These pastas contain significantly fewer calories than standard products, without sacrificing on taste and texture.
Why are the calories so low?
By adding lots of insoluble fiber. Because your body can't digest it, each gram of insoluble fiber has 0 calories, as opposed to 4-9 calories for protein, carbohydrates, or fat. So as the proportion of insoluble fiber in the food goes up, the calories go down.
How do they get so much fiber in there?
They replace half of the flour with resistant starch, which your body cannot digest. Resistant starch is a fiber which occurs naturally in many foods, such as bananas and potatoes, and is already a significant (but often unacknowledged) source of fiber for many people.
Doesn't that make it taste grainy and fibrous, like whole wheat pasta?
Not at all! Resistant starch has the taste, texture, mouthfeel, and even color of the standard starch you know and love - but none of the calories. But don't take our word for it - try some for yourself. You'll see it's almost indistinguishable from standard pasta.