Semolina pasta, the type most of us buy, is made from durum wheat and is almost always enriched with iron and vitamin B complex. Semolina yields 2 grams of fiber and 7 grams of protein per serving (2 ounces dried pasta).

Whole-wheat pasta is made from whole-grain wheat flour. Although not enriched with vitamins as semolina is, whole-wheat pasta contains 7 grams of fiber and 8 grams of protein per serving.

Flavored pasta is made with vegetable purées, squid ink, or herbs and spices. Apart from organic spinach pasta, most flavored varieties do not have much added nutritional value.

Spelt, soybean, quinoa, brown rice, and corn pastas all make good alternatives for people allergic to wheat-based pastas.