Nutrition Branded products fail during the spaghetti test

Stiftung Warentest examines 25 spaghetti products
If you like tasty pasta, you do not have to spend a lot of money automatically. The Stiftung Warentest comes to this conclusion in a current test, for which 25 different spaghetti were examined. Accordingly, a "good" rated product is available from 49 cents per 500 grams. Some well-known brands such. However, the testers were less convincing, for example, "Buitoni" or "De Cecco".

Good pasta for less than 50 cents per 100 grams
Spaghetti is popular with young and old and is available from many manufacturers at different prices. But which brand is the best? The Stiftung Warentest has also asked itself this question and examined 25 varieties for a current test (www.test.de/spaghetti). It examined the appearance, smell, taste and mouthfeel, in addition, the experts examined the pollutant and germ contamination, packaging and labeling. The conclusion: Delicious pasta does not have to be expensive. Instead, noodle lovers can find a "good" or "very good" product on the supermarket shelf for less than 50 cents per 100 grams.

Even some inexpensive spaghetti could certainly convince in the test. (Photo: exclusive-design / fotolia.com)

"K-Classic Spaghetti "from Kaufland are the test winners
The experts tested 20 durum wheat, 3 wholemeal and 2 gluten-free products (prices: 0.49 - 2.79 euros) and came to a surprising result. Because instead of the big, Italian brands like "Buitoni", the "K-Classic Spaghetti" from Kaufland performed best by getting a "good" or "very good" in all test areas. Even the much more expensive and popular "Barilla Spaghetti N5" received a "good" (€ 1.59 per 500 grams), as did eight other products, including the low-priced noodles from Aldi Süd, Penny and Norma.

The Foundation was also able to convince two of the organic wholegrain products. Here, the "Dennree Spaghetti Whole Grain" (0.99 euros per 500 grams) and "Alnatura Whole Grain Spaghetti" (0.95 euros per 500 grams) both got a good rating. Of the well-known brand manufacturers, however, made it except Barilla none on the first places. Instead, the spaghetti from Buitoni, de Cecco and Jamie Oliver were all just "satisfying". The noodles of "Strauss Innovation" even got only a sufficient rating, as they remained hard when cooking, the Foundation said.

Mold poison Deoxynivalenol detected in many products
One problem: despite standardized production, not all spaghetti would be sold properly. Instead, the experts had found, for example, unequal length or broken pieces, also have been detected in most spaghetti pollutants. Particularly common was the mold poison deoxynivalenol (DON) and mineral oil components, without which some products would have been given a better rating, the Foundation said.

Store durum wheat pasta in a dark and dry place
When cooking the pasta, according to the foundation should not be stingy with water, but for 100 grams of pasta one liter of water to be calculated. In addition, there is a heaped teaspoon of salt, but oil in the water can be dispensed with. If you prefer durum wheat pasta, it should be stored dry, dark and away from foreign odors. Often the pasta is then even longer shelf life, as stated by the manufacturers. For pasta made from whole grains and egg noodles, however, the foundation recommends a closer orientation on the best before date due to the possible perishability. (No)