disease or anyone who needs to avoid gluten.

Yes. It contains wheat and eggs. Please review the ingredient list and allergen information on your package before eating, especially if you have a food allergy.

No. The new formula contains whole eggs. It can fit a vegetarian diet that includes eggs.

A small amount of xanthan gum helps bind the ingredients and support the pasta’s structure and texture.

That familiar Italian pasta experience is exactly what I’m working toward. I created this pasta for people who want more protein and fiber and fewer net carbs, while still enjoying a satisfying bowl of pasta with their favorite sauce.

Follow the cooking instructions on your bag for the best results with the new formula. Use plenty of boiling water, stir occasionally, and taste before draining to find the texture you enjoy. Then toss with your favorite sauce and serve.

The nutrition information is based on the dry serving size listed on the package. Pasta absorbs water during cooking, so the cooked portion weighs more. Sauce, cheese, and other additions contribute their own nutrition.

Some people experience gas or bloating when eating a large amount of fiber, particularly if they are not used to it. Everyone’s tolerance is different. If you’re sensitive to added fiber, try a smaller portion first and see how you feel.

Whether it fits your keto plan depends on your portion size and daily carbohydrate target. Check the nutrition label and include your sauce and toppings when calculating your meal.

Blood sugar responses vary from person to person. Fewer net carbs does not mean a food has no effect on blood sugar. If you manage diabetes, use the full Nutrition Facts panel and guidance from your healthcare team to decide how it fits your meal plan.

Absolutely not! I make this pasta for anyone who loves Italian food and wants another way to include protein and fiber in their meals. No special diet required.

Start with one of my Gina’s Skinny Italian sauces, then make it your own. I love adding sautéed vegetables, chicken, or meatballs. You can also visit my recipe page for more ideas from my kitchen.

I grew up loving Italian food, and I wanted more options that reflected how I like to eat today. My goal is to bring together flavor, texture, protein, and fiber in something I’m excited to serve at my own table. Because dinner should still be something you look forward to.