I have been eating more pasta (no eggs in this pasta) than usual since I've been making my own tomato sauce from the oodles of tomatoes I get from the farm each week. It's been delicious. Today, while doing some research online, I found that if you cook pasta al dente (cooked firm, not hard), it has a lower glycemic index than if you cook it longer. Just something to know. I will be more conscious of that when I cook it again.