FAQ

From pasta preparation and storage to nutrition and ingredients, find answers to your top questions.

Select from the following categories to get started.

• Allergens »
  • Does your pasta contain peanuts/nuts/tree nuts/milk/soy/fish/shellfish?
    • Our packages include an accurate listing of the ingredients in our products. If an allergen is present in the product it is declared in the ingredient statement. We do not use peanuts/nuts/treenuts/milk/soy/fish or shellfish in our pasta plants.
  • Does your pasta contain sulfites?
    • No, our pasta products do not contain sulfites.
• Certification »
  • Are your pasta products Kosher?
    • All of our products are available Kosher. Look for the Kosher symbol   on the package.
• Date Code »
  • How can the date code be deciphered?
    • Our date code is set up in one of two format options:
      
      1. The date code is set in a MMDDYY format. The first two numbers represent the month, the next two represent the date and the last two represent the year.
      
      2. The date code is set in DD MMM YYYY format. The first two numbers represent the date, the next three alphabetic letters are representative of the month and the last four numbers represent the year. In both cases, the letter and number following the date code represent the shift and manufacturing facility in which the product was made.
  • Does your pasta expire on the "Best By" or "Best Before" date, or is it still good?
    • We recommend that products be consumed by the "Best By" or "Best Before" date to guarantee freshness.
• Ingredients »
  • What is durum wheat?
    • Durum wheat is the hardest of all wheat varieties.  It also has a high protein content, strong gluten strength and is yellow in color making it ideal for pasta production.
  • Where does the durum wheat used to make your pasta come from?
    • The durum wheat used to make our pasta is grown in North America.
  • Is the wheat genetically modified (GMO)?
    • The Durum Wheat Semolina and Durum Flour used in our pasta are not derived from crops that have been genetically modified.
  • What is the difference between whole wheat and whole grain pasta?
    • For a product to be called "whole wheat,” the grain component must be 100% whole wheat, meaning no refined semolina or flour is used. Products can be called “whole grain” if they are made from at least 51% whole wheat or other whole grains; the remaining portion may be refined grains or other ingredients. A product can be 100% whole wheat and 100% whole grain.
  • What is semolina?
    • Semolina is a coarse granular product that is made from durum wheat. Yellow in color, it is used to make the finest pasta.
  • Are your products produced using bleached white flour or bromated flour?
    • The flour used to make our pasta is neither bleached nor bromated.
  • Why are some pasta products labeled "enriched"?
    • The vitamins in Enriched Macaroni Products are added to replace some of the vitamins and minerals that are lost during the process of milling semolina. Enriched Macaroni Products are defined by the FDA.
  • Do all of your pasta products contain gluten?
    • Yes, all of our pasta products are made from wheat and therefore contain gluten. For gluten free pasta, we recommend Heartland Gluten Free Pastas.
• Packaging »
  • Why did you change the packaging?
    • After decades of the same packaging, we were ready for a new look. Our packaging has a number of helpful features, including nutrition facts on the front panel, QR codes with recipes and more on the back, and serving size measurements on long shapes.
  • I can no longer find a product I used to buy. Did some of your product names change?
    • Yes, some of our names have changed, but our [pasta/noodles] still offer(s) the same great taste and in most cases are the same shape you've always purchased. The chart below lists these changes.
      

      Old Name	New Name
      Bow Ties	Bowties
      Extra Wide Egg Noodle	Extra Wide Egg Noodles
      Elbow Macaroni	Elbows
      Fettuccine	Cut Fettucine
      Fideo (Capellini)	Coiled Fideo
      Large Elbow Macaroni	Large Elbows
      Large Shells	Large Sea Shells
      Long Fettuccine	Fettuccine
      Medium Egg Noodle	Medium Egg Noodles
      Penne Rigate	Penne
      Rainbow Rotini	Tri-Color Rotini
      Rotelle	Rotelli
      Salad Macaroni	Short (Salad) Macaroni
      Sea Shells	Small Sea Shells
      Wide Egg Noodle	Wide Egg Noodles

  • Where can I find a recipe that used to be listed on your packaging?
    • Simply scan the QR code on the new packaging to be directed to the recipe that was previously featured on our packaging. All of our recipes also are available at www.goldengrainpasta.com
  • How do I get a QR code reader?
    • QR code readers can be downloaded to your smart phone through your phone's mobile store. Scanning the QR code will give you access to delicious recipes and more.
• Nutrition »
  • What is the Glycemic Index of your pasta?
    • We currently do not test our products for Glycemic Index. The Glycemic Research Institute lists pasta at a low Glycemic Index of 55. For more information, read our article on Glycemic Index or visit www.glycemic.com.
  • What is the potassium content of your noodles?
    • The potassium content of our noodles is 170 mg per 2 oz serving of pasta.
  • What is the potassium content of plain enriched pasta?
    • The potassium content of enriched macaroni products is 105 mg per 2 oz serving.
• Preparation »
  • What is the serving size for pasta?
    • The government standard serving size for pasta is 2 oz/56 g of dry pasta.
  • Do the serving size and nutritional information listed on the package pertain to dry or cooked pasta?
    • The serving size and nutritional information printed on the package are for dry pasta.
  • Is the measurement of dry vs. cooked pasta different?
    • Yes, the measurement of dry cooked pasta is different than that of cooked pasta. View our conversion table detailing measurements of dry and cooked pasta for common shapes.
  • Is the cook time of each pasta shape different?
    • Each pasta shape has a recommended cooking time for best results. See our list of common pasta shapes and their respective cook times.
  • What is the best way to cook pasta?
    • In a large pot, boil 4-6 quarts of water per pound of pasta. Adding salt is optional. When the water is at a rolling boil, gradually add pasta, stirring to separate. Boil uncovered, stirring occasionally until desired tenderness. Drain immediately.
  • Do you have microwave cooking instructions for your pasta?
    • At this time, we have not developed microwave cooking instructions for our pasta. Cooking instructions have been developed for stove top, because pasta performs best when prepared on a stove top. <
  • Did the Rainbow Rotini recipe change to incorporate a serving of vegetables?
    • Our Rainbow Rotini, now called Tri-Color Rotini, has been enhanced to include carrot pasta along with spinach and tomato pasta. This enhanced version provides one full serving of vegetables per each 112g portion of pasta.
  • Where can I find your no-boil lasagna recipe that used to be on packages of your lasagna?
    • For your convenience, we now carry Oven-Ready Lasagna, which allows you to bypass the step of boiling the noodles before they are used. However, if you'd like to use our no-boil recipe that can be used with traditional lasagna noodles, it can be found here.