When you think about dieting to lose weight, cutting the carbs is synonymous when cutting calories. But Via Elisa has a different point of view.

Elisa Gambino started Via Elisa because she thought pasta was getting a bad rap due to its carbohydrates. After all the Atkins Diet is all about removing carbs from your meals.

Elisa wanted people to enjoy the pasta dishes she knew so well from Italy without the fear of blowing their diet goals.

Ms Gambino says the fresh pasta she now sells in her Via Elisa business is made from organic semolina flour and free range eggs, which makes a huge difference in taste and texture. A more satisfying taste means you don’t have to eat large portions to satisfy your hunger. Smaller portions means fewer calories.

Coarsely ground pasta flour and more wholesome ingredients also lowers the glycemic index effect. GI is a way of measuring how a food converts to sugar. Since whole grains are absorbed more slowly, preventing a rush of sugar production, blood sugar absorption is reduced and leads to less body fat deposits and obesity.

By keeping GI low the less blood sugar is raised and that helps reduce production of excess stored fat.

Part of a healthy diet, especially for weight loss, is to include lots of fresh fruits and vegetables. By combining vegetables as in fettuccine primavera, and including a salad with your pasta meal, the total glycemic load is reduced over eating just pasta alone.

Even oil on the pasta, or with meatballs, is a better choice than a plateful of plain spaghetti. The more fat or acid with the meal, then the slower carbohydrates are converted into sugars and absorbed into the blood.

So if you are on a weight-loss diet or trying to maintain a lower body weight, don’t eliminate the taste and variety of pasta because of its carbs. Just be sure to eat it with vegetables and salad and keep those portions small.

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