With years, pasta has been able to add its name in bad books, due to high levels of carbohydrates. As a reason of which, the food cannot be considered as healthy food. Rather, it is no where nearby. However, a team of researchers has affirmed that they are working on making the pasta much better and healthier, super spaghetti.

University of Adelaide researchers will be collaborating with researchers of two Italian Universities, Bari and Molise. Two different research projects will be undertaken by the ARC Centre of Excellence in Plant Cell Walls.

Both the projects will be focusing on the ways by which pasta can be made more nutritious. They will be examining the durum wheat, which is majorly used for preparation of pasta. The cell walls of the wheat will be examined to investigate its role and how it could be used for developing better pasta.

University of Bari will be collaborating with the team during the first project, to determine the effect of growth of wheat on starch and dietary fiber and also ways to improve fiber levels.

During the second project, University of Molise will be teaming up to identify the functions of two major components of dietary fiber - arabinoxylans and beta-glucans,