Quick answer
Both are Level 1-2 with nearly identical processing. Regular dried pasta (semolina flour + water) and whole wheat pasta (whole wheat flour + water) differ nutritionally (fiber content) but not in processing level. Both are among the simplest foods in the grocery store.
Processing levels can vary significantly between brands and specific products within each category. Always check the ingredient list of the specific product you are considering. Use our product search to look up exact processing scores. These comparisons evaluate processing level and ingredient composition only. They do not account for taste, price, convenience, cultural significance, or individual dietary needs.
How do they compare by the numbers?
Sample products from each
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Frequently asked questions
Is whole wheat pasta less processed than regular pasta?
Not meaningfully. Both are made by mixing flour with water and extruding the dough through dies. Whole wheat pasta uses flour that retains the bran and germ. The processing method is identical, and the difference is the flour type, which affects nutrition (more fiber in whole wheat) but not processing level.