Pasta | Low Fat Mediterranean

Mostaccioli Pasta

Triticum aestivum Allergens: Wheat
Mostaccioli Pasta

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Wheat

The Forktionary Angle

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Definition

A tubular, penne-like pasta with diagonal ends, often ribbed, made from durum wheat semolina.

Sensory Profile

TasteNeutral, Starchy
TextureChewy, Firm
AromaMild, Grainy
AcidityLow

Technical Metrics

Nutrition Facts

Per 56g dry
Calories371 kcal
Total Fat1.5g
Saturated Fat0.3g
Trans Fat0g
Cholesterol0mg
Protein13g
Total Carbohydrate74g
Dietary Fiber3.2g
Total Sugars2.5g
Calcium24mg
Iron3mg
Potassium200mg

Chef’s Secret

Always salt your pasta water generously to season the pasta from within.

Substitutions

Best Match

Penne Pasta

1:1

Excellent for baked dishes and sauces; similar shape and texture.

Ziti Pasta

1:1

Straight-cut tubular pasta, good for casseroles, slightly softer bite.

Rigatoni Pasta

1:1

Larger, ribbed tubes, great for chunky sauces, provides more texture.

Macaroni

1:1

Smaller curved tubes, good for cheese sauces, less visual impact for baked dishes.

Buying Guide

Look for pasta made from 100% durum wheat semolina for best texture.

Flavor Pairings

Tomato-based sauces meat sauces (Bolognese) baked cheeses béchamel.