FAQs
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Let's Talk Pasta
Consuming more calories than your body can burn leads to weight gain, not pasta. A sensible portion will fill you up.
Carbs make your body, and brain, go. The USDA says they’re a crucial part of a balanced diet. And pasta has a glycemic index of around 50, which is considered low. That means it breaks down slowly and you maintain a normal blood sugar level, no spikes or crashes.
Pasta is a source of essential nutrients like iron, folic acid, and several B-vitamins. Throw in some veggies or use whole grain pasta and you’ll get fiber you need, too.
Under Italian law, dry pasta can only be made from semolina and durum flours. All No Yolks items in America adhere to this law.
Our pasta is “refined”, which means it is free of impurities as well as yeast.
Our wheat is milled in most cases right next to our plant.
Our wheat is conventionally grown and protected by pesticides approved by the Environmental Protection Agency. When applying pesticides, by law, farmers must adhere to EPA instructions.
Our packages include an accurate listing of the ingredients in our products. If any component of an ingredient is an allergen, it will be listed on the package. No Yolks products contain wheat ingredients and are manufactured in facilities that use eggs. The majority of our products are made from wheat, so they will contain some amount of gluten.
Our store locator can tell you where the closest bag of No Yolks currently is.
All of our nutritional information is based on an uncooked measurement of pasta.
Sure. If you’re substituting a different pasta type, consult the cooking directions on the package.
Start with an extra amount of broth since pasta will absorb roughly 25% of the liquid.
The glycemic index for pasta is around 50 and is considered a low GI food.
Yep. We’re certified.
Cooking is about experimentation and learning from experience! That being said, we wouldn’t advise cooking pasta in a slow cooker or freezing uncooked pasta. And rinse pasta for cold dishes only.
In a tightly sealed package or container in a cool, dry place.
Refrigerate cooked pasta and sauce separately, up to 3-4 days. Toss each pound with 1 tablespoon of vegetable or olive oil.
FEB1122HBYs would read as February 11, 2022. The letters following the date are plant information.
Egg pasta/noodles and vegetable pasta: 2 years. Non-egg pasta: 3 years.
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